Great Recipe for High Blood Pressure

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I chanced upon this great recipe for high blood pressure. I will definitely benefit from this because I have HBP. Check it out and try it for yourself. I will probably head to the nearest market after I post this. ;) Mixed Lettuce, Fennel and Orange Salad  with Black Olive Vinaigrette 1 tablespoon(s) red-wine vinegar 1 tablespoon(s) lemon juice 1 teaspoon(s) Dijon mustard 2 clove(s) garlic, minced 1/8 teaspoon(s) salt, or to taste Freshly ground pepper, to taste 1/4 cup(s) extra-virgin olive oil 1/2 cup(s) Kalamata olives, pitted and coarsely chopped 1 tablespoon(s) chopped fresh parsley 3 medium navel or Valencia oranges 10 cup(s) mixed lettuces, such as chicory, radicchio, and lettuce 2 head(s) Belgian endive, sliced 2 bulb(s) fennel, trimmed and sliced Procedure: To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt, and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel, and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well. (Source: Realage.com/Eatingwell.com)

I chanced upon this great recipe for high blood pressure. I will definitely benefit from this because I have HBP. Check it out and try it for yourself. I will probably head to the nearest market after I post this. ;)

Mixed Lettuce, Fennel and Orange Salad 

with Black Olive Vinaigrette

• 1 tablespoon(s) red-wine vinegar
• 1 tablespoon(s) lemon juice
• 1 teaspoon(s) Dijon mustard
• 2 clove(s) garlic, minced
• 1/8 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• 1/4 cup(s) extra-virgin olive oil
• 1/2 cup(s) Kalamata olives, pitted and coarsely chopped
• 1 tablespoon(s) chopped fresh parsley
• 3 medium navel or Valencia oranges
• 10 cup(s) mixed lettuces, such as chicory, radicchio, and lettuce
• 2 head(s) Belgian endive, sliced
• 2 bulb(s) fennel, trimmed and sliced

Procedure:

1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt, and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3. Just before serving, combine lettuces, endive, fennel, and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

(Source: Realage.com/Eatingwell.com)