Experiment with different apples and pears and you will create a new salad every time! Leave the skin on the fruits to give maximum nutritional value and colour to your dishes. This salad is intended as a main course for lunch or a light dinner, but if used as a side dish, it will serve six to eight people.
6 cups (1.5 L) assorted lettuce, cut into bite-sized pieces
2 cups (500 mL) endives, cut into 1/2 in (1.25 cm) slices
2 apples, skin on, cored, and coarsely chopped
2 pears, skin on, cored, and coarsely chopped
1/2 cup (125 mL) walnuts, toasted
1/4 cup (60 mL) dried cranberries
This dressing is better made ahead of time for flavour to develop further.
1/4 cup (60 mL) olive oil mayonnaise
1/4 cup (60 mL) sour cream
1/2 tsp (2 mL) Worcestershire sauce
1 Tbsp (15 mL) apple cider vinegar
1 garlic clove, minced
1/2 oz (15 g) crumbled blue cheese
Dash of pepper
To make dressing, combine ingredients in small bowl or measuring cup. Whisk until it has a creamy consistency. Taste and adjust seasonings.
To make salad, combine all ingredients in large serving bowl and toss. Drizzle with dressing. Stir and serve immediately.
Each serving contains: 284 calories; 5 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 35 g total carbohydrates (21 g sugars, 8 g fibre); 105 mg sodium
source: "Apples and Pears", alive #371, September 2013
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.