Citrus Salad with Ginger from Chef Jacques

November 18, 2010

Citrus Salad with Ginger
From Chef Jacques Haeringer
L’Auberge Chez Francois
Serves 2
This salad also makes a great dessert
2 oranges
2 small grapefruit
1 banana
1 teaspoon finely chopped fresh ginger

2 tablespoons evaporated cane juice. – Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice banana into 1/4 inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener.

Allow to marinate in the refrigerator for at least 1/2 hour before serving.

Garnish with mint leaves

Variation: Sweeten with honey.

We thank Chef Jacques Haeringer for permission to repost his recipe.

Please also stop by his wonderful restaurant in Great Falls, Virginia. I believe this is the best restaurant in Northern Virginia.

Orzo Salad With Feta and Sun-Dried Tomatoes

February 19, 2009

(From Randy Poli)

1 pound orzo
1/3 cup balsamic vinegar
6 ounces feta cheese,coarsely crumbled(1 1/2cups)
3/4 cup chopped fresh basil leaves
3/4 cup rehydrated sun-dried tomatoes,sliced(about 20 tomatoes)
1 cup tightly packed fresh spinach leaves,cut into strips (about 3 ounces
1/2 red onion
1 small red bell pepper,chopped
1 teaspoon salt or to taste
1 teaspoonground seasoned pepper or rainbow peppercorns
1/3 cup olive oil
1/4 cup pine nuts,toasted at 350 for 10 minutes or until golden

Cook orzo as directed.Drain well and place in a large bowl.Add balsamic
vinegar and stir well.Add feta,basil,tomatoes,spinach,onion,red bell
pepper,salt,pepper,and oil.Toss well.Refrigerate until serving.(salad may be refrigerated overnight) Before serving: stir in pine nuts.
Makes: 12 to 14 servings


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Syrian Spinach Salad

February 19, 2009


Submitted by Grandma in Michigan.

1 pound Spinach-washed well, drained and
chopped into small pieces
salt to taste

1 juice of lemon
1/2 cup vegetable oil
1/2 small minced onion
1/2 cup chopped walnuts
combine dressing ingredients and stir well-this can
be made a day ahead of
time. Pour half of dressing over spinach and toss
well. Salad stays well. Serves 4.

Cranberry Raspberry Jell-O Mold

February 19, 2009


2 Cups boiling water
1 6 oz box raspberry-flavored Jell-O
1 1/3 Cups dairy sour cream
2/3 cup canned or prepared
cranberry sauce

Pour boiling water on Jell-O in bowl
and stir until dissolved. Refrigerate
until very thick but not set. Beat in
sour cream (fat free can be used)
and cranberry sauce. Pour into 5
cup mold. Refrigerate until firm and
unmold. Serves 8 to 10.

This is a favorite at Thanksgiving, but can be
served any time of the year. You can also put a little MonaVie in your jello mold.

Chinese Salad

February 19, 2009


1 lg. head Napa Cabbage, shredded
6 Scallions, finely chopped

Mix together in plastic bag and refrigerate several hours.
Meanwhile, prepare “crunchies”:

2 pkg. Chicken Ramen Noodles, crushed in package
1/2 C. Sesame Seeds
1 pkg. Slivered Almonds
1 stick Margarine

Sauté noodles, seeds, and almonds in margarine until golden,
stirring. Drain on paper towels.
Meanwhile, prepare dressing:

1 C. Sugar
1/2 C. Vinegar
2 T. Soy Sauce
1/4 t. Pepper
1 C. Oil

Add “crunchies” and dressing when ready to serve. Serves:
10 – 12

Raita Indian Yogurt Salad

February 19, 2009

From the Rana’s

1 cup plain nonfat yogurt
½ cup chopped and seeded
½ cup chopped seeded tomato
2 tablespoons fresh coriander
¼ teas salt
¼ teas cumin
black pepper to taste

Mix all ingredients. Stir and serve.
Serves 2.

Creamy Broccoli Salad

February 19, 2009


6-8 C.Broccoli Flowerets (2 large bunches)
1/3 C.Black Raisins, plumped
¼ C.thinly sliced Red Onion
1/3 C.roasted Pecans

3 oz.Cream Cheese
2 T.White Vinegar
2 T.Sugar
1/8 t. Garlic Salt
¼ t.Salt
1-raw Egg (optional – add a
little milk or cream if omitting)
4 t.Oil

To make dressing, combine cream
cheese, vinegar, sugar, garlic salt,
salt, and pepper. Blend well. Add
egg and oil and blend again. Add to
broccoli, raisins, and onions half an
hour before serving. Add pecans
just before serving.

Serves: 6-8

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