Big Bowl of Tuscan Greens

INGREDIENTS :

1 pkg. (8 oz.) torn romaine lettuce

1 tomato, cut into thin wedges

1/4 cup sliced pitted ripe olives

1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

1/4 cup KRAFT Grated Parmesan Cheese

1/2 cup croutons

COOKING DIRECTIONS :

TOSS lettuce, tomatoes and olives in large serving bowl.

ADD dressing; toss lightly.

SPRINKLE with Parmesan cheese and croutons.

MORE :

Serving Suggestion

This salad makes a great accompaniment to lean grilled or baked meat, fish or poultry.

Special Extra

Enhance the flavor of this salad by topping with a few pickled pepperoncini peppers.

Substitute

Prepare as directed, using 6 cups of your favorite torn salad greens for the romaine lettuce.

NUTRITION INFO :

Calories

200

Total fat

16 g

Saturated fat

3 g

Cholesterol

10 mg

Sodium

490 mg

Carbohydrate

9 g

Dietary fiber

2 g

Sugars

4 g

Protein

5 g

Vitamin A

70 %DV

Vitamin C

30 %DV

Calcium

15 %DV

Iron

6 %DV

Mixed Greens & Pear Salad

INGREDIENTS :

1/3 cup PLANTERS Pecan Halves

1/2 tsp. cinnamon sugar

1 pkg. (5 oz.) torn mixed salad greens

1 large pear, thinly sliced

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1/4 cup dried cranberries

1/3 cup KRAFT Light House Italian Dressing

COOKING DIRECTIONS :

COMBINE nuts and cinnamon sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on HIGH 1 to 1-1/2 min. or until nuts are toasted, stirring every 30 sec.

TOSS greens with pears, cheese and cranberries in large bowl.

ADD nuts and dressing; mix lightly. Serve immediately.

MORE :

Substitute

Substitute KRAFT Natural Blue Cheese Crumbles for the shredded cheese.

NUTRITION INFO :

Calories

100

Total fat

6 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

150 mg

Carbohydrate

10 g

Dietary fiber

2 g

Sugars

7 g

Protein

3 g

Vitamin A

10 %DV

Vitamin C

8 %DV

Calcium

10 %DV

Iron

2 %DV

Healthy Living Information

Good source of calcium

Diet Exchange

1/2 Fruit + 1-1/2 Fat

Nutrition Bonus

Enjoy more than 1/2 cup of the recommended 2-1/2 cups of vegetables per day in this colorful, delicious side salad that's a good source of calcium from the cheese.

Smoked Trout Hash with Mustard Greens

INGREDIENTS :

2 tablespoons extra-virgin olive oil

1 pound precooked diced red-skinned potatoes (see Note)

2 tablespoons whole-grain mustard

2 tablespoons cider vinegar

1/8 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper

4 ounces smoked trout, skin removed, flaked

4 cups thinly sliced mustard greens

COOKING DIRECTIONS :

1. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, adjusting heat if necessary to prevent burning, 8 to 12 minutes.
2. Whisk mustard, vinegar, salt and pepper in a small bowl. Add to the potatoes along with trout and greens. Cook, stirring, until the greens are just wilted, 30 seconds to 1 minute. Remove from heat; stir 1 to 2 tablespoons water into the hash if it seems dry. Serve hot.

Yield: 4 servings

MORE :

We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a Poached Egg on top and serve with sliced tomatoes and cracked pepper.

Notes:

Ingredient Note

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables.

NUTRITION INFO :

Per Serving

• Calories: 243 kcal
• Carbohydrates: 27 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 12 g
• Sugars: 2 g