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June 15, 2007
Nuts - An accent, not an ingredient
Nuts are high in fat and calories, which has led many Americans to shun them, but they are "good" fats -- monounsaturated and polyunsaturated, not artery-clogging saturated fat. The key to incorporating nuts into a healthful diet is moderation and portion size. A serving of 1 ounce equals 157 pine nuts; 49 pistachios; 24 almonds; 20 hazelnuts; 20 pecan halves; 18 cashews; 14 walnut halves; and 10-12 macadamias. Brazil nut fans get the fewest per serving, six to eight.
Smoked Turkey, Grape & Pecan Salad
This recipe is from "Sensational Salads" by Barbara Scott-Goodman (Stewart, Tabori & Chang, $22.50). Smoked ham or chicken can substitute for the turkey.
* 3/4 pound smoked turkey, about 1/2-inch thick, cut into 2-inch julienne
* 1 cup green seedless grapes, halved
* 1 cup red seedless grapes, halved
* 1/2 cup toasted pecans
* 6 cups mixed salad greens
For the vinaigrette:
* 1 tablespoon Dijon-style mustard
* 2 tablespoons premium sherry vinegar
* 1/3 cup extra-virgin olive oil
* Freshly ground black pepper, to taste
Put the turkey, grapes and half of the pecans in a large bowl and gently toss. Put the greens in a separate large bowl.
To make the vinaigrette: In a small bowl, whisk together the mustard and vinegar. Slowly add the olive oil, whisking constantly, until combined. Season with pepper.
Pour half of the vinaigrette over the turkey mixture and toss gently to mix well. The mixture can be prepared and chilled up to this point for a few hours.
At serving time, pour the remaining vinaigrette over the salad greens and toss. Arrange the greens on a large platter or 6 individual plates and top with the turkey mixture. Garnish with the remaining pecans.
Makes 6 servings.
Baby Greens with Tiny Tomatoes,
Fresh Herbs and Toasted Pistachios
This recipe is from "The South Beach Diet Taste of Summer Cookbook" by Arthur Agatston, M.D. (Rodale, $28.95).
* 1/2 cup unsalted shelled pistachios, toasted
* 6 ounces mixed baby greens (6 cups)
* 1 1/2 cups cherry tomatoes, halved
* 1 medium-size cucumber, thinly sliced
* 1/4 cup basil leaves, roughly chopped
* 1/4 cup mint leaves, roughly chopped
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons sherry vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
Chop the toasted pistachios.
In a large bowl, combine the greens, tomatoes, cucumber, basil and mint. Add the oil, vinegar, salt and pepper, and toss to coat. Divide the salad among 4 plates, sprinkle with the pistachios, and serve.
Makes 4 servings, 2 cups each.
Posted by Lisa at June 15, 2007 07:34 AM
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