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A salad even the kids will love! Fun fruit, fresh foods, this is a great recipe for the family to try.
2 Tbsp. raspberry-flavored or blueberry- flavored vinegar
1/4 cup fat-free, reduced-sodium chicken broth
2 Tbsp. extra virgin olive oil
1 tsp. mild-flavored honey
1/2 tsp. fresh mint leaves, finely minced
1 cup plus 10 fresh blueberries
8 cups torn, mixed salad greens
2 oz. crumbled reduced-fat feta cheese
To make the vinaigrette, place in a blender the vinegar, broth, oil, honey, mint and 10 blueberries.
Blend at low speed just until emulsified.
Transfer to a jar with a tight lid and refrigerate until needed.
Store chilled, vinaigrette will keep up to 2 to 3 days.
Just before serving time, toss mixed greens and remaining blueberries in a large bowl.
Shake vinaigrette until thoroughly re-blended, drizzle over salad and toss lightly.
Sprinkle crumbled feta over top and serve.
Makes 4 servings.
Per serving:
134 calories
9 g. total fat (2 g. saturated fat)
12 g. carbohydrate
5 g. protein
4 g. dietary fiber
252 mg. sodium
Recipe Courtesy American Institute for Cancer Research
Copyright © 2002 AICR
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From Monique Hooker
To properly cut any squash, make 2 separate cuts. Starting in the center, cut toward the blossom. Starting in the center again, cut toward the tail. It’s important to cut along the length of the squash to expose enough of the meat for roasting and to ensure the heat will be distributed evenly. Large squash pieces keep nutrients from leaching out during cooking, so keep the pieces large until done, then cut into the proper size for the dish. Try this tip with Butternut Squash with Roasted Hazelnuts
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