Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for occasions.  * This recipe is DIABETIC FRIENDLY! *

Jaye Beeler                                                                         Grand Rapids, Michigan

 

Harvest Salad with Cherry Vinaigrette Recipe

 

Harvest Salad with Cherry Vinaigrette

3 medium fresh beets (about 1 lb.)

1 package (5 oz.) spring mix salad greens

2 medium apples, thinly sliced

1 medium carrot, shredded

½ cup grape tomatoes, halved

½ cup yellow grape tomatoes or pear tomatoes, halved

½ cup garbanzo beans or chickpeas, rinsed and drained

½ cup coarsely chopped walnuts, toasted

4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:     ½ cup tart cherry preserves

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

Preheat oven to 400 F.  Scrub beets and trim tops to 1 inch.  Wrap in FOIL; place on a baking sheet.  Bake 50-60 minutes or until tender.  Remove foil, cool completely.  Peel beets and cut into ½ inch pieces.

In a large bowl, combine salad greens, apples, carrots, tomatoes, beans, walnuts, bacon and cooled beets.  In a small bowl, whisk vinaigrette ingredients until blended.  Serve with salad.

10 servings (1 cup each)

 

(Recipe for Harvest Salad with Cherry Vinaigrette was on www.tasteofhome.com, 2014)

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Chickpea Potpies

Chickpea Potpies

Chickpea Potpies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat.  Hungry teens and adults gobble them up!

        Annette Woofenden                                                                      Middleboro, MA

 

Chickpea Potpies Recipe

Chickpea Potpies

1 small onion, chopped

6 Tbsp. butter

2 garlic cloves, minced

6 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

3 cups vegetable broth

2 cups frozen mixed vegetables, thawed

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1 ¼ cups frozen cubed hash brown potatoes

¼ cup heavy whipping cream

¾ tsp. Italian seasoning

1 sheet refrigerated pie pastry

Saute onion in butter in a large saucepan until tender.  Add garlic; cook 1 minute longer.  Stir in the flour, salt and pepper until blended.  Gradually add broth; bring to a boil.  Cook and stir for 2 minutes or until thickened.

Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning.  Divide mixture among four ungreased 10 oz. ramekins.

Unroll pastry; divide into four portions.  Roll out each portion to fit ramekins; place pastry over filling.  Trim, seal and flute edges.  Cut slits in pastry.  Place ramekins on a baking sheet.

Bake at 400 F. for 25-30 minutes or until pastry is golden brown.         4 serving

 

(Recipe for Chickpea Potpies was on www.tasteofhome.com, 2014)

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