Tag Archives: vegetarian

Corn Chowder

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , , , , ,

Yesterday was a day that I definitely wanted to stay indoors.  Outside we had torrential rain and strong gusty winds.  Even though the air was humid and warm it put me in the mood for a hot soup for dinner.  Remembering the corn I had cut from cobs and froze, I decided to make a corn chowder.

Corn Chowder

There are any number of recipes out there for corn chowder, and I have tried several, but the one I keep coming back to is this one which includes bacon.  I like the smokiness it adds, and the bits of color in the finished soup.  This version also includes potatoes, and they make it a bit more hearty, especially  if served for a dinner meal.  This could easily become a vegetarian meal by omitting the bacon and using a vegetable broth instead of chicken broth.

CORN CHOWDER

YIELD:   about 4 servings

INGREDIENTS

  • 2 slices thick bacon, cut into small pieces
  • 1 medium onion, chopped
  • 2 stalks celery, sliced

    Ingredients for Chowder. One can of chicken broth, not two.

  • 3 Tablespoons coarsely chopped red or green pepper
  • 1 can chicken broth (approx. 2 cups)
  • 1 cup water
  • 2 medium potatoes, cup into small chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 cup milk
  • 2 cups fresh or frozen corn kernels
  • chopped parsley, optional

DIRECTIONS

1.  In a large saucepan, cook bacon till crisp.  Remove to paper towels to drain.  Reserve bacon drippings in pan.

2.  Add onion, celery and pepper to saucepan. Sauté over medium heat until golden, about 5 minutes.  (I didn’t have any peppers so I added some roasted red pepper at the end with the corn).

Add broth, water and potatoes, salt, pepper, basil, and bay leaf.  Bring to a boil; reduce heat, and simmer covered 10-15 minutes or just until potato is tender.

3.  Stir in  milk, corn,  and bacon;  return to a simmer, stirring occasionally and cook just to warm through.  Do not allow to boil.  Prior to serving sprinkle in chopped parsley if using.

Corn Chowder and Rustic Whole Grain Bread: True Comfort Food.

When I haven’t made this chowder in a while I forget how good it is, but one taste is all it takes to make me know how much I love it, and why this is the one recipe I make over and over.  I’m so happy to share it with you.  You must make it on a damp chilly day and serve it with a hearty loaf of rustic bread.  True comfort food!

SOURCE:  This clipping has been in my recipe box for ages.  I don’t know it’s origins.

Chewy Granola Bars

Posted by deliciousonadollar in Bars and Cookies, Snacks and tagged with , , , , , , , , , , , , , , ,

When September and back-to-school time rolls around I always think of these bars.  That’s because my children loved them and I always made them to have as after school snacks, or to pack in lunch boxes.  I still make them because Mr. D. likes them a lot and I like to have them around for a healthy snack.

These bars can be customized to your taste by the addition of your favorite fruits and nuts or chips.  They are a great way to use up small amounts of fruits, or chips left over from another recipe.  They also freeze well and pack well so you can have them available all the time.  They can easily go along on a hike, a car trip, or camping.  What I like to do is wrap each square individually in plastic wrap, place in a covered container in the freezer, and take out the desired number as needed.  Last weekend Mr. D, and his friend went fishing for the day, and took some of these bars along to munch on.  His friend called to thank me and tell me how much he liked them.

These bars smell wonderful as they are baking, and eating one leads to wanting  another one, so they don’t last long.  It’s good to make a double recipe if you want to have a quantity on hand;  some to eat, and some to freeze.

CHEWY GRANOLA BARS

YIELD:  about 1 dozen bars, cut 2″ x 4 1/2″

INGREDIENTS

  • 1 2/3 cups quick rolled oats
  • 1 cup packed brown sugar
  • 1/3 cups oat flour  (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2-3 cups mixed dried fruit and nuts (example: cranberries, apricots, dates, raisins, coconut, almonds, walnuts, chocolate chips)
  • 1 teaspoon vanilla
  • 1/4 cup melted butter
  • 1/4 cup honey, maple syrup, or corn syrup
  • 1 Tablespoon water

DIRECTIONS

1.  Preheat oven to 350 degrees.  Grease a 13″ x 9 ” pan.

2.  Stir together all the dry ingredients including fruits and nuts.

3.  In a separate bowl, whisk together the vanilla, melted butter, syrup or honey and water.

4.  Toss the wet ingredients with the dry ingredients until the mixture is evenly crumbly.

5.  Spread in prepared pan to evenly cover the bottom and pat down gently.

6.  Bake for 25 – 30 minutes, until golden brown around the edges.  Remove from oven, loosen the edges and let cool for 5 minutes.

7.  Use a knife ( or bench knife) to cut bars while still warm.  Cool on rack.  Wrap individually to store or with parchment paper between the layers in an air tight container.  These bars freeze well.

SOURCE:   King Arthur Flour

Corn Pancakes With Lemon Chive Cream

Posted by deliciousonadollar in Breakfast, Brunch, Quick Meals and tagged with , , , , , , , ,

I think I was meant to live in a place where the weather is warm all year long.  I just love summer;  the sunshine, being outdoors, wearing summertime clothing, and especially the gardens and fresh produce to eat.  That’s why I go kicking and screaming into Fall, hanging onto the last remnants of summer.

One of the foods I particularly enjoy is fresh corn.  Mostly we eat it on the cob either steamed or grilled and slathered with butter.  As the season begins to wind down, however,  I begin to cut the kernels from the cobs and freeze them so I can continue to enjoy the corn later on in other ways.  This recipe is one which uses kernels of corn in a non-traditional way:  in creamy pancakes.

Since the amount of corn in these is substantial, and the pancakes are quite filling, they can stand in for a meal by adding some meat such as ham or sausage.  I like to make these for a Sunday night supper after a busy day outside.

CORN PANCAKES WITH LEMON-CHIVE CREAM

SERVINGS:   6

INGREDIENTS

  • 1/4 cup light sour cream
  • 2 Tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon rind
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups fresh corn kernels, divided (about 3 ears)
  • 2/3 cup low-fat buttermilk
  • 3 Tablespoons butter, melted
  • 1 large egg

DIRECTIONS

1.  Combine first 3 ingredients in a small bowl and chill.

2.  Combine flour and next 5 ingredients – through pepper- in a medium bowl.

3.  Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed.  Add pureed corn mixture to flour mixture, stirring until just combined.  Fold in remaining 1/4 cup corn.

4.  Pour about 2 Tablespoons batter per pancake onto a hot nonstick griddle or large skillet.  Cook 3 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn over; cook another 3 minutes or until bottoms are lightly browned.

Keep pancakes warm in a low oven while you finish cooking all of them.  Serve with the chive cream to dollop on top.

Corn Pancakes Hot off the Griddle with Lemon Chive Cream.

SOURCE:  Cooking Light,  August, 2012

Where’s the Beef—-steak?

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , , , ,

Tomato, Squash, and Red Pepper Gratin

In this case the beefsteaks come in the form of juicy ripe tomatoes.  Combined with other fresh garden vegetables, quinoa, and eggs this casserole is a meal in itself.  We are making an effort to go meatless at least one day a week, so when I found  this recipe I decided to try it out.  It turned out to be  so hearty and satisfying all you need add is a green salad.

Quinoa is the new darling of the grain world and if you have not tried it yet this dish “hides” it so well you will not know it’s there.  Quinoa has double the protein and fiber of rice so I felt that I owed it to myself to give it a try.  I must admit I was not overly taken with it when served plain, but when combined with other ingredients it is enjoyable with its nutty flavor.   If you know someone who is a little hesitant to try something new,  this recipe will be a good way to introduce them to quinoa.

