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Broccoli and Walnut Salad

Ingredients:

  • 3 cups roughly chopped broccoli florets
  • 1/2 medium head cauliflower, roughly chopped
  • 1 cup raisins
  • 3/4 cup chopped onions
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 6 to 12 large lettuce leaves
  • 2 beefsteak tomatoes, cut into wedges

Directions:

  1. In a large mixing bowl, combine the broccoli, cauliflower, raisins, onions, bell pepper, and walnuts.
  2. In a separate bowl, whisk together the vinegar and olive oil.
  3. Toss with the combined salad ingredients and serve on lettuce leaves with tomato wedges.

Makes 6 servings. Serving size: 1 1/3 cup.

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Nutrition Facts

Per Serving:

Calories

271

Sodium

37 mg

Calcium

68 mg

Magnesium

55 mg

Potassium

728 mg

Total fat

16 g

Saturated fat

2 g

Cholesterol

0 mg

Fiber

6 mg

Carbohydrates

32 g

 

Stuffed Mushrooms

Ingredients:

  • 20 medium mushrooms
  • 3 Tbsp. butter
  • 2 Tbsp. finely chopped onions
  • 2 Tbsp. finely chopped red peppers
  • 14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
  • 2 Tbsp. 100% Grated Parmesan Cheese
  • 1/2 tsp. Italian seasoning
  • ½ tsp garlic powder

Directions:

  1. PREHEAT oven to 400°F.
  2. Remove stems from mushrooms.
  3. Finely chop enough of the stems to measure 1/4 cup; set aside.
  4. Cover and refrigerate remaining stems for other use.
  5. MELT butter in large skillet on medium heat.
  6. Add 1/4 cup chopped mushroom stems, the onions, garlic and peppers; cook and stir until vegetables are tender.
  7. Stir in cracker crumbs, cheese and Italian seasoning.
  8. Spoon crumb mixture evenly into mushroom caps.
  9. Place on un-greased baking sheet.
  10. BAKE 15 min. or until heated through.

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