Budget-friendly Tips for Feeding a Family

(ARA) - Think it’s tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it’s the woman who sets a table for 12 almost every night of the week.

"Cooking for my family is not just about feeding them -- it’s another way my husband and I express love to our kids," says Sansone. "We’ve always used our dinners as a special time for being together each day. The same is true even in today’s economy; we just have to get a little more creative."

While most families don’t have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn’t really all that complicated.

"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we’re becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it’s important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."

Sansone’s tips include:

* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family’s dinners just as you would your kids’ after school activities. You’ll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.

* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use holiday leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You’ll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.

Here’s one of the Sansone family’s favorites using leftover turkey to make a delicious Wild Rice Risotto:

Turkey and Wild Rice Risotto

Ingredients:

1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper

Preparation Steps:

1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.

2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.

Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Recipe Yield: 6 people

Rely on a good source -- Finding fun and unique dishes to prepare doesn’t mean starting from scratch. Sansone notes that a favorite Chipotle Rice and Chicken Chili recipe actually came from the Rice-A-Roni Web site. She often visits sites such as www.ricearoni.com to see what other meats and veggies can be combined to create a variety of dishes as well as find exclusive coupons.

Courtesy of ARAcontent

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Winning Almond Snacks

(NAPSI)-This year, you can make game day better than ever.

How? By voting for your favorite almond snack recipe online at www.SnackAlmonds.com to get a chance to win a College Basketball Package valued at $8,500.

Leading chefs from around the country have developed fun and delicious snack recipes to satisfy your game-day hunger and impress your friends. After you vote, if you're eager for more chances to win the Basketball Package, simply forward the site on to friends and earn additional entries in the sweepstakes.

Meanwhile, you can snack on these delicious almond treats while watching the game. The four snacks in play are:

Beer and Bacon Glazed Almonds

Created by Cory Barrett, pastry chef of Michael Symon restaurants in Cleveland, Ohio, and a competitor on "Iron Chef America" on the Food Network, this almond trifecta of favorites is sweet, salty and laminated with flecks of savory bacon and pepper.

Grilled Skirt Steak Sliders with Smoked Almond Romesco, Maytag Blue Cheese and Smoked Almond Butter

The sandwiches may be scaled down in size but not in flavor. Jennifer Wayland, executive sous-chef and pastry chef at Roxiticus Golf Club in Mendham, N.J., crafted five layers of harmonious ingredients: smoked almond butter, grilled steak, pungent blue cheese and voluptuous almond romesco, all on a buttery almond-studded roll.

Three-Chili Honey-Almond Fried Chicken

Randal Shircel, corporate R&D chef at Ventura Foods, created crispy chicken wings with hearty texture from a jalapeño-spiked almond and Japanese bread crumb coating. Made with a tangy-sweet fiery glaze, these wings are well suited for serious snacking.

Almond Beer-Battered Catfish

Created by Elyse Buckley, Erin Harbacek and Kathryn Goddard of Kansas State University's Kansas Value-Added Foods Laboratory, these big pieces of meaty whitefish get a power-packed Cajun coating made with almonds, and traditional garlic-and-herb-infused beer battering adds serious flavor.

If you try one of these recipes, you can e-mail a photo of the completed dish to be entered to win one of 50 Almond Inspiration cookbooks.

Visit www.SnackAlmonds.com to download the recipes and vote before March 13.

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28th National Beef Cook-Off(R) Seeks 'Sonoma-Style' Recipe Entries

/PRNewswire/ -- Sonoma is known for delicious food, great wine and beautiful scenery. In 2009, Sonoma will also be known for inventive beef recipes. The 28th National Beef Cook-Off will come to California in late September, during the peak of the area's beautiful harvest season to host both a Home Cook competition and a Chef/Media Challenge. Home cooks nationwide, and local professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are encouraged to showcase their "Sonoma-Style" by entering their original, newly developed best beef recipes by March 31, 2009.

"Sonoma is the perfect location for this year's Cook-Off, as it sets the stage for home cooks and professional restaurant chefs to tap into their culinary inspiration and create their best beef dishes," said Sherry Hill, Cook-Off Program Manager for the American National CattleWomen, Inc., the beef industry organization which presents the National Beef Cook-Off on behalf of the Cattlemen's Beef Board and the Federation of State Beef Councils. The Beef Checkoff Program along with contest sponsors Raley's Bel Air and Nob Hill Foods, the official grocer of the 2009 National Beef Cook-Off, Korbel-Kenwood Vineyards, and Kunde Vineyards are bringing the best competition yet to Sonoma.

