Grilled Asparagus Salad with Strawberry Dressing
Serves 4 to 6
Grilled Asparagus:
16-18 asparagus spears
Juice of 1 orange
1 Tablespoon balsamic vinegar
1 Tablespoon minced garlic
Salt and pepper to taste
Vegetable oil spray
Snap or cut tough ends from asparagus and discard. Combine orange juice, balsamic vinegar, and garlic in a baking dish or large bowl. Add asparagus and toss to coat. Season with salt and pepper. Place asparagus on a hot grill for about 3 minutes turning at least once. Use vegetable oil spray to prevent sticking if needed. Asparagus should be slightly charred but not overcooked. Alternatively, asparagus can be placed under a preheated broiler for about the same amount of time.
Salad Mix: Choose whatever salad greens you like. Mixing a small amount of bitter greens like frisee or radicchio is a good combination with the strawberry dressing. 8-12 cups lettuce of choice, washed and dried ½ cup thinly sliced radishes ½ cup sliced strawberries
Strawberry Dressing:
1 cup chopped fresh strawberries
1 small shallot, chopped (about 2 Tablespoons)
2-3 Tablespoons balsamic vinegar
2-3 Tablespoons agave nectar or maple syrup
1 teaspoon fresh thyme or herb of choice (optional)
Salt and pepper to taste
Place strawberries, shallot, balsamic vinegar, agave or maple syrup, and fresh herb if using, in a blender. Blend until smooth. Recommend starting with 2 tablespoons balsamic and 2 tablespoons agave or maple syrup and add more only if needed. Season with salt and pepper.
Salad:
Place salad greens, sliced radishes, and sliced strawberries in a large mixing bowl. Toss gently with dressing. Season with salt and pepper to taste. Arrange salad on individual plates and add grilled asparagus. Serve immediately.
FREE COOKING CLASSES
WHAT: Free Cancer Prevention and Survival Cooking Course
WHEN: 6 to 8 p.m.
Class Lineup:
- 4/07/08: Fueling Up on Low-Fat Foods/Favoring Fiber
- 4/14/08: Discovering Dairy Alternatives/Replacing Meat
- 4/21/08: Planning Healthy Meals/Antioxidants and Phytochemicals
- 4/28/08: Immune-Boosting Foods/Maintaining a Healthy Weight
WHERE: Institute On Aging
3600 Geary Boulevard at Arguello
San Francisco, CA 94118
www.ioaging.org
Stephanie Beine will be teaching cooking classes in May. Visit www.cancerproject.org for more information.
Alta Bates Summit Cardiac Rehabilitation
(Classes will be held in the first floor conference room)
3030 Telegraph Avenue
Berkeley, CA 94705
5/02/08: Fueling Up on Low-Fat Foods
5/09/08: Favoring Fiber
5/16/08: Discovering Dairy Alternatives
5/23/08: Replacing Meat
5/30/08: Planning Healthy Meals
6/06/08: Antioxidants and Phytochemicals
6/13/08: Immune-Boosting Foods
6/20/08: Maintaining a Healthy Weight
Classes will run from 6 to 8 p.m.
To register, please contact Ellen Carroll at carrole@sutterhealth.org or 510-869-6737.
About Stephanie Beine, R.D.:
Creative Dietitian and Chef who has a passion for empowering people to make healthy lifestyle changes. Possesses a strong background in clinical nutrition as well as professional culinary experience. Demonstrates a caring attitude towards clients and easily establishes rapport.
Academic credentials: The Natural Gourmet Institute for Food and Health in New York City. Graduate of the 619 hour professional Chef's Training Program. Completed program in January 2006. Coordinated Program in Dietetics. B.S. Food Science Human Nutrition, University of Missouri-Columbia, Graduated Cum Laude in May 2000. Academic honors included Golden Key National Honor Society, College Dean's List (8 semesters), National Dean's List 5 semesters, 4.0 GPA required), Outstanding Senior Award, Phi Upsilon Omicron Honor Society, Nominated for Who's Who in Diabetes Treatment, Education, and Research.
You can contact Stephanie Beine at stephanieroston@aol.com
