Broccoli Salad

Broccoli Salad

Broccoli Salad

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by Chef Maggie Norris

azfamily.com

Posted on April 4, 2013 at 5:00 AM

Updated Thursday, Apr 11 at 12:49 PM

Yields: 4 servings
 
1 heads fresh broccoli
1/2 red onion
3/4 cup dried blueberries
3/4 cup walnuts, chopped
1 cup low fat Greek yogurt
Honey to taste
2 tablespoons white wine vinegar

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the blueberries, walnuts and mix well.

To prepare the dressing, mix the yogurt, honey and vinegar together until smooth. Stir into the salad,
let chill and serve.

Sauteed Chicken with Tomato Relish and Spinach
Adapted from Martha Stewart
Yields: 4 servings
 
1 can (14 1/2 ounces) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon jarred capers, drained
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry

In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicekn, in batches, until browned and opaque throughout. Transfer to a plate, and cover loosely with foil.

To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.


 

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