Nutritionists say that the most nutritious way to eat food is with the least stuff done to it. This is especially true with things like vegetables and fruit. Combining raw vegetables to make a stunning, crisp, colorful salad is both easy and healthful. Dressing is not a bad thing, especially in small portions.
Dressings get a bad rap because they sometimes contain ingredients that are not kind to the low fat diet. Some vegetables, raw carrots, for instance, need the oil from the dressing to make the Vitamin A easier to digest and store. I don't like for dressing to drown the salad. The rule I use for salad dressing is: Glisten not drown.
If you cook your vegetables, you will retain more of the vitamins and minerals if you cook them less rather than more. Tender crisp is the technique recommended instead of boiled till limp. I had a hard time with this because my husband was from the "boiled till limp" school of vegetable cookery. He wanted the cabbage cooked till it turned pink.
Make your spring lively with fresh fruit and vegetables and keep it easy with little or no cooking.
No comments:
Post a Comment