Tomato and Basil Salad Recipe

Tomato and Basil Salad

 

Ingredients:

6 to 8 fresh basil leaves

6 large tomatoes (about 2 pounds)

1 shallot, minced

1 large garlic clove, minced

2 tablespoons balsamic vinegar (preferably aged)

3 tablespoons olive oil

1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)

1 tablespoon minced fresh parsley

Salt

 

Directions:

Mince half the basil leaves and shred the remaining half.

Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.

In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.

Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Toss Up this Healthy Greek Salad

Greek Salad

 

Ingredients:

For the dressing:

2 tablespoons red wine vinegar

4 tablespoons olive oil

1 tablespoon flaxseed oil (or olive oil, if flaxseed oil is unavailable)

1 teaspoon minced garlic

2 tablespoons low-fat Greek yogurt

1 tablespoon minced fresh oregano

2 tablespoons minced fresh salad herbs

Salt and pepper to taste

 

For the salad:

1 curly endive or chicory, cleaned and trimmed

1 small red onion, sliced (about 4 ounces)

1 medium cucumber, sliced (about 6 ounces)

1 large yellow bell pepper, seeded, ribs removed, and sliced (about 6 ounces)

2 large tomatoes, sliced (about 12 ounces)

1/2 cup feta cheese, crumbled

4 tablespoons black olives

 

Directions:

For the dressing: In a bowl, mix the vinegar, oils, and garlic. Blend in the yogurt. Add the oregano, salad herbs, and season with salt and pepper.

For the salad: In a large bowl, place the curly endive, red onion, cucumber, bell pepper, and tomatoes. Add the dressing and mix well. Add the feta cheese and olives, then serve immediately.

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.

 

A Veggie-Packed Pasta Salad Recipe

Primavera Pasta Salad

Ingredients:

1 1/2 tablespoons olive oil

1 1/2 tablespoons butter or margarine

1 1/2 cups broccoli florets

2 cloves garlic, minced

2 tomatoes, seeded and diced

3/4 cup julienne zucchini

1/2 cup julienne carrots

1/4 cup honey

1/4 cup lemon juice

1 1/2 teaspoons grated lemon peel

3/4 teaspoon dried basil, crushed

3/4 teaspoon dried oregano, crushed

6 ounces linguine pasta, cooked

Parmesan cheese, grated

Salt and pepper, to taste

 

Directions:

Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.

 

 

Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.