There is nothing I love more than a crisp salad filled with lots of sweet and savory bits. Maybe it’s the thrill of getting a bite with everything on it, or the fun of seeking out every last morsel of cheese under crisp leaves of lettuce. Whatever the case may be, I love it and so does my young family. Salads of all shapes and colors are set on our dinner table weekly and, lucky for me, my kids gobble them up.
Some may think of salad as a summer meal, but winter salads are just as wonderful and full of flavor. Take this Belgian endive salad, for instance. Beautifully ripe pears are typically only available in the fall and they pair perfectly with tangy blue cheese and earthy walnuts. All that’s really needed to complete this salad is a drizzle of olive oil, fresh squeezed lemon juice and some fresh cracked pepper.
This is just one of many recipes that can be found in the American Diabetes Association Vegetarian Cookbook. It was really tough to pick just one recipe from this book. You don’t need to be a vegetarian or a person with diabetes to enjoy this cookbook. See below for a few of the other recipes I loved.
A few of my other favorite recipes from this book…
- Creamy White Bean Soup with Basil & Olive Oil
- Terra Cotta Cob Salad (think Southwestern cob)
- Black Bean Patties with Cilantro & Lime
- Garden Party Roast Vegetables with Pasta (this one is next to be made)
The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth. Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.
Enter Here: http://l.inkto.it/bslb
If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store. Valid through October 4, 2013.)
Don’t hesitate to make this salad. It goes together quickly and the flavors meld like a beautiful symphony in your mouth.
A quick winter salad of Belgian endive, tangy Stilton, sweet pear and earthy walnuts. A drizzle of olive oil and lemon and salads on.
- 2 heads endive, thinly sliced crosswise into rounds
- 3 tablespoons crumbled Stilton, blue, or gorgonzola cheese
- 1/4 cup chopped walnuts
- 1 ripe pear, halved, cored, and sliced thinly crosswise
- 1 tablespoon extra-virgin olive oil
- Juice of 1/2 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Combine all ingredients in a medium bowl and toss.
Chef Steve's Tips from the ADA Vegetarian Cookbook: Walnuts are a nutrient-dense food packed with flavor. Being of Russian descent, I remember my grandparents using walnuts after keeping them in the freezer. This keeps walnuts fresher for longer.
EXCHANGES/CHOICES 1/2 Fruit | 1 Vegetable | 2 Fat Calories 155 | Calories from Fat 90 | Total Fat 10.0 g | Saturated Fat 2.2 g | Trans Fat 0.1 g Cholesterol 5 mg | Sodium 120 mg | Potassium 565 mg | Total Carbohydrate 13 g Dietary Fiber 6 g | Sugars 5 g | Protein 5 g | Phosphorus 95 mg