If you’re on a diet and keeping an eye on your nutrition, no doubt the idea of eating salad has already occurred to you. For some people, however, no matter how committed they are to their wellness and wellbeing, the idea of eating a salad is hugely unappealing. Many people don’t find them very filling (as salad is, of course, largely water based). Others find the coldness of salad unappealing, especially in the winter.
We’ve got a recipe that’s going to change all that. This mushroom and asparagus salad is nutritious, delicious and very, very good for you.
To make the salad you need one whole-wheat English muffin (or a slice of whole-wheat bread) torn into pieces, one third of a cup of olive oil, four teaspoons of grated parmesan cheese, half a teaspoon of kosher salt, two tablespoons of minced shallot, freshly ground black pepper, two tablespoons of balsamic vinegar, two teaspoons of fresh thyme leaves, two tablespoons of soy sauce, one and a half pounds of asparagus, three cups of sliced cremini mushrooms, two hard boiled eggs (chopped) and five cups of salad greens.
You start by pulsing the muffin into crumbs, and then baking these crumbs in the olive oil to make tasty, toasted croutons. Season them with black pepper to taste.
Next, whip a little extra oil (about two tablespoons) in with the shallot, soy sauce, thyme, vinegar and black pepper. Spread the asparagus on some baking sheets and drizzle over two tablespoons of the mixture. In another bowl, toss the mushrooms in two tablespoons of the dressing and then scatter the mushrooms over the asparagus. Roast all of this in the oven until the vegetables are tender.
Then, put the mixture together with the croutons, salad and chopped egg and serve.
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