Everyone loves Disneyland, right?! Entering into the park gives me that special feeling of being a little girl again. I love the landscape and meeting the Disney characters–I’m particularly fond of Mini Mouse and Donald Duck. I also adore going on the Jungle Cruise at dusk because it almost feels like you’re on the Amazon river!
Disneyland does lack in one major thing though and that’s healthy food choices. They’ve recently added fruit carts around the park, although fruit alone doesn’t seem to keep most people satisfied. So there I began my quest to find healthy food. Most of the restaurants at Disneyland (I won’t give any names) are similar to fast food franchises (e.g., foods slathered in sodium and artificial seasonings).
I did find one restaurant offering a pleasantly surprising item: The River Belle Terrace
Harvest Salad, which included fresh, crisp-lettuce (not bagged), artichoke hearts, kalamata olives, fresh green beans, feta (crumbled, not overly saturated), red pepper, grape tomato, and candied walnuts. The salad is super fresh, high in antioxidants, fiber and monounsaturated fat–you can’t go wrong with this salad. P.S., its also filling for all that walking!
Recipe: River Belle Terrace’s Harvest Salad at Disneyland
Summary: The healthiest item at Disneyland!
- Head Lettuce (Choice, fresh not bagged)
- 1 Fresh or Canned Artichoke Hearts
- Handful Kalamata olives (pitted)
- Handful Green Beans (Fresh) tops trimmed
- 2 Tablespoon Feta
- 1 Whole Red pepper sliced thin
- Few Candied Walnuts of Pecans (careful not to add too many!)
- 1 Tbls Olive Oil
- Pinch Sea Salt / Pepper
- Fresh Basil (Optional)
- Wash lettuce leaves (I always use a salad spinner for best results) and chop. Add the rest of ingredients and top with fresh basil and candied walnuts or pecans. Dress with olive oil, sea salt & pepper.
Cooking time (duration): 10 Minutes
Diet type: Vegetarian
Diet (other): Low calorie, Reduced carbohydrate, Gluten free, Raw
Number of servings (yield): 2
Meal type: lunch
Culinary tradition: USA (General)
Copyright © Stella Metsovas