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



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)


Spicy Chicken and Salad

Spicy Chicken and Salad

Spicy Chicken and Salad


The perfect marriage of spicy and cool.


Spicy Chicken and Salad Recipe

Spicy Chicken and Salad

2 boneless skinless chicken breast

1 tsp. olive oil

½ – 1 tsp. BERBERE

¼ tsp. salt

8 cups greens (2 medium heads different types of lettuce –we used romaine and Boston) other topping as desired: we used croutons, cherry tomatoes & red onions

Dressing:    ¼ cup red wine vinegar

½ cup olive oil



¼ tsp. salt



Get the grill going or heat a pan over medium-high heat.  Wash the chicken and pat dry.  Brush the chicken with oil, sprinkle with BERBERE (1 teaspoon will be PRETTY DARN HOT) and salt.

Cook over medium-high heat until done, roughly 4-6 minutes per side, depending on how thick the pieces are.  Let rest while washing, drying and cutting up the salad ingredients.

Cut the chicken into bite-sized pieces, toss with the salad and serve with the dressing of your choice.  If you are using our dressing, simply combine all of the dressing ingredients in a jar with a lid and shake well.       4 serving


(Recipe for Spicy Chicken and Salad was in Penzeys Spices catalog)


Buffalo Wings

Buffalo Wings

Buffalo Wings


This recipe, Buffalo Wings is from Diabetic Connect.   Dig in!  They’re crispy, spicy, and have only 1g carbs per servings.


Buffalo Wings Recipe

Buffalo Wings

12 chicken wing drummettes

2 Tbsp. melted diet margarine

2 Tbsp. bottled hot sauce (your choice of brand)

1 & ½ Tbsp. red wine vinegar


Cut wings into 2 pieces at the joint.  Remove and discard tips.

Broil chicken 20 to 25 minutes.

Combine butter, hot sauce, and vinegar in saucepan.  Add chicken.  Toss to coat evenly.

You can serve with your choice of sauce; ranch, honey mustard, sweet & sour, etc.


(Recipe for Buffalo Wings came from Diabetic Connect, 2014)


Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

Every time I see marinated flank steak, I always think of my late brother-in-law, Tony.  In the summertime, he always made marinated flank steak on the BBQ.  I’m not sure if he would like this Chipotle-Marinated Flank Steak…but it sure does sound gooood.  This one is for you, Tony!


Chipotle-Marinated Flank Steak Recipe

Chipotle-Marinated Flank Steak

1 Tbsp. minced canned chili in adobo sauce

1 Tbsp. red wine vinegar

2 tsp. brown sugar

1 tsp. dried thyme

½ tsp. salt

½ tsp. cumin seeds

¼ tsp. coarsely ground black pepper

Pinch ground cloves

1 ¼ lb. flank steak

Combine chili, vinegar, brown sugar, thyme, garlic salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture.  Cover the plastic wrap and refrigerate up to 24 hours.  Remove from bowl; discard marinade.

Prepare grill for direct-heat cooking over medium high.  Add steak and cook 5 to 6 minutes on each side for medium-rare or to desired degree of doneness.    Cool 5 minutes before cutting across diagonally into very thin slices.           4 servings

(Recipe for Chipotle-Marinated Flank Steak was in Newsday, Thursday, May 23, 2013)