Thursday, May 27, 2010

Mo' Betta Mo' Greens

Summer is finally here which means that you are not only more physically active, but that you're appetite is likely to decrease...or at least your desire for hot, hearty foods is. If not raw, then at the very least, cold/cool and fresh dishes are a great way to nourish and replenish your body after hot, activity-packed days.

Salads are a great way to get the nutrients you need, as well as satisfy your appetite. But they get boring sometimes, don't they? Lately I've been eating this salad (concocted off the top of my head one night at 2 a.m. after returning from a nightclub) which combines a number of surprising, loud, and exciting tastes to keep your mouth salivating and your stomach wanting more. And when you come to think of it, putting the pepperiest, bitterest, sourest, etc greens into one bowl-- despite the clash of flavors-- is actually a great idea because each bite is a surprise and delight.

The salad is comprised of three different leafy greens: iceberg lettuce, arugula, and cilantro. Although it's true that dark leafy greens are more healthy for you than their lighter-colored counterparts, such as iceberg lettuce, iceberg lettuce is a great source of Vitamins A, B6, C, K, and iron. Arugula, prized for its tangy, zesty flavor, is a super house of Vitamins A and C, folic acid, calcium, iron, and magnesium. It is also a great natural stimulant for the secretion of detoxifying enzymes throughout the body. Lastly, cilantro, one of my top three favorite herbs, is another leaf that is prized for removing heavy metals and toxic chemicals from the body. It is also a great anti-inflammatory and digestive herb.

The salad is simple and quick to make and with just a few additions, it makes for a tantalizing dinner.

Taste Bud Explosion Ensalada

1/2 head of iceberg lettuce, chopped finely
1 large handful arugula leaves, chopped finely
1 large handful cilantro leaves, chopped finely
1 large tomato, chopped
1 to 1/5 cups shredded mozzarella 'cheese' (soy, rice, vegan, or milk-based)
Tons of salt and pepper to taste

Wash all the greens and the tomato before chopping. Mix in large bowl. Add cheese. Season generously with salt and pepper to taste.

Makes 1 large dinner portion serving.

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