Health Center » Recipes

Most restaurants always serve salad first.  However as a child growing up in my home, salad was always served last. This is a European tradition. Salad as your last course offers a fine way to top off your dinner. If you’re not full by then, salad offers you the opportunity to fill up that remaining space without adding many calories. It is also an aid in digestion that  will move the food through the intestinal tract.

 

There are many ways to prepare a salad. I will offer only three. I only use romaine lettuce because romaine has the minerals and nutrients we all need. Forget about iceberg lettuce. There are other leafy green vegetables that I use for salads not in the lettuce family.

           

 

1 romaine lettuce heart

1 container of cherry tomatoes

1 cucumber

1 lemon

All these vegetables are readily available organically.

 

Wash your vegetables thoroughly. Cut the leaves into 1”-2” pieces. Set aside to drain. Remove the stems from the tomatoes. Slice them in half. Set aside. Peel the cucumber. Cut in half, then slice into 1/8” slices resembling half moons.

 

This can be served with all the ingredients or each of them separately. Remember, it is the lettuce that is important at the end of every meal.

 

Squeeze the lemon over the salad and it is ready or you can squeeze the lemon separately onto each dish served. Adding some extra virgin olive oil is O.K. but just a tablespoon or two.

   

I don’t recommend any creamy salad dressing. The recipes here are designed with your health and weight control in mind. My recipes may go overboard with the extra virgin olive oil but that is all the saturated fat we need

       

This can be done with spinach, arugula and radicchio. You can also mix and match these ingredients.