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

Surgery Cmr Urgent Care

Phapreci

Why wait?
Put your mind at ease.

•
•
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•

On-Site Digital X-Ray Technology
On-Site Stat Lab Facilities
On-Site CT Scanning and Ultrasound
Cardiac Stress Testing Available

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. _

