Reasons To Eat Watermelon
🍉Low in calories
🍉Rich in antioxidants
🍉A good source of vitamins C, A, B6 and B1
🍉A good source of the carotenoid lycopene, which may help reduce the risk of prostate and other cancers
🍉It will help hydrate you
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving
2 cups fresh arugula
1 cup cubed watermelon
2 Tbsp. crumbled feta cheese
10 coarsely chopped fresh mint leaves
1. Place arugula on a serving plate.
2. Top with watermelon, cheese, and mint.
3. Top with your favorite dressing and enjoy!
Blackeye peas salad
FOR THE BEANS
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 or 4 garlic cloves, minced
1 pound black-eyed peas, washed and picked over
6 cups water
1 bay leaf
Salt to taste
FOR THE DRESSING AND SALAD
¼ cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
1 to 2 teaspoons lightly toasted cumin, ground (to taste)
1 teaspoon Dijon mustard
½ cup broth from the beans
⅓ cup extra virgin olive oil
1 large red bell pepper, diced
½ cup chopped cilantro
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.
In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature
Recipe Here: Warm Brussels Sprouts and Pear Salad
From: Fully Raw
Beth’s Vegetarian Thanksgiving Feast From: Kin Community
Cookie + Kate
Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)
Even the empty plate was beautiful with this salad. You’re looking at fresh beet greens and the last few grains of Israeli couscous that have been stained a brilliant fuchsia by roasted beets. Don’t they look like little berries? I really like the texture of the large pearls of Israeli style couscous, but you can use regular couscous as well. Either way they will take on the pretty color from the roasted beets. I add the beets and the lemony vinaigrette while the beets are still warm, and the transformation is almost instantaneous. This will definitely be a conversation starter […]
Recipe source continued at : the view from great island Ps…I love her site! Stay a while, browse around!
Carrot & Apple Salad
4 large carrots, peeled, and julienned or spiralized
3 granny smith apples, cubed, diced or juliened
1 orange, juiced
1/4 lemon, juiced
3 1/2 tbsp evoo
2 tbsp chopped parsley
1/8 tsp chopped cilantro (optional)
dash of italian seasoning (optional)
sea salt and pepper to taste
Toss the carrots and apples in a bowl with the orange juice, lemon juice and evoo. Sprinkle with the parsley, and cilantro season and toss again. Serve cold.