Vinaigrette
(Makes enough for 6 servings or to dress one of the salads below)
1 tablespoon fat free Italian dressing
2 tablespoons lemon juice
3 tablespoons low-sodium bullion of choice
1 tablespoon Dijon mustard
pepper to taste, small amount salt (optional)
In a medium bowl, whisk all ingredients together
Red Pepper and Garbanzo Bean Salad
1 medium red bell pepper, chopped
1 cup cooked garbanzo beans
1½ cups chopped celery
1 small red onion, sliced
½ medium cucumber (peel if waxed), thinly sliced
In a large bowl, stir together all ingredients. Add the vinaigrette and
toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just
before serving.
Garden Vegetable Salad With Mushrooms
1 cup cooked corn kernels
1 cup cooked sliced carrots
1 cup cooked green beans, cut into ½-inch pieces
1 cup cooked peas
1 cups mushrooms, quartered
In a large bowl, stir together all ingredients. Add the vinaigrette and
toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just
before serving.
Hearts of Palm Salad (COSTA RICA)
4 servings
2 16-ounce cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fat free Italian dressing
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
ground pepper to taste
very small amount of salt (optional)
lettuce leaves
1. Drain the hearts of palm, cut them into ½-inch pieces, and put them into
a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.
2. In a small bowl, whisk together the lemon juice, mustard, sweetener, and
fat free dressing. Drizzle the dressing over the hearts of palm mixture and
toss gently. Season to taste with salt (optional) and pepper. Line a serving
bowl with lettuce leaves, spoon the salad on top and serve.
Cucumber Soup (GUATEMALA)
4 servings
1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed),
chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups low sodium bullion of choice
ground pepper to taste
small amount of salt (optional)
¼ cup plain, nonfat yogurt
1 tablespoon chopped fresh parsley
1. In a large saucepan, place 3 tablespoons water over medium heat. Add the
cucumbers, onion, and red pepper. Cook until all the vegetables are tender,
about 15 minutes. Stir in the bullion broth and simmer for 10 minutes,
stirring occasionally. Remove from heat.
2. In a blender or food processor, puree the soup until very smooth and then
return it to the saucepan. Bring to a simmer and season to taste with salt
(optional) and pepper. Serve hot, topped with a tablespoon of yogurt and
sprinkling of parsley
Motivation gets you started, habit keeps you going !!
Be not afraid of growing slowly, be only afraid of standing still.
The achievement of your goal is assured the moment you commit yourself to
it.
Persistence always overcomes resistance