by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
For the dressing: 1/4 cup white wine 1/4 cup rice vinegar 1 clove garlic, minced Juice of one lemon 1 tablespoon Dijon mustard For the salad: 1 can butter beans or white beans, drained 1 7-ounce packet tuna (or a 6-ounce can, drained) 4 cups (about) bite-size pieces...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
Some salad vegetables will keep for several days, while others wilt quickly and should be cut up just before you use them. You can prepare a large quantity of salad-starter vegetables and refrigerate them, ready to use as is or to combine with other vegetables such as...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 12-ounce box quinoa 5 cups bouillon 1 red onion, chopped 2 large, ripe tomatoes, chopped 1 cup chopped Italian (flat) parsley, or a combination of parsley and mint juice of 2 lemons 1 cup plain yogurt 2 teaspoons ground cumin Freshly ground pepper, to taste Bring...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1/2 pound spinach, preferably baby leaves 1 cup watermelon balls or cubes 1 cup honeydew balls or cubes 1 cup cantaloupe balls or cubes 1 cucumber, cut in 1/2″ pieces 1 small red onion, chopped fine 2 cups cooked quinoa (see note below) 1/4 cup honey mustard...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
For the dressing: 1/2 cup plain yogurt 2 tablespoons Dijon mustard 2 tablespoons balsamic or rice vinegar 2 teaspoons fennel seeds Freshly ground black pepper, to taste For the salad: 1 pound tiny red new potatoes 1 red bell pepper, chopped 2 stalks celery, chopped 1...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
For the Dressing: 1/4 cup rice vinegar 2 tablespoons prepared Dijon mustard 1/2 teaspoon celery seed freshly ground pepper to taste For the Salad: 1 10-ounce bag baby spinach leaves 4 clementines or small tangerines, peeled and sectioned OR 1 cup canned mandarin...
