Try something different this Thanksgiving and make a new recipe! It is fun to challenge yourself in the kitchen, and who knows, you might find a new family favorite.
This brain-healthy side dish comes from Dr. David Perlmutter’s book Grain Brain and is gluten-free and includes DHA-fortified eggs. Give it a shot and let us know what you think!
4 firm ripe tomatoes, diced
1 green pepper, seeded and chopped
3 scallions, thinly sliced
3 cups arugula or mixed greens
3 Gold Circle Farms hard-boiled eggs, sliced
6 ounces cooked fish (e.g. mahi-mahi, salmon, black cod)
12 anchovy fillets, drained
½ cup black or Kalamata olives
¾ cup blanched green beans, trimmed
10 basil leaves, chopped
1 small cucumber, peeled and cubed
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
6 teaspoons olive oil
Salt and pepper to taste
Directions: Combine the salad ingredients in a salad bowl. In a small bowl, whisk together the ingredients for the vinaigrette. Pour the dressing over the salad, toss and serve.