This light, sweet dressing’s base is calcium-fortified orange juice. Dark, leafy greens are nutrient-rich and also contain vitamin K. Also use this dressing to dress up any salad, including the Emerald Herb Tossed Salad or the Herb-Feta Chopped Salad.
• 1⁄4 cup tangerine juice, preferably freshly squeezed
• 3⁄4 cup calcium-fortified orange juice
• 1⁄2 cup olive or canola oil
• 1 teaspoon red wine vinegar
• 1 tablespoon light soy sauce
• 1⁄2 teaspoon garlic granules
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cumin
• Ground white pepper, to taste (optional)
1. In a small mixing bowl, whisk together all ingredients. Chill and use within a week.
2. Carefully wash and de-rib one bundle of sturdy greens, such as mustard, collards, turnips or kale.
3. Sauté greens in a nonstick skillet with 2 to 4 tablespoons of dressing. Add more canola oil as needed. Serve warm immediately.
A healthy-living writer and photographer, Letitia L. Star has written more than 1,000 published articles, including many features on healthy eating and gardening.
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