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By Nancy Gossard
Wellness Editor 

Healthy Recipe of the Week

 

Last updated 2/14/2019 at 12:22pm

Dressing carafes available at Village Kitchen Shop, 257 E. Stuart Ave., historic downtown Lake Wales

HEALTHY RECIPE OF THE WEEK

Eat a salad every day

Unless you have a health issue that forbids it, one of the best things you can do is eat a salad every day, even on a low carb diet. Sixteen ounces, one pound, of baby butter lettuce has only 10.67g carbs and when you subtract the fiber of 5.4g, your net carbs are 5.27g. For a pound! I'm probably the only person who has thought she could eat a whole pound of lettuce in one sitting. I don't recommend actually trying it. Bagged lettuce takes the last excuse away for avoiding salads. Homemade dressings are tastier and easy to make, too.

Vinaigrette

¼ cup Regina red wine vinegar

2 tablespoons water

1 tablespoon mustard, Dijon if you have it

¼ - ½ teaspoon salt, to taste

¼ teaspoon pepper

¾ cup extra virgin olive oil

Combine everything except the oil with a whisk or by shaking. Then add the oil by whisking slowly to create an emulsion or just shake until well combined. This does not need to be refrigerated. My favorite container is the OXO Good Grips Little Salad Dressing Shaker, but any container over one cupful will do.

 

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