Esta es una exhibición prevé de cómo se va ver la receta de 'The EatingWell Diet House' imprimido.

Receta The EatingWell Diet House
by Wendy Saxena-Smith

The EatingWell Diet House

Starting a meal with a “garden” or “house” salad at restaurants is a winning appetite-cutting strategy that works just as well at home. This everyday side salad is a breeze to make; try it with soup or a sandwich for lunch, or for your first course at dinner.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 4 cups torn green leaf lettuce
  • 1 cup sprouts
  • 1 cup tomato wedges
  • 1 cup peeled, sliced cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped radishes
  • Sesame Tamari Vinaigrette (ingredients below), or other dressing:
  • 1/4 cup orange juice
  • 1/4 cup rice vinegar
  • 2 tablespoons reduced-sodium tamari, or reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, finely grated
  • On side:
  • Crackers & tuna or
  • Quesadillas al Greco
  • Banana (1 cup, sliced)

Direcciones

  1. Toss lettuce, sprouts, tomato, cucumber, carrots and radishes in a large bowl with the dressing until the vegetables are coated.
  2. Dressing: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.Cover and refrigerate for up to 1 week.