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.