Weight Loss Goddess

To make this a nice lunch salad, place the fruit over a bed of lettuce.  Add some diced cooked chicken and a few pecan pieces.  You can also substitute a jar of mixed citrus sections for the fresh fruit to save time.  It is a colorful and tasty dish the whole family will love. You can also make it oriental style with some soy sauce and sesame oil, and a bit of ginger, if you like.

What You Need:

 

1 medium pink grapefruit, cut into segments

1 medium orange, cut into segments

1 medium pear, sliced

1/4 C olive oil

1/4 C orange juice

2 T rice wine vinegar

1 T honey

 

How to Make It:

 

Place the grapefruit, orange and pear into a bowl.

In a separate bowl, whisk together the oil, orange juice and vinegar.

Add the honey to mixture and whisk until all the ingredients are combined well.

Pour the dressing over the salad and toss to coat just before serving.

 

Serves:  4

 

Arugula is a leaf vegetable that closely resembles lettuce.  It has a rich peppery taste, and is mostly used in salad. 

 

Arugula can be cooked and used with pasta or meats in many dishes.  It can be found in the salad green section of many grocery stores. Try this salad for a change, and see how you like it.

What You Need:

 

2 C frozen cranberries, thawed

4 oranges

2 stalks celery, sliced thin

1 small red onion, chopped

1/4 C sugar

2 T lemon juice

1 t fresh ginger, grated

1 (5 oz.) pkg. baby arugula

1/4 C fresh mint leaves, chopped

2 T walnut oil

 

How to Make It:

 

Coarsely chop the cranberries either by hand or in a blender.

Place them in a mixing bowl.

Peel the oranges and cut into section over the bowl so the juice flows in with cranberries.

Place the orange sections in the mixing bowl.

Add the celery and onion and toss the ingredients to combine.

Sprinkle the sugar into the mixing bowl.

Pour the lemon juice over the sugar and gently mix both into the mixture.

Add the ginger and mix to incorporate.

Cover the bowl and refrigerate for 1 hour until chilled through.

Place the arugula into a salad bowl.

Add the mint and walnut oil.

Toss to coat the arugula well.

Top the arugula with the cranberry orange mixture just before serving.

 

Serves:  8

Pretty and tasty too, a real palate pleaser.

What You Need:

 

1 T red wine vinegar

1/8 t salt

1/8 t pepper

2 T olive oil

3 T fresh tarragon, chopped and divided

6 C baby spinach

2 C fresh cherries, pitted and cut in half

1/4 C blue cheese, crumbled

1/3 C almonds, slivered

 

How to Make It:

 

Pour the vinegar into a small mixing blow.

Add the salt and pepper and whisk until the salt is completely dissolved.

Slow add the oil and whisking while pouring it into the bowl.

Fold in 2 T of the tarragon.

Place the spinach into a salad bowl.

Add the cherries and toss to combine.

Pour the dressing into the bowl and toss the salad to lightly coat.

Sprinkle the cheese over the salad.

Top with the almonds and serve immediately.

 

Serves:  4

 

This fruity salad goes well with both pork and chicken. Better yet, make it the main course by adding 2 C of chopped chicken, turkey, or pork, and some finely chopped hard boiled egg.