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A BALANCED LIFE
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Quick and Easy Summer Side Dishes

Summer Fruit Salad

 

We have put a twist on the salad given to us by Nutritionist Jennifer Ravia, MS.  We have added more varieties of fruit.  Make it your own remembering that the sauce is 2 parts lime juice to 1 part honey.  Light and tasty.

Fruit Salad

1 banana, sliced in -inch pieces

1 apple, chopped in large pieces

1 cup of strawberries, halved

1/8 of a honeydew melon, chopped in large pieces

1 pear, cut into bite size pieces

purple grapes

2 Tbsp. lime juice

1 Tbsp. honey

 

Mix the lime juice and honey together. Pour over the apple, pear and banana pieces. (By pouring the sauce over these pieces first, you can ensure that they will get coated with enough lime juice to prevent browning.) Mix thoroughly. Add the rest of the fruit, stir until coated.

 

 

Three Bean SaladThree Bean Salad

 

This salad couldn't be easier.

 

1 can green beans  (fresh green beans blanched if available)

2 cans chick peas

2 cans dark red kidney beans

1 cup sugar

1 cup white vinegar

 

In a small bowl combine sugar and white vinegar. Stir until sugar is dissolved.  In a serving bowl or casserole dish pour in all the beans.  Stir.  Pour vinegar/suger mixture over beans.  Refrigerate for 4-6 hours.

 

 

Sesame Roasted Asparagus

 

 

This has turned into a favorite served as an appetizer or side dish.Sesame Roasted Asparagus

 

 

1 bundle of asparagus

sesame oil

sea salt

pepper

 

Snap stems off at the break line. Place into an oven proof au gratin or shallow baking dish. Sprinkle liberally with sesame seed oil, sea salt and coarsely ground black pepper. Toss lightly to distribute oil and seasoning evenly. Pre heat oven to 400. Roast asparagus. Check after 10 minutes, You want the asparagus to be crisp/tender not wilted looking.  20 minutes is the maximum cooking time even for fat stalks. Serve as a first course with an optional garnish of a prosciutto "rose". Can be served warm or at room temperature.

 
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