Los Angeles-based Unified Schools teammates, Diego Salazar and Iantha Kahn, served up some savory salads with Mara Sampo’ and Chef Massimo Denaro from Sfixio in Beverly Hills during the “Special Olympics Live” stream-a-thon. You can find the recipes for Caprse Salad, Sicilian Salad and Tuscan Panzanella Salad below.
These salads are a great way to reach the goal of eating five fruits/vegetable each day. If you’re looking for more ideas on how to build a healthy plate (or healthy foods, or portion sizes), check out Fit5 from Special Olympics.
SALADS
CAPRESE SALAD
(Serves 1 person)
Burrata mozzarella cheese
1 heirloom tomato
Oregano
Extra virgin olive oil
1. Slice heirloom tomato and lay each piece on tray or plate. 2. Place a thin slice of Burrata mozzarella on top of each slice of tomato. 3. Repeat for each piece of tomato. 4. Lightly sprinkle oregano to taste. 5. Drizzle extra virgin olive oil to taste. 6. Serve and enjoy.
SICILIAN SALAD
(Serves 1 person)
1 bag of mixed greens (romaine lettuce, arugula, spinach, iceberg, etc.)
1/2 cup of mixed berries (strawberries, blueberries, etc.)
3 teaspoons of fresh ricotta cheese
Juice from one peeled orange slice
Additional organ slice if wanted
Handful of chopped almonds
Extra virgin olive oil
Salt
Pepper
1. Slice heirloom tomato and lay each piece on tray or plate. 2. Add the greens, berries, ricotta cheese and juice from orange into a large mixing bowl. 3. Cut up used orange slice into small pieces, adding it the bowl. 4. Another slice is fine for added taste. 5. Sprinkle small handful of chopped almonds (if no allergies) over the mix. 6. Drizzle extra virgin oil, salt and pepper to taste. 7. Lightly toss the salad. 8. Serve and enjoy.
TUSCAN PANZANELLA SALAD
(Serves 1 person)
1 diced small tomato
3 chopped, thick slices of cucumber. (If using unpeeled slices, make sure to rinse the cucumber with cool water.)
1/2 thinly chopped red onion, removing the outer skin layer
3 drops of Balsamic reduction vinegar
Salt
Pepper
Oregano
Fresh basil
Extra virgin olive oil
Italian bread or baguette
1. Slice heirloom tomato and lay each piece on tray or plate. 2. In mixing bowl add tomato, cucumber, onion and vinegar. 3. Add salt, pepper, oregano, fresh basil and extra virgin oil to taste. 4. Lightly toss the ingredients and scoop them on to grilled, slices of Italian bread or baguette. 5. Serve and ejnoy.