TOMATO, SQUASH, AND RED PEPPER GRATIN

SERVES    6

INGREDIENTS

  • 5 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 1 large red pepper, chopped (about 1 1/2 cups)
  • 1 pound yellow squash, cut into 1/4-inch slices (about 3 1/2 cups)
  • 1 large garlic clove, minced
  • 1/2 cup cooked quinoa
  • 1/2 cup thinly sliced basil, divided**
  • 1 1/2 teaspoons chopped fresh thyme**
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup reduced fat milk ( 2%)
  • 3/4 cup shredded cheese; Gruyere, Swiss or other good melting cheese.
  • 3 large eggs, lightly beaten
  • cooking spray
  • 1 cup seasoned croutons
  • 1 large beefsteak tomato, cut into 8 slices

** If fresh basil and thyme are not available you may use the following dried herbs:  1 teaspoon basil and 1/2 teaspoon thyme.

DIRECTIONS

1.   Preheat oven to 375 degrees.  Prepare an 11 x 7 inch glass or ceramic baking dish by coating with cooking spray.

2.  Heat a large non-stick skillet over medium heat.  Add 4  teaspoons oil; swirl to coat.  Add onion; cook for 3 minutes.  Add bell pepper; cook 2 minutes.

3.  Add squash and garlic; cook 4 minutes.  Place vegetable mixture in a large bowl.

Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.

Egg mixture with dried herbs, added.

4.  Combine remaining 1/4 teaspoon salt, milk, eggs, and cheese in a medium bowl, stirring with a whisk.  Add milk mixture to vegetable mixture, stirring until just combined.  Spoon into prepared baking dish.

5.  Place seasoned croutons in a food processor; pulse until coarse crumbs form.  Instead of that, I like to put them in a zip-lock bag and pound lightly with a meat mallet to form coarse crumbs.     (no extra dishes to wash!)

Ready for the oven.

6.  Arrange tomatoes evenly over vegetable mixture.  Top evenly with crumbs.  Bake at 375 degrees for 40 minutes or until topping is browned.  Sprinkle with remaining basil before serving.

  

SOURCE:   Cooking Light,  August, 2012

Eat Your Veggies

Posted by deliciousonadollar in Salads and tagged with , , , , , , , , , ,

There are members of my family who are not particularly fond of vegetables, and they were going to be present at a family end-of-summer cookout.  I was asked to bring a salad.  Whenever this happens I try to bring one that includes vegetables in an appetizing, attractive form, hoping to entice them to eat their veggies.  This salad was a winner with everyone.  Once I placed it on the serving table it began to disappear very quickly so I didn’t get a good picture of the whole salad.  What you see here is the small amount that was left.     This is one salad  I know I will be making again and again.

Most people seem to like raw vegetables with a dip and my salad is a riff on that idea.  All the vegetables are raw plus there are cranberries for a little sweetness, peanuts for some extra crunch, and bacon for that smoky, salty taste.  For a vegetarian version, just omit the bacon.  The slightly sweet dressing pulls everything together and enhances it beautifully.

RAW VEGETABLE SALAD WITH CREAMY DRESSING

SERVES   10 – 12

INGREDIENTS–SALAD

  • 3 cups chopped raw broccoli
  • 3 cups chopped raw cauliflower
  • 3 cups chopped celery
  • 1 10 ounce package frozen peas, thawed
  • 1 cup dried cranberries, such as Craisins
  • 1 cup dry-roasted peanuts, or raw peanuts
  • 6 slices bacon, cooked and crumbled

INGREDIENTS–DRESSING

  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 Tablespoon white vinegar
  • 2 Tablespoons grated onion
  • 1/4 cup Parmesan cheese
  • 1 & 1/2 cup mayonnaise

TO ASSEMBLE

1.  Combine all the vegetables and cranberries in a large salad bowl.

2.  Whisk together all the ingredients for the dressing.

3.  Pour the dressing over the salad.  Add the bacon and peanuts.  Toss to coat with dressing.  Serve chilled.

SOURCE:  All-Recipes.com

Stuffed With Good Stuff

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , , , ,

Looking back over my more recent blog postings I was struck by how many contained the word “stuffed”:  Stuffed Peppers, Stuffed Zucchini, Stuffed Mushrooms.  I didn’t realize until now how many vegetables I prepare with a stuffing that seems to make the base veggie  as well as the stuffing itself so much better–one enhances the other.  Well, if you can stand another such recipe this one uses those nice big tomatoes fresh from the garden.   You know, the ones that could be a meal in themselves.

