MINNEAPOLIS — Are you in good standing with your bones?
It's hard to know without a medical test because few symptoms exist to indicate weakened bones.
There are plenty of ways to build and support strong bones.
Sue Moores, RD, Kowalski's Markets nutritionist joined KARE 11 Saturday to discuss the best time to start building strong bones, tips for getting the needed nutrients and a recipe that brings it all together.
RECIPE: Guacamole steak pasta salad
Ingredients:
- 1 cup medium shell dry pasta
- ½ lb. teres major beef loin (also called bistro tender)
- 1 tsp. Kowalski's Extra Virgin Olive Oil
- ½ tsp. kosher salt, divided
- ¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more for seasoning the dressing
- ½ cup Kowalski's Clásico Guacamole (from the Prepared Produce Section)
- 3 tbsp. mayonnaise
- ¼ cup diced red onion
- ¼ cup chopped green onion
- 1 cup chopped fresh baby spinach
- 4 oz. grape tomatoes, halved
Directions:
- Prepare pasta in salted water according to package directions, just until tender.
- Drain and rinse pasta until cool; chill completely in the refrigerator for at least 30 min.
- Preheat an oven to 425° or a grill to high heat.
- Rub beef with olive oil; season with ¼ tsp. salt and pepper.
- Roast beef in a preheated oven or grill directly over heat, lid down, until meat reaches an internal temperature of 150° (about 20 min.). If grilling, turn meat when grill marks form and meat releases easily from grates until dark on all sides.
- Remove from heat; cover with foil and let stand for 10-15 min.
- Cut beef into ½" cubes; cool to room temperature (about 20 min.).
- In a small mixing bowl, stir together guacamole, mayonnaise, remaining salt and pepper to taste; set dressing aside.
- In a large salad or serving bowl, combine cooled beef, chilled pasta, onion and spinach; add dressing and mix to coat.
- Fold in tomatoes.
- Serve immediately or cover with plastic wrap and chill for up to 4 hrs.
Switch-ups:
- Use baby kale or torn lacinato (dinosaur) kale in place of spinach.
- Add 1 cup of shelled edamame or 1 can of drained and rinsed black or pinto beans. (You may need to increase the amount of guacamole from ½ cup to ¾ cup.)
- Top the salad with ½ cup crumbled Cojita cheese or queso fresco.