Home cooks from across the country can submit their original beef recipes that have a simple approach reflecting the Sonoma-Style diet, using few ingredients that compliment the beef while adding color, texture and flavor to the dish.

Recipe entries should shine with great taste, health and convenience and should yield four to six servings. Fifteen home cook finalists will be selected to compete in the Mediterranean-like climate that is Sonoma, California, for prizes totaling $70,000 on September 23, 2009. One grand prize winner will receive $25,000, three category winners will each receive $10,000 and three runner-up winners will each receive $5,000 in cash prizes.

Professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are asked to submit their original, newly developed beef dish that best portrays "Sonoma-Style" cooking. Recipes should yield 24 servings. Six professional restaurant chef finalists will be selected from the San Francisco Bay Area and Sacramento counties to compete on September 21, 2009, when they will prepare and present their original "Best of Beef" dish in a private Chef/Media Team Challenge, for prizes totaling approximately $5,000. One grand prize winner will receive one paid registration and trip to the December 2009 Texas A&M University "Beef 101 Seminar"; one People's Choice Award winner will receive one paid registration to the 2009 Culinary Institute of America's Worlds of Flavor International Conference & Festival; and four first place winners will each receive $500 in cash prizes.

Four new recipe categories focus on the "Sonoma-Style" theme:

-- Live Well with Fast & Convenient Grilled Beef Recipes -- Home cooks
will demonstrate beef's role as a healthy and easy option for busy
families.
-- Teens Cooking with Beef -- Teens submit their favorite family beef
recipe that they enjoy preparing themselves at home.
-- Lean Beef in Nutrient -- Rich One-Dish Meals -- Home cooks will pair
lean beef cuts with other nutrient-rich ingredients to promote
enjoyable, healthful meals.
-- San Francisco Bay Area and Sacramento Counties "Best of Beef"
Chefs -- This category gives local professional restaurant chefs an
opportunity to display their eclectic Sonoma flair for beef.



The National Beef Cook-Off requires entrants to enter recipes online at http://www.beefcookoff.org/, or by postal mail to: National Beef Cook-Off Entries, ANCW, P.O. Box 3881, Englewood, CO 80155 by March 31, 2009. Mailed entries must be postmarked no later than March 31, 2009, and received on or before midnight April 7, 2009.

Submit recipe entries online, view the complete contest rules and explore winning recipes from past contests at http://www.beefcookoff.org/. The contest is open to legal United States residents, residing in one of the 50 United States or the District of Columbia, who are 18 years of age or older as of January 1, 2009, to enter the Live Well, Lean Beef or "Best of Beef" Chef categories, or are between the ages of 13-19 as of January 1, 2009 for the Teens Cooking category.

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Idaho Potato Broccoli And Mushroom Soup

(NAPSI)-There are few better ways to warm up than with a hearty helping of healthful homemade soup. At under 75 cents per serving, Idaho Potato Broccoli and Mushroom Soup is sure to please your wallet and your palate. This simple recipe serves up nicely as a light snack or wholesome main course. With less than 100 calories per serving, you can enjoy every bite of this classic comforting dish.

Idaho Potato Broccoli And Mushroom Soup

Serves 6

Active Time: 25 Minutes

Total Time: 40 Minutes

Ingredients:

Potato Soup Base

1 Idaho Potato, peeled, diced small

½ cup water

1 Tbsp. Butterbud Sprinkles (no-fat butter powder, butter sprinkles)

1 Tbsp. onion powder

1 tsp. chicken bouillon granules

½ cup low-fat evaporated milk

⅛ tsp. white pepper

Idaho Potato Broccoli And Mushroom Soup

1 pint Idaho Potato Soup base

1 small yellow onion, diced

8 oz. frozen cut broccoli, thawed

8 medium mushrooms, sliced

½ cup low-fat evaporated milk

1 tsp. chicken bouillon granules

1 tsp. garlic powder

¼ tsp. ground fennel

¼ tsp. thyme

Directions:

To Prepare Potato Soup Base

1. In a saucepan, bring Idaho Potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender, about 10-15 minutes.

2. Add remaining ingredients. Stir to blend. Reduce heat to low.

3. Using an electric hand mixer on medium speed, blend until smooth.

To Prepare Potato Broccoli And Mushroom Soup

4. Prepare Idaho Potato Soup Base.

5. In a nonstick skillet, sauté diced onion over medium heat until tender.

6. Add broccoli and mushrooms. Sauté until mushroom slices are tender.

7. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.

