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story.lead_photo.caption Try a healthy beet salad for a change of pace.

Parrothead Salad


1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces

1/2 pound fresh strawberries, sliced

1/2 pound fresh blueberries

1 mango, peeled, seeded, and cut into strips

1 cup cherry tomatoes, halved

1/2 cup raisins

1/4 cup toasted slivered almonds

1/4 cup chopped red onion

4 slices bacon


1. Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. Cover, and refrigerate at least 30 minutes to allow the flavors to mingle. Do not refrigerate more than 4 hours.

2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and sprinkle over the salad to serve.

Beet Salad


4 bunches fresh small beets, stems removed

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons white wine vinegar

1 tablespoon honey

2 tablespoons Dijon mustard

1 teaspoon dried thyme, crushed

1/2 cup vegetable oil

salt and pepper to taste

2 medium heads Belgian endive

1 pound spring lettuce mix


1. Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.

2. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.

3. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Healthy Garden Salad


5 tablespoons red wine vinegar

3 tablespoons grapeseed oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered

4 green onions, thinly sliced

1 (15 ounce) can black beans, rinsed and drained


1. In a large serving bowl, whisk together the red wine vinegar, grape seed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

2. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

NAN Dining Guide Spotlight on 02/25/2018

Print Headline: Salad days

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