Light, Healthy Dishes
That Are Fun and Easy to Prepare
Now is the perfect time for healthy,
delicious meals that are a snap to prepare and
require virtually no cooking. I mean, who wants
to spend a day in the kitchen with the oven on?
On days like these, I take my own advice and keep
it simple.
All you need is fresh ingredients
and a little creativity to get started. I keep my
arugula, mint and mixed greens fresh and
delicious in my Amana Easy Reach Plus
Refrigerator. With its  temperature-controlled drawers, the
refrigerator helps me prepare meals that only use
the freshest ingredients possible. And the Amana
Easy Reach Plus has its freezer on the bottom,
meaning everything in the fridge is on top where
I can get to it. Brilliant.
Now, these dishes are perfect for a
picnic, simple dinner or even a party.
They’re also light; I know the last thing I
want to do is eat a heavy meal! Besides, it never
hurts to eat healthy meals!
Here’s an easy salad recipe
that I’ve created especially for my friends
at Amana. You can also find it on www.amana.com.
Mixed Greens Salad with Mozzarella,
Mint, Blood Orange and Prosciutto
(Serves 6 to 8)
For the Olive Oil and Blood Orange
dressing, you’ll need:
2 tablespoons fresh blood orange
juice
A handful of zest of blood orange
5 tablespoons of olive oil
Salt and freshly ground black
pepper, to taste
A dash of balsamic vinegar
Put all ingredients in a jelly jar
and shake. That’s it! Now for the rest of
the salad. Try to get hold of buffalo mozzarella.
I like to crumble a little bit of dried chili
over mozzarella, but I’m a chili freak -- if
you’re not, skip this step! And use any
mixed greens you fancy. For this one, I tossed
mint with arugula and pea shoots. Lovely.
If I make this for lunch I’ll
use one nice blood orange (or a ripe peach if
you’ve got one), a ball of mozzarella and a
couple of slices of prosciutto. Peel and section
a blood orange and spread it around a plate. Rip
the mozzarella into small pieces and place on a
plate with the blood orange sections. Lightly
season with salt and pepper. Lay the slices of
prosciutto over the top. Dress your pea shoots,
arugula and mint with a little blood orange juice
and olive oil dressing. Grab your fresh greens --
I’m taking mine from my Amana refrigerator,
so I know they’re lovely -- and throw them
on top of the plate. You can also shave some
slices of Parmigiano–Reggiano on top.
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