My favorite ingredient to put in salad is cilantro. Adding cilantro is a great way to add fiber, Vitamin A, and lutein. Cilantro has also been found to help digestion and lower blood sugar, which makes it a great addition to any meal. It is also very cheap and can be frozen for later use. Learn more here.
Cilantro is a great thing to throw in salads if you are just plain bored with eating salad. And lots of gluten-free dieters are, because you have told me! Make eating salad fun again by trying a new vinaigrette recipe or experimenting with new herbs and vegetable combinations.
I am submitting this recipe to Weekend Herb Blogging, hosted by Jugalbandi.
Weekend Herb Blogging was started by Kalyn of Kalyn’s Kitchen and gives bloggers the chance to share recipes made with a vegetable, flower, or herb.
You can find out more about Weekend Herb Blogging here.
Now on to the recipe:
I poached the chicken for the salad because it is a flavorful way to cook chicken without adding fat! Coconut & Lime explains how to poach chicken here.
This recipe is suitable for the South Beach Diet, including Phase One.
MIXED GREENS, CILANTRO AND PURPLE CABBAGE SALAD
2 chicken breasts, poached/boiled and then shredded (if you make more chicken, you will have some for snacks or lunches later in the week) Alternately, for vegetarians (and a faster preparation), you can use pinto or black beans.
1 red pepper, chopped
1 cup of purple cabbage, chopped or sliced (more or less, depending on preference)
Mixed Greens, enough for two or three bowls
1 garlic clove, minced
1 /2 jalapeno pepper, minced
1/4 teaspoon chili powder
1/4 teaspoon salt
1/3 cup champagne vinegar (or substitute your favorite- higher quality vinegar will obviously make for a better, less-sour dressing)
1/3 cup olive oil
grind fresh pepper over salad
about 1/2 cup of cilantro, chopped
optional: 1 Tablespoon of low-fat cottage cheese
Layer your mixed greens and purple cabbage in two salad bowls. Mix in the cilantro. Add the red peppers and chicken (or beans). Add a Tablespoon of low-fat cottage cheese to the center of the salad, if using. Make the dressing. Mix together the minced garlic, chopped green onion, champagne vinegar, olive oil, salt, chili powder and jalapeno. Shake or stir vigorously. You can also use a food processor/blender. Taste the dressing and adjust the seasoning. Pour over the salad and grind some pepper over the top.
Notes: Make it your own. I always add more spice to my own salad by increasing the chili powder (hubby likes the recipe as written). If you are not on Phase 1 of the South Beach diet you might consider squeezing a little lime juice over the chicken.
For another vinaigrette choice, read Gluten Free Girl‘s book. She has a great recipe for champagne vinaigrette in her book that I just love.
This recipe serves 2 or 3.
Stay tuned, I am posting Jude’s favorite cookie recipe soon! (His Mommy will not be eating cookies)
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