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Full Online Book HomeLearning KitchenLow_fat - Salad - Three Kings Salad
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Low_fat - Salad -  Three Kings Salad Post by :mikesider Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1384

Click below to download : Low_fat - Salad - Three Kings Salad (Format : PDF)

Low_fat - Salad - Three Kings Salad

Serving Size : 0 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 navel oranges
1 (15-ounce) can whole beets, drained
3 tablespoons balsamic vinegar
2 tablespoons walnut oil or olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup slivered red onion
Pomegranate seeds (optional)

The colorful trio of beets, oranges, and red onion represents the three wise men from the nativity story.

Section the oranges, cut the beets and onions, and make the vinaigrette ahead of time (store them in separate containers so the colors don't bleed). Assemble up to an hour before serving. This recipe
originally called for pomegranate juice (obtained by meticulously smashing pomegranate seeds and straining the juice) and fresh beets. We found most any fruit juice will work, however, and canned beets are fine, too.

Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1-1/2 tablespoons juice. Discard membranes.

Cut beets into wedges. Combine reserved 1-1/2 tablespoons juice, vinegar, oil, salt, and pepper in
a medium bowl; stir well with a whisk.

Divide beet wedges and orange sections evenly among 6 salad plates. Top each serving with 2 tablespoons onion slices. Drizzle with vinaigrette, and garnish with pomegranate seeds, if desired.

Yield: 6 servings.

Note: To obtain pomegranate seeds, put on gloves and cut the pomegranate into quarters. Coax seeds out from the base with thumbs, being careful not to break seeds. Remove and discard white membrane. Reserve 1/3 cup seeds for garnish. :

NUTRITIONAL INFORMATION: CALORIES 116 (37% from fat); FAT 4.8g (sat 0.4g, mono 3.2g, poly 0.9g); PROTEIN 1.7g; CARB 18.6g; FIBER 4.8g; CHOL 0mg; IRON 0.7mg; SODIUM 363mg; CALC

Source: Cooking Light-12/00
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Low_fat - Salad -  Tropical Fruit Salad Low_fat - Salad - Tropical Fruit Salad

Low_fat - Salad -  Tropical Fruit Salad
Serving Size : 6 Preparation Time :0:00 Categories : Low Fat Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups (1-inch) cubed fresh pineapple 1 cup chopped peeled papaya or mango 1 cup sliced kiwi fruit 1 cup red seedless grapes 2/3 cup (1/4-inch-thick) slices carambola (star fruit, about 1) 1/4 cup flaked sweetened coconut 3 tablespoons honey 2 tablespoons fresh lime juice Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes. Combine honey and lime juice in a small bowl and toss with fruit just before serving. serving size: 1 cup 128 cal,

Low_fat - Salad -  Summer Shrimp Salad With Cilantro Low_fat - Salad - Summer Shrimp Salad With Cilantro

Low_fat - Salad -  Summer Shrimp Salad With Cilantro
Dressing: 1/2 cup vegetable broth 1 1/2 teaspoons cornstarch 3 tablespoons fresh lime juice 2 teaspoons extra virgin olive oil 3/4 teaspoon sugar 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black peppercorns Salad: 1 pound medium shrimp, cooked and peeled 1 1/2 cups julienne-cut yellow squash 1 1/2 cups julienne-cut zucchini 1 1/2 cups cherry tomatoes, halved 1 cup fresh corn kernels (about 2 ears 2 tablespoons minced fresh cilantro To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat;