Page 23 - 3-6-15 Friday's Edition

Recipes
Strawberries... Not Just
Good - But... Good
For You, Too!
If you’re not already a fan of strawberries, you should be. Not only are they delicious and versatile, they’re a bona fide superfood, too.
Nutrient-rich and full of antioxidants, strawberries offer a wide range of health benefits, some of which may surprise you, check them out:
Grilled Beef With Spinach & Strawberry Salad
1 lb. boneless beef sirloin steak
3⁄4 cup balsamic vinaigrette dressing 6 cups baby spinach leaves
2 cups halved fresh strawberries
1⁄4 cup sliced green onions
(4 medium)
1⁄4 cup slivered almonds, toasted
DIRECTIONS: In large nonmetal dish
or resealable food-storage plastic bag,
place steak. Add 1/4 cup of the vinaigrette
dressing; turn to coat. Cover dish or seal
bag; refrigerate at least 4 hours or overnight
to marinate. When ready to grill, heat gas or charcoal grill. When grill is heated, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until desired doneness. Cut steak diagonally across grain into thin slices. In large bowl, toss spinach, strawberries, onions and remaining 1/2 cup vinaigrette dressing to mix. Divide spinach mixture evenly onto serving
plates. Top each with steak slices; sprinkle with almonds.
Strawberry Salad With Grilled Shrimp
Salad
2 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups strawberries (about 1 pt), hulled and sliced
2 oz. crumbled goat cheese 3 tbsp. pecans, toasted
and chopped
2 small green onions,
sliced
1 lb. shrimp, cleaned and
deveined
Dressing
2 tbsp. balsamic vinegar
1 tbsp. honey mustard
1 tbsp. olive oil
1 tbsp. fresh chopped basil
Pinch of salt and freshly ground pepper
DIRECTIONS: Combine all salad ingredients (except shrimp) in a large bowl. Toss gently. Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper. Grill the shrimp: Heat and oil an outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat. Divide salad among four plates. Arrange grilled
shrimp on top. Drizzle dressing over each and serve.
Tilapia Salad With Strawberry-Pineapple Salsa
Salsa
1 can (8 oz.) crushed pineapple in juice, drained, juice reserved
2 cups fresh strawberries, stems removed, halved
1⁄2 cup diced cucumber
1⁄4 cup chopped fresh mint
leaves
2 tablespoons tarragon or
wine vinegar
2 medium green onions,
thinly sliced
Tilapia and Salad
4 tilapia or other mild-flavored fish fillets (5 oz. each) Cooking spray
1⁄2 teaspoon seasoned salt
1⁄4 teaspoon smoked paprika, if desired
4 cups loosely packed fresh spinach
DIRECTIONS: Set aside 2 tablespoons pineapple juice. In small bowl, mix pineapple and remaining juice with other salsa ingredients. Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons reserved pineapple juice, seasoned salt and smoked paprika. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork. Meanwhile, on each of 4 plates, arrange 1 cup
• Strawberries boost your immune system. • Strawberries promote eye health.
• Strawberries help fight cancer.
• Strawberries keep wrinkles at bay.
• Strawberries boost heart health.
• Strawberries reduce inflammation.
• Strawberries regulate blood pressure.
• Strawberries boost fiber intake.
• Strawberries aid in weight management. • Strawberries promote pre-natal health.
From Tonia Turner
Layered Chicken Salad
Salad
7 cups torn lettuce
2 packs frozen fully cooked chicken breast strips (not breaded), thawed
1 cup crumbled Gorgonzola cheese
1 cup pecan halves (4 oz.)
1 quart fresh strawberries, quartered
Dressing
1/3 cup olive or vegetable oil
2 tablespoons sugar
1⁄2 teaspoon salt
3 tablespoons red wine vinegar 1 teaspoon Dijon mustard
1 clove garlic, finely chopped
DIRECTIONS: In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended.
Just before serving, pour dressing over salad.
spinach. Place broiled fish on spinach. Spoon salsa over fish and spinach.
FRIDAY, MARCH 6, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B