ROASTED PORK SALAD W/ GINGER-PINEAPPLE DRESSING

Roast Pork Salad With Ginger-Pineapple Dressing

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 50 mins

Ingredients

• 12 ounce(s) pork, tenderloin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper, black ground
• 2 tablespoon mustard, honey
• 6 cup(s) lettuce, romaine
• 2 cup(s) pineapple
• pepper, cracked black
• 1/4 cup(s) dressing, low-fat mayonnaise-based
• 1/4 cup(s) pineapple juice, unsweetened
• 1 tablespoon mustard, honey
• 1 teaspoon ginger, fresh, grated

Preparation

Roast Pork Salad:
1. Preheat oven to 425° F. Trim fat from pork; sprinkle with salt and ground black pepper. Place pork on a rack in a shallow roasting pan. Roast for 20 minutes.

2. Spoon mustard onto pork. Roast 5 to 10 minutes or until an instant-read thermometer inserted in the thickest part registers 160° F.

3. To serve, thinly slice pork. In 4 salad bowls or plates, arrange greens, pork, and fruit. If desired, sprinkle salads with cracked black pepper. Stir Ginger-Pineapple Dressing; drizzle onto salads.

Makes 4 servings.

Ginger-Pineapple Dressing:
In a small bowl, combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.

Nutritional Info (Per serving):

Calories: 240, 

Saturated Fat: 2g, 

Sodium: 219mg, 

Dietary Fiber: 3g, 

Total Fat: 8g, 

Carbs: 22g, 

Cholesterol: 60mg, 

Protein: 19g

Exchanges: 

Vegetable: 1, 

Fruit: 1, 

Lean Meat: 2.5, 

Fat: 1.5

Carb Choices: 1.5

SPRING GREENS W/ DIJON VINAGRETTE

Spring Greens With Dijon Vinaigrette

Total Time: 30 mins

Ingredients

• 1/3 cup(s) oil, hazelnut
• 1/3 cup(s) vinegar, white wine
• 1 tablespoon mustard, dijon-style
• 1 teaspoon herbes de Provence, dried
• 1/4 teaspoon salt, sea
• 16 cup(s) lettuce, mixed greens
• 2 cup(s) basil, fresh
• 1 medium cucumber(s), halved lengthwise and thinly sliced
• 6 radish(es), (3/4 cup) thinly sliced

Preparation

1. In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.

2. In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons

Nutritional Info (Per serving):
Calories: 41,
Saturated Fat: 0g,
Sodium: 43mg,
Dietary Fiber: 1g,
Total Fat: 4g,
Carbs: 2g,
Cholesterol: 0mg,

Protein: 1g

Exchanges:
Vegetable: 0.5,
Fat: 0.5

GREEN BEANS W/ POPPY SEED DRESSING

Green Beans With Poppy Seed Dressing

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

• 1 teaspoon poppy seeds
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon vinegar, white wine, or rice-wine vinegar
• 1 teaspoon mustard, Dijon
• 1/2 teaspoon honey
• 1 tablespoon shallot(s), minced
• 1/8 teaspoon salt, or to taste
• pepper, black ground, to taste
• 1 pounds beans, green, stem ends trimmed

Preparation

1. To prepare dressing: Heat a small dry skillet over medium-low heat.

2. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool.

3. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.

4. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain.

5. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat. 

Nutritional Info (Per serving):

Calories: 113, 

Saturated Fat: 1g, 

Sodium: 95mg, 

Dietary Fiber: 4g, 

Total Fat: 7g, 

Carbs: 9g, 

Cholesterol: 0mg, 

Protein: 2g

Carb Choices: 0.5

Creamy Dill Ranch Dressing

Prep Time: 10 mins

Total Time: 10 mins

Ingredients

• 1 small shallot(s), peeled
• 3/4 cup(s) cottage cheese, nonfat
• 1/4 cup(s) mayonnaise, reduced-fat
• 2 tablespoon buttermilk, powdered
• 2 tablespoon vinegar, white wine
• 1/4 cup(s) milk, fat-free
• 1 tablespoon dill weed, fresh, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, black ground, freshly ground

Preparation

1. With the food processor running, add shallot through the feed tube and process until finely chopped.

2. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes.

3. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined. 

Nutritional Info (Per serving): 

Calories: 19, 

Saturated Fat: 0g, 

Sodium: 125mg, 

Dietary Fiber: 0g, 

Total Fat: 1g, 

Carbs: 2g, 

Cholesterol: 1mg, 

Protein: 2g

APPLE SPINACH SALAD W/ THYME-DIJON VINAIGRETTE DRESSING

Ingredients

4 cup(s) spinach, baby
1 medium apple(s), Granny Smith, cored and sliced
1/4 cup(s) onion(s), red, thin wedges
2 tablespoon cherries, dried, snipped
1/2 cup(s) cheese, feta, crumbled, (optional)
1/4 cup(s) oil, olive
1/4 cup(s) vinegar, balsamic
2 teaspoon thyme, fresh
1 teaspoon mustard, dijon-style
1/4 teaspoon salt

Cooking Instructions

Make-Ahead Directions: Prepare the vinaigrette as directed. Cover and chill for up to 1 week. Serve the leftover vinaigrette with a tossed vegetable salad.
Apple-Spinach Salad:
In a large bowl, toss together spinach, apple, onion, and cherries. Shake Thyme-Dijon Vinaigrette; drizzle onto salad. Toss to coat. If desired, top each serving with cheese. Makes 4 (1-cup) servings.
Thyme-Dijon Vinaigrette:
In a screw-top jar, combine 1/4 cup olive oil, 1/4 cup white or regular balsamic vinegar, 2 teaspoons snipped fresh thyme or 1/2 teaspoon crushed dried thyme, 1 teaspoon Dijon-style mustard, and 1/4 teaspoon salt.
Cover and shake well to mix.
Chill until ready to serve.
Makes 2/3 cup.

Servings Per Recipe: 4

• Calories: 93
• Saturated Fat: 1g
• Sodium: 96mg
• Dietary Fiber: 2g
• Total Fat: 6g
• Carbs: 11g
• Cholesterol: 0mg
• Protein: 1g
• Exchanges: Vegetable: 1
• Fruit: 0.5
• Carb Choices: 0.5