Gotta love blueberries. With the highest antioxidant punch of any berry, these blue wonders protect against oxidative stress, which can lead to chronic inflammation, says Lindsay Martin, R.D., staff nutritionist at Hilton Head Health on South Carolina's Hilton Head Island. Get your fill of this sweet and satisfying superfood by adding it to this incredible salad. Great for lunch, or for splitting at a dinner party (and seriously impressing your friends!). Serves 4.
2 Tbsp chopped hazelnuts
1 Tbsp honey
1/8 tsp cayenne pepper
1/4 tsp sea salt
1 shallot, roughly chopped
2 Tbsp champagne vinegar
1 tsp Dijon mustard
1 Tbsp olive oil
4 cups mache or arugula, washed and dried
1 cup blueberries
1. Preheat oven to 350°F. In a bowl, combine hazelnuts, honey, cayenne, and salt. Spread on a baking sheet and toast in the oven until aromatic, about 8 to 10 minutes. Cool.
2. Combine shallot, vinegar, Dijon, and oil in a food processor and process until smooth.
3. Divide greens, blueberries, and hazelnuts evenly among four plates. To serve, drizzle each with one quarter of the dressing.
Per serving: 100 cal, 6 g fat (0.5 g sat), 12 g carbs, 190 mg sodium, 2 g fiber, 1 g protein
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