This colourful riff on the classic spinach strawberry salad delivers big time from bottom to top. A creamy goat cheese base plays well with the tender chicken and bright strawberry dressing. Millet or sorghum would be good gluten-free stand-ins for spelt.
In saucepan, heat grapeseed oil over medium-high. Add spelt; stir to coat grains in oil and heat, stirring occasionally, until grains smell toasted, 3 to 5 minutes. Add pinch of salt and enough water to cover spelt by at least 2 in (5 cm). Bring to a boil, reduce heat to medium-low, and simmer until spelt is al dente, about 35 minutes. Drain spelt and spread out on baking sheet to dry.
In large pot, place chicken and a couple pinches of salt, then add enough water to completely cover the meat by at least 1 in (2.5 cm). Bring water to a temperature that produces steaming with just the rare bubble breaking the surface. Reduce heat, partially cover pan, and poach for 20 minutes, or until meat is cooked through to an internal temperature of 160 F (70 C). Ideally, you want to keep the poaching water temperature at around 160 F (70 C). Skim off any foam that forms during cooking. Remove chicken from water, and when cool enough to handle, thinly slice.
In bowl, stir together goat cheese, yogurt, thyme, lemon zest, salt, and black pepper until creamy.
To make dressing, in blender container, place strawberries and 2 Tbsp (30 mL) water and blend until smooth. In fine-mesh sieve set over bowl, place pureu0301ed strawberries; let drain, pressing down with spatula and scraping underside of sieve. Discard seeds remaining in sieve. Into bowl with strawberry pureu0301e, stir balsamic vinegar, honey or maple syrup, mustard, garlic, salt, and crushed red pepper flakes. Slowly drizzle in olive oil, whisking constantly.
To assemble salad, spread goat cheese mixture on serving plates and top with salad greens, basil or mint, spelt, chicken, radish, and bell pepper. Drizzle strawberry dressing overtop and sprinkle with sunflower seeds.
This recipe is part of the Raising the [Salad] Bar collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
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