Hypertension-Helper Cool Blues Salad
Cool Blues Salad Recipe
Author: Chef Kelly Yorke
Serves: 4 Servings
Ingredients
- 6 oz. Red Chard (about 3 cups)
- 6 oz. Purple Kale (about 3 cups)
- 4 oz. Radicchio leaves (about 2 cups)
- 1 can 14.5 oz. beets, drained, sliced cut into julienne strips
- 6 oz. Frozen blueberries (about 1 cup)
- ¼ cup Red onion, cut into half slices, separated into strips
- ½ cup Toasted almond slices
- 2 oz. Red cabbage, shredded
- ½ cup Blueberry vinaigrette (recipe follows)
Instructions
- In a large bowl toss together the chard, kale, radicchio, julienned beets, frozen blueberries, red onion strips and raspberry vinaigrette dressing until well combined.
- Portion one fourth of the lettuces on each of four salad plates. Sprinkle with about ⅛ cup of almond slices over each salad.
Nutrition Information
Calories: 274, Fat: 18g, Carbohydrates: 26g, Sodium: 360mg. Fiber: 6g, Protein: 6g, Cholesterol: 0mg
Visit our Sponsors
Latest Recipes
- January is National Soup Month – Host a Soup Crawl
- Fiery, Sweet & Sour Cucumber Salad
- Celebrate In and Out of Season
- The Scoop on Honey
- Saffron – Expensive, but as Internationally Loved as The Olympics
Find Therapeutic Recipes
Stroke Vegetarian Healthy, Delicious Salad Recipes from Chef Kelly Yorke Easy, Healthy Breakfast & Brunch Recipes Diabetes Organic, Healthy and Delicious Dessert Recipes Stress Memory Therapeutic Cuisine Dinner Recipes - Chef Kelly Yorke Eye Health Probiotic Beverages Soup Breast Health Depression Appetizers & Sides Recipes to help the symptoms of Alzheimer's Disease Lunch Entrees that are Easy, Healthy and Delicious from Chef Kelly Yorke PMS & Cramps Cold & Virus Vegan Cancer fighting Insomnia Sidedish Menopause Prostate Health Hypertension IBS Osteoperosis Easy to Follow Recipes for ADHD Recipes the improve Back Pain, from Chef Kelly Yorke Pre-Diabetes Arthritis Microbiome Lactose Intolerant Headache Helping Gluten Free Heart Healthy Recipes for Anti Inflammation from Chef Kelly Yorke
