Lunch: Apple Salad with Romaine and Arugula

Mix dressing up to three days ahead, and refrigerate until ready to use; whisk before tossing with apples. Rinse romaine leaves; dry and wrap in paper towels, then in a plastic bag up to a day ahead. Chop leaves at serving time.

This recipe includes superfoods such as:

Romaine Lettuce, Apples

Health benefits of Apple Salad with Romaine and Arugula

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

.67 c. buttermilk
1 container plain low-fat yogurt (about 1/2 cup)
2 tbsp. cider vinegar
1 tbsp. chopped fresh tarragon leaves
salt and pepper
4 Fuji, Gala, and/or Granny Smith apples
1 large head romaine lettuce (1 pound)
2 bag watercress or 1 package (5 ounces) baby arugula

Instructions

To prepare dressing: In medium bowl, whisk together buttermilk, yogurt, vinegar, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
When ready to serve, whisk dressing; remove 1/4 cup and place in medium bowl with apple slices; toss to coat.
In large serving bowl, toss romaine and watercress; top with apples. Serve remaining dressing on the side.

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