1 lb. scallops, rinsed & patted dry
2 tbl tomato-basil pesto sauce (I use store bought - "Classico" brand)
Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the scallops and saute 2-3 min per side. Gently stir in the pesto sauce and cook 1 more minute.
Saturday, November 29, 2008
Thursday, November 27, 2008
Baked Red Onions
1/2 c. warm water
1 bay leaf
2 tbl balsamic vinegar
3 tbl olive oil
4 large red onions, cut in half
Preheat oven to 375F.
Mix together water, bayleaf, and vinegar. Set aside.
Heat oil in an ovenproof skillet over medium-high heat. Put in onion halves, cut side down, and cook 8 minutes or until browned. Remove from heat. Pour water mixture over the onions. Bake 15 minutes or until onions are tender.
6-8 servings
1 bay leaf
2 tbl balsamic vinegar
3 tbl olive oil
4 large red onions, cut in half
Preheat oven to 375F.
Mix together water, bayleaf, and vinegar. Set aside.
Heat oil in an ovenproof skillet over medium-high heat. Put in onion halves, cut side down, and cook 8 minutes or until browned. Remove from heat. Pour water mixture over the onions. Bake 15 minutes or until onions are tender.
6-8 servings
Shrimp Cakes
8 oz peeled, cooked shrimp
1/8 c. minced green onion
1/8 c. minced red bell pepper
1 tsp olive oil
1/8 c. Italian-seasoned breadcrumbs
1 tbl eggbeaters
1/8 c. light mayonnaise
3/4 tsp lemon juice
1/4 tsp Old Bay seasoning
dash pepper
dash Worcestershire sauce
Pulse shrimp in food processor 8 times or until finely chopped.
Saute green onion & red pepper in hot olive oil in a nonstick skillet 5 min. or until tender.
Combine onion mixture with shrimp and rest of ingredients. Shape into 4 patties. Cover and chill 2-8 hrs.
Melt 1-1/2 tsp butter in a nonstick skillet over medium heat. Add shrimp patties and cook 3-4 min. per side or until golden.
Serve with Creamy Caper-Dill Sauce, if desired:
3 tbl light mayonnaise
1/8 cup light sour cream or plain Greek yogurt
1/8 tsp lemon zest
1-1/2 tsp lemon juice
1 tsp drained capers
1/2 tsp dill
1/4 tsp Dijon mustard
dash salt
dash pepper
Stir together in small bowl.
1/8 c. minced green onion
1/8 c. minced red bell pepper
1 tsp olive oil
1/8 c. Italian-seasoned breadcrumbs
1 tbl eggbeaters
1/8 c. light mayonnaise
3/4 tsp lemon juice
1/4 tsp Old Bay seasoning
dash pepper
dash Worcestershire sauce
Pulse shrimp in food processor 8 times or until finely chopped.
Saute green onion & red pepper in hot olive oil in a nonstick skillet 5 min. or until tender.
Combine onion mixture with shrimp and rest of ingredients. Shape into 4 patties. Cover and chill 2-8 hrs.
Melt 1-1/2 tsp butter in a nonstick skillet over medium heat. Add shrimp patties and cook 3-4 min. per side or until golden.
Serve with Creamy Caper-Dill Sauce, if desired:
3 tbl light mayonnaise
1/8 cup light sour cream or plain Greek yogurt
1/8 tsp lemon zest
1-1/2 tsp lemon juice
1 tsp drained capers
1/2 tsp dill
1/4 tsp Dijon mustard
dash salt
dash pepper
Stir together in small bowl.
Oven Zucchini Fries
4 small zucchini (about 1-1/4 lbs), trimmed and cut into 3/4" x 3" "fries"
1/4 tsp kosher salt
1/4 tsp pepper
1 tbl olive oil
2 tbl grated Parmesan cheese
Preheat oven to 450F. Line a baking sheet with foil and coat with cooking spray.
Toss zucchini, salt, pepper, and oil together in a large bowl.
