Here are a couple more fun, festive recipe’s to kick off your 4th of July party!
Red, White and Blue Salad
• ¼ cup olive oil
• 3 teaspoons honey
• 2 teaspoons fresh tarragon, minced
• 2 tablespoons apple cider vinegar
• ½ cup walnuts
• Pam cooking spray
• 4 cups baby spinach, fresh
• ¾ cup blueberries
• 3 pears, cored and diced
• 1 cup strawberry, sliced
• ¼ cup blue cheese, crumbled
Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
Preheat oven to 350 degrees. In a baking dish cut a piece of baker’s parchment paper and line the bottom. Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
Shake vinaigrette well to mix up again. In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinaigrette mixture in cruet. Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.
Per Serving: 247 calories; 17 g fat (2.9 g sat); 4.2 mg cholesterol; 96.6 mg sodium, 22.7 g carbohydrate; 4.6 g fiber; 4 g protein
Red, White and Blue Potato Salad
• 1 lb. potatoes
• .5 cup Gorgonzola Cheese Crumbled
• .5 Cup Roasted red or yellow peppers, diced
• 1 shallot, crushed
• 2 tbs Champagne Vinegar
• 1tbs whole grain mustard
• 4tbs Olive Oil
• Salt and Pepper to taste
Fill a large pot with salted water and bring to a boil. Add potatoes and boil until tender. Drain, and allow to partially cool before cutting halves or quarters (depending on the size of your potatoes–you want bite size pieces). Do not remove the skins.
In a large mixing bowl combine vinegar, mustard, shallot, salt, and pepper. Working with a whisk, gradually stream in olive oil until it has emulsified with the rest of the ingredients.
Combine the potatoes with the vinaigrette, tossing to make sure the potatoes are evenly coated. Toss in the diced peppers and gorgonzola. It is important that the potatoes are not completely cooled so that the flavors marry. Allow this mixture to rest covered in the refrigerator for a few hours (or overnight) until the potatoes have completely cooled and absorbed some of the dressing. Makes approximately 6 servings.
Per Serving: 194 calories; 13.2 g fat (3.9 sat); 13.3 mg cholesterol; 638 mg sodium, 14.7 g carb, 364 mg potassium, 4.8 mg fiber
For other ideas please visit http://www.stanthonysmedcenter.com/information_health/recipes.asp