(makes 4-6 servings)
Ingredients: | ![]() |
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One 8 oz. can crushed pineapple |
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1 cup peeled, shredded carrots |
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1 cup chopped apples and/or pears |
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1/2 cup peanuts |
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1/4 cup raisins (optional) |
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1/3 cup plain yogurt |
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2 tablespoons peanut butter
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Directions: | |||
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1. | In a medium bowl, stir together the first 5 ingredients. | ||
2. | In another bowl, blend together the yogurt and peanut butter. | ||
3. | Add the yogurt “dressing” to the salad and stir to coat. |
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CHICKEN STRAWBERRY SPINACH SALAD3/4 pound boneless chicken breast2 oun
DAIKON RADISH SALAD1 1/4 pound daikon radish *1/2 cup mayonnaise1 tabl
PICNIC SALAD1 pound fresh cauliflower, grated or finely chopped2 stalk
CRANBERRY FLUFF2 cups fresh or frozen cranberries, 8 ounces1 cup water
FAJITA SALAD Boneless chicken breasts (you could also use beef) Fajita
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