Categories
beef recipe salad

816 – Corn Salad, Easy Meatballs

Corn Salad

3 cups corn kernels
1/2 cup sweet onion, sliced
1/2 cup cherry tomatoes, halved
3 tbsp olive oil
3 tbsp lime juice
2 tsp dried herbs (basil or oregano are good choices)
salt and pepper to taste
Combine all ingredients, mixing well. Adjust salt to suit personal preference.

Easy Meatballs

2 lbs ground beef
2 eggs, beaten
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tsp basil
2 tsp oregano

Mix all ingredients until thoroughly combined. Form approximately 32 meatballs the size of a golf ball. Place meatballs in baking dish sprayed with non-stick vegetable spray.

Bake at 350F for 20 minutes. Drain grease away from meatballs and serve with sauce of your choice.

Note: These meatballs freeze well, cooked or uncooked. Drop them still frozen into the sauce and simmer until cooked through and steamy.

Quick Tomato Sauce

1 (28-oz) can tomatoes
1 clove garlic, crushed
1 tsp basil
1 tsp salt

Add ingredients to blender and puree until smooth. Pour contents into saucepan and simmer 10-15 minutes until thickened. Stir in 2-3 tbsp grated Parmesan cheese to finish sauce just before serving.

Quick Cream Sauce

4 tbsp butter or margarine
2 tbsp flour
1 cup chicken broth
1 cup low fat milk
salt and pepper to taste

Melt butter in sauce pan over medium high heat and stir in flour. Whisk until smooth. Pour in chicken broth and milk, continuing to whisk until mixture is thickened. Add salt and pepper to taste.

Sauteed mushrooms or fresh herbs are an excellent addition to this sauce.

Rhonda Matthews

Categories
fruit mexican recipe salad

815 – Ultimate Nachos, Kale Pineapple Smoothie

Ultimate Nachos

6 cups tortilla chips
1 1/2 pounds ground chuck
4 cups finely shredded cheese
2 (7 oz. size) Versatile Veggies Pico De Gallo, drained
1 cup sour cream (optional)

Crush chips and set aside. Brown and drain ground chuck; set aside. Place chips in rectangular casserole dish. Spoon cheese on top of chips. Microwave until cheese is melted. Remove from oven and spoon meat over cheese. Spoon drained Pico De Gallo over meat and top with sour cream if desired.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek style yogurt
2 tsp honey
1/2 cup pineapple
1 cup Natures Greens Kale

Blend all ingredients in a blender for 30 seconds to 1 minute. Yield: Approx 4 cups

Peachy Kale Salad

1 (1 pound size) bag Natures Greens Kale
3/8 cup Extra Light Tasting Olive Oil
1/2 tsp fine sea salt
2 tbsp honey
4 fresh peaches
4 fresh nectarines
1 1/2 tbsp sugar
poppy seed dressing (optional)
toasted pecans (optional)

Spoon kale into large bowl. Pour olive oil over kale and massage gently. Sprinkle sea salt over kale and pour honey over kale. Toss kale with sea salt and honey. Set aside. Chop peaches and nectarines, stir sugar into chopped fruit. Toss kale with chopped fruit and serve immediately. Can be served with Poppy Seed dressing and toasted pecans on the side. Yield: 12-16 servings

Zesty Squash Casserole

3 (10 oz size) packages Versatile Veggies Sliced Squash Medley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 (8 oz size) package Versatile Veggies Diced Yellow Onion
2 cups sharp Cheddar cheese from 2% milk
1 cup reduced fat whole wheat crackers

Lightly oil 13×9 inch baking dish with Canola oil. Combine squash with salt, pepper, and Italian seasoning. Arrange 1/2 squash mixture in bottom of casserole dish. Top with 1/2 of onion, then half of cheese. Repeat layers and top with crushed crackers. Cover and bake in 400 degree oven for about an hour, or until vegetables are tender. Uncover and bake for about 10-15 minutes or until golden brown. Yield: 6 servings.

