Ingredients :

· 1 lb. fresh spinach
· 2 tbsp. soy sauce (light or dark)
· 1 tbsp. sugar
· 2 tbsp. vinegar
· 1/4 cup walnuts

Cooking Procedures :

1. Wash spinach and remove large stems.
2. Blanch in boiling salted water for 2-3 minutes. Rinse under cold water immediately to stop cooking.
3. Squeeze out all water and arrange in a serving dish.
4. Combine all the remaining ingredients in blender.
5. Pour blend vinaigrette over spinach and toss.

• 2 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup coarsely chopped walnut
• 2 small Granny Smith apples, cored and cut into 16 slices
• 1 teaspoon honey
• 3/4 cup Dannon low fat yogurt
• 1 teaspoon peanut oil
• 40 red seedless grapes
• Candied Walnuts
• 2 small gala apples, cored and cut into 16 slices

Directions

Top Secret Recipes
version of
McDonald’s® Fruit & Walnut Salad

by Todd Wilbur

McDonald’s enlisted Destiny’s Child, