by Mike Egrie | May 8, 2020
Cool 3-Bean Salad with GrapesIngredients3 tbsp red wine vinegar3 tbsp canola oil3 tbsp honey4 green onions, chopped2 tsp honey mustard1 can Bush’s garbanzo beans1 can Bush’s red kidney beans1 can Bush’s cannellini beans2 cups cucumber diced1 ½...
by Mike Egrie | May 8, 2020
Grapes and GrainsIngredients2 tbsp olive oil2 tbsp lemon juice1 tbsp orange juice2 cups cooked barley1 ½ cups halved, black seedless grapes½ cup sliced celery¼ cup sliced green onion⅛ tsp salt⅛ tsp pepperDirectionsIn mixing bowl, whisk...
by Mike Egrie | May 8, 2020
Campari Mixed SaladIngredients1 (10 oz) Y.E.L.O.™ tomatoes, but into wedges1 lb campari tomatoes, cut into wedges4 cups torn radicchio4 cups argula⅓ cup crumbled bleu cheese¼ cup toasted pumpkin seedswhite wine vinaigrette¼ cup olive oil3 tbsp white...
by Mike Egrie | May 8, 2020
Fruit SaladIngredients20 oz pineapple chunks, canned in own juice, drained2 pears, cut into bite size chunks2 peaches, cut into bite size chunks5 apricots, cut into bite size chunks1 ¼ cups plain low-fat yogurt1 cup granolaDirectionsDrain can of pineapple well....
by Mike Egrie | May 6, 2020
Asian ColeslawIngredients1 lb shredded cabbage2 blood oranges, peeled and sliced into wedges½ cup cup peanuts (optional)Dressing:½ cup light Italian dressing2 tbsp low-sodium soy sauceDirectionsMix together coleslaw mix, nuts, and mandarin oranges in large...
