Colorful Arugula Salad
- 1 large head green leaf lettuce
- 1 bunch arugula
- 1 large red bell pepper
- 1/2 lb. mushrooms
- For Dressing-
- 1 tsp. dijon mustard
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. minced garlic
- 1/3 c. olive oil
1. Remove stems and thoroughly wash, rinse and dry lettuce and arugula. Tear into bite-sized pieces and place in salad bowl.
2. Slice peppers into fine julienne, and slice mushrooms. Add to bowl.
3. Put dressing ingredients in jar with tight-fitting lid. Shake well.
4. Pour dressing over salad; toss to coat. Serve immediately.
Garden-Fresh Asparagus Soup
- 2 T olive oil
- 1 medium onion, finely chopped
- ½ tsp curry powder
- ½ tsp salt
- ¼ tsp ground ginger
- zest and juice of 1 lemon, divided
- 2 c diced, peeled red potatoes
- 3 c vegetable broth
- 1 c lite coconut milk
- 2 c asparagus, cut into ½ inch pieces
- freshly ground pepper to taste
Heat oil in large pan over medium heat. Add onion and salt, cook and stir often until golden brown, about 5 minutes. Stir in curry powder, ginger, lemon zest, and potatoes and simmer over low heat, stirring to blend flavors, for about 5 minutes. Stir in broth, milk, and asparagus. Bring to simmer, then partially cover and cook for about 15 minutes until the potatoes are tender. Puree the soup with an immersion blender or food processor. Season with remaining salt and pepper. Makes 4 – 6 servings.