Healthy Green Eats For Earth Day

Mother Earth Day Salad

Mother Earth gives us a bounty of beautifully nutritious fruits and vegetables to create plates of amazingly good tasting dishes. 

So in honor of "Earth Day" 2015 I created a salad made with raw and natural ingredients straight from Mother Earth's finest ingredients of organic kale, carrots, brown mushrooms, beets and sunflower seeds.

This salad is so darn delicious, simple and quick using only 5 ingredients.  Celebrate life and Mother Earth!

Mother Earth Day Salad
1 bu. Flat Kale, Chopped
4 ea. Organic Brown Mushrooms. Sliced
2 Organic Red Beets, Cooked, Peeled and Sliced
1/4 c. Shredded Carrots
2 Tbs. Raw Sunflower Seeds

Walnut-Honey-Citrus Vinaigrette
4 Tbs. Orange Juice
1 tsp. Orange Zest
2 Tbs. Honey
1/2 tsp. Dijon Mustard
1/2 c. Walnut Oil
Salt/Pepper to Taste

Method:
In a small mixing bowl add the Dijon mustard, honey, orange juice and orange zest.  Whisk in the walnut oil to emulsify.  Salt and pepper to taste.  Set aside.

In a large mixing bowl add the kale, mushrooms, beets and carrots.  Add the vinaigrette and toss lightly.  Transfer to a serving bowl or platter and top with the raw sunflower seeds.  Enjoy!


  
 

Experiment with Vinaigrettes

To make your own salad dressing is easier and more satisfying than you think.  The fresh taste of natural herbs, unique vinegars, citrus juices and premium different oils make a big difference once drizzled over a lovely bunch of leafy greens.  Try a few versions, like a White Truffle Shallot-Herb Vinaigrette (shown below) and soon you'll find yourself experimenting with a world of flavors.  Practice makes perfect and soon you won't need a recipe.   Although vinaigrettes are delicious for salads, you can use them on grilled fish, seared meats and roasted vegetables. 
                                 

White Truffle Shallot-Herb Vinaigrette

 

2 tsp. chopped shallots

1 tsp. dijon mustard

4 anchovies, chopped

1/2 tsp. basil

1/2 tsp. oregano

1/3 c. champagne vinegar

1/2 c. premium White Truffle Oil

 

 

Method:

In a small mixing bowl add the chopped shallot, dijon, anchovies, basil, oregano and champagne vinegar.  With a small whisk, slowly emulsify the white truffle oil to blend ingredients together.