This recipe is from:
“Wheat Belly” is not a cook book. It has some recipes in the back of the book though. In ‘Wheat Belly“, author William Davis, MD, explains why so many Americans have ‘wheat belly’ and describes the detrimental effects wheat has on health. It also gives guidelines on how to select healthier options. Stayed tuned for my review.
“This simple salad is easily prepared in larger quantities (using multiples of the specified quantities) or beforehand, to use in the near future (e.g. for tomorrow’s breakfast). The dressing is best added just prior to serving. If you choose to use a store-bought salad dressing, read the label: They are often made with high-fructose corn syrup and/or sucrose. Low-fat or fat-free salad dressings, in particular, should be avoided like the plague. If a store-bought dressing is made with healthy oil and contains little or no sugar, use as much as you like: drizzle, pour, or drown your salad with dressing to your heart’s content” – Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis, MD
Simple Recipe: Spinach and Mushroom Salad
- 8 cups baby spinach leaves
- 2 cups sliced mushrooms, your choice of variety
- 1/2 red or yellow bell pepper chopped
- 1/2 cup chopped scallions or red onion
- 2 hard-boiled eggs, sliced
- 1/2 cup walnut halves
- 6 ounces cubed feta cheese
- homemade vinaigrette (extra-vergin olive oil plus your choice of vinegar) or store-bought dressing
- Toss together the spinach, mushrooms, bell pepper, scallions, eggs, walnuts, and feta in a large bowl. Add the dressing and toss again, or divide the undressed salad between two airtight containers and refrigerate. Toss with dressing just before serving.
- Variations: Play around with this salad formula by adding herbs, such as basil or cilantro; substituting goat cheese, creamy Gouda, or Swiss for the feta; adding whole pitted kalamata olives, or using a creamy dressing (with no added sugars or high-fructose corn syrup) such as the Worry-Free Ranch Dressing on page 266.
I am linking this post with Beth Fish Reads, WEEKEND COOKING.
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