Healthy Recipes
Authored By:  Flax Council of Canada
A full-bodied dressing gives this salad a unique taste.
Diet Types: Vegetarian, Wheat Free
  • 1 tablespoon olive oil
  • 2 tablespoons flax seed
  • 2 cloves garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons chopped fresh herbs (parsley, oregano, or basil)
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • ground pepper to taste
  • SALAD:
  • 6 cups washed, dried, torn and chilled iceburg lettuce
  • 1 4 1/2 ounce can, sliced pitted ripe olives
  • 1 6 ounce jar, marinated artichoke hearts (drain and reserve liquid)
  • 12 mushrooms, halved
  • 12 cherry tomatoes, halved
  • 2 tablespoons grated Parmesan cheese
  • Garnish with pickled peperoncini peppers, red onion or green pepper rings (optional).
  • Serves: 6
    Cooking Time: Under 15 minutes
    In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes. Add garlic, cook and stir for 30 seconds. Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid. Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese. Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings. *Fresh herbs can be parsley, oregano, or basil.

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