2 cups quartered
Eat Smart* Brussels
sprouts ( 6-7 ounces)
1/4 cup extra-virgin olive
oil, divided
Salt and pepper
1/4 cup chopped or minced
red onion
2 tablespoons
sunflower kernels
2 tablespoons raisins
2 tablespoons grated
Romano cheese
5 tablespoons red
wine vinegar
Superhero Brussels Bites
Eat Smart
Preheat oven to 400°F.
Place Brussels sprouts in a roasting pan. Add 2 tablespoons oil and salt and pepper to taste; toss to coat.
Roast for about 15 minutes, or until tender, turning
occasionally. Remove from the oven and let cool for
5 minutes.
In a large bowl, combine sprouts, onion, sunflower
kernels, raisins and cheese.
In a separate bowl, combine remaining olive oil,
vinegar, and salt and pepper to taste.
Add the dressing to the sprouts mixture and toss to
coat. Serve hot or cold. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
In a large bowl, combine lettuces, olives, cucumber,
bell pepper, onion and tomatoes. Sprinkle with feta.
To prepare the dressing, combine yogurt, mustard,
lemon juice, garlic, oregano, dill, vinegar, and salt
and pepper in a small mixing bowl. Slowly whisk in
oil until fully blended.
Pour the dressing over the salad and toss gently until
well coated. Makes 4-8 servings.
* Brands may vary by region; substitute a similar product.
1/2 Foxy* iceberg lettuce
head, chopped
1 Foxy* romaine heart,
chopped
2/3 cup pitted
Kalamata olives
1/2 medium cucumber,
stripe-peeled and sliced
into rounds
1/2 yellow bell pepper, diced
1/2 medium red onion,
thinly sliced
2 small tomatoes, sliced
3/4 cup crumbled feta cheese
DRESSING
2 tablespoons plain
Greek-style yogurt
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh
lemon juice
1/4 teaspoon fresh
crushed garlic
1/4 teaspoon dried oregano,
rubbed between palms
of hands
1/4 teaspoon dried dill
3 tablespoons white
wine vinegar
Pinch of salt and black pepper
1/2 cup extra-virgin olive oil
Greek Yogurt Salad
Foxy Vegetables
