Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:15

Categories: Salads

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2    cups braeburn apple — chopped

1    cup bartlett pear — chopped

½    cup raisins

3    tablespoons chopped walnuts

16    ounces packed cabbage and carrot coleslaw

½    cup low-fat mayonnaise

½    cup low-fat buttermilk

1    teaspoon grated lemon rind

2    tablespoons fresh lemon juice

¼    teaspoon salt

⅛    teaspoon freshly ground black pepper

Combine first 5 ingredients in a large bowl.

Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:15

Categories: Salads

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2    small cucumber — thinly sliced

3    small onions — thinly sliced

2    tablespoons water

6    tablespoons apple cider vinegar

3    tablespoons sugar

3    tablespoons fresh dill — chopped

In a large mixing bowl, combine the thinly sliced cucumbers and the thinly sliced onions. Season lightly with salt and toss together until they are thoroughly combined. Leave the mixture to stand in a cool place for 5-10 minutes.

Add the water, apple cider vinegar, sugar, and chopped fresh dill to the cucumber and onion mixture. Toss until all the ingredients together until thoroughly combined, then chill in the refrigerator for a few hours, or until ready to serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:15

Categories: Salads

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8    ounces fresh mozzarella — sliced 1/4-inch thick

2    medium tomatoes — sliced 1/4-inch thick

sea salt

ground white pepper

¼    cup extra-virgin olive oil

2    tablespoons balsamic vinegar

3    tablespoons fresh basil — chopped

Arrange mozzarella and tomato slices alternatively and overlapping on serving platter. Sprinkle with salt and pepper. Combine olive oil and balsamic vinegar; drizzle over mozzarella and tomato slices. Sprinkle with basil.

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 0:15

Categories: Salads

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3    each egg yolks

1    tablespoon Dijon mustard

4    teaspoons garlic powder

1 ¼    teaspoons anchovy paste

1 ½    cups vegetable oil

6    tablespoons red wine vinegar

2    tablespoons lemon juice

16    each anchovies — fillets

1    cup Parmesan cheese

2    teaspoons white pepper

4    heads romaine lettuce — sliced 1 1/2″

To make dressing, blend eggs in mixer at medium speed for 5 minutes. Add mustard, garlic powder and anchovy pasta. Mix until blended. Continue blending and slowly drizzle in oil. When blended, add vinegar, lemon juice and diced anchovies. Blend thoroughly. Add cheese and pepper. Blend thoroughly. Dressing can be refrigerated up to one week. To serve, place lettuce in large bowl. Add 8 oz. dressing. Toss until all leaves are thoroughly coated. Portion salad onto each plate. Sprinkle with Parmesan cheese. Top with croutons. Serve immediately.