Menu Planner: Strawberry and baby greens salad
STRAWBERRY BABY GREENS SALAD
with buttery spiced pecans and strawberry basil balsamic vinaigrette Servings: Makes 10 cups
Preparation time: 15 minutes
Cooking time: about 3 minutes
INGREDIENTS
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon coarse salt, divided
1/8 teaspoon chipotle chili pepper
1 cup pecans
1/4 cup olive oil
3 tablespoons strawberry preserves
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
8 cups baby greens
8 strawberries, trimmed and quartered, about 1 cup
1/4 cup thinly sliced red onion
In a medium nonstick skillet over medium heat, melt butter. Add cinnamon, cumin, 1/4 teaspoon salt and chipotle pepper. Stir in pecans. Cook until pecans are fragrant and lightly toasted, stirring occasionally, about 3 minutes. Transfer to waxed paper; cool. In serving bowl, combine olive oil, strawberry preserves, vinegar, basil, black pepper and remaining 1/4 teaspoon salt. Whisk until blended. Add greens, strawberries, onion and pecans. Toss until evenly coated.
Per cup: 158 calories, 2 grams protein, 14 grams fat (73% calories from fat), 2.1 grams saturated fat, 9 grams carbohydrate, 3 milligrams cholesterol, 136 milligrams sodium, 2 grams fiber.
Carb count: 0.5.
CHICKEN SALAD-STUFFED AVOCADOS
Halve ripe avocados; sprinkle with lemon juice and fill with deli chicken salad. Place on a bed of red-tipped lettuce and serve with hardcooked egg and tomato wedges. Add crusty rolls. Munch on oatmeal cookies for dessert.
CURRIED LENTILS
Cook 2 cups lentils according to directions. Meanwhile, in a Dutch oven, heat 2 tablespoons canola oil on medium. Add 2 medium chopped onions, 1 teaspoon ground ginger, 1 teaspoon dried coriander, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon minced garlic, 1/2 teaspoon coarse salt, 3 whole cloves, 1/2 teaspoon cinnamon and 1/4 teaspoon crushed red pepper; cook 10 minutes or until onions are softened, stirring frequently. Add 1 cup diced fresh or drained canned tomatoes and the drained lentils; simmer on low 3 minutes. Discard cloves. Stir in 1/3 cup sliced green onions and tops and 1/4 cup chopped fresh coriander, if desired.