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Saturday, March 19, 2011

APPLE NUT TOSSED SALAD

Note: All ingredients are approximate amounts.

Place in a bowl and mix together:
    4 Cups favorite lettuce mix (spring greens, romaine, green leaf,red leaf, etc.)
    1 red apple cut up (include skins)

 Options:
    1/4 cup chopped nuts – large pieces (walnuts, pecans,pistachio, pine*, peanuts)
    1/2 Tbsp. fresh thyme
    Blueberries
    Chopped green pepper
    Chopped avacado
    Shredded carrots 
    Green onions or chives
These ingredients can be mixed in or use to create a border around the side of the bowl.

Sprinkle on top:
   1/2 – 3/4 cup Craisins
   1/2 cup shredded cheese or Athenos feta cheese.

Note: If salad is going to sit awhile before serving, dip apples in lemon water (about 1 tsp. to a cup of water) and drain to prevent browning. Add nuts and cheese at the last minute.

Serve with Larson Dressing (on this website) or Caspers* on the side.

*Caspers can be found in some Utah supermarkets, or contact them at:
Caspers Food Co., 105 East 200 North, Providence, UT 84332 (435-752-0085.)

*See Pine Nuts recipe on this blog under Misc.





Tuesday, March 1, 2011

LOW FAT ALFREDO

Melt: 1T butter
Add: 1/4 cup flour
Cook stirring one minute.

Whisk in:
         3 cups low-fat milk (skim or powdered ok)
         1 tsp. salt
         1 tsp. pepper
         Pinch nutmeg (optional)
Bring to a boil, whisking the whole time.
Reduce heat, simmer, stirring occasionally for 5 minutes.

Toss with:
         3/4 cup grated parmesan cheese
         1 lb. fettuccine cooked

Options: add grilled chicken chunks (sprinkle with garlic salt), cooked broccoli, etc.