Rate & Review
Enlivened with spices and topped with a creamy cranberry dressing, this elegant salad is a fresh choice for springtime meals.
Ingredients:
DRESSING
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/2 cup sweetened dried cranberries
3 tablespoons mayonnaise
3 tablespoons cranberry juice concentrate
2 teaspoons lemon juice
1 small clove garlic, finely chopped (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried tarragon leaves
SALAD
6 cups (about 5.5-oz. bag) mixed baby greens
2 tart apples (such as Granny Smith), cored and diced
1/2 cup sweetened dried cranberries
1/2 cup glazed pecans
Directions:
FOR DRESSING:
PLACE evaporated milk, cranberries, mayonnaise, cranberry juice concentrate, lemon juice, garlic, salt and black pepper in blender; cover. Blend until combined. Stir in tarragon. Makes 1 1/4 cups.
FOR SALAD:
COMBINE greens, apples, cranberries and 1 cup dressing in large bowl. Sprinkle with pecans. Serve with remaining dressing, if desired.
COOKING TIP: For a heartier salad, add diced, cooked turkey.
Estimated Times:
Prep Time:
20
Cooking Time:
0
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
Really yummy salad
Debbye Trueman from
FRONT ROYAL, VA
This recipe was easy to make. I used a little less garlic than called for. It was very tasty and I loved every single bite of it. Almost didn't have any left for dinner.
-
Rave Reviews
HEATHER STEPNIEWSKI from
NASHVILLE, TN
I saw this recipe during my search for our Thanksgiving menu and felt it would be perfect. It most definitely was. My husbands family went on and on about how good this salad was. I glazed an abundance of pecans and set the extras out as snacks. The dressing is what knocked everything out of the park. The dressing was simply scrumptious. I would omit the garlic or find the tiniest clove of garlic. It makes a bold statement in this dressing. I will be making this salad again for Christmas with a different set of relatives and I look forward to every bite!
-
SPECTACULAR
ricky mobley from
wilkes barre, PA
Excellent source of healthy foods. Quick and easy to make. Loved every mouthful of this.
-
Yummy - will make again
Dawn Klein from
SHEBOYGAN, WI
I saw this recipe, in the booklet I got in the mail recently and thought it sounded tasty. When I got home from work, the kids announced that they loved it. We all liked the combination of apples and dried cranberries, with the greens. I had two big helpings!
-
This salad is great!
Beth Schmohl from
Richmond, VA
Really good (and easy!) - but definitely use less garlic in the dressing! I added slices of grilled chicken that had marinated in a cranberry barbeque sauce overnight to make this a "meal salad"
-
I'm done, this is wonderful
Laurel Lynn Bailey from
MORRISTOWN, NJ
I tasted this, but I used a bite less garlic because my kid's are not to fond of the taste. Adding the Turkey adds more protein, to which is so healthy for all. Give it a chance...
Nutrition Facts
Serving Size:
4
servings
Servings Per Recipe:
0
- Calories: 350
- Calories from Fat: 130
- Total Fat: 14g (22% of DV)
- Saturated Fat: 1.5g (8% of DV)
- Cholesterol: 5mg (1% of DV)
- Sodium: 310mg (13% of DV)
- Carbohydrates: 55g (18% of DV)
- Dietary Fiber: 5g (21% of DV)
- Sugars: 45g
- Protein: 3g
- Vitamin A: 4% of DV
- Vitamin C: 6% of DV
- Calcium: 10% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Fish steamed with the flavors of ginger and green onions makes for a pleasing Asian meal.
Ingredients:
2 to 3 green onions, cut into 2-inch pieces
1 tablespoon peeled, matchstick-size pieces fresh ginger
1 lb. fish steaks or fillets (such as grouper or cod)
1/3 cup hot water
2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 teaspoon granulated sugar
1/2 teaspoon MAGGI Seasoning Sauce
1/8 teaspoon MAGGI Instant Chicken Flavor Bouillon
Directions:
FILL bottom of steamer with water ensuring that the water does not touch the bottom of steamer basket. Heat water to boiling.
PLACE green onions and ginger on bottom of 9-inch pie plate. Arrange fish on top of green onion mixture. Carefully place pie plate in steamer basket; cover steamer. Steam for 8 to 10 minutes or until fish is cooked through and flakes easily when tested with a fork. Remove fish and green onions to a shallow bowl; discard cooking liquid.
PLACE 1/3 cup water, soy sauce, sugar, seasoning sauce and bouillon in small bowl; stir until dissolved. Pour over fish. Serve immediately.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 110
- Calories from Fat: 10
- Total Fat: 1g (2% of DV)
- Saturated Fat: 0g (0% of DV)
- Cholesterol: 40mg (14% of DV)
- Sodium: 320mg (13% of DV)
- Carbohydrates: 2g (1% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 1g
- Protein: 22g
- Vitamin A: 4% of DV
- Vitamin C: 2% of DV
- Calcium: 4% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
These Herb Roast Potatoes are easy-to-make and so very delicious. Use any combination of finely chopped fresh herbs such as rosemary, thyme, garlic or chives to create a tasty side dish.
Ingredients:
1 pound small red skinned potatoes, unpeeled
1 tablespoon olive or canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh herbs (such as rosemary, thyme, garlic, chives or a combination)
Directions:
PREHEAT oven to 425° F.
CUT potatoes in half or quarters so that all are fairly uniform in size.
PLACE on rimmed baking sheet. Drizzle potatoes with oil. Sprinkle with salt, pepper and herbs of choice; gently mix with hands until potatoes are uniformly covered. Spread into a single layer, flat-side-down.
BAKE for about 30 to 40 minutes or until browned to your liking and tender when tested with a fork.
TOSS gently with spatula. Transfer to serving platter and serve immediately.
Estimated Times:
Prep Time:
15
Cooking Time:
30
Cooling Time:
0
Servings:4
This recipe is:
Review This Recipe
-
Simple and Delicious
Sarah S from
Saint Paul, MN
I made these potatoes the other night to accompany some steaks. What a great side. I actually cooked these on the grill in pan instead of the oven and they turned out perfect! The only thing is you will need some extra time (and charcoal!) to do these properly on the grill, but it's well worth the wait.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.
Ingredients:
CRUST
1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
2 tablespoons granulated sugar
1/3 cup melted butter
FILLING
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 1/2 packages (12 oz.) cream cheese, at room temperature
2 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon grated lemon peel
2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed
Directions:
PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate.
FOR CRUST:
COMBINE crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
BAKE for 8 minutes. Cool completely on wire rack.
FOR FILLING:
PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.
BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam.
TIP:
• 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.
Estimated Times:
Prep Time:
20
Cooking Time:
38
Cooling Time:
180
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
Cherry Berry Cheesecake Pie
Helen Hansen from
Calgary, AB
This recipe is delicious. It's not a difficult pie to make and it generously serves eight people. Use whatever berries are in season at the time.
Nutrition Facts
Serving Size:
8
servings
Servings Per Recipe:
0
- Calories: 540
- Calories from Fat: 260
- Total Fat: 30g (46% of DV)
- Saturated Fat: 17g (85% of DV)
- Cholesterol: 135mg (45% of DV)
- Sodium: 410mg (17% of DV)
- Carbohydrates: 61g (20% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 41g
- Protein: 10g
- Vitamin A: 15% of DV
- Vitamin C: 4% of DV
- Calcium: 20% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: