Citrus Spinach Salad
|
1-2 tbsp |
lime juice |
15-30 mL |
|
2 tbsp |
oil |
30 mL |
|
1 tsp |
sesame seeds |
5 mL |
|
1/2 tsp |
lime peel, grated |
2 mL |
|
1/4 tsp |
ginger |
1 mL |
|
|
salt & pepper |
|
|
3 cups |
torn spinach |
750 mL |
|
1 cup |
sliced mushrooms |
250 mL |
|
1 cup |
orange, sectioned |
250 mL |
|
1/2 red onion |
sliced in rings |
1/2 |
1 cup=250 mL ½ cup=125 mL 1 tbsp=15 mL
In a jar with a tight fitting lid, combine lime juice, oil, sesame seeds, lime peel, ginger, salt and pepper. Shake well. Refrigerate until serving. In a large bowl, combine spinach, mushrooms, oranges and onion. Toss with the dressing.
Serves 4.
Lentil Soup
|
1 cup |
lentils |
250 mL |
|
5 cups |
chicken broth |
1250 mL |
|
2 cups |
water |
500 mL |
|
1½ cups |
potato, diced |
375 mL |
|
1½ cups |
onion, chopped |
375 mL |
|
1 - 28 oz can |
tomatoes, chopped |
796 mL |
|
2 medium |
carrots, grated |
2 |
|
½ tsp |
basil, dried |
2 mL |
|
|
salt & pepper |
|
|
2 tbsp |
flour |
25 mL |
|
2 tbsp |
cold water |
25 mL |
1 cup=250 mL ½ cup=125 mL 1 tbsp=15 mL
Wash and drain lentils. In a saucepan, add lentils to chicken broth. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add potato and onion. Simmer 20 minutes. Add tomatoes, carrot and basil. Simmer 10 minutes. Blend together salt and pepper, flour and water. Gradually add to soup while stirring, until thickened. Serves 6.