A Colorful Meal Fit for Cinco de Mayo!

Yesterday I made a light and delicious salad using ribbons of fresh carrots, thinly sliced radishes and their greens and green onions. I found this recipe in the latest issue of Cooking Light. Having never used radish greens before, I wasn't sure if I was going to like the bitterness. But when I put this together it was out of the park! While having dinner, my husband asked what radishes are good for nutritionally. So on to the computer I hopped after dinner and found out that this lovely little red orb is good for a variety of things. 100g of radish contains 16 calories only. Radish is low in saturated fat and very low in cholesterol. They are also very good source of dietary fiber. Radish has anti-bacterial as well as anti-fungal properties. It is beneficial for cough, respiratory problems, digestive disorders, asthma, bronchitis and liver and gallbladder troubles. Radishes are diurectic in nature. Radish also cleans the kidneys and inhibits infections in kidneys and urinary system. Thus it helps a great deal in curing urinary disorders. It is a very good dietary option for those determined to lose weight. More info can be found on http://www.organicfacts.net/ Color us red (like the radish) that we didn't know this before, but we are going to include these into our diet more regularly. I also made another recipe from the same issue and we had a very colorful fiesta of foods for our Sunday dinner. The chicken was tender and juicy and the addition of a tomato/avocado salsa was so delicious. On the side I served orzo pasta with some fresh chopped parsley and olive oil. I used a couple of plump chicken breasts, but after making this once, I think it would be a great dish to serve on a buffet using chicken cutlets. And, if you are thinking "Cinco de Mayo", both of these would be very colorful on your table. Enjoy!

Raw Spring Vegetable Salad with Goat Cheese

2 medium carrots

1/4 cup thinly sliced spring onion

1 8-0z. bunch radishes with tops

1 Tbsp. thinly sliced fresh basis

2 TBSP fresh lemon juice

1 TBSP extra-virgin olive oil

1/2 tsp. fine sea salt

1/4 tsp. freshlky ground black pepper

1 4-oz. pkg. goat cheese cut into 8 slices

Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.

Wash radishes and radish greens thoroughly; drain and pat fry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil abd next 4 infredients through pepper, to carrot mixture; toss gently to coat.

Arrange goat cheese on a serving platter; top with salad. Serve immediately. Yield: 4 servings

Cilanto Lime Chicken with Avocado Salsa

CHICKEN:

2 TBSP fresh minced cilantro

2-1/2 TBSP fresh lime juice

1-1/2 TBSP olive oil

4 skinless, boneless chicken breast halves

1/4 tsp salt

PAM

SALSA

1 cup chopped plum tomato (about 2)

2 TBSP finely chopped onion

2 tsp fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground black pepper

1 avocado, peeled and finely chopped

To prepare chicken, combine 1st 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp salt. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes each side or until done.

To prepare salsa, combine tomato and next 4 ingredients through pepper in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken. Yield: 4 servings