Eat more, weigh less: Worm study provides clues to better fat-loss therapies for humans

Eat more, weigh less: Worm study provides clues to better fat-loss therapies for humans

Living better with heart failure by changing what you eat

Living better with heart failure by changing what you eat

Gabe Rucker Makes BBQ Celery Root with Mâche and Dulce de Bourgogne (+pl...

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"SALTED" CHOPPED SALAD

May 7, 2013 Hands-on time: 30 minutes Time to table: 30 minutes Makes about 8 cups For vegetables, aim for about a total of 2-1/2 pounds of chopped vegetables, adjusting the individual amounts according to taste and availability. For visual interest, choose vegetables of different colors and chop them in different shapes and sizes. SALTED VEGETABLES 1/2 green cabbage, trimmed and sliced as thin as possible Kosher salt 2 carrots, peeled and cut in matchsticks 1/2 cup finely diced sweet or regular onion 1 cucumber, trimmed and peeled and seeded if needed, cut in half moons 1 turnip, peeled and cubed OTHER VEGETABLES 2 ribs celery, trimmed and cut in half moons on the diagonal 1 bulb fennel, chopped 1 - 2 bell peppers, diced DRESSING 2-1/2 tablespoons olive oil (use 1 tablespoon oil: 1 pound of vegetables) 1 - 2 lemons, zested and juiced Generous salt and especially pepper SALTED VEGETABLES In a colander or salad spinner, salt the cabbage with about a tablespoon (yes, tablespoon) salt, layering the cabbage with salt as it's prepped. Put it in the sink to drain. As the salt wilts the cabbage, give it a good squeeze to remove excess liquid. Add the carrots, onion, cucumber and turnip, lightly salting each one as they're added. Let the vegetables rest at room temperature while you prep the Other Vegetables and the Dressing, Bittman says that 15 minutes is the minimum, 60 minutes the maximum. OTHER VEGETABLES Collect these in a large bowl (one large enough to hold everything) and set aside. DRESSING Whisk together the oil, lemon zest and juice, salt and pepper. RINSE Squeeze the Salted Vegetables again, really wringing out as much liquid as you can. Rinse the Salted Vegetables under running water, running your fingers through the vegetables to let water get right through. (I know, I know, it's crazy to squeeze out liquid and then add more, but trust me, this works.) Run the vegetables through a salad spinner until quite dry. COMBINE Stir the rinsed and well-drained Salted Vegetables into the Other Vegetables. Toss with the dressing. Taste and adjust, adding more lemon juice, more pepper, even more salt to taste. TO SERVE Refrigerate until ready to serve. Salad is ready to eat right away but does develop over a couple of days. It will last for up to a week, just give it a stir every day or so. TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Chopped Salad in the New York Times. NUTRITION INFORMATION Per Half Cup/Whole Cup: 32/64 Calories; 1/2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 26/53mg Sodium (NOT including added/absorbed salt); 6/12g Carb; 2/4g Fiber; 2/5g Sugar; 1/2g Protein. WEIGHT WATCHERS POINTS: WW Old Points .5 & WW PointsPlus 1/2 CALORIE COUNTERS 100-calorie serving, 1-1/2 cups; 50-calorie serving, 3/4 cup. ABOUT SALT I have no idea how to measure the amount of salt absorbed by the salad, so when I calculated the nutrition, I included only the native sodium in the vegetables themselves, no added salt.

Bishop Caldwell

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