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1 serving Antioxidant-Rich Beet & Grapefruit Salad. Daily Totals: 1,817 calories, 77g fat, 121g protein, ... Make it 2,000 calories: Add ¼ cup unsalted dry-roasted almonds to evening snack.
Get the Kale Salad With Apples & Toasted Almonds recipe. ... The dried cranberries and balsamic vinegar add some sweetness and tartness while the pecans add an extra ... Roasted Beet Goat Cheese ...
Some recipes included prepared instant pudding; others called for canned pineapple. I found one 1952 rendition that combined mayonnaise, lemon juice and sugar with marshmallows, whipped evaporated ...
Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them. Meanwhile, in a small bowl, cover the onion slices with the vinegar.
1. Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. 2.
Make it 2,000 calories: Add ¼ cup unsalted dry-roasted almonds as an evening snack. Day 20 Breakfast (465 calories) ... 1 serving Beet Salad with Goat Cheese & Balsamic Vinaigrette. Evening Snack ...
Breakfast (398 calories) 1 serving Lemon-Blueberry Overnight Oats. 1 cup low-fat plain kefir. A.M. Snack (205 calories) 1 (5.3-oz.) container nonfat plain strained Greek-style yogurt
This colorful heirloom tomato and beet salad is quick and easy to make! Make it an appetizer or for a light lunch or dinner. Ingredients. 1/4 cup cooked pearl barley. 2 large heirloom tomatoes, sliced