Arrange zucchini in a single layer on the prepared baking sheet. Roast for 10 minutes, turn zucchini over, roast for another 8-10 minutes or until the zucchini is tender and lightly browned. Transfer to a serving dish, sprinkle with Parmesan cheese.
4 servings
1/4 tsp kosher salt
1/4 tsp pepper
1 tbl olive oil
2 tbl grated Parmesan cheese
Preheat oven to 450F. Line a baking sheet with foil and coat with cooking spray.
Toss zucchini, salt, pepper, and oil together in a large bowl.
Arrange zucchini in a single layer on the prepared baking sheet. Roast for 10 minutes, turn zucchini over, roast for another 8-10 minutes or until the zucchini is tender and lightly browned. Transfer to a serving dish, sprinkle with Parmesan cheese.
4 servings
Oriental Chicken or Turkey Salad
2 cups cubed cooked chicken or turkey
1/2 c. LF or FF mayonnaise
1/2 c. LF or FF sour cream or plain Greek yogurt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 c. chopped green onion
1 can water chestnuts, drained and sliced
1/2 c. slivered almonds
1 small can mandarin oranges, drained
1/8 cup mandarin orange juice reserved from the oranges
Toss all ingredients together in a medium bowl.
1/2 c. LF or FF mayonnaise
1/2 c. LF or FF sour cream or plain Greek yogurt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 c. chopped green onion
1 can water chestnuts, drained and sliced
1/2 c. slivered almonds
1 small can mandarin oranges, drained
1/8 cup mandarin orange juice reserved from the oranges
Toss all ingredients together in a medium bowl.
Maple-sage glazed turnips
1 lb turnips, trimmed and peeled
1/4 c. water
3 tbl SF maple syrup
2 tsp chopped fresh sage (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
Cut turnips in half and then into 1/2" wedges. Combine 1/4 c. water and remaining ingredients in a large nonstick skillet over medium-high heat. Add turnips, turning to coat, bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Uncover and cook another 5 minutes or until turnips are glazed.
4 servings
1/4 c. water
3 tbl SF maple syrup
2 tsp chopped fresh sage (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
Cut turnips in half and then into 1/2" wedges. Combine 1/4 c. water and remaining ingredients in a large nonstick skillet over medium-high heat. Add turnips, turning to coat, bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Uncover and cook another 5 minutes or until turnips are glazed.
4 servings
Cauliflower & Bacon Salad
4 cups cauliflower florets
2 tsp olive oil
1 tbl bacon bits
¼ tsp ground allspice
¼ tsp salt
Dash cayenne pepper
3 tsp sherry vinegar
½ tsp grated orange zest
Cook the cauliflower in salted boiling water 4-5 minutes or until tender. Drain, rinse under cold water, drain again.
Heat the oil in a nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring, for 1 minute. Add the rest of the ingredients and cook, stirring constantly, 1 min.
Remove from heat. Cool about 10 minutes before serving.
2 tsp olive oil
1 tbl bacon bits
¼ tsp ground allspice
¼ tsp salt
Dash cayenne pepper
3 tsp sherry vinegar
½ tsp grated orange zest
Cook the cauliflower in salted boiling water 4-5 minutes or until tender. Drain, rinse under cold water, drain again.
Heat the oil in a nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring, for 1 minute. Add the rest of the ingredients and cook, stirring constantly, 1 min.
Remove from heat. Cool about 10 minutes before serving.
Thursday, November 20, 2008
Butternut Squash Gratin
5 cups (3/4") cubed peeled butternut squash (about 2 lbs)
1 (1-1/2-oz) slice bread
4 tsp olive oil, divided
2 cups thinly sliced onion
1 tbl chopped fresh sage (or 1/2 tbl dried sage)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (2 oz) reduced-fat crumbled blue cheese
Preheat oven to 400F.
Steam the squash 10 min. or until tender. Drain.
Place bread in food processor, pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl, add 2 tsp oil, toss with a fork to combine.
