HEALTH
A New Leaf from page A36
Combine dressing ingredients in
small saucepan over medium-high
heat; bring to boil. Cook for 1 min-
ute. Remove from stove; cool.
Combine salad ingredients
LAKES URGENT CARE
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(including oil) in a large bowl and
toss well. Add the cooled dressing
and toss again. Serve immediately
with fresh ground pepper if desired.
Makes 8 servings.
Warm Radicchio, Escarole
and Fresh Herb Salad
This recipe resembles a purple-and-
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Center
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white-veined cabbage head.
Salad:
1 medium radicchio (about 1/2
pound) cored and
10 oz. fresh escarole, cored and
cut crosswise into 1/4-inch strips
1 /2 cup chopped fresh Italian pars-
ley
1 /2 cup fresh minced shallots
24 fresh basil leaves
2 Tbsp. fresh tarragon leaves
Fine sea salt or kosher salt and
fresh ground black pepper to taste
Dressing:
/2 cup extra-virgin olive oil
1
/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1
6 anchovy fillets, optional
Toss all salad ingredients together
in a large bowl. Set aside.
Bring all dressing ingredients
together in a small saucepan and
Our most fundamental activity is the provision
of personal, timely and cost effective medical
care in a warm and friendly environment.
In addition to coughs, colds and infections
we commonly treat:
• Sprains • Strains • Fractures
• Lacerations and Burns
• Work, Auto and Sports Injuries
• Eye Injuries
DR. VIEDER, medical director
at Lakes Urgent Care says
"Lakes Urgent Care was
created to provide patients
with a cost-effective, timely
alternative when they seek
quality medical care and
are unable to see their own
primary care physician."
www.iakesurgentcare.com
LAKES MEDICAL CENTER
2300 Haggerty Road Suite 1010 I West Bloomfield, MI 48323
ton Haggerty Road just North of Meijer)
248-926-9111
Mon.-Fri. 5 pm-10 pm • Sat., Sun. & Holidays: 10 am - 6 pm
(Internal Medicine & Primary Care Physicians from 8:30 am - 5 pm)
Most health insurances accepted and MCNisa accepted
A38
May 28 • 2009
bring to a boil over medium-high
heat. Pour the dressing over the salad
and toss well. Season to taste with
salt and pepper. Serve immediately.
Makes 8 servings.
Romaine, Black Bean Salad
with Queso Blanco and
Lime Vinaigrette
Salad:
12 cups chopped Romaine lettuce
2 cups Queso Blanco (a white
crumbly Mexcian cheese)
1 cup cooked black beans
(canned is fine, drained)
1 /2 cup fresh chopped mint
1 /2 cup fresh cilantro leaves
Salt and pepper to taste
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 Tbsp. Dijon mustard
1 tsp. fresh minced garlic
Combine salad ingredients in a
large bowl and toss well. Set aside.
Combine dressing ingredients in
a bowl and whisk well. Add to the
salad and toss well. Add salt and
pepper to taste. Serve immediately.
Makes 8 servings. _