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Healthy Foods for summer get togethers

Saturday, July 06, 2013

There is a burger under these toppings!
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Ingredients
3/4 cup walnut pieces
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2/3 cup sour cream
1 small or 1/2 large head green cabbage, finely shredded
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh tarragon
8 scallions, chopped
2 cups seedless green grapes, chopped
Directions
Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.

Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.

Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Per Serving (based on 6 servings): Calories: 286; Total Fat: 19 grams; Saturated Fat: 5 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 16 grams; Fiber: 5 grams; Cholesterol: 18 milligrams; Sodium: 185 milligrams

Photograph by Yunhee Kim

Read more at: http://www.foodnetwork.com/rec
ipes/food-network-kitchens
/creamy-coleslaw-with-grap
es-and-walnuts-recipe/inde
x.html?oc=linkback

blog.foodnetwork.com/hea
lthyeats/2013/06/06/20-hea
lthy-picnic-salads/


www.nytimes.com/2008/07/
02/dining/02mini.html?_r=0
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