June 20, 2005
Summer Salads
Jeremy was here for the Father's Day celebration. We grilled chicken and had these point-friendly sides.
Roasted Mushroom Salad (Serves 4 @ 4 points per serving)
Toss 16 oz. sliced button mushrooms with 1 T. olive oil and 1 t. lemon juice. Spread on baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, 3/4 C. finely chopped red pepper, 1/2 c.torn fresh basil leaves, and 1/4 c. toasted pine nuts.
Whisk together 2 T. olive oil, 1 T. balsamic vinegar, 1 clove crushed garlic. Toss into mushroom mixture.
Black Bean Salad (Serves 8 @ 2 points per serving)
Whisk together 1/4 C. red wine vinegar, 2 T. olive oil, 1 t. lemon juice, 1 clove garlic, crushed, and 2 t. sugar.
Combine 1 can (15oz) black beans, drained & rinsed, 1 can white corn niblets, 1 C. chopped red pepper, and 2 green onions, sliced. Toss with the dressing.
Posted by marsha at 18:45 | Comments (0)
