Tag Archives: Olives’

Bitters Salad and Raspberry Dressing

Bitters Salad
I love a healthy salad that packs flavor and isn’t something I make every day. This definitely fits the bill.
The bitters are beautifully contrasted with the sweetness of the raspberries and tang of he lemon juice.
Ingredients
1 heart of romaine lettuce, ripped into bite-size pieces
1 endive, ripped into bite-size pieces
½ cups arugula and/or watercress, ripped into bite-size pieces
1 rib celery, thinly sliced
2 scallions, chopped
2 tablespoons chopped flat-leaf parsley
1 small garlic clove, minced
1/4 cup black olives
1/4 cup baby green tomatoes, cut in half
salt and pepper to taste

 

Dressing Ingredients
1/4 cup raspberries
3 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar
½ cup extra virgin olive oil

1 tablespoon dijon mustard

Directions
Combine all the ingredients together in a large bowl.

Just before serving, blend the dressing in a blender on high, pour over the salad and toss.

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Slow Cooker Low-Carb Moroccan Lemon and Green Olive Chicken

This is an easy 1 pot meal that is flavorful and exotic, the perfect blend of spices is infused through the chicken and couscous. You can cook the chicken separately to create a low-carb meal or add the couscous to make it a complete meal for your family. This recipe feeds 4 very hungry people.Moroccan Chicken

Ingredients
1 tablespoon olive oil
2 lbs chicken thighs, drumsticks or any other piece of chicken that has the bone in and the skin still on
1 onion, medium, peeled, quartered
2 cloves of garlic, minced
1 pinch of saffron
1/2 tablespoon ground cumin
1 teaspoon Hungarian paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
the zest of 1 lemon
3 cups chicken stock
1 cup Couscous, a low-carb couscous alternative or rice
1 lemon, sliced into discs
1/4 cup pitted green olives
2 tablespoons cilantro, minced

Directions:Add all of the ingredients to the slow cooker and set to low heat for 6 hours.

Add the couscous to the mixture and keep covered for 7 minutes until it is fully cooked. If additional liquid is required, add more chicken stock.

Mix in the green olives, cilantro and lemon discs and serve.