I love to have a dish spiced up with a few leaves of fresh herbs. Chopping up some bright green basil to add to mozzarella, olive oil and tomatoes is absolutely divine. And piling oregano onto a pizza or pasta dish is my idea of fabulous!
I’m taking a public speaking class and recently we had to do a demonstration speech. All of the speeches were creative and interesting but I was most thrilled when a fellow student presented a delicious recipe that involved piles of fresh cilantro! Yum!
This month I am focusing on green, but coincidentally, the word #green is the featured “word of the day” today on the National Nutrition Month Calendar sponsored by Feeding America, the Food Bank of Central & Eastern NC, and the Academy of Nutrition & Dietetics!
Therefore, I am delighted to share my fellow students’ delicious recipe, which I enhanced just slightly. (Green for the win!)
Chick Pea & Tomato Salad with Cilantro
- 1 Can of Garbanzo Beans
- 1/4 C Mozzarella Cheese (chop into small cubes)
- 3 Roma Tomatoes, Chopped
- 1/3 C Fresh Cilantro, Chopped
- 1/3 C Red Onion, Chopped
- 1 Tbsp Olive Oil
- 2 Tbsp Balsamic Vinegar
- Optional: 1/4 C Chicken Breast or Smoked Sausage
Mix all of these fabulous ingredients together and enjoy! This week, I piled this salad on a bed of lettuce and it was absolutely delightful. What a wonderful fresh and nutritious meal… or additive to a meal.
So remember those delightfully green herbs: thyme, sage, rosemary, dill and spruce up your next dish!
Note: The National Nutrition Month home page has a slew of resources, recipes and guidelines to eat healthy, control portion sizes and make smart choices for kids and adults alike! I encourage you to visit them at http://www.eatright.org/nutritiontipsheets/