Sunday, October 24, 2010

Thank You Readership! Guest-ProChef II, and Registered Dietitian, Judy Doherty Shares Culinary Skills with Bloggers at “From A Dietitian’s Perspective” for Cerebral Palsy

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Judy Doherty, PC II, RD, and her recipe:  “Spinach and Orange Salad.”

 

judy

      Judy Doherty, P C II, RD

Judy Doherty is the Chef and Publisher of Food and Health Communications.  Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen.

She graduated 2nd in her class from the Culinary Institute of America.  Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking.  She has many awards including the prestigious American Culinary Federation Gold Medal.  She has ProChef II Certification from the CIA.

Food and Health communications is a private publishing company that is dedicated to making nutrition education look and taste great.  They have been in business for more than 17 years and have a wonderful site at www.foodandhealthcom.

 

Baby Spinach and Orange Salad

BabySpinachOrange8


Ingredients:

  1. 1/2 pound fresh baby spinach
  2. 3 medium-sized oranges,peeled and diced*
  3. 1 cucumber, sliced
  4. 1/2 cup red onion, sliced thin
  5. 1/3 cup walnuts, chopped and toasted
  6. Black pepper to taste
  7. Balsamic vinegar to taste


*can also use 2 cups canned
mandarin orange segments

Directions:


1. To assemble the salad,
put the spinach, oranges,
cucumber, onion and walnuts
in a large salad bowl.

2. Cover and refrigerate, up
to 12 hours, before serving
if necessary.


3. When ready to serve, toss
all ingredients to combine.


4. Allow everyone to top
their own salad with black
pepper and balsamic
vinegar.


Chef’s Notes:


An attractive way to serve
this salad is to arrange on a
large platter and drizzle with
balsamic glaze. Garnish with
fresh orange segments.
You can buy the balsamic
glaze ready made or it is
easy to make it yourself:
Take 2 cups of balsamic
vinegar and simmer lightly
for 20 minutes on the top
of the stove until you have
about 1/2-3/4 of a cup – less
than half the amount left.
The vinegar will be thick so
it can lightly cover the back
of a spoon. Cool and store
covered at room temperature
until ready to use. It is great
on salads or in marinades.

 

Nutritional Information:


Servings:
Serves 6. Each serving: 1
1/2 cups.
Total Preparation & Cooking
Time:
10 min. (10 Prep, 0 Cook)
Per Serving:
Calories: 98, Total Fat: 4g,
Saturated Fat: 0g, Trans
Fat: 0g, Cholesterol: 0mg,
Sodium: 48mg, Carbohydrates:
14g, Dietary Fiber:
5.5g, Sugars: 10g, Protein:
3.5g
Diabetic Exchanges:
Fruit: 1.0
Vegetable: 1.0

Stop by and visit Judy .

Thanks for reading today,

Anthony

1 comment:

  1. Sounds delicious!! I've been eating a lot of spinach salad lately, and I never think to toast my walnuts. Great idea, and that taste is very unique on a salad!

    ReplyDelete