The Wine and Dine Fruit and Nut Salad

Ingredients:

2 cups Dole Spring Mix
2 oz red apple
.2 cup reduced fat feta cheese
.2 cup cranberry walnut mix
17 g manchego cheese
17 g seedless raisins

Dressing:
1 tbsp White balsamic shallot vinaigrette

Directions:

Arrange lettuce on plate.  Cut up apple.  Arrange all items over salad and drizzle with dressing.

Veggie Burger and Fries Salad

Ingredients:

1 Morningstar garden burger patty
2 oz shoestring fries
4 oz romaine lettuce
.2 medium tomato
5 pickle slices (chopped)
1.5 oz extra sharp cheddar
2 tbsp fat free ranch
1 tbsp red wine vinegar

Directions:

Cook veggie patty and fries according to package directions.  The preferred method is baked with no additional sprays or oils needed.

Wash and arrange lettuce on plate.  Once cooked, place fries on top of lettuce.  Chop patty and place all around the salad.  Top with tomatoes, pickles, and cheese.  Add a dash of red wine vinegar to entire salad and drizzle with fat free ranch.

1 serving

396 calories
19.3 g fat
33 g carbs
22.6 g protein

Sunday Brunch Salad

Ingredients:

4.5 oz romaine lettuce
1 oz/ 28 g fat free shredded mozzarella cheese
3 oz sliced mushrooms
1 tbsp red wine vinegar
1 tbsp olive oil
1 egg

Directions:

Heat olive oil in a small nonstick skillet.  Add mushrooms until softened.  Remove mushrooms and make over easy egg in the same pan.

Wash and arrange lettuce.  Put mozzarella cheese all around salad.  Place sauteed mushrooms on salad.  Place egg on top in center and poke.  Pour a few dashes on red wine vinegar all around salad. Enjoy.

1 serving

271 calories
19 g fat
6.6 g carbs
18.6 g protein

California Style Flax Seed Salad

Ingredients:

4.5 oz romaine lettuce
2 hard boiled eggs
.3 container of canned asparagus
1 oz/28 g fat free shredded mozzarella cheese
.3 container of canned artichoke hearts
.3 medium tomato
1 tbsp ground flax seed
2 lemons (juice only) for dressing

Directions:

Wash and arrange lettuce on bottom of dish.  Cut and arrange remaining items in rows on salad.  Dress with lemon juice only.

1 serving

300 calories
11.2 g fat
25.8 g carbs
28.9 protein

Garden Veggie Burger Mexican Style Salad

Ingredients:

4 oz Romaine lettuce
1 Morningstar Garden Veggie burger patty
1 oz/28 g Fat free Shredded Mozzarella cheese
2 oz Shoestring French Fries
Black bean, corn, tomato, red onion salsa

approx measurements:

.1 container black beans in can (rinsed)
.2 cup whole kernel corn in can (rinsed)
10 g red onion
.2 medium beefsteak tomato

4 tsp Herdez Guacamole Salsa (Medium)


    

 Directions:

Cook Morningstar patty and shoestring fries according to package directions. Preferred method is in oven for both with no additional oil or spray added or needed. Wash and arrange lettuce. Spread black bean and corn salsa around the lettuce. Place cooked patty in center and fries arround the burger. Spread more black bean and corn salsa on top. Place mozarella on top of hot patty and on top of the fries. Drizzle with a dash of red wine vinegar and Herdez Guacamole Salsa.

 1 serving:

367 calories
43 g carbs
10 g fat
26 g protein

Popovers

Makes 24 popovers

Ingredients
3 ounces Roquefort cheese, crumbled
1 cup all-purpose flour
2 eggs, at room temperature
1 1/4 cups milk, at room temperature
1 tablespoon unsalted butter, melted
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preparation
1. Position a rack in the lower third of an oven and preheat to 450 degrees F.
2. Generously brush two 12-cup mini-muffin pans with vegetable oil.
3. In a large bowl, whisk together the flour, parsley, salt and white pepper.
4. In a large measuring cup, whisk together the eggs, milk and butter.
5. Pour the wet ingredients over the dry ingredients and whisk together until just combined.
6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 tablespoons each).
7. Place a scant 1 teaspoon crumbled Roquefort cheese in the center of each filled cup.
8. Bake for about 10 minutes (do not open the oven door during this time!).
9. Reduce the oven temperature to 350 degrees F and continue to bake for about 8-10 more minutes (until the popovers are brown and crusty and fully puffed).
10. Remove the popovers from the oven and immediately transfer them to a napkin-lined bowl or warmed platter.
11. Serve immediately, or let cool on wire racks for up to 2 hours, then reheat in a 350 degrees F oven for about 10 minutes.

WW POINTS per serving: 1

Nutritional information per serving: 50 calories, 2.5g fat, 0.2g fiber

Vidalia Onion and Garlic Soup

Makes 12 servings

Ingredients
6 medium sweet Vidalia onions
1 head garlic, bulb cut in 1/2
2 quarts low sodium chicken stock
2 celery ribs, chopped
2 leeks (white part only), soaked and chopped
1 tablespoon canola oil
1 cup cream
1/2 cup sweet sherry
2 tablespoons fresh thyme, finely chopped
salt and pepper, to taste
1 bunch fresh parsley (to garnish)
1 bunch fresh chives (to garnish)

Preparation
1. Wrap each onion and garlic separately in aluminum foil and place in a 300 degree F oven for about 1 1/2 - 2 hours (until the onions feel tender all the way through).
2. Heat the canola oil in a large pot. Add the celery and leeks; cook until softened but not browned.
3. Remove the onions from the foil and skins, quarter and add to the pot.
4. Squeeze out the garlic from the skins and add to the pot.
5. Add the chicken stock and sherry; simmer for about 45 minutes.
6. Stir in the cream and thyme. Remove from the heat.
7. In batches, puree the mixture in a blender until smooth.
8. Add salt and pepper to taste. Garnish each serving with parsley and chives.

WW POINTS per serving: 6

Nutritional information per serving: 268 calories, 12.6g fat, 8.3g fiber