I am always trying to think of ways to put a new spin on salad. We eat it at least once if not twice a day and I like to keep it fun and new. Tonight when I was shopping they just seemed to have all of my favorite Mediterranean ingredients in the store and looking good. So it was a Mediterranean inspired salad to go with our fresh pasta listed below.
There is really not some magical recipe - I used a bag of mixed Italian greens, fresh mint, green onion, red bell pepper, julienne strips of sundried tomatoes and fresh cucumber. I topped it off with grated fresh zest of lemon.
And voila! It was served with fresh cracked black pepper and balsamic vinegar - fat and sodium free!
Now, since I didn't use all of the mint in the salad, I thought it would be fun to use some more of it in a mint tea:
It really is just as easy to make as it looks - bring a pot of water to a boil and add fresh mint. Boil one minute and remove from stove. Pour over ice. Serve over ice. Of course you can get fancy and use a bag of green tea or add lemon or sugar or whatever you desire!
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.