Spinach and dried cherries lend this salad a healthy dose of antioxidants, while extra-virgin olive oil and pecans provide a wealth of heart-healthy fats.
1/3 cup (80 mL) freshly squeezed orange juice
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) balsamic vinegar
Salt and pepper to taste
6 oz (170 g) baby spinach, stemmed
5 oz (150 g) prosciutto, sliced into strips
1 cup (250 mL) pecans, chopped
1 cup (250 mL) dried cherries
In small bowl, combine orange juice, oil, balsamic vinegar, salt, and pepper; set aside.
In large bowl, toss together spinach, prosciutto, pecans, and cherries. Divide salad among serving plates and drizzle with orange vinaigrette.
Each serving contains: 461 calories; 15 g protein; 30 g total fat (4 g sat. fat, 0 g trans fat);
36 g carbohydrates; 5 g fibre; 734 mg sodium
source: "The Joy of (not) Cooking", alive #334, August 2010
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
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