Leafy Greens and a Scrumptious Recipe!
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With spring upon us we begin to think about planting our gardens or attending the farmers market for fresh produce. April’s produce of the month is leafy greens which are packed with nutrients like calcium, folate as well as Vitamins A, C and K. Think beyond kale and spinach and consider trying arugula, Swiss chard, collard greens, or mustard greens. You may find some of the greens with tougher leaves like collard/mustard greens or kale to be more enjoyable lightly steamed or cooked into dishes. Consider these ideas below to include these nutritional and versatile ingredients into your meals:
- Add them in: omelets, soups or hot dishes
- Blend them in: smoothies and sauces
- Wrap them in: tacos, wraps or even use lettuce leafs as a wrap themselves
- Mix them in: salads and stir-fry
- Top them on: sandwiches or pizza
The options are endless, so get in the kitchen and enjoy those leafy greens!
In health,
Kristen
Pear Arugula and Blue Cheese Salad
Calories: 196 | Protein: 5.3g | Carbohydrates: 23.8g | Total Fat: 10.0g | Yield: 4 servings (2 cup serving size)
Ingredients:
2 ripe pears, sliced (2 cups)
1⁄2 red onion, thinly sliced
2 cups baby arugula
1 cup baby spinach, chiffonade
1⁄2 head radicchio, chiffonade (1 1⁄2 cups)
1⁄4 cup fresh cranberries
2 T. dried cherries
2 oz. aged blue cheese (your choice)
2 T. walnuts, chopped
1 T. olive oil
1⁄4 cup balsamic vinegar
Preparation
Mix all ingredients together in a bowl and serve.