Page 20 - Tracy Anderson Magazine – Summer 2020

SALADS

Kalamata
olives provide
monounsaturated fatty
acids, which help maintain
healthy cholesterol levels
and play a key role in
cellular maintenance.
02 MEDITERRANEAN

INSPIRATION SALAD (serves 4)

INGREDIENTS
DRESSING
2 cups artichokes, jarred
in water 2 Tbsp + 2 tsp olive oil
2 cups cherry tomatoes, 1 Tbsp + 1 tsp lemon juice
halved 1 Tbsp Dijon mustard
2 Tbsp olive oil 1 Tbsp red wine vinegar
½ tsp salt 1 Tbsp honey
¼ tsp ground black 1 tsp minced shallot
pepper
½ tsp dried oregano
5 cups spinach, chopped
01 PINK, PURPLE, AND GREEN SALAD 5 cups kale, chopped ½ tsp salt
¼ tsp black pepper
(serves 4) ½ cup kalamata olives,
sliced 1 Tbsp dill, chopped
INGREDIENTS ½ cup feta cheese, (optional for garnish)
crumbled
8 cups butter lettuce, DRESSING
chopped 4 Tbsp Vegenaise
2 cups watermelon cubes 4 Tbsp lemon juice 1. Drain water from artichokes and chop into bite-size
pieces.
2 kiwis, peeled and sliced 1 cup kale, chopped 2. Heat ovenproof grill pan on Broil setting in oven.
2 medium cucumbers, ½ cup basil, chopped Once oven reaches temperature, drizzle with 2 Tbsp
deseeded and sliced ½ tsp minced shallot olive oil and place artichokes and halved cherry
10 medium radishes, ¼ tsp salt tomatoes face-down on grill pan. Sprinkle with salt and
pepper. Let broil for about 5 minutes.
sliced ¼ tsp dried tarragon 3. In large bowl, toss artichokes, tomatoes, spinach, kale,
2 roasted beets, peeled 1 / 8 tsp ground black kalamata olives, and feta.
and sliced pepper 4. Whisk together olive oil, lemon juice, mustard,
4 Tbsp sunflower seeds vinegar, honey, shallot, oregano, salt, and pepper. Pour
dressing evenly over salad, toss thoroughly, and garnish
with fresh dill if using.
1. Add lettuce, watermelon cubes, kiwis, cucumbers,
radishes, beets, and sunflower seeds to large serving
bowl.
2. In food processor, combine Vegenaise, lemon juice,
kale, basil, shallot, salt, tarragon, and pepper, until
smooth.
3. Pour dressing over salad, toss, and enjoy.

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