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Apples, raisins and green onions add extra flair to this vibrant Sweet & Tangy Spinach Salad, and the dressing's impressive flavors. It's a delightful way to get one of your five-a-day servings of fruits and vegetables!
Ingredients:
SALAD
6 cups fresh spinach leaves, washed, stems removed and torn
1 medium red apple, unpeeled and chopped
1/4 cup raisins
2 tablespoons sliced green onion
DRESSING
3 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoons chopped Major Grey's chutney
3/4 teaspoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
Directions:
FOR SALAD:
COMBINE spinach, apple, raisins and green onion in large bowl; refrigerate for 5 minutes.
FOR DRESSING:
COMBINE oil, vinegar, chutney, curry powder, mustard and salt in small bowl. Pour over salad; toss well to coat.
Review This Recipe
-
Scrumpelicious
Joanne Gerhold from
Bartlesville, OK
I love to cook and this time of year our garden produces the best spinach. This awesome salad has always been a big
hit whether I make it for the family or take it to an outing. Everyone wants the recipe. This recipe deserves the highest rating.
Nutrition Facts
Serving Size:
Servings Per Recipe:
8
- Calories: 90
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 120mg
- Carbohydrates: 9g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 1g
- Vitamin A: 55% of DV
- Vitamin C: 20% of DV
- Calcium: 4% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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Kick-off summer festivities with these succulent Grilled Sticky Ribs. Baked first, these ribs are then grilled with a sweet chili glaze for a delightful Asian-inspired finish.
Ingredients:
Aluminum foil
2 racks (about 4 pounds total) baby back ribs
Garlic salt
Ground black pepper
1 tablespoon vegetable oil
1/4 cup finely chopped red onion
1 teaspoon finely chopped garlic
1 teaspoon grated fresh ginger
3/4 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 tablespoon rice wine (mirin)
Directions:
PREHEAT oven to 300° F. Using knife, remove membrane from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in a large roasting pan, overlapping as needed. Add about ½ cup water to pan. Cover tightly with foil.
BAKE for about 3 hours or until meat is very tender but not quite falling off the bones.
HEAT oil in small saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 2 to 3 minutes or until soft. Stir in garlic and ginger; cook for 1 minute. Stir in sweet chili sauce, Juicy Juice and rice wine. Reduce heat to low; cook for 8 minutes or until sauce is reduced to about 1 cup (it should be thick and sticky).
PREHEAT grill or broiler. Brush glaze over tops of ribs. Grill over medium flame for 4 to 5 minutes or broil about 4 inches from heat for 3 to 5 minutes or until sauce caramelizes. Serve with any remaining glaze.
Estimated Times:
Prep Time:
20
Cooking Time:
195
Cooling Time:
0
Servings:0
In this recipe:
Nutrition Facts
Serving Size:
5
to 6 servings
Servings Per Recipe:
0
- Calories: 650
- Calories from Fat: 410
- Total Fat: 46g (71% of DV)
- Saturated Fat: 16g (81% of DV)
- Cholesterol: 145mg (49% of DV)
- Sodium: 930mg (39% of DV)
- Carbohydrates: 24g (8% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 22g
- Protein: 29g
- Vitamin A: 0% of DV
- Vitamin C: 10% of DV
- Calcium: 6% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
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Quick to make, Summer Potato Salad has refreshing flavors of lime, Dijon mustard and capers. Additional assorted vegetables give this salad some extra color and flavor. Serve on lettuce leaves or as a side dish.
Ingredients:
1/2 cup NESTLÉ Media Crema
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1/4 teaspoon salt or MAGGI Granulated Chicken Flavor Bouillon
4 cups cooked, diced potatoes, cooled
1 cup frozen assorted vegetables, steamed and cooled
2 tablespoons drained capers
Lettuce leaves for serving
Directions:
COMBINE media crema, mayonnaise, lime juice, mustard and salt in small bowl; set aside.
COMBINE potatoes, vegetables and capers in large bowl. Add media crema mixture; mix well. Refrigerate before serving. Serve over lettuce leaves, if desired.
Estimated Times:
Prep Time:
30
Cooking Time:
0
Cooling Time:
0
Servings:6
This recipe is:
Nutrition Facts
Serving Size:
Servings Per Recipe:
6
- Calories: 180
- Calories from Fat: 60
- Total Fat: 7g (11% of DV)
- Saturated Fat: 3.5g (19% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 310mg (13% of DV)
- Carbohydrates: 27g (9% of DV)
- Dietary Fiber: 3g (13% of DV)
- Sugars: 2g
- Protein: 3g
- Vitamin A: 25% of DV
- Vitamin C: 25% of DV
- Calcium: 2% of DV
- Iron: 4% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Juicy berries add a flavorful flair to this Grilled Pound Cake with Seasonal Berries and Apple-Ginger Syrup. Top it with a scoop of ice cream for an extra special dessert.
Ingredients:
1/3 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
3 slices (1/8-inch-thick) fresh ginger, smashed
1/2 teaspoon packed brown sugar
1 basket (16 ounces) strawberries, sliced
3/4 cup (one 4.4-ounce container) blueberries
1 package (10.75 ounces) frozen pound cake, thawed
Nonstick cooking spray
3 1/4-inch or smaller star cookie cutters
1 container (14 ounces) DREYER'S or EDY'S GRAND Vanilla Bean Ice Cream
Directions:
COMBINE Juicy Juice, ginger and sugar in glass 2-cup measuring cup. Microwave on HIGH (100%) power for 2 minutes or until bubbly. Allow ginger to steep for 10 minutes. Remove ginger and refrigerate syrup for 1 hour or until ready to use.
COMBINE strawberries and blueberries in medium bowl; drizzle with apple-ginger syrup. Cover and refrigerate until ready to use (can be made up to one day ahead).
CUT pound cake in half; then cut into ½-inch-thick slices lengthwise (making 8 slices total). Using star-shaped cookie cutter, cut pound cake into star shapes, if desired. Spray grill pan with nonstick cooking spray. Heat pan over medium heat. Grill pound cake for about 2 minutes per side until golden.
TO SERVE: Place one slice of grilled pound cake in each of 8 bowls. Top with a scoop of ice cream and a scoop of berries and syrup.
Cook’s Tip: If you don’t have a grill pan, toast pound cake slices in a toaster or on a clean outdoor grill.
Estimated Times:
Prep Time:
25
Cooking Time:
6
Cooling Time:
60
Servings:8
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
8
- Calories: 270
- Calories from Fat: 100
- Total Fat: 12g (18% of DV)
- Saturated Fat: 7g (33% of DV)
- Cholesterol: 85mg (28% of DV)
- Sodium: 160mg (7% of DV)
- Carbohydrates: 37g (12% of DV)
- Dietary Fiber: 2g (7% of DV)
- Sugars: 25g
- Protein: 5g
- Vitamin A: 4% of DV
- Vitamin C: 50% of DV
- Calcium: 8% of DV
- Iron: 4% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: