When people typically think of garden greens many think one thing: iceberg lettuce. However garden greens, or potherbs, leaf vegetables and leafy greens as they are commonly called, are much more than iceberg lettuce! Garden greens are any leafy plants that can be eaten either cooked or raw. Examples include swiss chard, romaine lettuce, spinach, cabbage, artichokes, bok choy and kale. So why should you know about Garden Greens?
They’re Tasty and Good For You Too!!
Garden greens are a great addition to any healthy, balanced diet. They are low-fat and low-cal. AND they’re high protein, high fiber, high iron, high calcium, high vitamin C, high antioxidants and high vitamin K. All of this means that they are great for you!
Do you know that slogan “skittles taste the rainbow”? Well, you should substitute the skittles for colorful vegetables and fruits!!!
The more vibrant and dark the color, the better for you! Garden greens are so nutritious and the darker the green, the more vitamins it has! Orange and green are particularly good for you!
Now that you know how good leafy greens and fruits are for you, I know you are wondering ‘how can I easily incorporate them into my diet and still make them delicious?’
Spring Greens with Strawberry Vinaigrette Dressing!!
Here’s a yummy, easy to make salad to make for you and your family!
Healthy Waltham and Hannafords combined forces to serve samples of this tasty meal at the grocery store and it was a big hit!
Servings: Makes 4
Prep Time: 7 minutes
Cook Time: 3 minutes
1/4 cup sliced almonds
16 oz pkg. fresh strawberries
1/4 teaspoon garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Freshly squeezed lemon juice
1 Tbsp. honey
1 tablespoon Balsamic Vinegar
2 tablespoons extra virgin olive oil
7 oz pkg. Taste of Inspirations Baby Romaine or spring salad greens
1/4 cup goat cheese crumbles
1. In a small nonstick skillet, toast almonds over medium heat, about 2 to 3 minutes. Watch carefully. When toasted, remove from heat and set aside.
2. Wash strawberries and remove stems. Reserve half, and place the remaining strawberries in a blender or food processor and add garlic, salt, pepper, lemon juice, honey, vinegar, and olive oil. Blend briefly, until smooth and creamy.
3. Place greens in a large bowl and toss with 1/2 cup of the dressing. Divide the greens among 4 salad bowls. Cut the reserved strawberries into 1/4-inch slices and scatter over the greens in each bowl. Sprinkle with the goat cheese crumbles and the reserved toasted almonds. Alternately, divide greens, without dressing, among 4 bowls. Top with the strawberries, nuts, and goat cheese, then drizzle 2 tablespoons of vinaigrette, or more to taste, over each salad. Serve remaining dressing in a small pitcher on the side
Source: fresh magazine May, June 2010
Rainbow Photo Credited to ToYourGoodHealthRadio.com
All other photos credited to Rebekah Carter