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Featured Cookbook
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Sonoma Salad with Tomatoes and Feta and Red Wine Vinaigrette
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Shrimp with Serranos
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California Chicken Salad
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Garlic and Mint Chicken Breasts
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Grilled Tuna with Rosemary
Book Description
Top 10 Sonoma Diet Power Foods for weight loss and health. Portion sizes made easy with The Sonoma Diet Plate and Bowl guidelines. Detailed meal plans for surefire weight loss success. Smart Food Combinations that make each food even healthier. The science behind the diet—learn why it works! Mouthwatering recipes, rich in flavor and nutrition. Bonus: Diet guide pullout to make following the diet a breeze when on the go.
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The Sonoma Diet
Authors: Connie Guttersen
Date: December 2005
ISBN: 0696228319
Publisher: Meredith Books
Hardcover
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Start to finish: 20 minutes
Makes: 4 servings
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8 cups torn mixed salad greens
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12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
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1 cup cherry tomatoes, halved
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1/2 cup sliced, halved cucumber
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1/4 cup small fresh basil leaves
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1 recipe Red Wine Vinaigrette (recipe follows)
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Kosher salt
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Freshly ground black pepper
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1/4 cup crumbled feta or goat cheese (1 ounce)
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1 tablespoon pine nuts, toasted
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In a very large bowl combine greens, meat, tomatoes, cucumber, and basil.
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Drizzle with Red Wine Vinaigrette. Toss to coat.
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Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts.
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Serve immediately.
Nutrition Facts per serving: 267 cal., 13 g total fat (3 g sat. fat), 80 mg chol., 318 mg sodium, 6 g carbo., 2 g fiber, 30 g pro.
Red Wine Vinaigrette
Makes about 1/2 cup
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
In a small bowl combine vinegar and shallot. Let stand 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in Kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
Nutrition Facts per serving: 51 cal., 5 totoal g total fat (1 g sat. fat), 0 mg chol., 85 mg sodium, 1 g carbo., 0 g fiber, 0 g pro.
More From This Book:
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Sonoma Salad with Tomatoes and Feta and Red Wine Vinaigrette
-
Shrimp with Serranos
-
California Chicken Salad
-
Garlic and Mint Chicken Breasts
-
Grilled Tuna with Rosemary
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