Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Tuesday, February 01, 2011

Cooking Light ~Heart Healty Red Food

Our Cooking Light Virtual Supper Club had become a little more exciting this month with the edition of 2 new bloggers. I am super excited that my friend Jerry has decided to join in from Canada. He is an adventurous cook and a brilliant writer. We are both a part of the Pomodori e Vino group and are cooking our way through Marcella Hazan's Essentials of Italian Cooking. Roz's blog is La Bella Vita and I 'm sure that she is also going to offer a nice variety to our Cooking Light Supper Cub.
We have fun planning our menues from month to month. This month our 'theme' is Red Heart Healthy~ Red Food. I found my Cooking Light Recipe with red onions and the bright flavor of mint. I couldn't resist a little taste of spring.
Spanish Salad with Fennel, Red Onions and Mint
2 cups thinly sliced red onion
3 large navel oranges
3 cups thinly sliced fennel bulb
1/4 cup loosely packed fresh mint leaves
3 Tbs plain fat-free yogurt
2 Tbs frozen orange juice concentrate, thawed
2 Tbs red wine vinegar
1 tsp coriander seeds, toasted and crushed
4 tsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange in half vertically; remove white pithy core portion, and discard. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.
Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine. Drizzle evenly over salad; serve immediatelyI served it last week with a nice grilled salmon fillet... making this one Heart Healthy meal!

Now let's see what everyone else has brought for our Red Food Red Heart Virtual Supper Club~~
Jamie is bringing the appetizer plate of Bruschetta with Warm Tomatoes
Val has picked red meat and red potatoes with a Bourbon Brown Sugar Flank Steak and Potatoes (Yum!)
MaryAnn has a salad with Red Radish and Radicchio with a Warm Walnut Viniagrette.
Jerry is bringing a vegetable of Roasted Sweet and Sour Beats with Carrots and Parsnips (yum-yum!)
Roz is in charge of desserts and she has a Almond Jelly Roll with Rasperry filling
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!

Y'all enjoy~


Tanna at The Brick Street Bungalow said...

All of those sound very tasty, Sandi! Hope you are all snuggled in for the cold spell! Stay warm.

Kat said...


Brrrr! Cold and windy here, but near as cold as some of our blog friends, right?


bellini valli said...

Love all the photos Sandi. Thank you for continuing to delight us with yiour creative dishes at the Virtual Supper Club. We couldn't continue without you.

Mary Ann said...

This salad looks so good! I have had a similar one that combines orange, mint and red onion, but I think the fennel would really add something to it. Yum!

Anonymous said...

This looks great Sandi - I too could use a hint of spring right now. Lucky you!

La Petite Gallery said...

Snowed in and Yes! I have fennel and the red onion, better get crackin..LOL


Jamie said...

What a great looking salad. Heart healthy and so good for you.

RSA Certificate said...

The orange/mint combination sounds amazing!

Related Posts with Thumbnails