Approximate nutritional analysis per serving: Calories, 78; Cholesterol, 3 mg; Sodium, 88 mg. Percent calories from: Protein, 5 g; Carbohydrates, 13 g; Fat, 1 g.

Hot and hearty soup can warm you up without giving your budget the cold shoulder.

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Keeping New Year's Resolutions Simple, Delicious And Heart Friendly

(NAPSI)-You've resolved to make this a healthier year. Now it's time to take those New Year's resolutions to heart. The American Heart Association reports cardiovascular diseases are the No. 1 killer in the United States. The AHA is working to change that statistic by raising awareness and encouraging healthy lifestyles during American Heart Month in February.

Start reducing your heart disease risk today by adopting a more nutritious diet and maintaining healthy cholesterol levels. You don't have to make monumental changes to improve health and nutrition; just begin with small steps, including:

Focus on making simple substitutions. Cutting a little fat here, a few calories there can really add up. Take a fresh look at the ingredients in some of your favorite recipes to see where you can cut the fat without cutting the flavor. There are healthier, affordable and tasty alternatives out there to replace pure butter, whole milk and cooking oil. For example, replace regular butter with Smart Balance® Butter Blend Stick, which is half butter and half Smart Balance® Buttery Spread. The Butter Blend Stick offers the same creamy taste and cooking qualities of butter but with less saturated fat and cholesterol. Just use it as you would butter in any recipe.

Remember, what is in the foods you eat is just as important as what is not. It's not just about what you're removing from your meals (saturated fat, calories, cholesterol), but also what you're adding in terms of nutrition. Make all your meals work better for you by ensuring the ingredients are fortified and bring added nutritional value. For example, Smart Balance® Omega Cooking and Salad Oil and Smart Balance® Omega Buttery Spread contain nutritious omega-3s.

The following salmon recipe is delicious and offers heart-friendly omega-3s. For more new recipes throughout the year, visit www.smartbalance.com.

Roasted Salmon with Dijon-Tarragon Dipping Sauce

Four 4-ounce salmon fillets, skin removed, rinsed and patted dry

1 medium garlic clove, halved crosswise

1 tablespoon Smart Balance® Omega Cooking and Salad Oil

Salt and pepper

Dipping Sauce:

¼ cup Smart Balance® Omega Plus Light Mayonnaise

3 tablespoons fat-free sour cream

1 tablespoon plain or coarse Dijon mustard

1 teaspoon prepared horseradish

1 medium garlic clove, minced

¾ teaspoon dried tarragon leaves, crumbled

1. Preheat oven to 350 degrees F.

2. Rub the garlic halves evenly over both sides of the fillets. Brush both sides with the Smart Balance® Omega Cooking and Salad Oil, place on a foil-lined baking sheet and sprinkle lightly with salt and pepper. Bake 20 minutes or until the fillets are opaque in center.

3. Meanwhile, combine the dipping sauce ingredients in a small bowl and stir until well blended. Serve alongside the salmon.

Makes 12 ounces cooked salmon plus ½ cup sauce total.

Serves 4; 3 ounces cooked salmon plus 2 tablespoons sauce per serving.

Serve with four 6-ounce baked potatoes and ¼ cup Smart Balance® Butter Blend Stick.

Per serving: 245 calories, 26 grams protein, 5 grams carbohydrate, 12 grams fat, 1.1 grams saturated fat, 4.9 grams monounsaturated fat, 4.4 grams poly- unsaturated fat, 0 grams trans fat, 2,100 mg omega-3 fatty acids, 2,500 mg omega-6 fatty acids, 72 mg cholesterol, 331 mg sodium, 0 grams fiber

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Domino's Says: Try the Sandwich That Beat Subway's 2-to-1 for Free!

CC Note: We're game to try this out. How about you?

Domino's Pizza (NYSE:DPZ) , the recognized world leader in pizza delivery, recently beat sandwich industry leader, Subway, by an incredible 2-to-1 margin, in a national taste test. In honor of the victory, Domino's will be giving away free Oven Baked Sandwiches to the first 1,000 consumers to contact us, to encourage consumers throughout the country to take the challenge themselves. The first 1,000 consumers to send their name and address to pr@dominos.com will receive a gift card good for any one of the four Oven Baked Sandwiches: Philly Cheese Steak, Chicken Bacon Ranch, Italian or Chicken Parm.

