Nice Spring Meal

• 2 teaspoons freshly grated lemon zest
• 1/4 cup lemon juice
• 1/4 cup canola oil, or extra-virgin olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 heads Boston or Bibb lettuce, torn into bite-size pieces or any other GREEN lettuce you like.
• 2 cups very thinly sliced fresh asparagus, (about 1 bunch)
• 2 cups shelled fresh peas, (about 3 pounds unshelled)
• 1 pint grape or cherry tomatoes, halved
• 2 tablespoons minced fresh chives, or scallion greens

Healthy Taco Salad

It’s made in layers, with good-quality protein from refried beans and cheese along with salsa, yogurt (healthier for us than the usual sour cream), and fresh veggies for added flavor, nourishment, and zip. Some of us like to scoop it up with taco chips, but the make-this-for-dinner people just crush the chips and add them as a layer.
Easy to make, fun to adapt, and a crowd-pleaser for people of all ages, Taco Salad is one of those recipes we find ourselves making again and again, all summer long. And we include a recipe for classic guacamole, too!
INGREDIENTS
If you need to have meat in it use Ground Turkey!
1 Pound Ground Turkey
One 15-ounce can refried beans
1 1/2 cups grated cheddar or Monterey Jack cheese low fat
1 cup guacamole (see below)
1/2 cup salsa
1/2 cup plain yogurt
2 medium tomatoes, seeded and chopped
6 scallions, chopped, including the green tops
1 large bag taco chips
1. Spread the beans in an even layer on the bottom of a decorative deep-dish non-metal serving pan. Sprinkle the cheese over the beans. Place in a microwave oven for 30 seconds on high, until the cheese melts.
2. Spread guacamole over the cheese, then a thin layer of salsa. Spread yogurt gently over salsa.
3. Arrange tomatoes evenly around the outer edge of the pan, then make another ring of chopped scallions inside the ring of tomatoes. If making as a main meal, crush taco chips and place inside the rings of tomato and scallion. If serving as an appetizer, place chips in a basket and serve alongside.
Serves 8.
Classic Guacamole
1 ripe Haas avocado
1 medium tomato, seeds and juice removed
2 tablespoons minced onion
1 teaspoon hot sauce
Juice of 1 lime
1. Cut avocado in half and remove pit. Scoop out the flesh and place it in a medium-sized bowl. Mash the avocado with the back of a fork until smooth.
2. Add tomato, onion, hot sauce, and lime juice to the avocado and mix well. Place the guacamole in a covered container and refrigerate until ready to use.
Makes 1 cup.

Types Of Salad Leaves

There are many different types of salad leaves. These are also referred to as salad green or green leaf salads. Salad leaves come in a wide variety of flavours and taste. Whether you’re looking for sweet, soft, subtle, or bitter flavours, there are many different many types of salad leaves which can be used to make salads.
Some common types of salad leaves are listed below:
Cos (romaine) lettuce: This lettuce has dark green leaves. They are rich in potassium and also contain carotenoids. They are the perfect base for Caesar salads.
Chicory: This is a pale, long salad leaf vegetable. It is rich in vitamin B. It has a slightly bitter taste but the leaves are crispy and add a good texture to the salad.
Frisee endive: Curly, green leaves with a bitter taste. Inner leaves are milder in flavour. Also known as curly endive, frisee is a form of chicory, and belongs to the Compositae or daisy family.
Lollo rosso: These are green leaves with a red colour at the tip. It contains the antioxidant quercetin, which is believed to reduce the risk of heart disease.
Iceberg lettuce: A round and compact shape with pale green leaves and not much taste. It stays fresh longer than any other type of lettuce, if kept at a constant cool temperature. Iceberg is a good source of folate, which is important for pregnant women.
Lamb’s lettuce: Small leaves, similar to watercress in appearance. Fresh leaves are sweeter in taste.
Radicchio: This is a red type of chicory that looks like a small cabbage in shape. It is very bitter in flavour and should be mixed with other leaves.
Rocket: Small, elongated, feathery leaves with a peppery taste – delicious with Parmesan. It also contains compounds called Glucosinolates which are believed to have a possible protective role against certain types of cancers.
Spinach: Raw spinach can be added to salads. The fresh, leafy taste is especially delicious with egg, tomato and lentil dishes. They have a delicate taste but are very rich in iron, potassium, calcium and vitamins A, B, C and K.
Watercress: Watercress is rich in minerals and vitamins. The leaf is popularly eaten in soup and salads. The leaves are dark and full of iron and calcium and they are quite strong tasting.

Great Green Salad!

This is one of my favorite salads! In fact this is my dinner tonight! Iceberg lettuce (just a little) Romaine and baby spinach also arugula which is my favorite salad green.  There are some tiny baby carrots, grape tomatoes, 3 or 4green grapes, crunched up Pita chips, waterchestnuts and a small grilled chicken breast.  I used fresh ground pepper on top, and just a small amount of Caesar. I found that the tastier the greens the less dressing you need, which makes the purpose of eating a salad low calorie and nutritious!
What is your favorite salad green?

Seven Layer Salad



Cut full head of lettuce into bite-sized pieces
1 c. chopped celery
1 c. (or 1 lg.) green pepper
1/2 c. green onions, chopped
1 pkg. frozen green peas, do not cook
1 can sliced water chestnuts
Cheddar cheese, grated
Chopped cooked bacon
Hard cooked eggs (2 or 3)

Use 9 x 13 inch pan. Place ingredients in layers as listed. Cover with a little more lettuce. Then spread dressing (shown below) over the salad and seal edges so it completely covers the salad. Sprinkle with grated cheddar cheese. Cover tightly with plastic wrap. Refrigerate overnight. When ready to serve, sprinkle with chopped cooked bacon and chopped hard-cooked eggs.

Dressing

2 c. mayonnaise
2 tbsp. sugar
1/4 tsp. garlic powder
1 tsp. seasoning salt