Saturday, March 7, 2009

Chickaloupe Salad

Cut and peel the follow, and place in a stainless steel or glass bowl:

1/2 cantaloupe
3 chicken breasts, diced
6 ounces green grapes
1 grapefruit, seeded and cut in cubes without rind or skin (that can be tricky!)
1/4 minced onion
1 golden raisins
1 stalk of celery, shaved and finely chopped

Sprinkle with salt to taste.  Season with 1/2 teaspoon cumin powder

In a mason jar:

2 tablespoons almond oil
3 tablespoons balsamic vinegarette
1 1/2 tablespoons light mayo or light sour cream
1/2 cup acorn squash and mango soup (found at Whole Foods by Imagine Natural Creations)
1/4 cashew carrot ginger soup
1 Tablespoon Brown Sugar Splenda
1/4 teaspoon celery salt
1/8 teaspoon apple pie spice

Shake yo' booty and the jar now. 

Add half of the salad dressing to your mixing bowl.  Marinate overnight, else you'll sit at the computer typing while gobbling it up.   To serve add 2-4 crushed almonds on top of the salad. 

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