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(T) = Tablespoon (t) = Teaspoon (c) = Cup
Chicken
Salad Makeover
Serves: 4-6
Ingredients:
2 c Cooked, diced chicken breasts
1-1/2 c California seedless grapes
1 Mott's® apple (medium), cored and sliced
1/2 c Raisins and diced celery
1/2 t Dried tarragon, crushed
Salt and pepper to taste
2-4 T Each of: Lowfat mayonnaise and yogurt
1/4 c Parsley, chopped
Lettuce leaves
Sprigs of thyme (optional)
Preparation:
Combine all ingredients except lettuce and thyme; mix
well. Serve chicken salad on lettuce leaves. Garnish
with thyme, if desired.
Glorious
Fresh Fruit Salad
Sauce Serves: 6
Ingredients:
2 Mott's® apples, thinly sliced, unpeeled
1 c green or red grapes, seedless
1 banana, sliced
1 16 oz. can pineapple chunks, drained
1 c cantaloupe, cut up
1 kiwifruit, peeled and sliced
1/4 c sour cream, lowfat or sour cream substitute
(for dressing)
1 c cottage cheese, lowfat, small curd, creamed
(for dressing)
1 c yogurt, vanilla, lowfat (for dressing)
2 T honey (for dressing)
2 t lime juice (for dressing)
Preparation:
To make dressing, combine sour cream, cottage cheese
and yogurt. Mix well. Blend in honey and lime juice.
To make salad, combine first five fruits with a little
of the dressing; garnish with slices of kiwifruit. Serve
remaining dressing separately.
Festive
Apple Delight
Serves: 4
Ingredients:
2 Red or Golden Delicious apples, cored and thinly
sliced
2 Fresh pears, cored and thinly sliced
1 c Seedless grapes, halved
1 c Cranberry juice cocktail
1 c Ginger ale
2 T Coconut
Preparation:
Toss together apples, pears, and grapes. Combine
cranberry juice cocktail and ginger ale and pour over
fruit. Chill thoroughly. Sprinkle with coconut before
serving.
Fall
Festival Fruit Salad
Serves: 4
Ingredients:
1 head Iceberg Lettuce
1 Red apple, cored and thinly sliced
1/4 lb Grapes
1 Cantaloupe, or other melon, seeded, pared and cut
into chunks
Pomegranate seeds (optional)
1/2 c Plain yogurt (for Dressing)
1/4 c Unsweetened orange juice concentrate, thawed
Preparation:
Core, rinse, and thoroughly drain lettuce. Using
a stainless steel knife, cut into bite-size chunks.
Arrange apple slices, grape clusters, and melon wedges
on lettuce. Sprinkle pomegranate seeds over top. Chill.
When ready to serve, drizzle citrus dressing over all.
Makes 4 servings.
Citrus Dressing Preparation
Combine ingredients, whir smooth. Makes about 1 cup.
Fruited
Carrot Salad
Serves: 4
Ingredients:
1 can (16 oz.) Mixed fruit in juice or extra light
syrup
1 T Cornstarch
Dash each of cinnamon and mace
1/4 c Nonfat plain yogurt
2 c Carrot, grated
2 c Mott's® Red apple, chopped
1 c Celery, sliced
1/4 c Raisins
Iceburg lettuce
Preparation:
Drain mixed fruit, reserving all liquid. In small
saucepan, whisk together reserved liquid with cornstarch,
cinnamon, and mace. Stir over low heat until mixture
thickens and boils; cool. Stir in yogurt. Combine mixed
fruit with carrot, apple, celery, and raisins. Toss
fruit with yogurt dressing; spoon onto Iceberg lettuce
and serve.
Golden
Fruit Salad
Serves: 3
Ingredients:
1 Mott's® Golden Delicious apple, cored and sliced
1 Mott's® Red Delicious apple, cored and sliced
1 Banana, peeled and sliced
1/2 c Mott's® Red grapes, halved and seeded if necessary
Orange Yogurt Dressing
Lettuce
Preparation:
Combine all fruits; mix well. Serve on lettuce lined
salad plates with Orange Yogurt Dressing.
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