These big boys are juicy and tender, and contain a filling on the order of a salsa, but better because of the cheese and breadcrumbs.  I served them with a fillet of tilapia, lightly crisped with a cornmeal crust, and a mixed greens salad.  This was so good my husband has requested that I make it all again very soon. I only made two but next time I will make the full recipe of four, as I think they would make a great lunch just rewarmed in the microwave.  The nice thing about this recipe is that you can make only half, or double it and make 8 if you’re feeding a larger group.

TOMATOES STUFFED WITH CORN AND BLACK BEANS

SERVES     4

INGREDIENTS

  • 4  beefsteak tomatoes, or large heirloom tomatoes
  • 2 Tablespoons olive oil
  • 3/4 cup corn kernels ( from one ear of corn)
  • 2 scallions, white and green parts separated, and thinly sliced.
  • 1/2 to 1 small jalapeño, seeded and finely chopped
  • 1 cup black beans, rinsed and drained
  • 1/2 cup shredded sharp cheddar, divided
  • 1 cup fresh bread crumbs, divided.  I used prepared seasoned bread crumbs, 1/2 cup total, divided.
  • 1 Tablespoon lime juice
  • salt and pepper

1.  Preheat oven to 450 degrees.  Coat an 8″ square pan with non-stick spray.

2.  Cut top 1/2 inch from each tomato, and scoop out flesh and seeds.  Turn upside down on paper towel to drain while you prepare the stuffing.  Don’t waste a bit of these delicious tomatoes–use the flesh you scoop out here to make a simple bread to go along with your meal.  (see below)

3.  In a medium skillet heat 2 teaspoons oil over medium heat.  Add corn and scallion whites and cook until crisp-tender, about 3 minutes.  Transfer to a medium bowl and stir in the jalapeño, black beans, 1/4 cup cheddar, 1/2 cup bread crumbs (or 1/4 cup seasoned bread crumbs) and lime juice. Season with salt and pepper.

Mix the filling ingredients all together.

4.  Turn the tomatoes right side up.  Sprinkle the insides with salt and pepper, and spray or brush the skins with olive oil.  Place in baking dish.  Fill the tomatoes with corn mixture.  Combine remaining 1/4 cup cheese, 1/2 cup bread crumbs (1/4 cup seasoned crumbs),   and 2 teaspoons oil.  season with salt and pepper and divide among the tomatoes.

5.  Tent loosely with foil and bake 10 minutes.  Uncover and bake until tomatoes are soft and breadcrumb topping is deep golden, about 5 minutes more.

PAN CON TOMATE

This is a simple Spanish appetizer, and the name means Bread with Tomato.  Here’s how to make it:

Spread reserved tomato flesh on rustic bread–a crusty loaf, split in half lengthwise.  Drizzle with olive oil and season with salt, pepper, and a sprinkle of herbs (any).  Bake in a 450 degree oven until the edges are brown and crisp, about 10 minutes.  Watch carefully  so it doesn’t get too browned.  Serve with more olive oil for dipping.

SOURCE:   Everyday Food

Fresh Corn and Black Bean Salsa

Posted by deliciousonadollar in Appetizers, Salads, Snacks and tagged with , , , , , , , , ,

I’ve been making this salsa every summer since 2003 when the recipe for it was published in our local newspaper. It uses the kernels of sweet corn cut from the cob plus black beans and anything else you might want to add.  That’s what I like about it;  its so versatile.  If I have a tomato that needs to be used, I cut it in, or perhaps an avocado that’s ripe.    If I don’t have a red onion I use scallions,  likewise if I don’t have cilantro I use parsley.  If you like some heat in your salsa, cut in a small jalapeño.   Put everything in a bowl, mix up the super simple dressing, and Bingo! its done.  We use this salsa as a snack, with  healthy multigrain chips,  or sometimes I use it as a salad.  Just put 1/2 cup on a leaf of romaine, arrange some tomato wedges and cucumber sticks around it, and there it is, a quick salad.

I find that the flavor improves if you make it a day ahead of when you will serve it but that’s hard for me to do.  I always want to sample it right away.  Oh, another thing:  if you like cilantro as much as I do, use twice the amount!

DIRECTIONS

In a medium bowl mix together all of the following:

  • 2 ears fresh corn, cooked, cut kernels from cob
  • 1 16 ounce can black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro

Toss all the above with dressing:

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons oil ( corn, safflower, or olive)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Serve with tortilla chips or cheese quesadillas.

Crab-Stuffed Mushrooms

Posted by deliciousonadollar in Appetizers, Side Dish and tagged with , , , , , ,

I made these mushrooms as a side dish to go with grilled steak and wow! were they good.  They would also be great as an appetizer, especially if you use small mushrooms that can be eaten with the fingers.  My package of mushrooms contained 15 ranging in size from large to medium and two of us ate them all.

I took the liberty of adding 1/2 cup canned crab meat to the filling for no good reason except that I wanted to.  On second thought I think that was a good reason!. For a strictly vegetarian version omit the crab meat.   I have made this recipe in the past exactly as written and it is very good, so either way you prepare them I’m sure you will like mushrooms this way.

INGREDIENTS:

Serves  3-4

  • 12 large fresh mushrooms
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, minced  (I used scallions, about 2 tablespoons, chopped)
  • 1/4 cup panko bread crumbs
  • 2 Tablespoons fresh parsley, minced
  • 3 Tablespoons dry sherry  ( I used white wine)
  • 1/2 teaspoon dry thyme
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/4 cup shredded crab meat,  optional

1.  Preheat the oven to 350 degrees. Generously butter a pie plate or other shallow baking pan.  Select one  that will hold all your mushrooms in a snug fit, so they support each other.  They will shrink some as they bake.

2.  Wipe the mushrooms clean with a damp paper towel.  Snap off the stems and mince them.

3.  Melt 2 Tablespoons of the butter in a medium skillet over medium heat.  Add the garlic and onion and sauté  briefly, stirring.  Add the minced mushroom stems and sauté  5 minutes more.  Remove pan from the heat.

4.  Stir in the bread crumbs, and all remaining ingredients, including crab meat, if using.

5.  Place mushroom caps in the prepared baking dish.  Place a dab of the remaining tablespoon of butter inside each mushroom cap.  Mound some stuffing in the caps, pressing it in with your fingers.

6.  Bake for 45 minutes, or until the mushrooms are brown, tender and juicy.

I served the mushrooms with sirloin tip steak, and steamed broccoli.

SOURCE:    Quick Vegetarian Pleasures,  Jeanne Lemlin

Pie For Dinner

Posted by deliciousonadollar in Brunch, Carolyn's Originals, Main Dish, Vegetables and tagged with , , , , , , , , , , , , ,

I’m Stressed!  I’m experiencing two things that are not compatible with each other.  One is writing this blog where I want to include baked goods, and more importantly reading other blogs where there is all kinds of wonderful baking going on; and two is trying to follow a low carbohydrate diet plan.  Baked goods, generally speaking, have no place on a strict low carb diet.  I need to bake something to bring my stress level down.  I want to stir something or roll out something like pie dough or cookie dough.  Yeah, that would help out a lot!  I don’t need to eat it, just make it.  What to do?

Well after giving this situation a lot of thought,  I decided to make a pie.  Not a dessert pie, no sireee; a dinner pie.  My analysis of the standard pie crust shows that 1/8th of a 9-inch pie contains 13 Gms. carbohydrate, none of which comes from sugar.  This is well under the 20 Gms. I’m limiting myself to per day.  So then I needed to figure out what the filling should be.  I decided on cheeses and fresh tomatoes flavored up with pesto.  With the creative juices flowing, and the stress level coming down, I set to work mixing up the pie dough. Cutting in that shortening and rolling out that dough takes muscle, but I was up for it!

Here then,  ladies and gentlemen, I present to you for the first time, my newest creation:  Fresh Tomato and Ricotta Cheese Pie

INGREDIENTS:

Makes 8 servings

  • pie dough for a single crust 9-inch pie, either home made or store-bought
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and pepper
  • 1 large egg, lightly beaten
  • 2 large tomatoes, and 4-5 grape or cherry tomatoes
  • 1/2 cup packed basil leaves
  • 2 cloves garlic
  • 2-3 Tablespoons olive oil

DIRECTIONS:

1.  Preheat oven to 450 degrees.  Fit pie dough into a 9-inch pie pan.  Do not prick.  Line with heavy-duty foil.

2.  Bake at 450 degrees for 5 minutes.  Remove foil and continue baking for 8 more minutes.  Remove from oven.  Reduce oven temperature to 375 degrees.

3.   In a medium bowl mix together the ricotta cheese, Parmesan and mozzarella cheeses, salt and pepper to taste, and egg.

4.  Spread the cheese mixture in the partially cooked pie crust.

5.  Slice each large tomato into wedges, small tomatoes in half.  Remove as many seeds as possible.   Arrange attractively  on top of cheese layer.  Heirloom tomatoes produce vibrant colors ranging from pale yellow, pale pink,   purplish red,  even striped.  No two taste alike.  A tomato is a beautiful thing!  Mixing 2-3 varieties together makes a pretty presentation.

6.  In a food processor, process basil, garlic and olive oil until coarsely chopped.  Drizzle over the tomatoes.  I used my own previously made basil pesto, or you could use commercially prepared pesto here.

7.  Bake at 375 degrees for 40-45 minutes, until a knife inserted in the center comes out clean.  The filling will firm up a little more as it cools, so allow to cool for a few minutes before cutting.

8.  The finished product!  I served this pie with chicken salad on a bed of greens and a cucumber salad with a vinaigrette dressing.  I would also serve this dish as an entree for brunch along with some bacon or ham.  Oh, Yum!  The best part of all folks,  I didn’t just make it —-I got to eat it, too.  I am no longer stressed!

SOURCE:   a Carolyn Original

Dressed to Impress

Posted by deliciousonadollar in Dressings, Sauces, Salads and tagged with , , , , , , , , , , , , ,

During this most recent bout of super-warm weather I’ve been trying to come up with meals that are cool and refreshing to eat, and don’t require the generation of more heat in my kitchen. The end result has been a variety of salad plates that incorporate greens, raw or cooked vegetables, hard-cooked eggs, bits of cooked meats like ham, chicken, or steak and cheeses. More and more often I’m including fruit in my salad plates, and also in my side salads.

The dressing you use on a salad should compliment each of the ingredients, and turn the various parts into a cohesive whole. When fruit is part of the mix, I think the dressing should be a little on the sweet side. I’m not quoting any rules here, that’s just my opinion! So I came up with a salad dressing that I feel is complimentary to any salad that has fruit in it. What started out as a regular oil and vinegar salad dressing, became one that contains a little sugar and a tiny amount of Almond extract. That subtle flavor of almond makes all the difference. Here’s how to make it:

ALMOND VINAIGRETTE DRESSING

  • 1/4 cup salad oil
  • 2 Tablespoons sugar
  • 2 Tablespoons MALT vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon almond extract

In a screw-top jar combine oil, sugar, vinegar, salt, and almond extract. Cover and shake well to dissolve the sugar and salt. Chill.

Some of the salad combinations I have used it on include:

1. Mixed greens with red grapes, sliced pears, celery, crumbled feta cheese and walnuts

2. Mixed greens with roasted golden beets, mango, and green onions.

3. Mixed greens with thinly sliced fennel, orange sections and pistachios.

4. Romaine lettuce, roast red beets, orange sections and walnuts.