Rate & Review
Mixed Greens with Apple Vinaigrette goes well with almost any meal. This one is great when you need a simple entertaining solution.
Ingredients:
1/4 cup walnut or extra virgin olive oil
3 tablespoons Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons chopped shallots or sliced green onions
1 package mixed-herb salad greens
1 cup thinly sliced apple
18 toasted pecans
Directions:
WHISK oil, Juicy Juice, lemon juice, mustard and honey in a small bowl until well combined; stir in shallots.
PORTION mixed herb salad greens on each of 6 plates; divide apples and pecans over greens.
DRIZZLE with vinaigrette.
Estimated Times:
Prep Time:
15
Cooking Time:
0
Cooling Time:
0
Servings:6
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
A sophisticated weeknight dinner, these flavorful salmon fillets are coated in a delicious juice-based marinade and then baked to perfection. Drizzle remaining marinade over salmon and serve over fluffy apple-ginger quinoa.
Ingredients:
1 cup plus 2 tablespoons Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, divided
1/4 cup soy sauce
1 tablespoon honey
2 1/2 teaspoons peeled, grated fresh ginger, divided
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
4 (about 6 ounces each) salmon fillets
1 tablespoon olive oil
1/2 cup chopped shallots or onion
2 cloves garlic, finely chopped
1 cup ivory quinoa, rinsed
1 cup water
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
Ground black pepper
Sliced green onions (optional)
Directions:
WHISK 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar and sesame oil. Reserve half of mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.
PREHEAT oven to 450° F. Line baking sheet with foil.
HEAT olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water, remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm.
PLACE salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa.
Estimated Times:
Prep Time:
20
Cooking Time:
30
Cooling Time:
30
Servings:4
This recipe is:
In this recipe:
Review This Recipe
-
Delicious!
JoAnn Caisse from
Apollo Beach, Fl
This was excellent. The salmon was moist and flavorful. I didn't use quinoa, I used rice. I will definitely make this again!
-
baked salmon over apple ginger quinoa
LaVonne Sunde from
Everett Washington
I loved this!
I am a fish eater,grew up that
way, (being norwegian and native indian) I love fish!! my family however does not share my love of the sea, but they were digging in on this, I even got requests for seconds you have no idea what a miracle that was. SO THANK YOU!
I'm grateful.
-
Easy meal
Linda durham from
Utah
Pretty easy, though instructions are a little confusing
-
Blondie
Janet Hepp from
McCook
Cut the baking time of the salmon(depending on the thickness)too flaky,too dry
-
like it
L L from
Des Moines, IA
very good
-
Golden Eagle
Darlene Buttolph from
Alaska
Outstanding dish. I look for new Salmon recipes and this one is a keeper. family love it.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 510
- Calories from Fat: 160
- Total Fat: 17g (27% of DV)
- Saturated Fat: 2.5g (13% of DV)
- Cholesterol: 95mg (31% of DV)
- Sodium: 990mg (41% of DV)
- Carbohydrates: 46g (15% of DV)
- Dietary Fiber: 3g (11% of DV)
- Sugars: 12g
- Protein: 41g
- Vitamin A: 6% of DV
- Vitamin C: 30% of DV
- Calcium: 6% of DV
- Iron: 30% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
This Quick Rosemary-Garlic Flatbread is delicious and easy to make. Great with pasta main dishes or a green salad. Drizzle with olive oil before serving, if desired.
Ingredients:
2 (9 x 7-inch) naan or flatbreads or 1 (15 x 10-inch) foccacia bread
1 tablespoon olive oil
1 tablespoon BUITONI Refrigerated All Natural Pesto with Basil
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped garlic
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon shredded fresh basil
Directions:
PREHEAT oven to 350° F. Position rack in the middle position in the oven.
PLACE bread on jelly-roll pan or large baking sheet.
COMBINE oil and pesto in small bowl; brush bread with mixture. Sprinkle evenly with rosemary, garlic and cheese.
BAKE for 8 to 10 minutes or until cheese melts and bread is beginning to brown. Remove from oven. Sprinkle with basil; drizzle with additional olive oil, if desired.
Estimated Times:
Prep Time:
10
Cooking Time:
8
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
10
to 12 servings
Servings Per Recipe:
0
- Calories: 70
- Calories from Fat: 30
- Total Fat: 3g (5% of DV)
- Saturated Fat: 0.5g (4% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 100mg (4% of DV)
- Carbohydrates: 9g (3% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 1g
- Protein: 2g
- Vitamin A: 2% of DV
- Vitamin C: 2% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Make it a fiesta with this party-perfect margarita pie. Flavored with fresh limes and oranges (and an added kick of optional tequila), this refreshingly sweet filling is complemented by a salty pretzel crust.
Ingredients:
CRUST
1 cup crushed mini pretzels
6 tablespoons melted butter
1 tablespoon granulated sugar
FILLING
2 tablespoons boiling water
1 envelope (7 grams) unflavored gelatin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 cup granulated sugar
2 teaspoons grated lime peel
1/2 cup (4 to 5 medium limes) lime juice
1 teaspoon grated orange peel
2 tablespoons orange juice or orange-flavored liqueur
1 tablespoon tequila (optional)
2 cups frozen whipped topping, thawed, divided
Coarse sanding sugar, fresh limes slices
Directions:
FOR CRUST:
PREHEAT oven to 375° F. Combine pretzel crumbs, butter and sugar in 9-inch deep-dish (4-cup volume) pie plate. Press crumb mixture onto bottom and upsides of pie plate.
BAKE for 5 to 7 minutes or until lightly browned. Cool completely on wire rack.
FOR FILLING:
PLACE gelatin in small bowl; stir in water. Let stand for 1 minute. Heat evaporated milk, sugar and softened gelatin in small saucepan over medium heat, stirring until sugar is dissolved and mixture is hot (do not boil). Pour into medium bowl. Refrigerate uncovered for 30 minutes until cool to touch. Add lime peel, lime juice, orange peel, orange juice and tequila; mix well. Gently whisk in 1 cup whipped topping. Pour into prepared pie crust.
REFRIGERATE for 2 hours or until set. Pipe remaining 1 cup whipped topping around edge of pie. Sprinkle whipped topping border with coarse sugar. Garnish with lime slices.
TIPS:
• 3 cups (4 oz.) mini pretzels will be needed to get 1 cup crushed.
• To save time, you may substitute a store-bought 10-inch (9 oz.) graham cracker crumb crust for pretzel pie shell.
• If you do not own a pastry bag, a resealable heavy-duty plastic bag can be used. Cut corner of bag and pipe out whipped topping as desired.
Estimated Times:
Prep Time:
15
Cooking Time:
10
Cooling Time:
150
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
Heavenly pie
Marilyn Wood from
Aiken, SC
This is delicious and refreshing for a spring or summer dessert. I have never used unflavored gelatin before but it worked beautifully. It really does taste like a margarita. The pretzel crust added just the right amount of salt.
Nutrition Facts
Serving Size:
8
servings
Servings Per Recipe:
0
- Calories: 350
- Calories from Fat: 140
- Total Fat: 15g (23% of DV)
- Saturated Fat: 11g (55% of DV)
- Cholesterol: 40mg (13% of DV)
- Sodium: 400mg (17% of DV)
- Carbohydrates: 49g (16% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 34g
- Protein: 5g
- Vitamin A: 6% of DV
- Vitamin C: 15% of DV
- Calcium: 15% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: