Did you know May is National Mediterranean Diet Month? I don't really need a reason to celebrate Mediterranean style food. Salmon, fruity olive oil, figs,seasonal veggies and wine (bless you Mediterranean diet)...Twist my arm. I'll eat Mediterranean all the time. Not on the boat with club Med? One of the most versatile ways you can incorporate a little bit of the Mediterranean style of eating into your everyday kitchen is olive oil.
Why Olive Oil?
- Enjoying two tablespoons of olive oil every day can help reduce your risk of cardiovascular disease by reducing inflammation and positively affecting blood flow.
- Olive oil is a healthier option than butter. You can also use less olive oil for recipes compared to butter.
- Tossing veggies in olive oil before roasting seals in natural moisture and boosts flavor. We love to toss sweet potato fries in olive oil before they jump in the oven.
- Mixologists are now using olive oil in cocktails. Let me know if you've tried this! Olives on a tooth pick don't count.
Total Time: 15 minutes
6 to 8 servings
- 1 ½ teaspoons grated lime peel
- 1 teaspoon grated orange peel
- 3 tablespoons lime juice
- 1/3 cup extra virgin olive oil
- 2 teaspoons packed brown sugar
- ½ to ¾ teaspoon chopped rosemary leaves
- ¼ teaspoon cayenne
- 1 cup red seedless grapes, halved if desired
- 2 large seedless oranges, peeled and sectioned
- 3 cups thinly sliced Napa cabbage *Note: I'm all for using Bibb lettuce or other Farms Market Lettuce here*
- ¼ cup pomegranate seeds
Blend first 5 ingredients in small bowl or measuring cup. Stir in rosemary; set aside.
Combine remaining ingredients except cabbage and pomegranate seeds in large bowl; drizzle with dressing; mix well. Cover and refrigerate until serving. Mix well; spoon fruit mixture over cabbage; sprinkle with pomegranate seeds.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.