Fresh Ingredients
4-6 cups romaine lettuce, cut into 1” strips
½ pomegranate, seeds
1 butternut squash, peeled and cut into 1” cubes
¼ cup feta cheese
½ grapefruit, juiced
½ lime, juiced
2 green onions, finely chopped
PantryFare
1/3 cup walnuts, toasted and chopped
Spices and Oils
1 Tbsp canola oil
1 tsp cumin
2 Tbsp olive oil
1 Tbsp apple cider vinegar
¼ tsp salt
1/8 tsp pepper
1 tsp honey
Warm a small nonstick skillet over medium-high heat. Add the walnuts and toast.
Add the cubed squash to a large bowl and toss with the canola oil. Sprinkle and toss with cumin. Place on a foil-lined cookie sheet and roast for 30 minutes at 450 degrees, until golden.
In small bowl combine the grapefruit and lime juice, honey, olive oil, vinegar, onions, salt and pepper. Whisk and let stand to enhance the flavors.
In a large bowl, add the romaine, pomegranate, and nuts. Add the dressing, toss, sprinkle with feta, and add the roasted squash.
Adapted from: danispies.com Butternut squash and pomegranate salad
January 4, 2010
Dressing:
1/3 C chopped cilantro
2 T olive oil
1 T lemon juice
1-1/2 tsp curry powder
3/4 tsp salt
1/2 tsp minced garlic (from the jar)
1/4 tsp ground pepper
8 oz plain fat-free yogurt
Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce
Serves 6
Sources: MeatlessMonday.com and CookingLight.com
September 9, 2009
Add all ingredients to taste:
Romaine
Baby Spinach
Roasted Red Pepper strips
Black Beans
Ground Flax
Cholula
Rice Vinegar
August 6, 2009
1 Golden Delicious Apple, cored
15-20 Red Seedless Grapes
1-2 chopped green onions
Romaine lettuce
Watercress
¼ Cup chopped walnuts
Wheat germ
Lemon wedge
1 T yogurt
1 T mayonnaise
¼ tsp Beau Monde seasoning
Cube the apple, and squeeze the lemon juice over it to keep from browning. Set aside.
Make a bed of Romaine lettuce and watercress. Slice green onions and add to lettuce bed. Mix yogurt, mayo, and seasoning. Toss apples and sliced grapes in dressing and place on lettuce. Sprinkle with chopped walnuts and wheat germ.
August 5, 2009
