Discovering YOU Magazine June 2018 Issue - Page 42

Healthy and Delicious

Recipes

IN THE KITCHEN WITH TONI AND FRIENDS

RAINBOW STACKED SALAD

HONEY WALNUT SALAD

INGREDIENTS:

• 1 cup plain lowfat yogurt

• 1/2 cup light mayonnaise

• 2 tablespoons chopped fresh chives

• 1 (1.0-ounce) package ranch salad dressing and seasoning mix

• 1 head romaine or iceberg lettuce, chopped

• 1 (12-ounce) package frozen corn, thawed

• 6 to 8 plum tomatoes, chopped

• 2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed

• 1 (12-ounce) package frozen peas, thawed

• 2 cups shredded sharp Cheddar cheese

INGREDIENTS:

• 1/4 cup Italian salad dressing

• 3 tablespoons honey

• 2 tablespoons maple syrup

• 1 tablespoon peanut oil

• 2 tablespoons chopped walnuts

• 1 (8-ounce) package mixed baby greens

• 1 pear, cored and thinly sliced (see Notes)

 

DIRECTIONS:

In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate. In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving. Toss with dressing just before serving.

DIRECTIONS:

Place all ingredients except mixed baby greens and pears in a microwave-safe medium bowl. Microwave at 100% power for 1 to 1-1/2 minutes. Stir, then toss with mixed greens and add fresh pear slices. Serve immediately.