 The Cardiologist's Wife Goes Green for Easter! Apr 20, 2011
This Easter go green...green vegetables that is! I am including steamed fresh
asparagus in our Easter dinner but there are so many other easy ways to go green.
Today I’m going to share a few of our favorite yet simple recipes you may want to
include in your Easter celebration. Salads are a great way to get in plenty of
vegetables and you can throw one together in no time. The salad recipe that follows
is one of our all time favorites and is impressive at any dinner.
Mandarin Orange Salad
INGREDIENTS:
*1 package spinach or green salad mix
*1 can mandarin oranges, drained
*1/2 cup sliced almonds
*3 Tbs. sugar
*1/2 tsp. salt
*dash pepper
*1/4 cup olive oil
*1 tbsp. fresh parsley chopped or 2 tsp. dried
*2 Tbsp. cider vinegar or other salad vinegar
*dash Tiger sauce
DIRECTIONS:
In a skillet, heat almonds and 3 tbsp. sugar over low heat. Stir constantly until
almonds are coated with a glaze. Spread immediately on a sheet of waxed paper to
cool. Place greens in a salad bowl and top with oranges and almonds. Mix remaining
ingredients for the dressing. Toss with salad. Tip: you can make the almonds and
dressing the day before and toss everything together at the last minute.
This cucumber salad is great with grilled foods but try it any time. Make it the
day before to save time and allow the flavors to mix.
Cucumber Salad
INGREDIENTS:
*1/2 cup rice vinegar
*1/4 cup olive oil
*1 tbsp. lemon zest
*2 tbsp. lemon juice
*1 tbsp. grated fresh ginger
*1 tbsp. sugar
*1 1/2 tsp. pepper
*1 tsp. toasted sesame oil (optional)
*1 tsp. salt
*1/4 tsp. crushed red pepper
*8 medium cucumbers
DIRECTIONS:
Combine all dressing ingredients in a large screw top jar and shake well. Cut
unpeeled cucumbers into sticks and place in a large bowl. Pour dressing over and
toss to coat. Refrigerate overnight, tossing occasionally.
Occasionally, I find a recipe that is too odd to ignore and I must try it. Such is
the case with the collard greens recipe I’m going to share with you, but I must
confess it got mixed reviews at my house this past weekend. I also substituted
turnip greens.
Citrus Collards with Raisins
INGREDIENTS:
*1 1/2 lbs. collards
*1 tbsp. olive oil
*2 cloves garlic, minced
*2/3 cup raisins
*1/3 cup orange juice
*1/2 tsp. salt
DIRECTIONS:
Slice or chop collard greens into bite sized pieces. Cook in boiling water for 8 to
10 minutes. Drain well. Heat oil in a large skillet and saute garlic for 1 minute.
Add collards, raisins and salt. Cook for 5 minutes, stirring occasionally. Add
orange juice and pepper to taste. Cook till heated through.
I hope you give these recipes a try. Have a Happy Easter!
-Lisa
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