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
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
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.
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