AVACADO & GRAPEFRUIT SALAD

Avocado and Grapefruit Salad


Mixed salad greens, grapefruit, and avocado drizzled with a light raspberry vinaigrette.

Ingredients

8 cup fresh baby spinach , torn (and/or salad greens)
2 medium pink grapefruit , peeled and sectioned
1 fresh avocado , pitted, peeled, and sliced
2 tbsp vinegar (raspberry flavored)
2 tbsp avocado oil (or olive oil)
1 tbsp cold water
1 tsp sugar (or sugar substitute)
1/8 tsp salt

Directions 1 Arrange the mixed salad greens and/or spinach, grapefruit sections, and avocado slices on a large serving platter or six individual salad plates.
2 Whisk together vinegar, avocado or olive oil, water, sugar, and salt in a small bowl for dressing. Drizzle over the salad.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	138.1
Total Carbs	13.7 g
Dietary Fiber	4.7 g
Sugars	6.7 g
Total Fat	9.7 g
Saturated Fat	1.3 g
Unsaturated Fat	8.4 g
Potassium	281.2 mg
Protein	2 g
Sodium	102.4 mg
Dietary Exchanges 2 Fat, 1/2 Fruit, 1/2 Vegetable

PORK LOIN ROAST W/ HERBED PEPPER RUB

Ingredients

1 (3 pound) boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Cooking Instructions

1. Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
2. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F.
3. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.

Servings Per Recipe: 1

• Serves 6-8
• • Calories 131
• • Protein 22 g
• • Sodium 97 mg
• • Cholesterol 57 mg
• • Fat 5 g
• • Dietary fiber 1 g
• • Carbohydrates 1 g

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed. 

Serves 6 to 8 as a starter; 4 as a main course 
Yields about 8 cups.

2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste
Kosher salt
1 quart lower-salt chicken broth
1 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme
2 cups lightly packed, coarsely chopped kale
1 cup lower-salt canned chickpeas

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Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Make Ahead Tips

You can refrigerate this soup for 3 days or freeze for 2 months.

Variations

Feel free to substitute other fall vegetables or beans.

Serving Suggestions

If you're serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 5; Monounsaturated Fat (g): 3; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 3;