Recipe by USA WEEKEND columnist Jean Carper
"This meal for six is hearty and nutritious. Eat one serving of each dish and you'll get incalculable amounts of antioxidants."
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mixed baby greens
large bulb fennel, chopped or sliced
blue cheese, crumbled
Berries with Yogurt:
fat-free yogurt, lemon or vanilla flavored
I only made the salad and dressing. I've never been a fan of fruit in salad, and this didn't change my mind - I ended up picking the pears out, and eating them separately. The dressing was pretty good but I didn't care for the oj with the blue cheese. If I were to make it again, I may add a little lemon juice. I would also recommend using white balsamic vinegar as it has a much more mellow flavor. Thanks!
This was a super idea! It really made a "salad night" into something fun instead of blah. I added finely sliced red peppers and almonds instead of walnuts. A handful of craisins made for another fruity touch.
When it came to the dressing, I didn't have orange juice, so I used a tablespoon of lemon juice and about a tablespoon of sugar to make it not so sour. I also roasted a whole head of garlic and put the cloves in with the dressing at the end and poured the whole mixture over the salad.
I appreciated that this made a small amount of dressing, so I didn't feel bad tossing it with the salad instead of keeping it on the side as I normally would do. We'll definitely do this again, thanks!
All around good. I had pineapple yogurt and it was so good. I followed the recipe as written except the yogurt flavor I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Salad Plus
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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