Donna Bundrick Griffin, Walter P Rawl and sons
rawl.net

Categories
pasta pastry recipe salad vegetable

805 – Vegetable Bean Soup, Macaroni Salad, Applesauce Cranberry Bread

Vegetable Bean Soup

1 (16oz) can of ready-to-eat vegetable soup (or 1 can of condensed vegetable soup prepared as directed)
1 cup water
1 tablespoon dried onion or 1 teaspoon onion powder
1 small can of diced tomatoes (do not drain)
1 can pinto, black or northern beans, rinsed and drained
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients in a medium saucepan.
Cook on medium heat until onions are tender and soup is hot. Stir often while cooking.
Yield: 3 servings

Nutrition Facts: Calories 230, Total Fat 0.6g (1% DV), Sat. Fat 0.2g (1% DV), Cholest. 0.0mg (0% DV), Sodium 555.8mg (23% DV), Total Carb. 45.3g (15% DV), Fiber 9.7g (39% DV), Sugars 3.6g, Protein 12.8g, Vitamin A (12% DV), Vitamin C (15% DV), Calcium (11% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Macaroni Salad

8 ounces whole wheat elbow macaroni, cooked and cooled
½ cup lite mayonnaise
½ cup fat free plain yogurt
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped celery
1 cup chopped green bell pepper
¼ cup chopped onion

In a large bowl, combine all ingredients until thoroughly combined.
Cover and refrigerate until ready to serve.
Yield: about 6 servings

Nutrition Facts: Calories 112, Total Fat 4.4g (7% DV), Sat. Fat 0.1g (0% DV), Cholest. 4.2mg (1% DV), Sodium 424.5mg (18% DV), Total Carb. 15.9g (5% DV), Fiber 2.0g (8% DV), Sugars 3.1g, Protein 3.4g, Vitamin A (3% DV), Vitamin C (35%DV), Calcium (4% DV), Iron (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Applesauce Cranberry Bread

1 ¾ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup finely grated carrots
½ cup applesauce
1 egg (or 2 egg whites or ¼ cup egg substitute)
2 tablespoons vegetable oil
1/3 cup dried cranberries

Lightly spray bottom of 8x4x2-inch loaf pan with vegetable cooking spray.
In a large bowl, sift flour, baking powder, baking soda and salt.
In a medium bowl, combine sugar, carrots, applesauce, egg and vegetable oil.
Combine applesauce mixture with flour mixture until moistened; fold in cranberries.
Pour batter into loaf pan; bake at 350°F for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.
Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings

Nutrition Facts: Calories 106, Total Fat 2.2g (3% DV), Sat. Fat 0.2g (1% DV), Cholest. 13.2mg (4% DV), Sodium 86.3mg (4% DV), Total Carb. 20.1g (7% DV), Fiber 0.7g (3% DV), Sugars 8.9g, Protein 1.9g, Vitamin A (13% DV), Vitamin C (1% DV), Calcium (3% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

Categories
fruit recipe salad soup vegetable

804 – Hearty Vegetable Soup, Kale and Apple Salad

Hearty Vegetable Soup

2 (1-pound) packages NATURE’S GREENS™ Bagged Collards
2 cups water
2 pounds diced turkey ham or rotisserie chicken
3 tablespoons hot sauce
3 tablespoons Extra Virgin Olive Oil
1 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 red bell pepper, chopped
2 teaspoons garlic, minced
5 new potatoes, diced
3 (14 ½-ounce size) cans chicken broth
3 (14 ½-ounce size) cans Hoppin’ John with black-eyed peas, tomatoes, onions, & jalapenos
¾ cup vermouth or white Zinfandel wine
1 tablespoon white vinegar
2 teaspoons salt

Place collards in a large pot. Pour water over collards and boil until al dente. Meanwhile, stir ham or chicken and hot sauce together. Cook coated meat in the oil over medium heat until browned. Add the onion, bell pepper, and garlic; sauté until tender. Pour the meat mixture into the cooked collards, stirring well. Stir the remaining ingredients into the collard-meat mixture. Bring to a full rolling boil; reduce heat, and simmer, stirring occasionally, for 1 hour. Yield: 12-16 servings.

Kale and Apple Salad

1 (1-pound size) package NATURE’S GREENS™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container VERSATILE VEGGIES® Diced Celery
2 (6-ounce size) packages sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar, and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.
Yield: 16 servings.

This tasty, healthy salad is very filling and can be used as a meal.

Donna Bundrick Griffin
Coordinator Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road
Pelion, SC 29123
Phone: 803-894-1900, Ext. 120; Fax: 803-894-1945
Email: donna.bundrick@rawl.net
www.rawl.net

Categories
breakfast recipe salad

792 – Pico De Gallo Quiche, Kale and Apple Salad

Pico De Gallo Quiche

1 package frozen pie crust
2 7oz Versatile Veggies Pico De Gallo
6 oz turkey bacon, cooked, crumbled
2 cups shredded Mozzarella cheese
1 1/2 cups fat free half and half
1 cup egg substitute
1/2 tsp salt
1/4 tsp pepper

Bake pie crust. While baking, combine Pico De Gallo, bacon, cheese, half and half, and egg substitute, stirring well. Stir in salt an pepper. Pour Pico mixture into baked pie crusts. Bake in 350 degree oven for 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes before serving. Yield: 8-12 servings.

Kale and Apple Salad

1 (1-pound size) package Nature’s Greens™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container Versatile Veggies® Diced Celery
2 (6-ounce size) package sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water (more may be added)
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.

Yield: 16 servings.

Donna Bundrick-Griffin

Categories
fruit recipe salad snack summer

784 – Watermelon Ham Roll, Cucumber Watermelon Salad

Watermelon Ham Roll

Tortilla shells
thin sliced ham
cream cheese and chives spread
lettuce leaf
watermelon spear, well drained
decorative toothpicks

Spread room temperature cream cheese and chives spread on one flat tortilla shell. Layer thin sliced ham and letuce leaf. Add one well drained watermelon spear and roll. Place two toothpicks in each end of tortilla and cut in half.

Cucumber Watermelon Salad

6 cups cubed seeded watermelon
4 cups cubed cucumber
1 tsp salt
1 tbsp white sugar
1/2 cup balsamic vinegar

Place watermelon and cucumber cubes in a large bowl, and gently toss with salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 mintues, gently toss one last time before serving.

Katherine Taylor, SC Watermelon Queen

Categories
chicken dessert fruit recipe salad

779 – Pesto Chicken Wrap

Classic Pesto

2 tablespoons pine nuts
2 garlic cloves
3 tablespoons olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt (optional)

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Cover and keep in the refrigerator for 1-2 days or portion into ice cubes trays and freeze. Frozen cubes
of pesto can then be transferred to a freezer bag or container and individual cubes can be thawed in the
refrigerator and used as needed.

Yield: about 1 cup (1 tablespoon per serving )

Nutrition Facts: Calories 43, Total Fat 4.1g (6% DV), Sat. Fat 0.8g (4% DV), Cholest. 2.2mg (1% DV), Sodium 75.1mg (3% DV), Total Carb. 0.6g (0% DV), Fiber 0.2g (1% DV), Sugars 0.1g, Protein 1.5g, Vitamin A (12% DV), Vitamin C (3%DV), Calcium (5% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pesto Chicken Wrap

1 boneless, skinless chicken breast
1 tablespoon pesto
2 slices (1 oz) mozzarella or provolone cheese
4 slices tomato
1/2 cup baby spinach or mixed greens
1 flour tortilla or sandwich wrap (any flavor)

1. To prepare chicken, grill or sauté until golden brown on both sides and the center reaches 165°F. The last
minute of cooking, brush both sides of chicken with pesto.
2. If serving chicken hot in wrap, slice immediately after cooking. If serving chicken cold in wrap, place chicken
on a plate and loosely cover with aluminum foil or plastic wrap and refrigerate until cold. Slice before
assembling wrap.
3. To assemble wrap, place cheese slices down the center of the wrap. Place sliced chicken (hot or cold) on
top of cheese. Top with tomato slices and spinach or mixed greens. Fold bottom of wrap up about 1/3 and
then fold in both sides. Serve immediately or wrap in plastic wrap and refrigerate until served.

