1 Cucumber, thinly sliced and unpeeled
1/2 C. Sliced Onion
1/3 C. Seasoned Gourmet Rice Vinegar
1/4 tsp. Pepper
Mix all ingredients. Serve immediately or let stand in refrigerator for 2-3 hours. Serve with slotted spoon or drain before serving.
4 medium carrots
1 T. fresh lime juice
1/8 tsp. finely grated fresh lime zest
2 T. finely chopped fresh cilantro leaves
1 tsp. vegetable oil
Garnish: fresh cilantro sprigs
Finely shred carrots and in a bowl toss together with remaining ingredients and pepper to taste. Serve salad garnished with cilantro.
1/2 tsp. grated garlic
2 C. nonfat plain yogurt
1 C. nonfat cottage cheese
1/2 C. minced chives
4 scallions, white part and 1 inch of greens, chopped
1 tsp. Dijon mustard
2 T. fresh lemon juice
1 T. honey
1 tsp. low sodium soy sauce
Combine garlic, yogurt and cottage cheese in food processor and process until creamy. Stir in remaining ingredients.
1 14.5oz. can green chilies, chopped
1/4 C. Fresh Cilantro, chopped
1/4 C. Water
1/4 C. Lime Juice
2 Cloves Garlic, crushed
1 tsp. Honey
Pepper, to taste
Blend all ingredients in a food processor or blender until smooth.
2 medium heads romaine lettuce
2 1/2 ounce slices French bread
2 garlic cloves, minced
2 T. grated Parmesan cheese
4 T. extra-virgin olive oil
4 T. water
4 T. fresh lemon juice
1 tsp. mustard
Cut stems from base of lettuce. Separate leaves, wash, wrap in towel, and chill in refrigerator. Cut bread into cubes, spread in a baking dish, sprinkle with garlic, and toast 5 minutes, until golden. Arrange lettuce leaves in a salad bowl. Sprinkle with croutons and Parmesan cheese. Combine olive oil, water, lemon juice, and mustard. Pour over lettuce and toss to coat. Season with pepper. 107 calories, 8 servings
1 10oz. pkg. Frozen Asparagus, thawed
1 Tomato, chopped
2 T. Green Onion, thinly sliced
3 T. Yogurt Cheese
1 T. Parmesan Cheese
1 tsp. mustard
10 lettuce leaves
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
1 C. Bulgur, medium-grain
2 1/2 C. Water, boiling
1 1/2 C. Yellow Sweet Corn
2/3 C. Dried Cherries
2/3 C. chopped Scallions, thinly sliced
1/3 C. Dry Roasted Peanuts, coarsely chopped
1 tsp. Orange (or Tangerine) Zest
1 C. Tangerine (or Orange) Juice
2 T. Tomato Paste
2 T. Pomegranate Molasses
2 T. Olive Oil
3/4 tsp. Salt
For salad, in a bowl, stir the bulgur into the water. Let stand for 30 minutes. Drain well. For dressing, in a bowl, whisk together the orange zest, tangerine juice, tomato paste, pomegranate molasses, oil, and salt. Add the bulgur to the dressing and fluff with a fork. Add the corn, cherries, scallions, and peanuts, tossing to combine. Serve at room temperature or chilled.
Salad:
2 . Grape Tomatoes (Sliced in Halves)
1 1/4 C. Chopped Cucumber
2 T. Green Onion
Dressing:
1/4 C. Balsamic Vinaigrette
2 tsp. Olive Oil
1 tsp. Splenda
1/4 tsp. Black pepper
1/8 tsp. Salt
Combine all salad ingredients (grape tomatoes through onion) and toss gently. Combine all dressing ingredients (balsamic through salt) and stir with a whisk. Drizzle prepared dressing over salad mixture and gently toss.
Yield: 4 servings
Calories: 90
Fat: 3.8g
Fiber: 1.7g
1 cup dried lentils
1/2 cup reduced-fat sour cream
2 T. Dijon mustard
2 T. fat-free milk
1 T. white wine vinegar
1 tsp. chopped fresh or 1/4 tsp. dried thyme
1/4 tsp. black pepper
1-1/3 cups chopped cooked ham
3/4 cup chopped celery
3/4 cup chopped red onion
Place the lentils in a large saucepan, and cover with water to 2 inches above lentils. Bring lentils to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Combine sour cream and next 5 ingredients (sour cream through pepper) in a large bowl. Add lentils, ham, celery, and onion, and toss well.
