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Spinach Salad With Cucumber, Tomatoes and Feta

 

I do love spinach, but I never liked spinach salad until I had this Mediterranean-style salad adapted from “Recipes for Health” from The New York Times. A glorious colorful salad made healthier with lots of garden vegetables, instead of the usual bacon & eggs. A  lovely, light dressing of olive oil and fresh lemon juice keep the guilt away too. Adding some fresh cucumber, tomatoes, herbs and feta cheese really make this modern-day spinach salad wicked good. I promise!

Bon Appétit!

 

Spinach Salad With Cucumber, Tomatoes and Feta

Ingredients:

  • 1/2 small red onion, sliced (optional)
  • 1/2 cup fresh strawberries, sliced (optional)
  • 6 ounces baby spinach
  • 1 pound tomatoes, cut in wedges, or cherry tomatoes.
  • 1 small cucumber, cut in half lengthwise, then sliced.
  • 8 calamata olives, pitted and cut in half.
  • 1 red pepper, thinly sliced.
  • 2 teaspoons chopped fresh dill.
  • 1 tablespoon chopped fresh mint.
  • 2 tablespoons fresh lemon juice.
  • salt & pepper to taste.
  • 5 tablespoons extra virgin olive oil.
  • 2 ounces feta cheese, cut in small dice or crumbled.

 

Method:

*Tip: Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause tears and the too strong onion flavor.)

1. Combine the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.

2. In a small bowl whisk together the lemon juice, salt, pepper and olive oil.

3. Add the spinach, and feta. Toss together thoroughly and serve.


Bon Appétit!

Enjoy!


Yield: Serves 6-8

Advance preparation: You can prepare the ingredients and dressing several hours before you toss the salad. Keep them in the refrigerator.

Nutritional information per serving: 160 calories; 10 grams fat; 3 grams saturated fat; 8 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 215 milligrams sodium; 3 grams protein

 

The NEW Cabbage Soup Diet Recipe!

I don’t know about you but I’ve put on a few pounds. I love food. Eating it, cooking it, just smelling food makes me happy. Anyway, remember The Cabbage Soup Diet from years ago? Well, I brought it back from the “dark ages” put a fresh new spin on it, roasted it, seasoned it, and brought it back to life again. So, if you want to drop some weight fast, this soup (and the diet plan below) is a healthy, simple way to get started. I love it and I hope you love it too.

*You’ll want to print several copies of  The NEW Cabbage Soup Diet to share with friends and family. Make extra, freeze some and remember, you may eat as much of this healthy soup as you want!

I’ve made some nice new changes to the www.bakedinmaine.com home page for your shopping pleasure. Added links to some of my favorite things from the awesome Amazon: fabulous kitchen tools, the best cookbooks and brand new! Baked in Maine t-shirts, clothing and cool NEW gift items. So, shop away! Or at least look around a little..

Love ya and let’s get healthy!

The Cabbage Soup Diet

Seven helpful tips:

  1. Follow the diet below (optional).
  2. Keep in mind that it’s only seven days.
  3. Drink 4 glasses of water and green tea per day.
  4. Complement the diet with a good multivitamin tablet.
  5. Print the information on this site so you can refer to it daily.
  6. Eat plenty of soup, as much as you want. Don’t starve yourself or you may cheat.
  7. Try different spices like curry or hot sauce to liven up the soup and add variety.

Ingredients:

  • 1 cabbage sliced, cored and chopped
  • 2 cups carrots baby or chopped
  • 2 cups celery include the leaves, chopped
  • 2 cups mushrooms any kind, sliced
  • 2 cups tomatoes fresh or canned, chopped
  • 2 large red and/or green peppers, chopped
  • 2 onions chopped or sub. a bunch of scallions
  • 1 bunch broccoli or cauliflower chopped (optional)
  • 2-3 zucchini chopped
  • 4 clove garlic chopped
  • 1 box chicken stock 32 oz.
  • 1 bottle V8 Juice 64 oz.
  • sea salt & pepper to taste
  • 2-3 tbs. of parsley for cooking and garnish.
  • seasoning choices: turmeric, red pepper flakes, basil, oregano, thyme, bay leaf
  • fresh herbs (optional): sage, rosemary, thyme, cilantro, basil, dill, tarragon. Use your favorites.
  • 1/4 cup olive oil
  • 1 lemon

Directions:

Prep Time: 10 mins Total Time: 30 mins
  1. Pre-heat oven to 425 degrees. Chop all of your vegetables and place in a single layer in a large baking sheet. Add your fresh herbs, seasonings and olive oil. Roast for 15-20 minutes, stirring 2-3 times. This method gives fabulous flavor.
  2. Place your roasted veggies in a large soup pot and add chicken stock and V8 juice, bring to a boil. Reduce heat and simmer for 15-20 min.
  3. Enjoy!

The Diet: Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks - unsweetened coffee, green tea, cranberry juice and lots of water.

Day Two: Vegetables: Eat until you are full, all fresh, raw or cooked vegetables of your choice. Try to eat salads with spinach and other green vegetables and if you can, stay away from starches like white potatoes, pasta, dry beans, peas and corn. Eat all the vegetables you want along with your soup. Don’t eat fruit today.

Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want.

Day Four: Bananas and Skim Milk: Eat as many as six-eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets. Eat your soup and drink plenty green tea.

Day Five: Fish, chicken, beef and tomatoes: Ten to twenty ounces of baked or broiled protein from meat, fish or seafood and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Drink lots of green tea. Eat plenty of cabbage soup.

Day Six: Protein and Vegetables: Eat to your heart’s content of the protein and vegetables today, with leafy green vegetables. Drink green tea. Eat your soup!

Day Seven: Brown or wild rice, unsweetened fruit juices, green tea and vegetables: Be sure to eat plenty of soup.

PS. Interestingly enough, The cabbage soup diet is sometimes referred to as the “Mayo Clinic Diet”, and/or the “Sacred Heart Hospital Diet”. May be true, but I can’t say for sure.

 

[amd-recipeseo-recipe:2]

Easy Caprese Salad

Easy Caprese Salad


This is a beautiful salad…..So easy, simple and elegant!

If you’re anything like me and really LOVE a fresh salad that’s super easy as well as quick to prepare, this is it… . Nice & Easy, that’s what I say! A gorgeous, yet simple classic Italian salad of fresh sliced tomatoes, mozzarella cheese, and chopped basil. Drizzle this sexy salad with extra-virgin olive oil and balsamic vinegar, add some cracked black pepper and voilà!

Note: We enjoy this fabulous salad at least once a week. The perfect lunch by it self, or serve with your favorite Italian dinner.  I really like “peppercorn medley” a very flavorful blend of black, white, green, and red peppercorns. For a change you can add some thinly sliced red onion. . ..A lovely salad don’t you think?

Buon appetito!


Ingredients

  • 3 vine-ripe tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • 20 to 30 leaves (about 1 bunch) fresh basil
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, a drizzle or two
  • Coarse sea salt
  • Cracked pepper

Directions

First, check out the photo.  Then start to layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil, balsamic vinegar, and season with additional chopped basil, sea salt & pepper, to taste.

Note: If you’re not familiar with fresh mozzarella cheese, it’s very soft, creamy and usually round. You will find it packed in water to keep it moist. Some of the larger super-markets are displaying fresh mozzarella with the tomatoes, NICE!