Yield: 1 serving

Nutrition Facts: Calories 483, Total Fat 16.7g (26% DV), Sat. Fat 6.6g (33% DV), Cholest. 92.6mg (31% DV), Sodium 798.3mg (33% DV), Total Carb. 40.8g (14% DV), Fiber 4.6g (18% DV), Sugars 3.0g, Protein 41.9g, Vitamin A (62% DV), Vitamin C (31%DV), Calcium (46% DV), Iron (29% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Garden Pasta Salad

Dressing:
1 ½ cups low fat plain Greek yogurt
½ cup low fat mayonnaise
1 garlic clove, minced
1 ½ teaspoons honey or sugar
1 1/2 tablespoons white wine vinegar
¼ teaspoon pepper
¼ cup chopped chives

Salad:

1 pound whole wheat pasta
¾ pint grape tomatoes, halved
2 yellow bell peppers, seeded and thinly
sliced
2 cups baby spinach
½ pound part-skim mozzarella cheese,
diced
1/3 cup toasted pine nuts

1. To make dressing, whisk yogurt, mayonnaise, garlic, honey, vinegar, pepper and chives in a small bowl.
Cover and chill.
2. Cook pasta according to package label directions. Drain and rinse under cold water to cool.
3. In a large bowl, toss dressing, pasta and remaining ingredients together until well combined. Cover and
refrigerate until served.

Yield: 8 servings

Nutrition Facts: Calories 254, Total Fat 10.5g (16% DV), Sat. Fat 3.6g (18% DV), Cholest. 21.9mg (7% DV), Sodium 339.7mg (14% DV), Total Carb. 26.3g (9% DV), Fiber 4.0g (16% DV), Sugars 5.9g, Protein 16.2g, Vitamin A (29% DV), Vitamin C (157%DV), Calcium (30% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Easy Strawberry Pie

1 pie shell, baked and cooled
1 quart ripe strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry gelatin

1. Wash strawberries under cool running water. Remove stem and hull. Keep whole, cut in half or slice berries.
Set aside.
2. In a saucepan, combine sugar, cornstarch and water and bring to a boil, stirring until thickened.
3. Stir gelatin into the sugar mixture until it dissolves. Let it cool slightly.
4. Arrange the strawberries in the bottom of the baked pie shell so that they are even.
5. Pour the gelatin mixture evenly over the strawberries.
6. Refrigerate the pie until it is chilled and the filling is firmly set.
7. Slice and garnish with whipped topping if desired.

Yield: 8 servings

Note: different varieties of fruit and/or gelatin can be substituted if desired. For example, substitute
strawberries with peeled and sliced peaches and peach gelatin for an easy peach pie!

Nutrition Facts: Calories 290, Total Fat 8.2g (13% DV), Sat. Fat 2.0g (10% DV), Cholest. 0.0mg (0% DV), Sodium 176.2mg (7% DV), Total Carb. 53.1g (18% DV), Fiber 1.8g (7% DV), Sugars 37.9g, Protein 2.8g, Vitamin A (0% DV), Vitamin C (71%DV), Calcium (2% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

Categories
fruit recipe salad seafood spring

772 – Springtime Shrimp, Avocado and Mandarin Orange Salad

Springtime Shrimp, Avocado and Mandarin Orange Salad

Salad Ingredients:

1 pkg cooked shrimp, peeled/deveined
2 cans mandarin oranges, reserve juice
6 cups chopped romaine or bag of spinach salad
¼ tsp salt
¼ tps black pepper
1 Avocado sliced and cut into 12 wedges

Dressing Ingredients:

2 Tbsp Tarragon
1 tsp finely chopped onion
¼ tsp black pepper
2 tsp brown sugar
¼ tsp salt
1 tbsp olive oil

Directions

Put Romaine or Spinach in Large serving bowl. In a separate bowl, drain shrimp and then toss with salt and black
pepper. Set aside. In another bowl, put 4 Tbsp of the reserved mandarin orange juice, stir in the brown sugar to
dissolve it. Add the onion, the Tarragon the salt and the black pepper. Whisk in the olive oil to make dressing. Pour
over the salad and spinach and toss to coat with dressing. Add the sliced avocado to the servings on plates.

