Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 9
Total Prep Time: 25 minutes Calories Per Serving: 220
Sweetness from the citrus and a slight crunch from the onion and nuts makes a pleased palate.
INGREDIENTS
- 1-1/2 cups Tropical Pineapple, cut into chunks
- 1 pkg. (10 oz.) Field Greens
- 1 orange, peeled, halved and sliced
- 1/2 cup halved and sliced Red Onion
- 1 cup chopped nuts, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 2 tablespoons vegetable oil
- 2 tablespoons balsamic or red wine vinegar
DIRECTIONS
- COMBINE pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.
- STIR together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.
Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 9
Total Prep Time: 10 min. Calories Per Serving: 200
INGREDIENTS
- 1 pkg. (6 oz.) Butter Bliss Salad or other salad variety
- 1 Red Apple, Diced
- 1 Green Apple or Pear, thinly sliced
- 1/4 cup crumbled blue cheese
- 1/2 cup chopped walnuts, toasted
- 1/4 cup olive or walnut oil
- 4 teaspoons balsamic or red wine vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
DIRECTIONS
- TOSS salad, apples, blue cheese and walnuts in bowl.
- STIR together oil, vinegar, shallot and mustard until blended in bowl.
- POUR dressing over salad; toss to coat.
Total Time (minutes) : 25, Difficulty : 2, Servings : 6, Ingredients : 15
Total Prep Time: 20 minutes Calories Per Serving: 220
INGREDIENTS
- 4 peaches, halved
- 2 firm Bananas, peeled and sliced lengthwise
- 4 thin slices Red Onion
- 1 teaspoon chili powder
- 1 teaspoon grated lime peel
- 1 avocado, peeled and sliced
- 1 pkg. (5 oz.) Arugula
- 1-1/2 cups cooked red quinoa
- Almond Milk-Date Dressing (recipe below)
- 1 tablespoon sliced almonds
- 2 teaspoons flax seeds
DIRECTIONS
- HEAT grill to high heat. Sprinkle peaches, bananas and onion slices with chili powder and grated lime peel. Grill on both sides until charred and softened, about 5 minutes. Slice peach halves and set aside.
- ARRANGE arugula and avocado onto six serving plates. Add peach and banana slices, quinoa and dressing. Sprinkle with almond slices and flax seeds.
Almond Milk-Date Dressing: In a food processor or an emulsifier blender, puree 1/2 cup Unsweetened Original Almond Milk, 1/4 cup sliced almonds, 2-inch peeled knob fresh ginger, 1 pitted date and 2 tablespoons rice vinegar.
Total Time (minutes) : 10, Difficulty : 1, Servings : 2, Ingredients : 6
Total Prep Time : 10 min. Calories Per Serving : 200
INGREDIENTS
1/2 cup old-fashioned rolled oats
1 Banana
1 cup Blueberries
1 cup Unsweetened Original Almond Milk
1 teaspoon honey
1/2 teaspoon ground cinnamon
DIRECTIONS
ADD oats to blender. Cover; blend until a powder consistency.
ADD banana and blueberries, blend until smooth. Pour in almond milk, honey and cinnamon, continue blending until smooth.
Total Time : 10, Difficulty : 1, Servings : 8, Ingredients : 11
Total Prep Time: 10 minutes Calories Per Serving: 80
INGREDIENTS
- 1/2 head Cauliflower
- 1/4 cup hulled pumpkin seeds
- 2 tablespoons tahini paste
- 1 teaspoon cumin seeds
- 1 garlic clove
- 2 cups Baby Spinach
- 1/2 avocado
- 1/4 cup orange juice
- 3 tablespoons lime juice
- 2 tablespoons grated lime peel
- 1 tablespoon chia seeds
- Salt to taste
DIRECTIONS
- PULL off leaves around cauliflower and break it into small florets. Place into food processor or an emulsifier blender and pulse until it becomes coarse texture of “rice”, remove and set aside.
- COMBINE pumpkin seeds, tahini paste, cumin and garlic clove in food processor or blender. Cover; blend until smooth. Add cauliflower, baby spinach and avocado to pumpkin seed mixture. Process until smooth.
- SEASON hummus with orange juice, lime juice and grated lime peel and salt to taste. Sprinkle with chia seeds before serving with sliced apple, fresh vegetables or crackers.
