Food of the Week: Tarragon

Food of the Week: Tarragon

  • Tarragon is one of the most popular and important herbs used in French and Mediterranean cooking.
  • This herb has antioxidant properties that can help neutralize the actions of free radicals throughout the body.
  • Throughout history, tarragon has been widely used as an aid for toothaches. The ancient Greeks chewed it because of its ability to numb the mouth. This pain relieving effect is due to the high levels of eugenol found in the plant.
  • Because it is rich in potassium and the Vitamin A precursor beta carotene, tarragon can assist in the overall health and function of the eyes.
  • Recent studies have shown that tarragon, primarily the Russian variety, helps to increase muscle creatine absorption.


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Fun Fact : Tarragon came to France from the plains of Siberia in the 15th century by the Arabs who had been using it since the 13th century.


Strawberry Spinach Salad
Refreshing! That is the first word that comes to mind from a blissful bite of this salad. With fresh baby spinach, tender caramelized onions, sweet juicy strawberries and crunchy sliced almonds, this salad is a minefield of pleasurable flavors. It’s the perfect way to celebrate the goodness of greens.

Servings: 8

Courtesy of RealHealthyRecipes.com

Here’s what you need…

For the Fresh Tarragon Dressing:

  • ¼ cup olive oil
  • 3 Tablespoons golden balsamic vinegar
  • 1 Tablespoon melted raw honey (OR 10 drops liquid stevia)
  • 2 teaspoons lemon juice
  • 2 Tablespoons fresh tarragon, minced
  • ¼ teaspoon sea salt
  • dash of black pepper

For the Strawberry Spinach Salad:

  • 1 teaspoon olive oil
  • ½ red onion, thinly sliced
  • 8 cups baby spinach
  • 8 strawberries, sliced
  • 2 avocados, pitted and cubed
  • 2 Tablespoons sliced almonds
  • sea salt
  • black pepper

Instructions:

  1. Combine all of the dressing ingredients in a small bowl. Whisk until fully combined, set aside.
  2. Place a small skillet over medium high heat. Add the olive oil and sliced onion. Cook for 8-10 minutes, adding a Tablespoon of water halfway through the cooking time. Once the water has evaporated and the onion is tender, remove from heat and set aside.
  3. In a large bowl toss the spinach with the Fresh Tarragon dressing. Top with the sliced strawberries, cubed avocado, sliced almonds, caramelized onions and a sprinkle of sea salt and black pepper. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 185 calories, 16g fat, 7g carbohydrate, 86mg sodium, 1g sugar, 6g fiber, and 4g protein.


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