Yield: 4 servings
Serving size: about 1-1/3 cups
Calories: 291
Fat: 6.6g
Fiber: 15.8g
1 (3lb.) can pinto beans, drained & rinsed
1 (15oz.) can whole kernel corn, drained
1 sweet red pepper, chopped
1 sweet green peppers, chopped
1 medium onion, chopped
1/4 C. cider vinegar
1/4 C. ketchup
1/4 C. olive oil
1/4 C. packed brown sugar
1 T. Dijon mustard
1 T. Worcestershire sauce
2 tsp. chili powder
3/4 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot pepper sauce
1 clove garlic, crushed
Place beans, corn, peppers & onion in a large salad bowl. In a saucepan, combine remaining ingredients & bring to a boil. Reduce heat, cover& simmer for 10 minutes. Cool slightly and pour over bean mixture. Toss to coat. Serve at room temperature.
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
Juice of 1 lemon and 1 lime (or 1 – 2 T. of each)
1-1/2 T. Low Sodium Soy Sauce (or a bit of Braggs Aminos instead, use less!)
2 cloves minced or pressed garlic
1 tsp. Tabasco (or use a pinch of cayenne, a few red pepper flakes, etc.
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.
2 1/4 pounds small red-skinned potatoes
1 1/2 T. dry white wine
1 tsp. olive oil
2 cups chopped onions
3 T. balsamic vinegar
2 T. Dijon mustard
1 tsp. sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes. Heat a little stock in large nonstick skillet over medium heat. Add onions and saut� until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and olive oil and toss to blend. Season salad to taste with pepper. Mound salad on platter. Surround with cucumber slices and serve.
Combine 1 T. each: rice vinegar and water with 1/2 tsp. lime juice, 1/2 tsp. minced garlic, a pinch of red pepper flakes, 1/8 tsp. orange zest. Refrigerate 4 hours or overnight. Toss dressing with 3/4 cup grated jicama and half an orange (sliced), and serve on 2 green leaf lettuce leaves.
1 English cucumber (1 lb.)
1 C. thinly slivered red onion
Sesame dressing (recipe follows)
4 C. finely shredded napa cabbage (8 oz.)
4 C. finely shredded red cabbage (8 oz.)
1/3 C. thinly sliced green onions
1/4 C. chopped fresh cilantro
2 T. roasted sesame seeds
Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day. Up to 1 hour before serving, layer napa cabbage and red cabbage in a large bowl (see notes above). Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.
Sesame dressing: In a small bowl or 1-C. glass measure, mix 1/2 C. rice vinegar, 2 T. sugar, 1 T. vegetable oil, 1 T. Asian (toasted) sesame oil, 3/4 tsp. salt, and 1/4 tsp. ground white pepper. Makes about 3/4 C.
Yield: 6 servings
Calories: 86
Fat: 5.2g
Fiber: 1.9g
4 Roma tomatoes (12 oz. total)
2 T. extra-virgin olive oil
1/2tsp. granulated sugar
About 1/4 tsp. salt
2 T. balsamic vinegar
2 T. red wine vinegar
1 tsp. firmly packed brown sugar
4 fresh basil leaves (each 2 in. long), rinsed, or 1/2 tsp. dried basil
Pepper
Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 tsp. oil. Sprinkle evenly with granulated sugar and 1/4 tsp. salt. Bake in a 400° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 tsp. olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.
Yield: 1 C.
Serving Size: 1 T.
Calories: 22
Fat: 1.8g
Fiber: .3g
8 cups finely shredded cabbage
1/4 cup finely shredded carrot
(I just buy the packaged pre-shredded “coleslaw” usually in the section with the packaged “salad” stuff — the kind with no dressing included)
1/3 cup splenda (or equivalent artificial sweetener)
1/2 tsp salt
1/8 tsp pepper
1/4 cup 1% or skim milk
1/2 cup fat free mayonnaise
1/4 cup low fat buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice
Mix all ingredients (except the cabbage and carrots) until smooth. Add to cabbage mix and refrigerate for at least 2 hours.
