Wednesday, October 6, 2010

Mandarin Orange Green Leaf LETTUCE Salad

Today in the newspaper there was an article discussing the fact that as the majority of people plan their meals, it goes a little something like this...
  1. Plan a main dish. Most often meat.
  2. Incorporate a carbohydrate/starch; potatoes, bread, pasta etc.
  3. And THEN as an afterthought realize, oh, maybe a veggie or fruit should be thrown in. How about a can of corn, green beans, you fill in the blank. 
I am guilty of this type of meal planning on many if not most occasions. 

This is just one more reason (of many) that we are thankful for Bountiful Basket. It is helping us focus more on our vegetable and fruit intake and making it a more central part of our meal planning.

Today we would like to show you one VERY SIMPLE, yet DELICIOUS salad recipe that might help you take your (almost) weekly head of lettuce and turn it from drab to fab. We hope this will help you enjoy getting your fruits and veggies instead of having them be an afterthought.


Mandarin Orange Salad
1 head green leaf lettuce
1 can mandarin oranges drained
red onion (optional)
sugared almonds*
dressing

Cut as much lettuce as your family will eat. Add mandarin oranges, red onion and sugared almonds.  Serve with dressing.

Dressing:
Our family always uses the original flavor Good Seasons Italian Dressing on this salad. You can make it one of three ways:

Option One:
Follow directions on packet.

Option Two:
Replace the vinegar with balsamic vinegar. Add one tablespoon real maple syrup.

Option Three:
Replace the water with fresh juice from one orange. 
Add a bit of orange zest.
Use oil as directed.
Use only half the Good Seasons packet.

DRESSING TIP: If you add 1/2 teaspoon of mayonnaise to your dressing, it will keep it from separating! 

*Sugared Almonds
Toss one cup of slivered almonds into a heavy pan. Add 1/2-3/4 cup sugar. Turn the heat to high. In about one minute the sugar will start to melt and you need to begin stirring them with a wooden spoon. Stir constantly. In about 4-5 minutes the sugar will turn golden brown and the almonds will be coated. Take the pan off the heat. Dump the almonds onto a piece of parchment paper to cool. Try not to eat them all before you add them to your salad!





3 comments:

Jena said...

I have to agree, most people just plan a meat and go from there. Barely any veggies! I feel the same gratitude you have for the baskets for the same reason. I love planning my meals with my veggies!

Gary1316 said...

My wife and I always make up our weekly menu on Saturday mornings but since the arrival of our BB's we have changed the way we create our menu. Instead of choosing our meat first we now choose our veggies first and then match everything else to go with them. We have found that we are now having at least 2 and sometimes 3 meals a week without the meat. The veggies are soooo good that we have not missed the meat at all. Now, that being said, I must tell you that I am nowhere near being ready to give up meat totally!!

A Gluten Free Mommy said...

Thank you so much for posting your basket recipes. Each time I use a basket ingredient in a new way, I post it on my blog as well. Please feel free to use any of the posts I create, just link back to my original post please!

Have a yummy week!

A Gluten Free Mom