Salad:
Lettuce (Spinach, romaine, etc.)
1/2 apple, cubed
shredded swiss cheese
dried cranberries
chopped walnuts or sliced almonds
Dressing:
1/4 C. sugar
1/2 C. lemon juice (I prefer bottled - not as tart)
1 tsp. diced onion
1 tbs. yellow mustard
1/2 tsp. salt
2/3 C. vegetable oil
1 tbs. poppyseeds
In food processor (or blender), blend first 5 ingredients of dressing until well blended. Add oil slowly and blend. Add poppyseeds and blend a few more seconds.
I make my salad to eat each time. You could make a large amount to have ready to pull out of the fridge a few days. It's my go-to salad.
Creamy Layered Squares
These squares are made with sugar-free jell-o and whipped topping. And they're a lower calorie sweet treat!
Here's the link:
http://www.kraftrecipes.com/recipes/creamy-layered-squares-62754.aspx
Trail Mix Granola
4 cups quick-cook oats
1/4 cup vegetable oil
1/4 cup honey
1/4 cup brown sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp salt
add-ins: nuts, dried fruit, etc.
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or foil. Whisk together first 6 ingredients. Have oats in large mixing bowl. Pour mixture over oats and toss well. Spread mixture evenly on prepared baking sheet. Bake for 20 minutes, stirring every 5 minutes. Let cool completely. Once cooled, transfer to large mixing bowl and stir in any add-ins you desire. Keeps in airtight container for 2 weeks.
Creamy Layered Squares
These squares are made with sugar-free jell-o and whipped topping. And they're a lower calorie sweet treat!
Here's the link:
http://www.kraftrecipes.com/recipes/creamy-layered-squares-62754.aspx
Trail Mix Granola
4 cups quick-cook oats
1/4 cup vegetable oil
1/4 cup honey
1/4 cup brown sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp salt
add-ins: nuts, dried fruit, etc.
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or foil. Whisk together first 6 ingredients. Have oats in large mixing bowl. Pour mixture over oats and toss well. Spread mixture evenly on prepared baking sheet. Bake for 20 minutes, stirring every 5 minutes. Let cool completely. Once cooled, transfer to large mixing bowl and stir in any add-ins you desire. Keeps in airtight container for 2 weeks.