Quick Baked Apples with Granola

4 Crisp Apples (Braeburn, Fuji or Gala)
2 Tbsp Honey
4 crunchy Granola Bars, crushed
Yogurt, milk, cream or ice cream if desired
2 Tbsp Raisins
4 tsp butter or margarine

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation
in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off
bottoms to keep halves from tipping. Fill each apple half evenly with raisins and honey; dot with butter. Cover with
microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 to 6 minutes or
until apples are tender. Top each with granola. Serve with milk, yogurt or ice cream if desired
Visit Leisa Marie at the Barnyard Market on Hwy 101 in Greer, SC every Saturday and Sunday from 9am to 3 pm.
Rain or Shine. To order custom bake work, please call the number listed above or contact via the internet at either
one of the web addresses.

Leisa Marie Mounts
Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC
www.facebook.com/loafinaround or www.loafinaround.weebly.com
864-325-8411, SALES AT: THE BARNYARD FLEA MARKET, Greer SC, BOOTH F27
SATURDAYS AND SUNDAYS

Categories
fish recipe salad

748 – Hazelnut-Brown Butter Trout

Hazelnut-Brown Butter Trout

4 10- to 12-oz. pan-dressed trout
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onions, cut into thin strips
4 tablespoons butter
¼ cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
3 tablespoons balsamic vinegar

Spread trout open; sprinkle meat side with cumin, salt and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2-3 minutes more or until fish flakes easily when tested with a fork. Line four plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.

Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, about 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.

Pecan Smoked Trout Salad

8 oz. pecan smoked trout, skin removed
1 lb. mixed spring salad greens
2 fresh ripe pears, peeled, cored & sliced
4 oz. mozzarella cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped mint
1 tablespoon chopped green onions
1 teaspoon Dijon mustard
1 teaspoon salt
1/8 teaspoon cracked black pepper
1/8 teaspoon sugar
1/3 cup pecan pieces, toasted

Spread salad greens in large platter. Layer pear slices, cheese and trout over greens. In a small bowl, combine oil, vinegar, mint, onions, mustard, salt, pepper and sugar. Stir with a whisk. Pour over salad ingredients. Top with pecan pieces. Serves 4 as an appetizer.

Grilled Tuna with Wasabi Sauce

2 lbs. tuna, cut into 4-8 oz. portions
3/4 cup soy sauce
2 tablespoons water
1/2 teaspoon powdered ginger
1 tablespoon wasabi

Place tuna in a shallow baking dish or bowl. Combine remaining ingredients well, then pour over tuna. Cover fish and place in refrigerate to marinate for 30 minutes, turning once. Grill about 3-4 minutes on each side over moderately hot coals. Serve immediately with Wasabi Sauce. Makes 4 generous servings.

Wasabi Sauce

1 cup low fat sour cream or mayonnaise
2 teaspoons wasabi
1/2 teaspoon powdered ginger
1 teaspoon soy sauce

Combine all ingredients in a small bowl. Sauce should be served at room temperature. Makes one cup of sauce.

Vicky Murphy

Categories
fruit recipe salad

743 – Granola, Chickpea Salad

Granola Recipe

2 cups rolled oats
1 teaspoon cinnamon (more or less to taste)
1 teaspoon salt (can be omitted)
3 tablespoons + 1 tsp vegetable oil
1/4 cup honey (sub agave nectar or maple syrup, depending on preference)
1/4 cup light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds (slivered almonds worked fine)
1/3 cup whole hazelnuts (or walnuts, if you have them)
1/3 cup raisins
1/3 cup dried cherries (or cranberries)

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven. Bake for 10 minutes, and then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola.

Chickpea Salad

1/2 cup Pimentos, canned, diced
2 stalks celery, rinsed, diced small
2 cans chickpeas, canned, rinsed
1/4 cup parsley, washed and chopped
2 cloves garlic, minced
2 tablespoons sherry vinegar
4 tablespoons olive oil
1/4 teaspoon salt
White pepper to taste


Mixed Greens as a salad base

3 tomato wedges per plate
3 cucumber slices per plate
Ripe Olives to garnish (optional)

Gently mix the first nine ingredients in a small mixing bowl. Place a bed of mixed greens on plate, top with a scoop of chickpea salad. Garnish each plate with 3 tomato wedges, 3 cucumber slices, and ripe olives.

Ben Riddle