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Tomato-Cucumber Salad
Try this delicious recipe!
Tomato-Cucumber Salad
 
Servings: Makes 4 servings
Ingredients
  • 1 Tbsp. extra-virgin olive extra-virgin olive oil
  • 3 Tbsp. fresh lemon fresh lemon juice
  • 1/2 tsp. kosher kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. raw raw sugar
  • 3 to 4 medium tomatoes (red, orange, and yellow), cut into 1/2-inch wedges
  • 1 large hothouse hothouse cucumber , thinly sliced
  • 1 Tbsp. fresh fresh dill
Directions
In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves. Add tomatoes and cucumber; toss well and refrigerate. When ready to serve, add dill and toss again. Strain salad in a colander; serve cold.
Nutritional Information
67 calories

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      Recipes for Your Heart
       
      Dr. Andrew Weil, Rosie Daley
      Two of America's most popular authorities on healthy eating and cooking are here!

      Dr. Andrew Weil and Oprah's former chef Rosie Daley have teamed up to create a new cookbook, The Healthy Kitchen. They'll show you that meals that are good for your heart can be delicious. They even recommend chocolate and blueberry cobb

      The Best Food Choices
      Dr. Weil says that most people don't realize they can reduce their risk of heart disease with a few simple changes to their grocery list! Did you know chocolate can lower your cholestrol?

      Healthy Heart Recipes
      Rosie and Dr. Weil say that it's easy to cook healthy without losing flavor—learn how to make some of her favorite heart-healthy recipes!
      PAGE 1 of 2

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        1 Comment
        Anna Salvadora
        7 days ago
        I have to work on my partner for better eating habits

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        The Healthy Alternative
        Dr. Mehmet Oz
        Is it possible to live to be 100 with the vigor and vitality of a 20-something? Dr. Oz explores that question with longtime friend and alternative heath expert Dr. Andrew Weil. Drawing from Eastern medicine and alternative medical practices, Dr. Weil says you can stave-off sickness, improve your health and live longer.

        Here are just a few of Dr. Weil's tips to combat a cold:
        • Wash your hands frequently—it's still one of the best ways to fight off colds, especially during the cold and flu season.
        • Eat plenty of garlic for its natural antiviral and antibacterial properties.
        • Add eucalyptus oil, which is naturally antibacterial, into a steam bath to soothe the respiratory passages and prevents secondary bacterial infections when you have a cold.
        • Echinacea can be taken at the first sign of a cold to assist with symptoms.
        • Ginger is excellent for motion sickness, nausea and has beneficial anti-inflammatory effects.
        The information provided here is for entertainment and informational purposes. You should consult your own physician before starting any treatment, diet or exercise program. The opinions expressed by the hosts, guests and callers to Oprah Radio are strictly their own.

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          Tabbouleh Salad with Goat Cheese, Cilantro and Lime
          Try this delicious recipe!
          Servings: Makes 4 servings
          Ingredients
          • 3/4 cup bugler bugler wheat
          • 3 tablespoons fresh lime fresh lime juice
          • 1 medium tomato , cut into 1/4 inch pieces
          • 1 scallion , finely chopped
          • 1/4 cup chopped parsley
          • 1/4 cup chopped cilantro
          • 1 tablespoon olive olive oil
          • 7 ounces aged goat aged goat cheese , crumbled
          • 3/4 teaspoon kosher kosher salt
          • 1/4 teaspoon cracked black black pepper
          • 4 whole wheat whole wheat pita , cut into 6 wedges each and toasted
          Directions
          In a medium bowl, combine bugler, lime juice and 3/4 cup boiling hot water. Stir to mix. Let stand 30 minutes.

          Add the remaining ingredients (except the pita) and toss well. Serve with pita wedges.
          Nutritional Information
          485 calories

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            Shaved Fennel, Potato and Arugula Salad with Mustard-Dill Dressing
            Try this delicious recipe!
            Fennel, Potato and Arugula Salad
             
            Servings: Makes 4 servings
            Ingredients
            • 3 tablespoons Dijon Dijon mustard
            • 3 tablespoons fresh lemon fresh lemon juice
            • 3 tablespoons olive olive oil
            • 1/2 teaspoon salt , plus a pinch
            • 1/4 teaspoon freshly ground pepper
            • 1 tablespoon chopped fresh fresh dill
            • 1 pound baby baby potatoes , quartered
            • 1 large fennel bulb , trimmed and cut into paper-thin slices
            • 3 cups baby baby arugula , washed
            Directions
            To make dressing, in a small bowl, combine mustard, 2 tablespoons water, and lemon juice. Slowly pour in olive oil. Add salt, pepper, and dill. Set aside.

            To make salad, place potatoes in a large bowl and toss with half of dressing. Arrange dressed potatoes on a 24" x 18" piece of heavy-duty foil and seal shut. Move foil pouch to a baking sheet and bake until potatoes are tender when pierced with a knife, about 35 to 45 minutes. Remove, allow steam to escape, and cool to room temperature.

            Return potatoes to large bowl, add fennel and arugula, and toss with remaining dressing. Serve at room temperature or chilled.
            Nutritional Information
            230 calories

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