Ellie Krieger is the host of Food Network’s
popular Healthy Appetite and author of the New
York Times bestsellers The Food You Crave and So
Easy. A registered dietitian, she has a master’s
degree in nutrition from Columbia University
and completed her undergraduate work at
Cornell University. Krieger is a regular columnist
for Fine Cooking and Food Network magazines
and lives in New York City.
Ellie Krieger
Spinach-Grape Salad
Delano Farms
Recipes developed by Ellie Krieger
1/3 cup walnut pieces
2 tablespoons extra-virgin
olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground
black pepper
5 ounces baby spinach
leaves (about 5 cups
lightly packed)
1 1/3 cups halved Delano
Farms* seedless grapes
Toast walnuts in a small dry skillet over medium-high
heat until fragrant, about 2 minutes. Set aside.
In a small bowl, whisk together oil, vinegar and
mustard. Season to taste with salt and pepper.
In a large bowl, toss spinach with the dressing
until evenly coated. Divide the spinach among
4 serving plates.
Sprinkle 1/3 cup of grapes over each salad. Top with
walnuts. Serve immediately. Makes 4 servings.
Nutritional information: Each serving ( 2 cups)
has 170 calories, 3 g protein, 12 g carbohydrates, 13 g
total fat, 0 mg cholesterol, 2 g ;ber, 45 mg sodium.
Brands may vary by region; substitute a similar product.
Curried Chicken Salad
Delano Farms
1/4 cup sliced almonds
1/2 cup nonfat
plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
2 1/2 cups cubed cooked
chicken breast (about
1 1/4 pounds)
1 cup halved Delano
Farms* red
seedless grapes
1/4 cup chopped
fresh cilantro
Salt and freshly ground
black pepper
5 ounces mixed greens
(about 5 cups
lightly packed)
4 lemon wedges
4 ounces pita chips
Toast almonds in a small dry skillet over medium-high
heat, stirring occasionally, until fragrant and beginning to turn golden, 2-3 minutes. Set aside.
In a large bowl, stir together yogurt, mayonnaise and
curry powder. Fold in chicken, grapes and cilantro.
Season to taste with salt and pepper. This salad will
keep in an airtight container in the refrigerator for up
to 3 days.
To serve, put a scoop of the chicken salad on a bed of
greens on a plate or in a to-go container and sprinkle
with the toasted almonds. Add a lemon wedge to
squeeze over the greens just before eating. Serve with
pita chips, stored in a separate container if packing.
Makes 4 servings.
Nutritional information: Each serving ( 1 cup
chicken salad, 1 1/4 cups mixed greens, 1 lemon
wedge and 1 ounce pita chips) has 400 calories, 36 g
protein, 26 g carbohydrates, 16 g total fat, 80 mg
cholesterol, 4 g ;ber, 460 mg sodium.
Brands may vary by region; substitute a similar product.
