June 2009 Archives
Almond Raspberry Tossed Salad
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup cider or white wine vinegar
1/4 cup honey
2 Tbs plus 2 tsp vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup cider or white wine vinegar
1/4 cup honey
2 Tbs plus 2 tsp vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
Chicken Cheddar Wraps
1 cup (8 ozs) sour cream
1 cup chunky salsa
2 Tbs mayonnaise
4 cups cubed cooked chicken
2 cups (8 ozs) shredded cheddar cheese
1 cup thinly sliced fresh mushrooms
2 cups shredded lettuce
1 cup guacamole, optional
12 flour tortillas (6-7")
Tomato wedges and additional guacamole, optional
In a bowl, combine the sour cream, salsa and mayonnaise. Stir in chicken, cheese and mushrooms. Divide lettuce and guacamole if desired between tortillas. Place about 1/2 cup chicken mixture on each tortilla. old sides over the filling. Garnish with tomato and additional guacamole if desired. Yield: 12 wraps.
1 cup (8 ozs) sour cream
1 cup chunky salsa
2 Tbs mayonnaise
4 cups cubed cooked chicken
2 cups (8 ozs) shredded cheddar cheese
1 cup thinly sliced fresh mushrooms
2 cups shredded lettuce
1 cup guacamole, optional
12 flour tortillas (6-7")
Tomato wedges and additional guacamole, optional
In a bowl, combine the sour cream, salsa and mayonnaise. Stir in chicken, cheese and mushrooms. Divide lettuce and guacamole if desired between tortillas. Place about 1/2 cup chicken mixture on each tortilla. old sides over the filling. Garnish with tomato and additional guacamole if desired. Yield: 12 wraps.
