At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Fine, julienne strips of beets, carrots and cucumber are presented on tender lettuce leaves with a dill dressing.
Place beets, carrots and cucumbers each separate medium-sized bowls.
Stir together all dressing ingredients in small bowl. Pour 2 tablespoons dressing over each vegetable.
Arrange 2 leaves Boston lettuce and 3 leaves Belgian endive on individual salad plates. Place about 2 tablespoons of each vegetable on lettuce leaves; garnish with red onion.
*Substitute 1 teaspoon dried dill weed.
Dietary Fiber: 2g
This salad is very pretty and quite tasty. It's a little labor intensive because you have to julienne the veggies. I used prepackaged julienned carrots which cut down on the prep time. If you own a mandoline slicer that would save some time also. I did not follow the recipe exactly because the store didn't have endive; I used hearts of romaine instead. I forgot to buy a lime and I used bottled lime juice. I think I sacrificed some flavor in the dressing by doing that. I'll use fresh dill instead of dried next time too. Make the dressing a couple hours ahead of time to allow the flavors to blend. All in all a good salad. The recipe is a keeper.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2392
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It was a beautiful day and Dad offered to take over dinner. He found a manly recipe for Mustard & Bourbon Glazed Pork Chops and made a plan.
Freshly sliced from the deli, Land O Lakes® 4 Cheese Italian Blend combines the rich flavors of Asiago, Romano and Parmesan with creamy American to bring the authentic taste of Italy to your American fare.
After you make the hamburger patties and light the grill, what do you get out of the fridge?
Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
But, sometimes I like to look at the burger and bun as just a starting point for some fun, creative cooking. More ...
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