Yield: 10 servings
Serving Size: about 1 C.
Calories: 67
Fat: 4g
Fiber: 1g
1/3 C. tahini
1 T. white miso
1 tsp. lemon juice
Place all ingredients in a small bowl and mix with a fork until creamy. If a thinner consistency is desired, gradually stir in small amounts of warm water. Optional additions: ginger, garlic, parsley, scallions, rice vinegar, sesame seeds, soy sauce.
Drizzle over steamed or roasted vegetables
Use as a dip for raw veggies
Add to tofu while sautéing
Spread on tofu and bake or broil
Toss with soba, somen, or udon noodles
Thin with water and use as a salad dressing or marinade.
Salad:
1 C. Orzo pasta
1 can (2 1/4 oz). Sliced ripe olives, rinsed and drained
1 C. Diced red bell pepper
1/2 C. Crumbled feta cheese
1/4 C. Chopped fresh basil
Fresh basil or parsley, for garnish (optional)
Dressing:
1 packet Hidden Valley Ranch® Salad Dressing & Seasoning Mix
2 T. Olive oil
3 T. Red wine vinegar
1 tsp. Sugar
Cook orzo according to package directions, omitting salt. Drain; rinse with cold water. Mix orzo, olives, red pepper, feta cheese, and fresh basil in a large bowl. Whisk together seasoning & salad dressing mix, oil, vinegar and sugar. Stir dressing into orzo mixture. Cover and refrigerate at least 2 hours. Garnish with fresh basil or parsley before serving, if desired.
Yield: 4 servings
Caloties: 263
Fat: 14g
Fiber: 1.8g
2 lb. squash or pumpkin
1/3 C. olive oil
3 cloves garlic, sliced paper thin
1/2 C. fresh mint, chopped coarsely
1/2 C. vinegar
1/2 C. sugar
pinch cinnamon
salt to taste
freshly ground black pepper
Peel the squash, discard the strings and seeds and cut the pulp into 1/2″ thick slices. Warm the olive oil in a large sauté pan over moderate heat and sauté the slices until tender and brown on both sides. Remove with a slotted spatula to a serving platter. Cover with chopped mint and garlic slivers. To the oil remaining in the pan, add the vinegar, sugar and cinnamon and cook until the sugar dissolves and the sauce thickens. Pour over the squash. Let marinate for a few hours at room temperature and serve at room temperature.
Yield: 8 servings
Calories: 161
Fat: 9g
Fiber: 1g
1 head small cabbage, sliced thinly
2 medium tomatoes, cut in cubes
1 C. radishes, sliced
1/4 tsp. salt
2 tsp. olive oil
2 T. rice vinegar (or lemon juice)
1/2 tsp. black pepper
1/2 tsp. red pepper
2 T. fresh cilantro, chopped
In large bowl, mix together cabbage, tomatoes, and radishes. In another bowl, mix together the rest of the ingredients and pour over vegetables.
Yield: 8 servings
Serving size: 1 C.
Calories: 43
Fat: 1g
Fiber: 3g
1/4 C. Flax Oil
1/4 C. Olive Oil
1/4 C. + 1 T. reduced Sodium Soy Sauce
3 T. Red Wine Vinegar
1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)
1/4 C. Unsweetened Ketchup
1 tsp. Lemon Juice
3/4 tsp. Worcestershire Sauce
1 T. Crushed Garlic (in the jar)
1 tsp. Italian Herb Seasoning
1 tsp. Maple Syrup
Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.
