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WHATCHA GOT COOKIN’ THAT’S HEALTHY & TASTY?

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Mustard Greens Salad

I’m not much of a salad eater and I don’t find lettuce to be particularly nutrient dense, so you don’t often find me eating “traditional” style salads.  But when fall comes around and my father-in-law’s mustard greens are coming up in the garden, I like a nice mustard greens salad.  I don’t really make the usual type salad, but I do use mustard greens much like lettuce.  Mustard greens are way more nutrient dense than any type of lettuce.  One cup of mustard greens is packed with beta-carotene, has nearly half the RDA for vitamin C, more than the RDA for vitamin K1, and 25% of the RDA for folic acid.  Mustard greens are also known to have cancer-fighting properties and improve digestion.

You can substitute mustard greens in any salad that you would use lettuce or blend some in with your lettuce if you find them to be too pungent.  *The smaller the leaves, the less pungent they are.  Today I chopped up mustard greens, chopped up some basil and tomato, tossed in some dried dill, some mineral salt, some canned salmon, some olive oil, and mixed it all up and ate that as a salad for lunch.

If you’d like a recipe idea, here’s one:

Toss together one cup (or more) of mustard greens, one sliced pear (small), 1/3 cup chopped pecans, 1/3 cup parmesan cheese, and olive oil or olive oil based dressing of your choice.  *You can search my site for dressing recipes.  The Maple & Vinegar Dressing would go great!

mustards

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