This recipe is from the Fat Smash Diet book, suitable for Phase I of this program, or any time as a healthy choice salad.

I prepared it for my second week of Phase I, with some minor modifications.

It is on a tangy side, due to the required amount of lemon juice, but also quite refreshing.

Great as a snack between meals, or as a side dish with veggie burger, or brown rice.

I usually flavor  my brown rice with sauteed onions, salt and pepper.

This recipe yields 4-6 servings.

Ingredients:

• 1 lb fresh green beans
• 10 cherry tomatoes, halved
• 1 yellow pepper, seeded and julienned (I used orange pepper, chopped)
• 1/2 cup green bell pepper, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• 1 clove garlic, minced (my addition)

Vinaigrette Ingredients:

• 1 tsp Dijon mustard (I used powdered)
• 1/4 cup olive oil (I used extra virgin)
• 1/4 cup fresh lemon juice (or less, for less tangy taste)
• 1/4 tsp black pepper, freshly ground
• 1/8 tsp salt (or to your taste)
• 1/4 tsp onion powder (my addition)
• 1/4 tsp crushed basil (my addition

Directions:

1. Wash green beans thoroughly. Trim off at both ends.
2. Boil 4 cup of water.
3. Add beans to boiling water, and cook about 4 minutes.
4. Drain off water, and let the beans cool.
5. Rinse the other vegetables, and pat dry.
6. Cut the cherry tomatoes in half, and set aside.
7. Chop the orange and green peppers.
8. Cut beans in half.
9. Place all chopped vegetables in a medium bowl, add parsley and garlic.
10. Mix to incorporate.
11. Pour the prepared vinaigrette over vegetables, toss gently.
12. Cover and chill in the refrigerator for at least an hour ( I liked it better the next day, since the flavors had a chance to blend well together).

Vinaigrette Directions:

1. In a small bowl, combine mustard, oil, and lemon juice.
2. Cover, and shake well, to mix together.
3. Add onion powder, basil, salt and, and shake again to mix it well.

Enjoy.

Red Beets are not a very popular vegetable, but they have moved up a couple of notches during the past year.

There are many ways to use red beets, but for the Eastern European cooks, the ever famous Red Beet Borscht is one of the more popular dishes prepared from red beets.  Red beets salads are very often used as a side dish with the main course meal, in many Polish and Ukrainian restaurants.

Red Beets Vinaigrette (Burachky – in Ukrainian, or Cwikla – in Polish) is also a very popular way of preparing red beets, and one of the “must have” foods for the Easter Basket Blessing for Easter Brunch.  Horseradish with red beets is also part of the Seder meal at Passover.

For those of you who do not care much for this vegetable, the Red Beets Vinaigrette might be the way to win you over.

Here is  my recipe for Red Beets Vinaigrette, I prepare for my Easter Basket.

Ingredients:

• 3 Red Beets, medium size (size of an apple)
• 3 Tbs White Vinegar
• ¼ tsp Sugar
• 3 tsp Prepared Horseradish (or you can grate some fresh horseradish root)
• Pinch of Salt

Directions:

1. Rinse the beets, trim off  and discard, the stems, leaves, and the thin roots.
2. Place beets in a medium size pot, fill with cold water (enough water to extend a couple of inches above beets).
3. Bring to boil, and cook until beets are soft when tested with a fork or toothpick (about 20 minutes).
4. Drain off the water, and let beets cool off.
5. Peel the beets (the skin will very easily slide off).
6. Grate on a fine grater.
7. Mix in the remaining ingredients.
8. Cover and refrigerate overnight (suitable for storage for a week or so).

Tip:  If you like a more piquant taste, you may add more horseradish, and more vinegar.

I love gardening, and especially growing my own herbs to have on hand to use in my recipes.

One of the herbs I enjoy in my dishes, is fresh Basil.

Someone shared this recipe for a homemade vinaigrette, so I am sharing it here with you.

Fresh, homemade salad dressing is not only convenient, but also very refreshing.

Yields: 1 2/3 cups of dressing.

Ingredients:

• 9 Tbs white wine vinegar (plain or any other vinegar you have)
• 1 1/2 Tbs honey
• 1/2 tsp fine sea salt (or regular salt)
• 1 cup Extra Virgin Olive Oil, or Canola oil
• 3 Tbs chopped fresh Basil
• 3 Tbs minced fresh Chives

Directions:

1. Combine vinegar, honey and salt.
2. Whisk in the oil, until combined.
3. Stir in Basil and Chives.
4. Cover, and store in a refrigerator up to five days.

TIP: In case you do not have fresh Basil or Chives, you still can make a simple salad dressing by mixing some Extra Virgin Olive oil with vinegar, and adding some salt, pepper to taste, plus some dried Italian herbs, such as Oregano and Basil.

Chickpeas, also known as Garbanzo Beans, is very high in protein, thus an excellent food choice for vegetarians, vegans, and great for Fat Smashing Diet folks.

I prefer vinaigrette salads over the ones with mayo, and would easily choose many vegetables over some meats.  This Chickpeas Vinaigrette salad is just the perfect combination for me, and you might like it as well.

It is very easy and quick to assemble, and holds well for several days, refrigerated.  It is perfect for any occasion, such a party food, light lunch, or a healthful snack.

Ingredients:

• 2 cups of Chickpeas (I used 1 can of Progresso)
• ¼ cup red onion, finely chopped
• 2 cloves garlic, finely chopped (I used my “best on earth” garlic chopper)
• ½ cup of celery, finely chopped
• ½ cup red pepper, finely chopped
• ¼ cup yellow pepper, finely chopped
• 2Tbs fresh Italian Parsley leaves, chopped
• ¼ cup Red Wine Vinegar
• ¼ cup Extra Virgin Olive Oil
• Salt and Black Pepper, to taste

Directions:

1. In a medium bowl, combine  the chickpeas, onions, garlic, celery, red and yellow pepper, and Italian Parsley.
2. Fold with a spoon to mix evenly.
3. Prepare the vinaigrette dressing by combining the Red Wine Vinegar and olive oil in a shaker, and mix well.
4. Pour over the vegetables.
5. Season with salt and pepper.
6. Refrigerate for an hour, or overnight, for the flavors to marry.

This is a very simple, light, refreshing, and colorful party salad.
I received many compliments from my guests, especially the ladies, at our Super Bowl Party last year.   This vinaigrette also makes a great dish for office parties, barbecues, baby showers, and it is admired by my vegetarian friends.

Ingredients:

• 1 can black eyed peas – drained
• 1 can shoepeg corn – drained
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 Tbs. diced cilantro
• 1/2 cup diced tomatoes
• 1/2 red pepper- diced
• 1/2 green pepper – diced
• 1 stalk celery – diced
• Salt and pepper
• Chives or scallions

Directions:

1. Place all ingredients in a medium size bowl , and mix together.
2. Cover and refrigerate for several hours, or overnight, so the flavors blend well.

This recipe makes 5 cups of  refreshing vinaigrette salad, to complement other party foods on the menu.

Tip.  I prefer to rinse the beans and corn, in a colander under running cold water (for a fresher look), instead of just draining them.