If you are looking for a low calorie recipe that is also tasty, read on. Cooking with the seasons is a great because it involves selecting vegetables that are at the height of their freshness and flavor. Some fresh veggies that are available in June include summer squash, artichokes, asparagus, onions, carrots, sweet corn, and tomatoes. Here are some delectable recipes that are healthy and include savory olives.
Spring Salad with Tarragon Vinaigrette
This recipe is great because the in-season vegetables used are very low in caloric intake. (Asparagus = 3 calories, Olives= 4 calories)
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole-grain mustard
- ¼ teaspoon dried tarragon
- Pinch of salt
- Pinch of freshly ground pepper
- 6 olives
- 1 clove garlic, crushed
- ½ bunch asparagus, tough ends trimmed
- 2 large hard-boiled eggs, (see Tip)
- 1 5-ounce bag mixed salad greens, (about 5 cups)
- 10 cherry tomatoes
- 1 4-ounce can sardines, drained
Preparation: Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside. Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.
Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Remove the garlic from the dressing, stir to combine and drizzle over the salads.
Make Ahead Tip: Hard-boil the eggs and refrigerate for up to 4 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
*Eating Well recipe adapted for International Olive Oil