Heat remaining 2 tsp oil in a large skillet over medium-high heat. All onion to pan, saute 5 min. or until tender, stirring occasionally. Transfer onions to a large bowl. Add squash, sage, salt and pepper to bowl and toss gently to combine.
Spray an 11x7" baking pan with cooking spray. Spoon squash mixture into pan. Bake for 20 minutes. Sprinkle blue cheese evenly over the squash. Sprinkle bread crumbs evenly on top of that. Bake an additional 10 minutes or until cheese melts and crumbs are golden brown.
6 servings
1 (1-1/2-oz) slice bread
4 tsp olive oil, divided
2 cups thinly sliced onion
1 tbl chopped fresh sage (or 1/2 tbl dried sage)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (2 oz) reduced-fat crumbled blue cheese
Preheat oven to 400F.
Steam the squash 10 min. or until tender. Drain.
Place bread in food processor, pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl, add 2 tsp oil, toss with a fork to combine.
Heat remaining 2 tsp oil in a large skillet over medium-high heat. All onion to pan, saute 5 min. or until tender, stirring occasionally. Transfer onions to a large bowl. Add squash, sage, salt and pepper to bowl and toss gently to combine.
Spray an 11x7" baking pan with cooking spray. Spoon squash mixture into pan. Bake for 20 minutes. Sprinkle blue cheese evenly over the squash. Sprinkle bread crumbs evenly on top of that. Bake an additional 10 minutes or until cheese melts and crumbs are golden brown.
6 servings
Paprika Turkey or Chicken with Sour Cream Sauce
4 cups chopped cooked turkey or chicken
2 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper (more or less, to taste)
1 can (10.75 oz) cream of chicken soup
1/4 c. chopped green onions
8 oz light sour cream
Combine first 8 ingredients in a large saucepan and cook over medium heat until bubbly. Reduce heat to low and stir in sour cream. Cook 2-3 min or until heated through. Do not allow to boil or sour cream will separate.
Serve with noodles, if desired.
4 - 6 servings
2 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper (more or less, to taste)
1 can (10.75 oz) cream of chicken soup
1/4 c. chopped green onions
8 oz light sour cream
Combine first 8 ingredients in a large saucepan and cook over medium heat until bubbly. Reduce heat to low and stir in sour cream. Cook 2-3 min or until heated through. Do not allow to boil or sour cream will separate.
Serve with noodles, if desired.
4 - 6 servings
Rubies & Pearls (Cranberries & Onions)
1-1/2 lbs pearl onions
1 tbl butter or margarine
1/4 c. Splenda
1/4 tsp salt
1/4 tsp pepper
1 cup fresh cranberries
1/2 c. chicken broth
Drop the onions into a pot of boiling water for 2 min. Drain and rinse under cold water. When cool enough to handle, slice off the root ends and slip off outer skins of onions.
Heat oven to 400F. Spray a casserole dish with cooking spray.
Heat the butter in a large skillet over medium-high heat, add onions, and saute until lightly browned, turning occasionally. Add the Splenda, salt, pepper, cranberries, and broth and toss gently to combine. Pour mixture into prepared casserole dish and bake, uncovered, for 30 minutes.
6-8 servings
1 tbl butter or margarine
1/4 c. Splenda
1/4 tsp salt
1/4 tsp pepper
1 cup fresh cranberries
1/2 c. chicken broth
Drop the onions into a pot of boiling water for 2 min. Drain and rinse under cold water. When cool enough to handle, slice off the root ends and slip off outer skins of onions.
Heat oven to 400F. Spray a casserole dish with cooking spray.
Heat the butter in a large skillet over medium-high heat, add onions, and saute until lightly browned, turning occasionally. Add the Splenda, salt, pepper, cranberries, and broth and toss gently to combine. Pour mixture into prepared casserole dish and bake, uncovered, for 30 minutes.
