For Nate Appleman, a great salad is a bit of a moving target. And it never includes mesclun mix. Ever. 
“It is the worst thing ever and I refuse to eat or serve it,” said Appleman, a star of Food Network’s The Next Iron Chef and chef for Chipotle Mexican Grill. “Fifteen years ago mesclun mix was something special. Now it is generic and mixed so far in advance that inevitably some of the lettuces start to rot and ruins the whole thing.” 
As for what he does include… It varies. 
“A great salad for me is all about balance. That balance changes throughout the year and usually depends on what is in season and the weather outside,” Appleman said in an e-mail interview. “I tend to eat lighter in the summer, so the salad tends to be the meal and during the winter it usually accompanies something heavier.” 
And whatever the time of year, his inspiration starts when shopping. 
——— 
TOMATO, CORN AND MELON SUMMER SALAD 
Start to finish: 30 minutes 
Servings: 6 
For the dressing: 
1/2 cup extra-virgin olive oil 
1/4 cup red wine vinegar 
2 jalapeno peppers (for less heat remove seeds) 
2 teaspoons dried oregano 
Salt 
For the salad: 
2 ears corn 
2 large tomatoes, cut into chunks 
1 small cantaloupe, halved, seeded and scooped with a melon baller 
1 bunch of radishes, thinly shaved on a mandolin (or sliced as thinly as possible) 
1 medium cucumber, peeled and halved, then seeded and thinly shaved on a mandolin (or sliced as thinly as possible) 
1 medium red onion, halved and thinly shaved on a mandolin (or sliced as thinly as possible) 
8 ounces feta cheese 
To make the dressing, in a blender combine the olive oil, vinegar, jalapeno (with or without the seeds) and oregano. Puree until mostly smooth. Season with salt, then set aside. 
To assemble the salad, start by standing each ear of corn on a cutting board on its wide end. Use a serrated knife to saw down the length of the cobs to remove the kernels. Discard the cobs. 
In a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion. Drizzle the dressing over the salad, then toss again to coat evenly. Crumble the feta cheese over the salad.

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann’s or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

Preparation

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Serves
4 servings

Notes, Tips & Suggestions
A Bobby Flay Recipe

Preparation Time:
15 minutes

Chill Time:
30 minutes

SOURCE:
Hellmann’s

1 1/4 pounds ground turkey
4 1/2-inch cubes brie cheese
Olive oil, for brushing the turkey burgers
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, cored and sliced 1/2-inch crosswise
1 tablespoon vegetable oil
Ciabatta rolls, split and grilled
1 cup arugula
Preparation

Preheat a gas or charcoal grill to high. Shape ground turkey into 4 round patties about 1 1/2-inches thick. Make a small indentation in center of each patty, place 1 cube of cheese in it, and press the turkey up and around, to cover it. Brush both sides of the burger lightly with olive oil and season with salt and pepper.
Grill until cooked through, about 4 minutes on each side. While burgers are cooking, brush apples on both sides with vegetable oil and grill until golden, about 2 minutes on each side.
Split rolls and toast on grill, cut side down, until golden. Place a burger on the bottom of each bun. Top with 1 or 2 apple slices, several sprigs of arugula, and the remaining bread. Arrange the burgers on a platter.
Serves
Serves 4

SOURCE:
Chinet

Ingredients:

1 pound boneless, skinless chicken breasts, flattened slightly
3 tablespoons each: honey and lime juice
2 to 3 teaspoons chili garlic sauce (can be found in the Asian foods section of most supermarkets)
1 1/2 teaspoons each: sesame oil and soy sauce
12 to 16 small butter or romaine lettuce leaves
3 tablespoons sliced, toasted almonds
2 tablespoons torn fresh cilantro leaves
2 tablespoons sliced green onion tops

Directions:
Preheat grill to 425F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove two tablespoons and brush over chicken. Place chicken on hot grill and cook for eight minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes four main dish or eight appetizer servings.

