A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. —Cathy Desper, Staunton, Virginia
* 10 Servings
* Prep/Total Time: 15 min.
* 1/3 cup balsamic vinegar
* 2 garlic cloves, minced
* 2 teaspoons Italian seasoning
* 2 packages (6 ounces each) fresh baby spinach
* 1 cup grape tomatoes, halved
* 4 green onions, sliced
* 1/2 cup shredded part-skim mozzarella cheese
* 1/2 cup salad croutons
* Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons. Yield: 10 servings (2/3 cup vinaigrette).
Nutrition Facts: 1 serving equals 104 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 75 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Italian Spinach Salad published in Simple & Delicious December/January 2011, p79
My Favorite Yellow Cake
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2 c Sugar
1 c Oil
1 t Vanilla Extract
4 whole Eggs
2-½ c All-purpose Flour
2 t Baking Powder
½ t Salt
¾ c Milk
4 T Sour Cream
Preheat oven 350 degrees.
Beat sugar, oil, and vanilla.
Beat in eggs one at a time.
Whisk flour, baking powder and salt.
Add to sugar mixture, alternating between flour mixture and
Mix til combined.
Spray pans w/pam
Pour batter into pans
Transfer to oven
Bake for 35 mins til an inserted toothpick comes out clean.
|STRAWBERRY PARFAITS Makes 4 servings.|
Strawberries on top of graham cracker crumbs with yogurt, honey, cinnamon sauce on top. I used Splenda and low fat graham crackers when I made this.
Hull and quarter 1 quart strawberries. Toss with 1 tsp sugar in a bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of glasses. Top with berries. Mix 1 cup nonfat Greek yogurt with 2 tbs honey and 1/2 tsp cinnamon, then spoon over berries, then SERVE...
12 flour tortillas, warmed
12 oz pkg broccoli slaw or cabbage slaw
1 tbs sugar or Splenda
1 1/2 pounds pork loin roast, trimmed, quartered
3/4 cup hoisin sauce
2 green onions, thinly sliced
Salt and Pepper
3 tbs rice wine vinegar
8 oz mushrooms, stems discarded, caps sliced
2 tsp grated ginger
In a slow cooker, combine ginger, 1/2 cup hoisin sauce and 2 tbs water, stir in mushrooms. Add pork and turn to coat.
-Cook, covered until pork is cooked through and very tender, on low 9 hours or on high 6 hours.
-Shred the pork. Stir it into the cooking liquid and mushrooms, stir in remaining hoisin.
-In a bowl, whisk together vinegar, sugar, and 1/4 tsp each salt and pepper. Add slaw and green onions and toss to combine. Roll pork, mushrooms and slaw in tortillas. Use toothpicks to hold together, if desired, then SERVE...
1/2 cup unsweetened applesauce
3/4 cup fat free milk
1/2 cup unsalted butter, softened
1/2 cup chopped walnuts
1 1/2 tsp baking powder
1/2 tsp vanilla
3/4 cup light brown sugar or Splenda
1/2 tsp cinnamon
2 cups flour
Line muffin pan with baking cups, coat cups with nonstick spray. Combine flour, baking powder, cinnamon and walnuts. In another bowl, beat together brown sugar and butter, add eggs, milk, vanilla and applesauce. Stir in flour mixture until combined.
-Fill cups. Bake at 400 degrees until done, 20 min. Cool in pan 5 min. then move to wire rack, then SERVE...