Grate the zest from one of the oranges and place it in the bottom of a wide salad bowl. Without peeling, slice all the oranges about 1/4 to 3/8 inch thick. Squeeze the juice from the end slices into the bowl over the zest. Remove any seeds, then remove the peel from each slice by […]

Recipe Summary: Preparation Time: 2 hours, 40 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 0.50 Ingredients: 1/2 cup lentils, uncooked 1-1/2 cup water 1 cup brown rice, uncooked 1/2 cup fat-free Italian salad dressing 1 tomato diced 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1/2 […]

Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 […]

MAKE A SIMPLE VINAIGRETTE BY DISSOLVING 2 TABLESPOONS DIJON MUSTARD IN 1/4 CUP RED VINEGAR.BEAT IN A GOOD QUALITY OLIVE OIL UNTIL THE VINAIGRETTE THICKENS.YOU CAN FLAVOR THIS BASE WITH GARLIC,GRATED CHEESE,SHALLOTS,EVEN DROP OR TWO OF WORCESTERSHIRE SAUCE……………

Recipe Summary: Preparation Time: 15 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 3 cups canned corn or thawed frozen corn 2 Tbsp olive oil 1 cup minced red onion 2 tsp chili powder 1 tsp cumin 1 green bell pepper, seeded, and diced 1 red bell pepper, seeded […]

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock.) +++++ ++++++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable […]

In blender, chop cranberries. Add juice from pineapple and water to equal 3 cups. Boil for 5 minutes, until thick. Add jello. Take off heat. Cool. Add other ingredients. Place in mold and refrigerate for at least 2 hours.

–AVOCADO SALAD DRESSING– 1 lg Avocado, Pitted 2 tb Lemon Juice 1/2 c Dairy Sour Cream 1/4 c Salad Oil 1 ts Seasoned Salt 1/4 ts Chili Powder GARNISHES 1/4 c Cheddar Cheese; Shredded 1 c Corn Chips; Coarsely Crushed Combine the greens, green onions, green pepper, olives and tomatoes in a salad bowl. Cover […]

Combine lettuce, tomatoes, cucumber, pepper, onion, radishes & parsley in a salad bowl. Whisk together olive oil, lemon juice, garlic, salt, pepper & mint. Pour over salad & toss to coat. Serve immediately with warm pita halves.

Should be prepared ahead Combine sugar, vinegar, salt, water, MSG, and bring to a boil. Pour over sliced vegetables. Cool. Refrigerate overnight. Serve with thin slices of smoked salmon.