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.

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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