Yields:
Calories:
Fat:
Fiber:
1 lbs fresh green asparagus, blanched
3 fresh whole avocado not too ripe cut in small dice
2 whole roma tomatoes cut in half and slow roasted
2 oz diced grapefruit
2 oz diced orange
1 diced red onion
6 oz micro green
Salt & pepper
flat bread
Â
Dressing:
4 T. extra – virgin olive oil
2 T. fresh lemon juice
2 T. fresh blood orange juice
2 table spoon fresh tangerine juice
1 shallot minced
1 tsp. lemon zest
¼ tsp. sea salt
¼ tsp. white pepper
Â
Place flat bread in the center of the plate. Fan out 5 asparagus on top of flat bread. Place 2 ounces of avocado citrus relish on the asparagus tail end. Place Roma tomato behind avocado relish. Top with micro green. Drizzle with dressing over the asparagus. For the dressing: Combine first 6 ingredients in a bowl, whisk until blended, stir in lemon zests add salt , pepper. For avocado citrus relish: Diced the avocado add the grapefruit, the orange, the lemon juice, the red onions, salt and pepper.
3/4 C. finely chopped celery
1/2 C. chopped dried cherries
1/4 C. chopped hazelnuts, toasted
1/3 C. plain fat-free yogurt
3 T. reduced-fat sour cream
1 T. fresh lemon juice
1/4 tsp. salt
2 Bartlett pears (about 1 pound)
Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.
1 cucumber
1 large tomato
1/2 tsp non-iodized salt
Â
 DRESSING:
1 T. sugar
1 T. cider vinegar
1 tsp sesame oil
Â
Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4″ cubes. Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4″ cubes. Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve. When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.
2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)
2 T. balsamic vinegar
1 T. Dijon mustard
1 tsp. minced garlic
1 head fennel (about 3 in. wide)
6 C. cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained
1 C. pitted calamata olives
1 C. lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)
1/2 C. slivered red onion
Fresh-ground pepper
In a wide, shallow bowl, whisk 1/4 C. artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.
Pistachio Pesto:
2 C. (lightly packed) flat-leaf parsley
3/4 C. shelled and toasted pistachios
1 T. fresh thyme leaves
3 garlic cloves
3/4 C. extra-virgin olive oil
Salt and freshly ground black pepper
Fennel Slaw:
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced
Â
For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste. For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.
Â
Â
Â
Â
Â
Spiral Rolled Fillet with Pesto
Â
2 pounds center cut fillet of beef, spiral cut
Salt and freshly ground pepper
1/2 C. store bought pesto
Extra-virgin olive oil
8 long wooden skewers, soaked in cold water for at least 30 minutes
Â
With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. Preheat the grill or a grill pan. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.
2 small heads cauliflower
2 to 3 ounces thinly sliced Serrano ham, cooked ham, or prosciutto
1 ounce Manchego cheese or Jack cheese, thinly sliced or crumbled
1/4 C. olive oil or cooking oil
2 T. lemon juice
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. freshly ground black pepper
2 T. toasted pine nuts
2 T. capers, drained
Â
Remove heavy leaves and tough stems from cauliflower; cut into 4 to 6 wedges each. Place cauliflower in a microwave-safe 3-quart casserole. Add 1/2 C. water. Microcook, covered, on 100 percent power (high) for 7 to 9 minutes or just until tender. Remove with a slotted spoon to serving plates. Top with ham and cheese. In a screw top jar combine oil, lemon juice, garlic, salt, sugar, mustard, and pepper. Cover and shake well to combine; drizzle over cauliflower, ham, and cheese. Sprinkle with pine nuts and capers.
1 medium cauliflower, broken into bite-sized florets
2 medium dessert apples
2 medium carrots, coarsely grated
3 oz sultanas
1 T. vegetable oil
10 spring onions, trimmed and finely chopped
2 tsp. hot curry powder
6 T. mayonnaise
1 T. lemon juice
Salt and freshly ground black pepper
Â
To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 – 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper. Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl. Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas, then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly. Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.
In a large bowl, mix 1 1/2 quarts finely shredded cabbage (12 oz. of pre-shredded, if desired), 1/3 C. chopped fresh cilantro, 3 T. lime juice, 2 T. vegetable oil, and 1/4 tsp. hot chili flakes. Add salt and pepper to taste.
