COURT CUISINE
Salads Yes, match play and team practice can burn a lot of calories and make you hungry. But sometimes, you just don’t want to eat a big meal or fill up on questionably healthy snacks. Instead, you would prefer a salad; something nutritious to help you refuel. Below, we present some of your fellow ALTA members’ favorite salad recipes. Enjoy!
Chopping Broccoli!
Go Greek
Creamy & Delicious
Tortellini and Broccoli Salad Barb Sarkady, Bradshaw Farm Thursday Women B4
Mediterranean Orzo Salad Rachel Rose, Lost Mountain TC, Sunday Women B7
Avocado Chicken Salad Andrea Brown, Sharon Springs Park, Thursday Women C6
6 slices bacon 20 oz. fresh cheese-filled tortellini ½ cup mayonnaise ½ cup white sugar 2 tsp. cider vinegar 3 heads fresh broccoli, cut into florets 1 cup raisins 1 cup sunflower seeds
8 oz. orzo pasta 3 Tbsp. olive oil Juice of 1 lemon Fresh dill, chopped Salt and pepper to taste Spinach leaves, sliced thinly 1 pint sweet grape tomatoes, halved Feta cheese Kalamata olives 1 can garbanzo beans, rinsed and drained
2 cups grilled shredded chicken (or rotisserie) 1 avocado ½ tsp. garlic powder (or real) ½ tsp. pepper Sea salt to taste 2 tsp. lime juice 1 Tbsp. fresh cilantro ½ green apple, cubed ¼ cup slivered almonds ¼ red onion, diced ¼ cup 0% fat Greek yogurt, plain
Cook orzo as instructed on package. Drain. Rinse with cold water. Drain. Put in large bowl. Add olive oil, lemon juice, dill, salt and pepper to taste. Mix well. Add remaining ingredients and mix. Chill.
Smash avocado. Add remining ingredients and mix. Either server warm immediately or refrigerate for 20 minutes.
Cook bacon and crumble, set aside. Cook tortellini in boiling water for 8-10 minutes. Drain and rinse under cold water. In a small bowl, mix together mayo, sugar, and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, and sunflower seeds. Pour dressing over salad and toss. 48
NETNEWS MARCH/APRIL 2020
