Herbed Mushroom Salad

4 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon grated lemon zest
½ teaspoon garlic salt
1 tablespoon chopped fresh herbs
1 tablespoon chopped fresh Italian parsley
½ teaspoon Splenda®
16 ounces raw mushrooms, sliced

Whisk the first six ingredients together in a medium bowl until well combined. Add the mushrooms and toss to evenly coat with dressing. Refrigerate 30 minutes. Serve the salad with a slotted spoon so that the dressing can drain away from the mushrooms.

4 servings (about 1/2 cup each)

Roasted Peaches

¼ cup chopped almonds
3 medium (2-1/2” diameter, about 4 ounces each), peaches,
halved and pitted (or substitute plums or nectarines)
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons Splenda® brown sugar blend
½ teaspoon ground fennel seed
¼ teaspoon ground coriander
pinch of ground nutmeg

Preheat the oven to 400◦F. Line a shallow baking dish with aluminum foil and coat it with cooking spray.

Heat a small nonstick skillet over high heat. Add the almonds and toast them for three to five minutes, stirring frequently, until golden brown. Watch them closely to avoid burning them. Remove from the heat and set aside.

Place the peach halves in a single layer in the prepared baking dish, cut side up. Whisk the rest of the ingredients together in a measuring up until the Splenda® dissolves, then drizzle the mixture evenly over the peaches.

Roast for 15 to 20 minute or until the peaches are tender, adding more orange juice to the baking dish if necessary to keep everything moist.

6 servings