House Works: Salads for Summer

Summer is a time when you are looking for ways to stay cool. In this House Works, Chef Judy Gilliard joins us in the kitchen with a recipe for two unique salads. And as you are about to find out, these salads are not only cool, they are healthy, too.

Broccoli Slaw
www.chefjudy.net
Judy Gilliard
Servings: 4
2 cups coleslaw, broccoli
1 medium apple, julienned
1/4 cup walnuts, roasted
1/4 cup balsamic vinegar, cranberry pear
broad egg noodles
Mix all ingredients together and serve.
Per Serving (excluding unknown items): 112 Calories; 6g Fat (44.2% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Roasted Beets with Blueberry Goat Cheese
www.chefjudy.net
Judy Gilliard
Servings: 4
1 cup arugula leaves
2 tablespoons balsamic vinegar, cranberry pear
4 each beets, roasted
4 ounces goat cheese, with blue berries
Toss arugula with vinegar. Place 1/4 cup on one of four plates. Arrange beets so that you have slices of goat cheese on top.
Per Serving (excluding unknown items): 166 Calories; 10g Fat (54.5% calories from fat); 10g Protein; 9g Carbohydrate; 2g Dietary Fiber; 30mg
Cholesterol; 163mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus