Green Bean Bundles

Minted Beet Salad

Our neighbors share vegetables from their garden, and we enjoy their beets. In this recipe, the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets. —Barbara Estabrook, Appleton, WI Prep: 20 min.

Cook: 15 min. + chilling Makes: 6 servings 5 medium fresh beets

(about 2 lbs.)

2 Tbsp. water

2 Tbsp. champagne vinegar

or rice vinegar

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. coarsely ground pepper 1/4 cup pitted kalamata olives, quartered

2 Tbsp. thinly sliced fresh mint, divided

1. Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes.

2. When cool enough to handle, peel and cut beets into

3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 Tbsp. mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 Tbsp. mint.

1/2 CUP 123 cal., 6g fat (1g sat. fat), 0 chol., 406mg sod., 16g carb. (12g sugars, 3g fiber),

3g pro.

DIABETIC EXCHANGES

1 vegetable, 1 fat.

Green Bean Bundles

I found this recipe in a rural newspaper years ago and have made it often. It’s so versatile, and it tastes delicious with any kind of protein. Sometimes I’ll arrange the bundles around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, VA

Takes: 25 min. • Makes: 8 servings

1 lb. fresh green beans, trimmed 8 bacon strips, partially cooked 1 Tbsp. finely chopped onion 3 Tbsp. butter

1 Tbsp. white wine vinegar

1 Tbsp. sugar 1/4 tsp. salt 1. Boil the beans until crisp-tender; drain. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400° until the bacon is done, 10-15 minutes.

2. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.

1 BUNDLE 186 cal., 17g fat (7g sat. fat), 27mg chol., 286mg sod., 5g carb. (3g sugars, 2g fiber), 3g pro.

Salty Dog Sangria

This twist on traditional sangria makes a perfectly refreshing and beautiful sipper fit for any holiday. It has the perfect balance of tart and sweet. —Becky Hardin, St. Peters, MO Prep: 30 min. + chilling Makes: 16 servings (3 qt.) 1 cup sugar 1 cup water 2 bottles (750 ml each) rose wine 2 cups ruby red grapefruit juice 1 can (12 oz.) ginger ale 1 cup ruby red grapefruitflavored vodka

Grapefruit slices

Coarse sea salt and grated grapefruit zest 1. In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer 10 minutes. Cool completely. Transfer to a large pitcher. Stir in the wine, juice, ginger ale, vodka and grapefruit slices. Refrigerate at least 2 hours.

2. Using water, moisten the rims of 16 wine glasses. Mix the salt and grapefruit zest on a plate; hold each glass upside down and dip rim into salt mixture. Fill glasses with ice. Serve sangria in prepared glasses.

3/4 CUP 186 cal., 0 fat (0 sat. fat), 0 chol., 2mg sod., 24g carb. (15g sugars, 0 fiber), 0 pro.

“Simple gold accents and the soft glow of votive candles add a touch of modern-chic style to your holiday table.”

—MELISSA FRANCO, SENIOR SET STYLIST