Salads

 

 

Manchego, Apple and Almond Salad with Honey-Lemon Vinaigrette 

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Description:
Apples and cheese make a classic combination, here updated with Manchego cheese and the addition of Marcona almonds. A lemon-honey dressing pairs perfectly with the flavors of the nuts, fruit, cheese and greens. Delicious with a strong flavored honey, such as chestnut or buckwheat.


Ingredients:
2 tablespoons honeyJuice of 1 lemonSalt and pepper, to taste1 tablespoon water3 tablespoons olive oil, divided1 red or green endive, rinsed, cored, cut into 1-inch pieces1 head red leaf lettuce, washed, dried and torn into bite-size pieces3 Braeburn or Granny Smith apples, cored, cut into 1/2-inch cubes1/3 pound Manchego cheese, cut into 1/2-inch cubes3/4 cup salted Marcona almonds. This recipes is Gluten Free, Vegetarian, High Fiber and Wheat Free.


Directions:
Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.

In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.


Servings: 6 - 8


Nutrient Information:
Per Serving:240 calories (150 from fat), 16g total fat, 3.5g saturated fat, 10mg cholesterol, 330mg sodium, 18g carbohydrate (5g dietary fiber, 11g sugar), 8g protein


Notes: Special Diets: Gluten Free Vegetarian High Fiber Wheat Free


Special Diet: Gluten Free, Vegetarian, High Fibre


Category: Salads


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Recipe
Roasted Butternut Squash Polenta with Fried Sage
Category: Vegetarian Entrees
Description: Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. We like this squash because it's easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut's flesh is less "stringy" than many squash making it perfect for purees and efficient cubes.

¦Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. Similar to other cucurbitaceae members, it is very low in calories; provides just 45 cal per 100 g. It contains no saturated fats or cholesterol; but is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetable that is often recommended by dieticians in the cholesterol controlling and weight reduction programs.

¦It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the cucurbitaceae family with highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.

¦Furthermore, butternut squash has plentiful of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.

¦It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

¦It has similar mineral profile as pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

Full Recipe


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