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.

Roasted Free-Range Turkey with Pear Chestnut Stuffin

INGREDIENTS :

12 tablespoons unsalted butter

6 stalks celery, strings removed, cut into 1/4-inch dice

2 large onions, cut into 1/4-inch dice

1/4 cup fresh thyme leaves, finely chopped

1 teaspoon finely chopped fresh sage leaves

1 tablespoon coarsely chopped flat-leaf parsley

8 ounces roasted chestnuts, shelled and chopped

27 slices stale white bread, crusts removed and cut into 1/4-inch dice, lightly toasted

1 1/4 cups homemade turkey stock, or canned low-sodium chicken broth, skimmed of fat

4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice

1 tablespoon salt

1 (12 pound) free-range turkey

COOKING DIRECTIONS :

1. Heat oven to 375 degrees F. Make stuffing: In a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
2. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
3. Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
4. Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before removing the stuffing and carving.

Yield: 8 servings

MORE :

The stuffing may also be baked separately in a buttered casserole at 375 degrees F until heated throughout, thirty to forty-five minutes.

NUTRITION INFO :

Per Serving

• Calories: 1539 kcal
• Carbohydrates: 77 g
• Dietary Fiber: 6 g
• Fat: 68 g
• Protein: 145 g
• Sugars: 17 g