Archive for November 30th, 2012
Chef John Wright uses a Spring Mix in this cooking demonstration. It is a mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors. Spring mix is also known as mesclun, mesculum, field greens, spring salad mix, spring mix or field greens.
Spring mix is available throughout the year, found in many supermarkets and specialty produce markets. When selecting, look for small greens that have fresh-looking, crisp leaves. When wrapped in plastic and stored in the vegetable drawer of the refrigerator, the greens will stay fresh for a week.
The dressing can be made with your choice of sweetener, but Chef Wright used Truvía®. The makers of Truvía® say the sweetener is made from three natural ingredients: stevia leaf extract that comes from best-tasting components of the stevia plant; erythritol, a sugar alcohol found naturally in various fruits; and natural flavors.
The product has been shown to be diabetic-friendly. Studies show that consumption of Truvía® natural sweetener has no effect on the glycemic index and is well tolerated by type 2 diabetics. Truvía® Baking Blend contains 1 gram of sugar per ½ teaspoon.
Eating Wright recipes:
Cranberry and Blue Cheese Salad
3 cups Spring Mix or Spinach
2 tablespoons Sun-dried cranberries
2 tablespoons sunflower seeds-shelled
2 tablespoons blue cheese-crumbled
4 ounces Sun-Dried Cranberry Vinaigrette (Click here for recipe)
Toss all ingredients together in a salad bowl thoroughly and serve.
Sun-dried Cranberry Vinaigrette
1 cup Grape seed Oil
½ cup Raspberry Vinegar
½ cup sun-dried cranberries (Craisins)
¼ cup Sweetener (Truvia, Splenda)
½ cup water
Blend all ingredients until smooth in a blender or food processor.