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Place mâche in a large bowl. Combine basil, buttermilk, sour cream, vinegar and 1 teaspoon of garlic oil in a food processor and process until smooth. Season with salt and pepper. Pour half of dressing over mâche; gently toss to mix.
Heat remaining 2 teaspoons of garlic oil in a medium nonstick skillet over medium-high heat. When hot, add zucchini and yellow pepper slices. Sauté for 6 minutes, or until vegetables are crisp-tender. Season with salt and pepper.
Heat peas. Arrange a portion of mâche in four shallow bowls. Spoon a portion of warm zucchini-pepper mixture on one side of greens and a portion of peas on other side. Place 1/4 cup ricotta in center. Drizzle salads with remaining dressing; top with toasted almonds.
Nutritional information per serving (3 cups salad and 1/4 cup ricotta): 279 calories, 36% fat (11 g), 36% carbohydrate (25 g), 28% protein (20 g), 9 mg fiber, 3 mg iron, 483 mg calcium, 182 mcg folate.
Pork & Spinach Salad
Nutrient spotlight: iron
One serving provides about 1/5 of your daily requirement (27 mg).
PREP TIME: 15 minutes
COOK TIME: 16 minutes
1 pound pork tenderloin, fat trimmed
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/2 cup whole-wheat couscous
6 whole dried figs, chopped
1 cup red grapes, cut in half
2 ounces aged pasteurized goat cheese, crumbled
1/4 cup honey
1/3 cup balsamic vinegar
12 cups spinach leaves, washed