"Our Oven Baked Sandwiches are tasty, hot sandwiches, not cold subs. They are made with high-quality ingredients and baked in a 450 degree oven, not heated up in a toaster or microwave oven," said Jenny Fouracre, spokesperson for Domino's Pizza. "Last year we challenged folks named Jared to try our sandwiches and had a great response. Now, we want everyone in America to take the challenge themselves so that they can experience our winning taste. We're so confident we'll win the sandwich is on us."

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National Brands Inc. Issues a Nationwide Recall of Topaz brand Wafer Rolls Because of Possible Health Risks

National Brands Inc., Spring Valley NY is initiating a nationwide recall of all their 4.76oz (135gm) cans and 12.3oz (350gm) cans of Topaz brand Wafer Rolls because it may be contaminated with Melamine.

Product was distributed nationwide through retail stores.

The product comes in 4.76oz (135gm) metal cans and 12.3oz (350gm) metal cans in the following four flavors:

* Topaz Wafer Rolls with Chocolate Flavored Cream Filling Lot numbers L8085A, L8219A, L8245A
* Topaz Wafer Rolls with Hazelnut Chocolate Flavored Cream Filling Lot numbers L8085D, L8219D, L8245D
* Topaz Wafer Rolls with Vanilla Flavored Cream Filling Lot numbers L8085B, L8219B, L8245B
* Topaz Wafer Rolls with Mocha Cappuccino Flavored Cream Filling Lot numbers L8085C, L8219C, L8245C

Consumers who have the product which is being recalled should stop using it immediately. No illnesses associated with this product have been reported to date.

The recall was initiated after FDA testing discovered that product was found to contain Melamine.

Consumers who have purchased Topaz brand Wafer Rolls are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-866-238-5201, Monday to Friday 9:00 to 5:00, Eastern Standard Time.

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Pineapple Cake with a New Topping

CC Note: This delicious recipe came to us via Tamara, the Angel Chef, on Yahoo Groups. Sounds delightful.

Pineapple Cake with Macadamia-Apricot Topper
SERVINGS: 16 servings
CARB GRAMS PER SERVING: 28

6 egg whites
3 egg yolks
1-2/3 cups cake flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup
sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup canola oil
1/4 teaspoon cream of tartar
1 recipe Macadamia-Apricot Topper (see recipe)
2 tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30
minutes.

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine
cake flour, sugar, baking powder, and salt. Make a well in the center
of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat
with an electric mixer on low speed until combined. Beat on high
speed about 5 minutes more or until batter is satin smooth.
Thoroughly wash and dry the beaters. In a very large bowl, combine
egg whites and cream of tartar; beat with an electric mixer on medium
speed until stiff peaks form (tips stand straight). Pour batter in a
thin stream over beaten egg whites, folding gently as you pour. Pour
into an ungreased 10-inch tube pan.

4. Bake for 45 to 50 minutes or until top springs back when lightly
touched and top is golden brown. Immediately invert cake (in the
pan); cool completely. Loosen side of the cake from the pan; remove
cake from pan. Place on a serving plate. Top with Macadamia-Apricot
Topper. Sprinkle with coconut. Makes 16 servings.

Macadamia-Apricot Topper: Rinse and drain one 15-ounce can unpeeled
apricot halves in light syrup. Cut apricot halves into strips; set
aside. In a small saucepan, combine 2/3 cup unsweetened pineapple
juice and 2 teaspoons cornstarch. Cook and stir until thickened and
bubbly; cook and stir for 2 minutes more. Stir in 1/2 cup toasted and
coarsely chopped macadamia nuts or toasted and coarsely chopped
hazelnuts.** Stir in apricot strips. Makes 1-3/4 cups.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or
Equal® Sugar Lite. Follow package directions to use product amount
equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 179 cal., 23 g
carbo. Exchanges: 1.5 Other Carbohydrates. Carb choices: 1.5.

**Test Kitchen Tip: To toast nuts, preheat oven to 350°F. Place nuts
in a shallow baking pan. Bake about 10 minutes or until toasted. Cool
nuts slightly. If using hazelnuts, place the warm nuts on a clean
kitchen towel. Rub the nuts with the towel to remove the loose skins.

http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?

Click here to see the link.

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Tips to Keep Your Appetite in Check with a High-protein Breakfast

(ARA) – With the holiday food-fest soon over, you may be looking for ways to get back on track with your weight. You might be tempted to skip breakfast as a way to save calories, but this plan usually backfires. Bypass breakfast and you’ll end up being ravenous and unable to make smart eating decisions at lunch.

