Program Sponsors
Allpak Container
Blind Renaissance, Inc.
Package Containers, Inc.
© 2005-2018
Blind Renaissance, Inc.
All rights reserved.
2 Red Delicious apples (about 6 oz. each), cored and thinly cut julienne
1/4 cup thinly sliced red onion
1/4 cup dairy sour cream
1/4 cup mayonnaise
3 tablespoons chopped parsley
1 ounce crumbled blue cheese
1 tablespoon lemon juice
1/4 teaspoon sugar
Salt and Pepper
1.) Combine all ingredients; mix well. For optimum flavor, refrigerate 6 hours or overnight.
Servings: 6-8 servings
4 small new potatoes, boiled and cooled
1/4 cup sliced olives
1/4 cup sliced radishes
1 green onion, diagonally sliced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground black pepper
2 Golden Delicious apples, cored and thinly sliced
Pesto Sauce
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 tablespoon olive oil
1 garlic clove
1 teaspoon lemon juice
1.) Several hours before serving, prepare Pest Sauce; set aside.
2.) In blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, olive oil, garlic, and lemon juice; puree until smooth.
3.) Peel potatoes, if desired, and slice. In large bowl, combine potatoes, olives, radishes, and green onion. In small bowl, blend 2 tablespoons Pesto Sauce, the olive oil, vinegar, sugar, lemon peel, salt, and pepper; pour over potato mixture and stir gently to coat. Marinate 1 to 2 hours. Arrange salad on serving plate with apple slices and serve.
The pesto recipe included here makes more than enough needed for the salad; use leftover pesto for pasta, chicken, or fish.
Nutrition Information:
protein: 2g; fat: 12g; carbohydrate: 35g; fiber: 5g; sodium: 326mg; cholesterol: 0; calories: 245.
Servings: 4
1 can (16-ounce) dark red kidney beans, rinsed and drained
2 Braeburn or Red Delicious apples, cored and chopped
1/4 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped mild green chiles
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons vegetable oil
1/8 teaspoon salt
Dash hot sauce (optional)
1.) In medium-size bowl, combine beans, apples, green onion, celery, and chilies; mix well.
2.) In small bowl, whisk together vinegar, oil, salt, and, if desired, hot sauce; stir into bean mixture. Cover and refrigerate at least 30 minutes before serving.
A healthy alternative to the sandwich for those take along lunches and snacks.
Nutrition Information:
protein: 7g; fat: 6g; carbohydrate: 38g; fiber: 10g; sodium: 340mg; cholesterol: 0; calories: 234.
Servings: 4
An exotic version of chicken salad that is a meal to remember.
2 cups cooked chicken breast, cubed
2 cups apples, cored and cubed
2 tablespoons apple, orange, or carrot juice
2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon mirin (rice wine)
1 tablespoon low sodium soy sauce
1 tablespoon fresh ginger, finely grated
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced
1 pound baby spinach
pepper to taste, if desired
Place the chicken and apples in a large bowl. Mix the apple
juice, lime juice, sesame oil, mirin, soy sauce and ginger together in a
small bowl; pour mixture over the chicken and apples. Sprinkle the parsley,
cilantro, and scallions over the top and gently toss to mix. (Cover and
refrigerate up to several hours, if desired.) To serve, layer the spinach on
a platter and spoon the chicken mixture on top.
Preparation Time: 20 minutes
Serves: 6 - 2 1/2 Cups of Fruits and Vegetables per Serving
Nutrition Information per Serving:
calories: 165, total fat: 4.1g, saturated fat: 0.8g, % of calories from fat: 22%, % of calories from saturated fat: 4%, protein: 17g, carbohydrate: 17g, cholesterol: 40mg, dietary fiber: 5g, sodium: 247mg