Robust Beet Salad By Dr Andrew Weil Recipes

DR. WEIL'S KALE SALAD

Dr. Weil's Kale Salad image

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g

ROBUST BEET SALAD BY DR ANDREW WEIL

Robust Beet Salad by Dr Andrew Weil image

Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets.

Provided by Sarah Chana

Categories Vegetable

Time 53m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs beets
1/4 cup brown sugar
1/4 cup rice vinegar or 1/4 cup cider vinegar
1/4 cup water
1 teaspoon wasabi powder (Japanese horseradish)
1 teaspoon mustard powder
1 tablespoon extra virgin olive oil
1 large onion, sliced thin
salt

Steps:

Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
This salad will keep for a week in the refrigerator.

Nutrition Facts : Calories 83.8, Fat 1.4, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 17.1, Fiber 2.5, Sugar 14, Protein 2.1

DR. ANDREW WEIL'S FAVORITE LOW-FAT SALAD DRESSING

Dr. Andrew Weil's Favorite Low-Fat Salad Dressing image

From Dr. Andrew Weil's book, 8 Weeks to Optimum Health. His note: "Seasoned rice wine vinegar can be bought in a Japanese grocery store or the Asian foods section of a supermarket; it is seasoned with sugar and salt. Avoid brands that contain MSG (monosodium glutamate). You can also buy plain rice wine vinegar and season it yourself with sugar or honey and salt to taste." His recipe did not provide an exact measurement for the seasoned rice wine vinegar, just instructions as I've paraphrased in the directions below. He also notes that he uses the dark-roasted sesame oil sparingly because its flavor is so intense that a little goes a long way.

Provided by mersaydees

Categories Salad Dressings

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 -2 tablespoon seasoned rice wine vinegar
1 teaspoon dark-roasted sesame oil
1 garlic clove, crushed (optional)

Steps:

If using the crushed garlic, stir it with the vinegar in a very small bowl before tossing it in with the greens.
Toss salad greens in a serving bowl with just enough seasoned rice wine vinegar to coat them lightly.
Toss in the dark-roasted sesame oil and serve.

Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6

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