Planet Green
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There's nothing like a great salad made from fresh local produce. But what if you can't get past lettuce and tomatoes and you're in a salad slump?
Maria's trying to eat healthy and wants to eat more salads. Trouble is, bottled dressing can be high in fat and she's tired of the same old oil and vinegar.
We'll give great new options starting with a Grapefruit Salad With Poached Salmon and a refreshing Watermelon, Feta and Arugula Salad. Then two updated classics Cobb Salad and Caesar Salad. A veggie packed Grilled Mediterranean Vegetable Salad, and for dessert, Vanilla-Scented Fruit Salad.
Emeril's Kitchen Tips:
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Storing Salad Greens:
- Wash in a salad spinner and spin dry
- Roll in paper towels or dish towel
- Store in a tightly closed bag and chill for 1 hour to crisp up
- Lettuce will keep this way for 4 to 5 days
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Chicken Stock:
- Substitute chicken stock for half of the oil in your salad dressing
- 1/4 cup of olive oil = 477 calories
- 1 cup fat free Chicken Stock = 10 calories and 0 grams fat
Recipes featured on this episode:
Caramelized Ruby Red Grapefruit Salad With Poached Salmon
Watermelon Feta and Arugula Salad With Watermelon Vinaigrette
Lite and Healthy Cobb Salad
Black Bean and Corn Salad with Lime Dressing
Grilled Mediterranean Vegetable Salad With Grilled Tomato Dressing
Emeril's Eggless Caesar Salad
Warm Mushroom And Asparagus Salad With Rice Wine Vinaigrette
Vanilla-Scented Fruit Salad
Find all Emeril Green recipes in the Emeril Green Recipe Archives.
Check out the Planet Green Schedule to catch this episode of Emeril Green.
Read more about eating green:
How to Go Green: Eating
Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year
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