NBA/WNBA FIT Live Healthy Week Recipes: Salads

Starters | Salads | Entrees | Desserts

EMERALD ISLAND SALAD

Prep Time: 1 hour, 15 minutes
Yields: 6 to 8 servings

Ingredients
2 cups water, vegetable stock, or chicken stock
1 Tbsp. butter
1 tsp. sea salt, divided
1 cup wild rice (black, -inch long)
cup lemon juice
cup olive oil
1 clove garlic, minced
cup fennel bulb (core removed), chopped
red or yellow bell pepper, diced
cup red cabbage, chopped
cup Italian parsley, diced
2 cups dark, leafy greens (6 to 7 leaves chard, kale, or collards), very finely chopped Salt and lemon to taste
Pecorino or Gorgonzola cheese for garnish (optional)

Directions

1. Bring water to a boil. Add butter, teaspoon salt, and rice. Bring to a boil again, cover, lower heat, and simmer for an hour. Make sure all of the water is absorbed by tipping the pan to one side to check for pooled liquid.
2. Combine lemon juice, olive oil, garlic, and remaining teaspoon salt in a large serving bowl. Add fennel, bell pepper, cabbage, parsley, and greens; toss thoroughly.
3. Once the rice is fully cooked, cool until it ceases steaming but is still warm, then place it on top of the dressed vegetables. When the rice cools to room temperature, toss it with the vegetables. Taste the salad and adjust the seasonings; some extra salt and/or lemon may be required. Garnish with cheese, if desired.

This content is from the book Feeding the Whole Family by Cynthia Lair.

CITRUS SALAD

Prep Time: 5 minutes
Yields: 4 servings

Ingredients
2 hearts of romaine lettuce
2 fresh oranges and/or grapefruits
2 tablespoons brown rice syrup
2 tablespoons cider vinegar
1/3 cup extra-virgin olive oil
cup roasted almonds, slivered

Directions

1. Wash and chop lettuce and place into large bowl.
2. Cut off skin from oranges and/or grapefruits by cutting off top half, remove skin in strips, working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
3. Combine brown rice syrup with vinegar and stream in extra-virgin olive oil, stirring constantly.
4. Pour dressing over the lettuce, season with sea salt and pepper and toss.
5. Serve on individual plates; lay fruit on top of lettuce and garnish with almonds