After promising myself to eat a lot more variety and a little less of my favorite pasta, I decided to try this spring salad recipe on Urbanara's Journal. It calls for a rainbow of veggies I don't incorporate often enough in my diet -- zucchini, asparagus, radishes -- as well as whole grains and a sweet, citrusy kick.
This salad will give you a huge boost of vitamins, minerals, antioxidants, and fiber. Just take a look at asparagus: it's in season right now and loaded with vitamins A, C, E and K as well as folate and, surprisingly, protein.
I followed Urbana's recipe with a couple of modifications: I substituted red peppers for red onions and cracked wheat for bulgar.
I also made the orange vinaigrette according to the recipe, using orange juice, apple cider vinegar, olive oil and honey. Many say that asparagus and apple cider vinegar prevent bloating, so eating a salad like this is good for your tummy, inside and out. I'm not complaining! Here's a shorthand version of the steps:
1. Cook 1/2 cup of grain and blanch the asparagus.
2. Slice all of your veggies and mix them with the corn and grain. I julienned the zucchini using a vegetable peeler.
3. Make the dressing using 1/2 cup orange juice, 2 tbsp. apple cider vinegar, 2 tbsp. olive oil, 1 tbsp. honey and a dash of salt and pepper. Drizzle on the salad, toss and serve.
This salad is proof that it's possible to cook quick, healthy meals on a budget. I made a huge batch that served three people; all of the ingredients were organic and totalled to just $10.
Have a go-to healthy recipe? Please share!