Fontina and Fuji Apple Croissant
with Baby Greens
Vie de France
1 large Vie de France
butter croissant
2 thick slices Fontina cheese
1/4 cup baby greens
1/2 Fuji apple, cored
and sliced
2 tablespoons candied
walnuts or pecans
Preheat oven to 325°F.
Slice croissant in half. Place a cheese slice on each
half. Bake until the cheese is melted, approximately
10 minutes.
Remove from the oven and place a layer of baby
greens and sliced apples on each croissant half.
Top with candied nuts and serve open-face.
Makes 1 serving.
Tip: To prevent apple slices from turning brown, place
in water with lemon juice if not using immediately.
Avocado Ranch Salad Wraps
Willow Brook
1 avocado, cut in
1/2-inch dice
2 teaspoons fresh
lime juice
1/2 cup ranch dressing
Salt and pepper
1 pound Willow Brook*
Kettle Fried
Turkey Breast
4 cups mixed salad greens
4 10-inch flour
tortillas (use your
favorite flavor)
12 grape tomatoes, halved
1/4 cup chopped cilantro
1/4 cup sliced red onion
3 tablespoons shredded
extra-sharp white
Cheddar cheese
Combine avocado, lime juice and ranch dressing.
Season to taste with salt and pepper.
Shred turkey and stir into the avocado mixture.
Place salad greens on tortillas, followed by the
dressed shredded turkey, tomatoes, cilantro, onion
and cheese. Roll up the wraps and cut in half.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
