Monday, May 6, 2013

Rainbow Spinach Salad


Makes 4 servings

Salad Ingredients

  • 1 pound spinach, washed, dried and chopped
  • 1 cup canned sliced beets
  • 2 medium oranges, peeled and sectioned
Dressing Ingredients
  • 1/2 cup balsamic vinegar
  • 2 tbsp orange juice
  • 2 tbsp olive oil
  • 1 tbsp water
  • 1 tbsp honey
  • 1 tsp Dijon Mustard
  • Salt and pepper to taste
Directions
  • Put Spinach in a bowl and add beets and oranges
  • For the dressing, combine the rest of the ingredients in a sauce pan and bring to a boil. Lower the heat and simmer until the liquid is reduced by about one-third. Let cool, then drizzle dressing over salad.

Nutrition Facts

Calories: 178
Fat: 7g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 92mg
Carbohydrate: 21g
Dietary Fiber: 5g
Protein: 4g

Wednesday, April 24, 2013

Fish Fillet and Asparagus

Makes : 4 Servings

Ingredients

  • 4 - 15x15 inch squares of parchment paper
  • 4 - 5 to 6 ounce fish fillets (such as halibut or cod; about 1 inch thick)
  • 12 fresh tarrogon leaves
  • 2 tablespoons butter; cut into 4 pieces
  • 1 pound of asparagus spears, trimmed and cut into 1 1/2 in pieces
  • 4 tablespoons of orange juice
Preparation
  • Preheat oven to 400 degrees F
  • Butter half of each parchment paper; Place 1 fish fillet on the buttered half of each parchment paper square.
  • Sprinkle fish with salt and pepper; Top each fillet with 3 tarragon leaves, then 1 piece of butter; Arrange asparagus around each fish fillet, pour 1 tablespoon of orange juice over each.
  • Fold parchment paper over fish and asparagus, folding and crimpling edges tightly to seal filling completely.
  • Place on 2 rimmed baking sheets.
  • Bake fish packets for 17 minutes
  • Place packets on plates and serve.