If using dried chipotles, rehydrate by soaking in hot water until softened. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve.

Preheat the broiler. In a flat baking dish, layer the chili peppers so that they do not overlap. Broil for 3 minutes. Allow to cool then slice across diagonally. In a small ceramic dish, mix together the remaining ingredients. Stir in the chili peppers & serve. It will store indefinitely in the refrigerator, but, as […]

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup

Place Slices in bowl, sprinkle with salt & let stand 1 hour at room temperature. Drain & rinse with cold water to remove salt then squeeze dry.

Layer fruit in salad bowl, sprinkling each layer with coconut. Serve with Honey Citrus Dressing.

Put all of the ingredients, except the blue cheese, into a blender container and blend until the onion is finely chopped. Crumble the blue cheese into the mixture and blend until the cheese is chopped. Store in the refrigerator. Shake the salad dressing mixture before serving over the salad. Makes 2 cups.

Cut tomatoes in half, slice each half into 3 wedges. Cut cheese into 1-inch cubes. Mix basil with lemon juice and olive oil, pour just enough over spinach to moisten. Arrange spinach on chilled salad plates. Toss cheese and tomatoes with remaining dressing, arrange over spinach. Sprinkle with black pepper.

For mixed greens use leaf romaine and regular.

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve. 2. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

Recipe Summary: Preparation Time: 1 hour, 20 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 2 lbs red potatoes 2 cups broccoli florets 2 cups cauliflower florets 2 medium carrots, peeled 1 medium cucumber 3/4 cup sliced radishes 1/2 cup sliced scallions 1 cup plain low-fat yogurt 3 Tbsp […]