6-8 servings
Cucumber Mango Salad
2 cups thinly sliced, peeled, seeded cucumber
1/4 cup minced red onion
1/4 tsp salt
1 garlic clove, minced
1 tsp peanut oil
2 cups chopped, seeded tomato
3 tbl chopped dry-roasted peanuts
1 tbl finely chopped, seeded red jalapeno pepper
1 tbl finely chopped, seeded green jalapeno pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
dash ground cinnamon
dash ground cloves
1-3/4 cups diced peeled ripe mango (about 1 mango)
1 tbl chopped fresh cilantro
3 tbl lime juice
Combine first 4 ingredients in a colander, toss gently to coat. Let stand 20 minutes.
Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through cloves) and saute 5 min. or until tomato is tender. Remove from heat, cool to room temperature (about 20 min.)
Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl, toss gently to combine.
6 servings
1/4 cup minced red onion
1/4 tsp salt
1 garlic clove, minced
1 tsp peanut oil
2 cups chopped, seeded tomato
3 tbl chopped dry-roasted peanuts
1 tbl finely chopped, seeded red jalapeno pepper
1 tbl finely chopped, seeded green jalapeno pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
dash ground cinnamon
dash ground cloves
1-3/4 cups diced peeled ripe mango (about 1 mango)
1 tbl chopped fresh cilantro
3 tbl lime juice
Combine first 4 ingredients in a colander, toss gently to coat. Let stand 20 minutes.
Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through cloves) and saute 5 min. or until tomato is tender. Remove from heat, cool to room temperature (about 20 min.)
Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl, toss gently to combine.
6 servings
Thursday, November 13, 2008
Beef Stroganoff (using leftover beef)
16 oz cooked beef tenderloin (other other cut), cut in bite-size pieces
1/4 tsp salt
1/4 tsp pepper
1 tbl butter or margarine
1 medium onion, chopped
1/2 can reduced fat, lower-sodium cream of mushroom soup
1/4 c. fat free, lower-sodium beef broth
1 tsp Dijon mustard
1/4 c. reduced fat or fat free sour cream
Spray a large nonstick skillet with cooking spray. Melt butter in the skillet over medium-high heat and saute onion until golden. Add beef and beef broth and stir. Reduce heat to low. Add salt, pepper, mustard and sour cream and cook, stirring often (do not allow to boil or the sour cream will separate), until heated through.
4 servings
1/4 tsp salt
1/4 tsp pepper
1 tbl butter or margarine
1 medium onion, chopped
1/2 can reduced fat, lower-sodium cream of mushroom soup
1/4 c. fat free, lower-sodium beef broth
1 tsp Dijon mustard
1/4 c. reduced fat or fat free sour cream
Spray a large nonstick skillet with cooking spray. Melt butter in the skillet over medium-high heat and saute onion until golden. Add beef and beef broth and stir. Reduce heat to low. Add salt, pepper, mustard and sour cream and cook, stirring often (do not allow to boil or the sour cream will separate), until heated through.
4 servings
Greens with Onions
16 oz turnip greens or kale, washed and chopped
1 tbl butter or margarine
1/4 c. chopped onion
2+ tbl chicken broth
1 pinch nutmeg
1/8 tsp thyme
1/8 tsp salt
1/8 tsp pepper
Melt butter in a large saucepan. Add onion and saute until golden. Add greens and chicken broth and cook until greens are wilted, adding more chicken broth as needed to keep the mixture from sticking to the pan. Add nutmeg, thyme, salt and pepper.
3-4 servings
1 tbl butter or margarine
1/4 c. chopped onion
2+ tbl chicken broth
1 pinch nutmeg
1/8 tsp thyme
1/8 tsp salt
1/8 tsp pepper
Melt butter in a large saucepan. Add onion and saute until golden. Add greens and chicken broth and cook until greens are wilted, adding more chicken broth as needed to keep the mixture from sticking to the pan. Add nutmeg, thyme, salt and pepper.