“Skipping breakfast only delays hunger, and often leads to overeating later in the day,” explains Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of ‘The Best Life Diet Cookbook.” “But not just any breakfast will do. Some standard options like Danishes or doughnuts are simply empty calories. Instead, choose a balanced, nutritious dish.”

That means your breakfast should include all three “macronutrients”: carbohydrates, such as whole-grain toast; healthy fats like nuts or nut butters; and lean protein (such as egg whites and nonfat or 1 percent dairy). This combination offers a wealth of nutritious ingredients, but is also the most satisfying for the calories and will keep your hunger in check until lunch, Greene explains.

Protein -- especially high-quality protein, such as eggs -- helps quell appetite. Greene recommends Crystal Farms AllWhites and Better’n Eggs as a convenient way to add lean, high-quality protein to your morning meal. Made from real eggs -- but with no fat, no cholesterol and half the calories -- AllWhites and Better’n Eggs are optimal sources of protein. Both products come in easy-to-pour cartons and can be found in the dairy case of your local grocery store.

“We all have busy lives, but it couldn’t be easier to add lean protein to your breakfast,” Greene says. “From traditional scrambled eggs to increasing the protein in a smoothie recipe, egg alternatives bring healthy convenience right into your fridge.”

For an on-the-go breakfast option packed with protein, Greene recommends this makeover of the traditional greasy breakfast sandwich. Prepared in just 10 minutes, the Spicy Bacon and Cheese Eggwich combines high-protein egg substitutes with cheddar cheese and lean turkey bacon in a whole-wheat English muffin. With 17 grams of protein, this sandwich also includes good sources of fiber and calcium -- two other essential nutrients that are often lacking from morning meals.

Spicy Bacon and Cheese Eggwich
Time to Table: 10 minutes

Ingredients:
1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (1/2 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split

Directions:
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better’n Eggs and stir in hot pepper sauce. As egg substitute starts to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until egg substitute is set but still moist. Sprinkle shredded cheese on top and then fold over the egg substitute so the cheese melts in the middle.

Place turkey bacon on microwave safe plate. Cover with paper towel. Microwave on high for 30 to 40 seconds or until warmed.

Toast each half English muffin in toaster. Spoon about 1/2 cup mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.

Makes two servings. Nutrition per serving: 226 calories, 54 from fat; 6 grams total fat; 2.5 grams saturated fat; 15 mg cholesterol; 534 mg sodium; 27 grams total carbohydrates; 5 grams dietary fiber; 17 grams protein.

For more healthy on-the-go recipes, visit www.betterneggs.com and Bob Greene’s Web site, www.TheBestLife.com.

Courtesy of ARAcontent

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Add Salad To Your Diet Every Day

(NAPSI)-Eating five servings of fruits and vegetables every day can be a "berry" good idea, especially when you find a way to combine fruits such as berries and flavorful vegetables into one delicious and nutritious salad.

Enjoying a salad a day can help increase your energy level, fill you up and provide essential vitamins and minerals found in a variety of produce. Including a variety of foods helps to keep you on track to eating better and avoids the boredom that comes with some diets. And, when tossing together, the ingredients are limited only by your imagination. Think of flavors you like and try them together; the results could be surprisingly tasty.

For recipes that showcase the many imaginative ways to toss a salad, visit 30salads30days.com. The site offers a salad for every day of the month.

One of the featured recipes is a mouthwatering Berry, Walnut and Avocado Salad. Sweet berries and smooth avocados are the heroes in this fresh salad, while the berry flavors of the Litehouse salad dressings flavorfully echo the fruit found in this crunchy-sweet salad.

Berry, Walnut and Avocado Salad

Serves 4-6

1 pkg (6 oz.) spring mix salad

¾ cup fresh strawberries, quartered

⅓ cup glazed walnuts

⅓ cup golden raisins

1 large avocado, sliced

⅓ cup Litehouse Idaho Bleu cheese crumbles

¼ -½ cup Litehouse Raspberry Walnut Vinaigrette, Litehouse Organic Raspberry Lime Vinaigrette or Litehouse Pomegranate Blueberry Vinaigrette

In a medium bowl, toss together the spring mix, strawberries, walnuts and golden raisins. Top with avocado and bleu cheese crumbles. Drizzle lightly with Litehouse dressing just prior to serving and pass dressing with salad.

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