Lunch: Green Salad with Smoky Barbecue Vinaigrette

Recipe by Grace Parisi Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Green Salad with Smoky Barbecue Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

8 oz. corn bread
Vegetable oil spray
1/2 c. Parmigiano-Reggiano cheese
1/4 c. smoky barbecue sauce
1/4 c. extra-virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. honey
salt
Freshly ground pepper
1 bunch arugula
1 bunch watercress
1 head treviso or radicchio
1 head escarole
1 small shallot
2 oz. Parmigiano-Reggiano cheese

Instructions

Arrange the corn bread on a work surface and spray with vegetable oil. Sprinkle half of the grated Parmesan cheese on top and press to help it adhere. Carefully flip the corn bread and repeat with the remaining Parmesan.
Spray a large nonstick skillet with vegetable oil and arrange the corn bread squares in the skillet in a single layer. Cook over moderate heat, turning once, until the cheese is browned, 2 to 3 minutes. Let the croutons cool until crisp, then tear into chunks.
In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, and honey; season with salt and pepper. Add the arugula, watercress, treviso, escarole, and shallot, and toss. Add the corn bread croutons and Parmesan shavings, toss gently and serve.

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