3-4 servings
Chicken & Mushroom Hash Cakes
2 cups chopped mushrooms (preferably wild ones, like shiitakes)
1 garlic clove, minced
2 cups chopped cooked chicken or turkey (about 10 oz)
2 cups mashed cooked baking potatoes
3/4 cup panko (Japanese breadcrumbs), divided (or use regular dried breadcrumbs)
1/2 c. (2 oz) shredded reduced-fat cheddar cheese
1/3 c. chopped green onions
1 tbl chopped fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 tbl canola oil, divided
Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add mushrooms and garlic, saute 5 min. or until tender, stirring often. Combine mushroom mixture, turkey, potatoes, 1/4 c. panko, cheese, onions, thyme, salt and pepper in a large bowl. Divide into 8 equal portions, shaping each into a 1/2" thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 c. panko.
Heat 1-1/2 tsp oil in a large nonstick skillet over medium-high heat. Add 4 patties, cook 2 minutes per side. Repeat with remaining 1-1/2 tsp oil and remaining 4 patties.
4 servings
1 garlic clove, minced
2 cups chopped cooked chicken or turkey (about 10 oz)
2 cups mashed cooked baking potatoes
3/4 cup panko (Japanese breadcrumbs), divided (or use regular dried breadcrumbs)
1/2 c. (2 oz) shredded reduced-fat cheddar cheese
1/3 c. chopped green onions
1 tbl chopped fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 tbl canola oil, divided
Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add mushrooms and garlic, saute 5 min. or until tender, stirring often. Combine mushroom mixture, turkey, potatoes, 1/4 c. panko, cheese, onions, thyme, salt and pepper in a large bowl. Divide into 8 equal portions, shaping each into a 1/2" thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 c. panko.
Heat 1-1/2 tsp oil in a large nonstick skillet over medium-high heat. Add 4 patties, cook 2 minutes per side. Repeat with remaining 1-1/2 tsp oil and remaining 4 patties.
4 servings
Wednesday, November 5, 2008
Cabbage Cheese Casserole
16 ounces shredded cabbage
1 can condensed Cheddar cheese soup
1/2 c. fat free milk
4 strips bacon, cooked crisp & crumbled
Preheat oven to 350F.
Cook cabbage in salted boiling water until tender. Drain well.
Spray a 2-qt casserole dish with cooking spray. Place cooked cabbage in the casserole dish. Whisk together soup and milk, add bacon crumbles, and pour over the cabbage. Bake 30 min. or until bubbly.
1 can condensed Cheddar cheese soup
1/2 c. fat free milk
4 strips bacon, cooked crisp & crumbled
Preheat oven to 350F.
Cook cabbage in salted boiling water until tender. Drain well.
Spray a 2-qt casserole dish with cooking spray. Place cooked cabbage in the casserole dish. Whisk together soup and milk, add bacon crumbles, and pour over the cabbage. Bake 30 min. or until bubbly.
Spinach with Pine Nuts and Raisins
1/4 c. raisins
1 tsp olive oil
1 cup chopped onion
2 lbs bagged prewashed fresh spinach
1/4 c. pine nuts, toasted
1/2 tsp salt
1/4 tsp pepper
Place raisins in a small bowl and cover with hot water. Let stand 5 min. to plump; drain.
Heat oil in a Dutch oven over medium heat. Add onion to pan and cook 10 min. or until tender, stirring occasionally. Add spinach to pan and cook and stir until spinach is wilted. Stir in raisins, pine nuts, salt and pepper.
10 servings (1/2 cup each)
1 tsp olive oil
1 cup chopped onion
2 lbs bagged prewashed fresh spinach
1/4 c. pine nuts, toasted
1/2 tsp salt
1/4 tsp pepper
Place raisins in a small bowl and cover with hot water. Let stand 5 min. to plump; drain.
Heat oil in a Dutch oven over medium heat. Add onion to pan and cook 10 min. or until tender, stirring occasionally. Add spinach to pan and cook and stir until spinach is wilted. Stir in raisins, pine nuts, salt and pepper.
