Melon Salad with Prosciutto Wednesday, Jun 25 2014 

2  cups sliced seeded watermelon
2 cups sliced seeded honeydew melon
1/3 cup very thinly vertically sliced red onion
1 serrano pepper, very thinly sliced
2 ripe nectarines, pitted and sliced
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons honey
4 cups arugula 
1/4 cup torn fresh mint leaves
3 ounces prosciutto, very thinly sliced
1/2 ounce pecorino Romano cheese, shaved


Combine first 5 ingredients; sprinkle with salt.

Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently.

Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture.

Divide prosciutto evenly among plates; top evenly with cheese.

Cooking Light, July 2012, page 133

Amount per serving: Calories 232, Fat 10g, Saturated fat 2g, Monounsaturated fat 5g, Polyunsaturated fat 0.9g, Protein 8.6g, Carbohydrate 31.5g, Fiber 2.8g, Cholesterol 18mg, Iron 1.3mg, Sodium 674mg, Calcium 62mg


Meatless Taco Salad With Cilantro Lime Vinaigrette Thursday, Feb 7 2013 

Cooking spray
1 (8-ounce) package presliced mushrooms
2 cups refrigerated meatless fat-tree crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1(8-ounce) package shredded iceberg lettuce
1 cup (1/8-inch-thick) slices red onion
Fresh salsa (optional)
Cilantro-Lime Vinaigrette
Preshredded reduced-fat Mexican blend cheese (optional)
16 light restaurant-style tortilla chips

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and seasoning. Cook 2 minutes or until heated.

Layer lettuce, onion, and crumbles on each of 4 plates. Top with salsa, if desired; drizzle with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve with chips.

Yield: 4 servings (serving size 1 1/2 cups salad, about 1 tablespoon dressing and 4 chips) Calories 198, Fat 11g (sat 1.1g, mono 5.8g, poly 2.5g), Protein 11.7g, Carbs16.7g, Fiber 4.3g, Chol 0mg, Iron 2.3mg, Sodium 328mg, Calc 35mg

Cilantro-Lime Vinaigrette
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon grated lime rind
1 teaspoon minced fresh garlic

Combine all ingredients, stirring well with a whisk.

Yield 1/3 cup (serving size about 1 tablespoon) Calories 69, Fat 8g (sat 1.1g, mono 5.5g, poly 0.8g), Protein 0.1g, Carbs 0.3g, Fiber 0.1g, Chol Omg, Iron 0.1g, Sodium 1mg, Calc 2mg

Cooking Light, Page 24

Grilled Scallop Salad Tuesday, Oct 11 2011 

1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
12 large sea scallops (about 1 1/2 pounds)
1 English cucumber, halved lengthwise
Cooking spray
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
4 cups torn romaine lettuce
3 cups (1-inch) cubed seedless watermelon
1/4 cup fresh mint leaves, torn
1/2 peeled avocado, cut into 8 slices

Preheat grill to medium-high heat.

Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.

Combine remaining /s teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Yield: 4 servings. CALORIES 263; FAT 7.5g (sat 1g, mono 4.2g, poly 1.3g); PROTEIN 31.4g; CARB 18.6g; FIBER 3.7g; CHOL 56mg; IRON 2mg; SODIUM 501mg; CALC 92mg



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