Modern Waldorf Salad

When I was little I remember my mom having grapefruit and I hateddddd it. Like a lot. I remember my room mate Alyson in Scotland eating them everyday and being disgusted. What kind of mad person would like something that bitter?

Well, my friends, after taking the grapefruit out of the little case I discovered..... I like it. It really isn't bitter and gross once it is out of the case. Ah I must be growing up.

Here's a recipe for a Modern Waldorf Salad. I added chicken cooked with the Cajun seasoning because apparently, protein is good for you.

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.
Dressing

• 1/4 cup low-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 1/2 teaspoon Cajun seasoning

Salad

• 1 head romaine lettuce
• 1 grapefruit
• 1 firm but ripe Bosc pear, peeled, cored, diced
• 1 tart green apple (such as Pippin), peeled, cored, diced
• 1 cup seedless grapes, halved
• 1/3 cup chopped dates
• 1/4 cup pine nuts, toasted

Instructions

Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.

Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.

Sausage and Veggies

I found this recipe here and it was originally posted on Cooking Light, one of my favorite places to find recipes. Very great healthy and tasty meal!

Ingredients

• 1/2  pound  hot Italian turkey sausage
• Cooking spray
• 1/2  cup  chopped red onion
• 1  garlic clove, minced
• 1  cup  mushrooms, quartered
• 1  small red bell pepper, seeded and cut into 1/2-inch strips
• 1  small yellow bell pepper, seeded and cut into 1/2-inch strips
• 1  small zucchini, halved lengthwise and sliced
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/4  cup  fat-free sour cream
• 4  cups  hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
• 1/4  teaspoon  black pepper

Preparation

Remove casings from sausage. Cook sausage in a large nonstick skillet coated with cooking spray over medium-high heat until browned, stirring to crumble. Add onion and garlic; sauté 2 minutes. Add mushrooms, bell peppers, and zucchini; sauté 5 minutes or until vegetables are tender and sausage is done. Stir in tomatoes; cover and cook over medium-low heat 10 minutes. Remove from heat; stir in sour cream. Add pasta and black pepper; stir well. Cook over medium-low heat 3 minutes or until thoroughly heated.