Nutritional analysis per serving:

Calories: 220, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 65mg, Sodium: 300mg, Potassium: 287mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 13g, Protein: 24g, Vitamin A: 15 percent, Vitamin C: 10 percent, Calcium: 4 percent, Iron: 8 percent

Ingredients

Salad

• 1 cup quinoa, cooked according to package directions
• 1 peeled mango, cut into a small dice
• 1 peeled avocado, cut into a small dice
• 1/2 cup golden raisins, plumped in warm water and drained
• 1 1/2-inch slice Boar’s Head Lower Sodium Deluxe Ham, cut into 1/2-inch pieces

Dressing

• 6 ounces plain Greek yogurt
• 1 tablespoon white wine vinegar
• 1 tablespoon Boar’s Head Honey Mustard
• 1/4 cup Boar’s Head Deli Dressing
• 1 tablespoon olive oil
• 1/8 cup water

Preparation

1. In serving bowl, toss quinoa with mango, avocado, and raisins. Fold in ham.
2. Whisk together yogurt, vinegar, mustard, dressing, and oil. Slowly whisk in water, thinning just enough for pouring. The dressing will make 1 cup. Drizzle over salad and reserve leftover dressing for another recipe.

Serves
Servings 2 main courses or 4 sides

SOURCE:
Boar’s Head

Some foods pack more punch than others. Here are five foods that have a lot of disease-fighting power, and it’s a good idea to regularly make room for them in your meals. If you would like more helpful healthy living and nutrition articles to keep you on track with proper arterial health, visit the Life Line Screening Blog.

The five superfoods:

* Salmon. As far as seafood goes, this delicious fish is one of your best food sources of heart-healthy omega-3 fatty acids, which can help keep your heart rate steady, lower your triglycerides – a type of blood fat — and slow the growth of atherosclerotic plaque. You can bake it, broil it, roast it, poach it, or enjoy it smoked or in sushi. The FDA recommends that people eat up to 12 ounces of fish weekly.

* Broccoli. It may not rank as the favorite food of kids, but as an adult you can probably appreciate the health benefits that broccoli offers. Its mildly bitter taste comes from chemicals it contains that may provide cancer protection. Experts think anti-cancer substances in the green veggies may act as antioxidants or encourage enzymes that detoxify harmful chemicals in your body, according to the American Cancer Society. Since cooking may destroy some of the helpful compounds, cook it as lightly as possible.

* Almonds. These tasty nuts are a good source of fiber and the antioxidant vitamin E, and the fat they contain is mostly monounsaturated, which is considered a “good” type of fat that can help lower your cholesterol. They may also help control blood sugar and insulin levels. Research has shown that eating 2 ounces of almonds daily for 10 weeks didn’t cause people to gain weight. A daily serving size is the amount that you can fit into two sections of an ice-cube tray, suggests the American Dietetic Association.

* Blueberries. These vivid little orbs are chock-full of antioxidants, which can help lower your risk of heart disease and cancer by neutralizing free radicals, rogue oxygen molecules that can contribute to atherosclerosis and damage your DNA.

* Green tea. This drink contains chemicals called polyphenols, which act as antioxidants. One of these, called EGCG, may encourage cancer cells to die, though more research is needed to show whether drinking green tea can reduce your risk of cancer. However, it may also help control your blood sugar and lower your cholesterol. All these add up to plenty of good reasons to switch some of your daily servings of soda with green tea. Drink it iced or hot. It is delicious either way.

More healthy advice:

Another key activity to cardiovascular health – consider getting screened. Vascular screenings can visualize the inside of your arteries and see if dangerous fatty plaque is building up. Key health screenings include tests that look at the arteries of your neck and the arteries of your legs. Blockages in the neck arteries, called the carotid arteries, are a leading risk factor for stroke. A blockage in the legs is called Peripheral Arterial Disease and is linked to a six-fold increase in stroke and heart attack. Finding these silent conditions early can help you and your doctor take preventive action before a serious health event occurs. For more information on vascular screening, call (866) 346-5433.

Courtesy of ARAcontent

Ingredients

• 1/2 preserved lemon
• 2 McCormick Bay Leaves
• 1 package (12 ounces) cheese tortellini
• 2 cups frozen leaf spinach, unthawed
• 4 strips bacon
• 1 medium shallot, finely chopped
• 1/4 cup olive oil
• 8 ounces sliced assorted mushrooms
• 1 teaspoon McCormick Minced Garlic
• Grated Parmesan cheese (optional)

Preparation

1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside.
2. Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of the cooking water. Discard bay leaves.
3. Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic and preserved lemon peel; cook and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired.

