Warm Salad

Many times I feel like eating something light and healthy but I'm not in the mood for a cold salad. And stir-fries usually leave me with a plate of mushy vegetables that don't feel anywhere near fresh and light. That's why I decided to try making a simple warm salad that still feels fresh and crisp.


Ingredients:
2 cups red cabbage, chopped
2 cups spinach, chopped
1 cup baby carrots, chopped
1/2 cup white onions, chopped
1/2 cup vegetable broth
2 tablespoon olive oil
1 can fully cooked turkey breast (12.5 oz)
Salt & Pepper

Directions:
Heat olive oil, then add the onions. Once onions are cooked, incorporate the red cabbage, carrots, spinach and broth. Add salt and pepper to taste. Simmer in very low heat until carrots and red cabbage are tender. Be careful that the vegetables don't get overcooked and mushy (include the spinach last, since it's the easiest to overcook). Bring in the turkey breast and fold until everything is evenly mixed.

This is can work great as a light lunch or a side dish.

St. Patrick's Day Smoothie

Ingredients:
1 banana
1 cup of light vanilla soy milk
1 cup of fresh baby spinach
1/2 cup of water
1 Tbsp of Agave Nectar
1 Tsp of ground cinnamon
1 Tsp of vanilla extract
1 Tsp of ground ginger

Directions:
Put all ingredients in blender and blend away! If you'd like the smoothie to be thicker add less water, or more if you want it to be lighter. Serve chilled.

Barolo Salami Salad

Ingredieants:
1 cup fresh baby spinach
1 cup fresh arugula
1 cup romain lettuce, chopped
1/2 cup of Barolo Salami, thinly sliced
1 cup fresh mushrooms sliced
1/2 cup baby carrots, chopped
2 tbsp olive oil
2 tbsp almonds, sliced


Directions:
Mix spinach, arugula and romain in a large bowl, add olive oil and set aside. In a flying pan, sauté Barolo Salami. Incorporate mushrooms and carrots.

Once the mushrooms are fully cooked, add this to spinach, arugula and romain mix. Toss, top with almonds and serve. Simple and delicious.

Pair with a nice Cabernet Sauvignon or Pinot Noir. ;-)