Yield: 4 servings
Calories: 84
Fat: 7g
Fiber: 2.1g
1 can ‘no added salt’ beans
1 celery stick, washed and chopped
3 baby pickles, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
Sauerkraut and salad leaves
Sprinkle of sunflower seeds
Vinaigrette dressing
Toss all the ingredients together to make this delicious salad
Yield:
Calories:
Fat:
Fiber:
1/3 C. balsamic vinegar
2 T. water
2 T. dried thyme
1â„4 t. salt
1â„4 t. pepper
1 T. dried basil
1â„4 t. garlic powder
Add all ingredients in a blender and mix well.
Yield:
Calories:
Fat:
Fiber:
Shrimp
1/2 C. dry white wine
1/2 tsp. mustard seeds
1/8 tsp. red-pepper flakes
1 bay leaf
1/2 lemon, sliced
3/4 pound large shrimp, peeled and deveined
Herb-Dill Dressing
1 1/2 tsp. extra-virgin olive oil
1 1/2 tsp. red wine vinegar
1 tsp. water
1 tsp. chopped fresh basil
1 tsp. chopped fresh dill
1/2 tsp. finely chopped garlic
1/2 tsp. Dijon mustard
1/4 medium onion, sliced
1/2 large head romaine lettuce
2 ripe tomatoes, cut into wedges
3 fresh mushrooms, sliced
Fresh dill sprigs (optional)
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves. To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
Yield:
Calories:
Fat:
Fiber:
1/4 C. balsamic vinegar
1/4 C. honey
2 T. plus 2 tsp. olive oil
2 firm apples, cored and cut lengthwise into 8 wedges
1 red or green bell pepper, cut into 16 strips
3 C. mixed salad greens and arugula
1/4 C. crumbled chèvre (goat) cheese
1/4 C. chopped walnuts, toasted
For the vinaigrette: Whisk together vinegar and honey. Add 2 T. oil, continue to whisk until blended. Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1T. vinaigrette; sprinkle with walnuts.
10 C. mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf , (about 10 oz. total)
4 radishes, ends trimmed
2 oz. shaved manchego cheese
2 T. minced shallots
2 T. sherry wine vinegar
1 tsp. Dijon mustard
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1/4 C. plus 2 T. extra-virgin olive oil
Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined. When you’re ready to serve, toss the salad with the vinaigrette.
Yield:
Calories:
Fat:
Fiber:
1 C. wild rice
1/4 C. chopped parsley
1/2 C. chopped celery
1/2 C. chopped green pepper
1/4 C. chopped green onions
1/2 C. sweetened dried cranberries
Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients. Dressing: 1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.
Yield:
Calories:
Fat:
Fiber:
1 sweet onion
1 zucchini
1 carrot
1 C. plain yogurt
2 T. chopped parsley
1 T. each: chopped fresh dill and lemon juice
1 tsp. Dijon mustard
1/4 tsp. each: sugar, salt and pepper
Cayenne pepper to taste
Dill sprigs for garnish, optional
Cut onion, zucchini and carrot into 1/4-inch-wide matchstick strips. Combine yogurt, parsley, chopped dill, lemon juice, mustard, sugar, salt and pepper. Season dressing with cayenne pepper. Pour over vegetables; toss well. Serve immediately, or chill several hours before serving.
Yield:
Calories:
Fat:
Fiber:
1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper
In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In a separate mixing bowl combine mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and white pepper. Pour the dressing over the prepared vegetables and toss to thoroughly combine all the ingredients. Cover and refrigerate overnight. Toss again before serving.
Yield:
Calories:
Fat:
Fiber:
6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise
Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise. Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.
Yield:
Calories:
Fat:
Fiber:
8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)
Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Yield:
Calories:
Fat:
Fiber:
Pecans:
2 T. butter
1 1/2 C. pecan halves
1 C. sugar
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.
Salad:
1 1/2 bags Salad Mix
1/2 bag baby spinach
Halved Strawberries
Sliced Bananas
Blueberries
Craisins
Combine lettuce and spinach in a salad bowl and toss. Add strawberries, bananas, blueberries, Craisins and toss gently. Drizzle lightly with dressing and serve remaining dressing on the side. Sprinkle pecans on top of salad. Serve with mini-muffins.
Yield:
Calories:
Fat:
Fiber: