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From Gina, Fla, 09-03-2008
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Msg ID 0818984
Hello Everyone!

The dog days of Summer are still with us and who doesn't want a delicious, light, fullfilling dinner these days? With all the talk lately of trying to include so many servings of fruit and vegetables in our daily meals, I have been including many fruits such as sliced strawberries, blueberries and dried cherries as well as raw chopped zucchini and yellow squash into our daily salads.

Tonight's meal is sure to delight many as it tantalizes all the taste buds, sweet and sour are both incorported into the salad and the main course. The salad is made up of baby spinach and apple slices, dried cherries and walnuts as well as some crumbles of bleu cheese dressed in an apple-honey vinaigrette.

This is paired with Grilled Chicken Paillard with Mango and Lime and a saute of bright yellow squash and sliced green zucchini matchsticks. Finally, for dessert, low-fat Angel Food Cake topped with No-Sugar Added Vanilla Ice Cream, drizzled with No-Sugar Hot Fudge, Toasted Almonds and Non-Fat Whipped Cream, yum!!!! We have enjoyed Breyer's Double Churned No Sugar Added Vanilla ice cream with the above mentioned hot fudge and it is delicious!

Here are the recipes:

BABY SPINACH SALAD AND APPLE SALAD WITH DRIED CHERRIES, WALNUTS AND BLEU CHEESE
4 servings

3 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. minced shallot
1 Tbsp. honey
1/2 cup dried cherries or craisins
a handful of baby spinach leaves for each bowl
1 medium Gala or Granny Smith apple, cored and thinly sliced
1/2 cup coursely chopped toasted walnuts
1/2 cup crumbled bleu cheese,* divided among 4 bowls

Whisk the first 4 ingredients in a small bowl to blend. Season the dressing with salt and pepper to taste. Stir in the dried cherries.

Toss the baby spinach and apples slices in a large bowl, add the cherry dressing and toss to coat. Divide among the 4 bowls, sprinkle with walnuts and bleu cheese.

*Substitute Feta, Gorgonzola or Sharp Cheddar if you don't like Bleu Cheese.


GRILLED CHICKEN PAILLARD WITH MANGO, LIME AND CILANTRO SALSA
serves 2-4

4 skinless chicken breasts pounded flat or thin sliced
Newman's Own Mesquite with Lime Marinade
FOR THE MANGO SALSA:
2 ripe mangoes
1/2 red onion, chopped
1/2 cup chopped cilantro
ground cayenne pepper to taste
pinch of salt
pinch of black pepper
2 Tbsp. olive oil

Clean chicken breasts and place in a huge zip-lock bag with enough marinade to coat generously. Let it stand in fridge for at least an hour.

TO MAKE THE SALSA:
Cut mangoes into cubes. Add chopped onion, chopped cilantro, salt and pepper. Add 2 Tbsp. olive oil and let stand for the flavors to meld.


Grill the chicken paillards (can be made on a pan on the stove top too).

Serve the paillards with the mango salsa on top.


SAUTE OF YELLOW SQUASH AND GREEN ZUCCHINI MATCHSTICKS

1 yellow squash
1 green zucchini
1 Tbsp. olive oil
salt and pepper to taste
a splash of soy sauce
1 garlic clove, pressed

Cut the squash and zucchini into little matchsticks.

Heat oil in a large saute pan, add the veggies, season with salt and pepper, soy and garlic. Quickly saute over medium-high heat and serve.

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