10 servings (1/2 cup each)
Crab Alfredo
1/2 c. chopped onion
1 c. light or fat free sour cream, or plain Greek yogurt
1 can 98% fat free cream of mushroom soup
1/2 c. fat free milk
1/2 tsp garlic powder
1/4 tsp pepper
2 8-oz packages imitation crab, flaked
1/4 c. Parmesan cheese
Spray a nonstick skillet with cooking spray. Saute onion over medium heat until tender. Whisk in sour cream, Parmesan, soup, milk, garlic powder and pepper until well blended. Cook and stir 5 min. (do not boil or the sour cream will curdle). Stir in crab, cook and stir until heated through.
Serve over pasta, noodles, or cooked spaghetti squash.
4 servings
1 c. light or fat free sour cream, or plain Greek yogurt
1 can 98% fat free cream of mushroom soup
1/2 c. fat free milk
1/2 tsp garlic powder
1/4 tsp pepper
2 8-oz packages imitation crab, flaked
1/4 c. Parmesan cheese
Spray a nonstick skillet with cooking spray. Saute onion over medium heat until tender. Whisk in sour cream, Parmesan, soup, milk, garlic powder and pepper until well blended. Cook and stir 5 min. (do not boil or the sour cream will curdle). Stir in crab, cook and stir until heated through.
Serve over pasta, noodles, or cooked spaghetti squash.
4 servings
Sausage & Bean Casserole
1 cup chopped onion
16 oz light smoked turkey sausage, cut into 1/4" thick slices
2 garlic cloves, minced
1 14-oz can fat-free, less-sodium chicken broth
2 tbl Splenda brown sugar blend
2 tbl tomato paste
1/2 tsp dried thyme
1/2 tsp black pepper
3 16-oz cans cannellini or other white beans, rinsed & drained
1 bay leaf
3 1-oz slices bread
Preheat oven to 375F.
Spray a Dutch oven with cooking spray. Heat over medium-high heat. Add sausage and onion and saute for 5 min. or until browned. Add garlic, saute 2 min. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar, tomato paste, thyme, pepper, beans, and bay leaf. Bring to a boil, cover, reduce heat and simmer 5 min. Remove from heat.
Place bread in a food processor and process into coarse crumbs.
Sprinkle breadcrumbs evenly over the bean mixture. Spray with cooking spray. Bake 15 min. or until browned. Discard bay leaf.
8 servings
16 oz light smoked turkey sausage, cut into 1/4" thick slices
2 garlic cloves, minced
1 14-oz can fat-free, less-sodium chicken broth
2 tbl Splenda brown sugar blend
2 tbl tomato paste
1/2 tsp dried thyme
1/2 tsp black pepper
3 16-oz cans cannellini or other white beans, rinsed & drained
1 bay leaf
3 1-oz slices bread
Preheat oven to 375F.
Spray a Dutch oven with cooking spray. Heat over medium-high heat. Add sausage and onion and saute for 5 min. or until browned. Add garlic, saute 2 min. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar, tomato paste, thyme, pepper, beans, and bay leaf. Bring to a boil, cover, reduce heat and simmer 5 min. Remove from heat.
Place bread in a food processor and process into coarse crumbs.
Sprinkle breadcrumbs evenly over the bean mixture. Spray with cooking spray. Bake 15 min. or until browned. Discard bay leaf.
8 servings
Grapefruit & Avocado Salad
2 red grapefruit, peeled and sectioned
1 avocado, peeled, pitted, and cubed
1/4 c. grapefruit juice
1/8 c. canola oil
1/4 tsp. salt
1 tbl chopped fresh cilantro
Whisk grapefruit juice, oil, salt and cilantro in a medium bowl. Add grapefruit sections and avocado, toss gently.
3-4 servings
1 avocado, peeled, pitted, and cubed
1/4 c. grapefruit juice
1/8 c. canola oil
1/4 tsp. salt
1 tbl chopped fresh cilantro
Whisk grapefruit juice, oil, salt and cilantro in a medium bowl. Add grapefruit sections and avocado, toss gently.
3-4 servings
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