5 Ways to Eat Your Greens: Salads

Spring time is green time! The grass is turning green and the produce is the same. Eating local produce  this time of year is a little monochromatic until strawberries come in a few weeks! I wanted to share some of my favorite ways to have greens and I hope that they soon become your favorites also! Stop by to a local farmers market to stock up!

Here are some of the quick and easy recipe categories that I will be share in the upcoming days!

1. Salads

2. Side Dishes

3. Main Dishes

5. Snacks

6. Smoothies

Today, I want to share some scrumptious salad recipes! Salads are a great partner for a weight loss meal plan because they are low in calories and fill you up! They also provide a lot of vitamins and minerals. You can add some protein for a quick healthy meal also!

This recipe for strawberry kale salad used all local foods with the exception of the olive oil! I made this last spring at the West Asheville Tailgate Market and it was a hit! I hope that you will give it a try. You can also make it with spinach!

Strawberry Kale Salad
4 c local chopped kale
1 c stemmed, sliced local strawberries
2 TB locally made balsamic vinegar
1/3-½ c olive oil
1/3 c locally grown nuts
¼ c local feta cheese
¼ tsp salt or season blend
Pepper to taste if desired
In a large bowl, add kale and strawberries. In a small bowl add balsamic vinegar, olive oil and seasonings. Mix in lightly with kale and strawberries. Top with feta and nuts.
Makes 4-5 servings.

Some another favorite salad ideas using greens is a Spinach Beet Salad      http://healthconceptsnutrition.com/blog/2015/04/great-beginnings-getting-back-to-your-roots-eat-your-beet

Lemony Kale Salad with Roasted Vegetables and Pecans

Kale can be a little chewy for some of us. If you give in a massage by gently rubbing the leaves, it can break down some of the fibers and soften it up!
1 cup of your choice of roasted beets, potatoes and sweet potatoes
1/3 cup chopped pecans
2 ½ ounces finely shredded hard local cheese
2 bunches of kale, washed, stemmed and sliced crosswise
3 tablespoon lemon juice
2 tablespoon olive oil
½ teaspoon salt
2 cloves garlic, pressed
¼ teaspoon red pepper flakes

To roast vegetables, cut your choice of beets, potatoes and sweet potatoes into 1 inch cubes and toss with olive oil and salt. Place on cookie sheet and roast at 425 degrees until vegetables start to get tender and caramelize. Take out of oven and let cool.
Add kale to a bowl. Make a dressing, in a separate smaller bowl mix lemon juice, olive oil, honey, salt, garlic and red pepper together. Add to kale and toss thoroughly. Lightly toss in the roasted vegetables, pecans and top with cheese.

I hope that these recipes will inspire you to eat more of those fresh, delicious, spring greens! Stay tuned as I share more recipes from the categories I shared today! Please share these ideas with your friends and I look forward to seeing you soon!

Stayed tuned next week as we unveil the new website! I will give you more details soon!

Denise