I was on a short skiing mini-vacation last weekend in French Alps. Great skiing experience, nice people and luckily, there was some snow on the ground. Excellent food as always, coffee and cheeses are always great in France. Although I avoid gluten food, I had to try croissants for breakfast and they were amazing. Alpe d’Huez rocks!!
I will start a mini series of Superfoods Salads recipes, as a preparation for Holiday season. Here is a recipe for Greek Salad:
Radish/Daikon- Radish is full of vitamin C, folate, fiber, riboflavin, potassium. Radishes regulate blood pressure, protect against cancer and prevent respiratory problems.
Olive oil - Olive oil is rich in polyphenols (antioxidant), vitamin E (also antioxidant and enzymatic activity regulator) and other natural antioxidants. As an antioxidant, vitamin E neutralizes free radicals before they damage or kill fat cells. Olive oil is one of the top sources of monounsaturated fats that help lower cholesterol and help prevent inflammation. Monounsaturated fats help keep your heart healthy by fighting inflammation, increasing levels of good cholesterol and lowering bad and total cholesterol. Conclusion: Olive oil is heart healthy, reduces the risk of cardiovascular disease, fights cancer cells and lowers blood pressure.
- • 1 head iceberg lettuce
- • 4 oz. low-fat feta or goat cheese
- • 1 head romaine lettuce
- • 4 oz. sliced radishes
- • 1 lb. plump tomatoes
- • 6 oz. Greek or black olives, sliced
- • 2 oz. anchovies (optional)
- • 3 oz. fresh lemon juice
- • 3 oz. olive oil
- • 1 tsp. dried oregano
- • 4 cloves garlic, minced
- • 1 tsp. black pepper
- • 1 tsp. salt
- Slice tomatoes and cut lettuce into pieces.. Combine lettuce, olives, tomatoes, and radishes in a bowl. Mix dressing ingredients together and add to vegetables. Toss. Serve with feta/goat cheese and arrange anchovy fillets on top (if desired).