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1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
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Quick, easy and flavorful, this salad could become a main dish salad. The sweet and sour flavors are an easy favorite with kids of all ages.
Preparation time: 30 minutes
Servings: 4 - 1 ¼ cup.
5 A Day servings: 4.
Ingredients:
3 slices reduced-fat turkey bacon
1 ½ tbsps. olive oil
½ large onion, peeled and chopped
3 large stalks celery, sliced
1/3 cup cider vinegar
½ large red cabbage, shredded to yield about 6 cups*
3 tbsps. sugar
½ tsp. celery seed
salt and pepper, optional**
2 tbsps. chopped parsley, garnish
1. Cut bacon slices into 1-inch pieces and sauté over MEDIUM-LOW heat in a very large, deep skillet until crisp but not overdone. Remove to absorbent paper and reserve. Drain off all bacon fat and replace with olive oil.
2. Heat oil in skillet over HIGH heat. Add onion and celery and sauté briefly. Add vinegar, sugar, and celery seed. Heat until boiling; immediately add cabbage and bacon pieces, all at once. Stir and toss for about 1 minute, or until the cabbage is warm, not cooked. Season with salt and pepper if desired.
3. Serve immediately while very warm with garnish of chopped parsley.
*Chef's Note: The convenience of buying pre-shredded cabbage, carrots, and bagged salad makes this salad even easier for a busy cook.
**Optional ingredients are not included in dietary analysis.
Nutritional Information per Serving
Calories: 190
Carbohydrates: 22g
Total Fat: 7g
Cholesterol: 15mg
Saturated Fat: 2g
Dietary Fiber: 5g
% of Calories from Fat: 15%
Sodium: 300mg
Protein: 6g
Credit: Recipe developed for the Produce for Better Health Foundation by Chef Carmen I. Jones, CCP.
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