Serves
Makes 6 servings

Notes, Tips & Suggestions
To prepare with fresh spinach: Cook tortellini as directed, omitting the frozen leaf spinach. Cook bacon and mushrooms as directed. Stir in 1 package (6 ounces) baby spinach leaves until slightly wilted. Continue as above.

Preparation Time:
10 minutes

Cook Time:
15 minutes

Warm weather is the perfect time to learn light, delicious ways to make fish your family’s new favorite.

Healthy eating made simple with seafood

Instead of deli meat sandwiches, try a tuna, crab or salmon salad with one of these creative mix-in combinations to help get to your weekly recommended servings of seafood:
* Plain yogurt, slivered almonds, diced apples and dried cranberries.
* Olive oil, capers, diced red onion and basil.
* Cottage cheese, diced celery and a splash of lemon juice.

Place on a whole wheat roll or eat as a dip with crackers for a simple and nutritious picnic lunch.

As an alternative to traditional summer barbecue items like hot dogs and brats, which are higher in calories and fat, fire up the barbecue for one of these fish dishes:

* Kebabs with shrimp, scallops, peppers and pineapple.
* Fillets of salmon or cod grilled on a wood plank.
* Grilled pizza with mozzarella, tomatoes and canned tuna (full recipe below).

Seafood matters most for moms-to-be

Fish and seafood is packed with nutrients that are especially important for the health of pregnant women and growing babies, yet 80 percent of women don’t eat the recommended amount. During your pregnancy, official guidelines from the U.S. Food and Drug Administration say:

* Eat seafood two to three times each week.
* Eat a variety of fish.
* As much as half (6 ounces) of fish each week can be albacore tuna.
* The only fish to avoid completely are shark, swordfish, king mackerel and tilefish.

“Seafood contains a package of powerhouse nutrients needed for a healthy pregnancy – omega-3s, calcium, vitamin D and iron,” says Dr. Ashley Roman, an obstetrician and mother of two. “Most expecting moms don’t get enough nutrient-rich fish in their diet and are missing out on a brain development boost for their babies.”

More expert information and recipes

A new guide created with registered dietitians and doctors is now available to help expecting and new moms eat plenty of fish. “A Seafood Lover’s Guide to Eating During Pregnancy,” explains why eating seafood is important, how much to eat, and how to eat it with delicious and nutritious recipes and snack ideas. Download a free copy of “A Seafood Lover’s Guide to Eating During Pregnancy” at www.healthytuna.com.

Grilled Tuna Italiano Pizza

During the hot summer months, skip the oven and go for the grill. This easy and delicious pizza is a great way to enjoy a variety of nutritious foods with your whole family without heating up the whole house.

Serves two.

Ingredients
1 (6-ounce) pre-baked individual whole-wheat pizza crust
1/4 cup shredded mozzarella cheese
1/3 cup diced roma tomatoes
1 teaspoon minced shallots
1/2 teaspoon red wine vinegar
2 teaspoons fresh-chopped basil
1/4 teaspoon fresh-crushed garlic
1 (5-ounce) can tonno tuna in olive oil

Directions
1. Preheat grill to 350 F.
2. Place pizza crust on pizza pan or directly on grill rack.
3. Sprinkle cheese over crust; grill with lid closed until cheese is melted (about seven minutes).
4. Meanwhile, in bowl, combine tomatoes, shallots, red wine vinegar and garlic; set aside.
5. Flake tonno tuna evenly over pizza.
6. Spoon tomato mixture over tuna; sprinkle basil over pizza.
7. Grill five minutes longer. Serve immediately.

Source: ChickenoftheSea.com

Courtesy of ARAcontent

3          Zespri green or gold kiwifruit
1          package (8 ounces) reduced fat* or regular cream cheese
6          tablespoons sugar
1          teaspoon lime or lemon zest
1/2       teaspoon vanilla extract
30        ginger snap cookies

Peel kiwifruit and cut in half lengthwise. Cut each half into five even slices for a total of 30 pieces.

Mix cream cheese, sugar, zest and vanilla in small bowl; stir until smooth. Place mixture into small, self-sealing plastic bag. Cut one corner from bottom of bag; squeeze mixture in a decorative swirl onto flat side of each cookie. Top with kiwifruit slice. Serve immediately or chill and serve within 2 hours.

*Do not substitute fat free cream cheese.

Courtesy of Family Features