Top Off Your Greens! We love our greens. Spinach, romaine, arugula and chard: if it’s healthful and fits in a bowl, we’re for it! Research suggests that healthful compounds, such as beta-carotene found in veggies like carrots and broccoli, are better used by the body when you consume a little healthy fat along with them. This creamy, cool dressing tastes good on roasted vegetables or a hot portobello mushroom sandwich. Refrigerated, it will keep up to one week.
1 cup sliced seedless cucumber (peeled if desired)
1 6-oz. container plain nonfat yogurt
2 Tbsp. extra virgin olive oil
1/4 cup crumbled feta cheese
Pinch of ground cumin (optional)
2 Tbsp. fresh dill leaves
Salt and freshly ground black pepper, to taste
In blender, purée cucumber, yogurt, olive oil, feta cheese, cumin, dill, salt and pepper together. Toss with greens; serve.
Makes 12 servings (2 Tbsp. each).
Per serving: 38 calories, 3 g total fat (1 g saturated fat), 1 g carbohydrate, 1 g protein, 0 g dietary fiber, 45 mg sodium.
Adapted from the American Institute for Cancer Research.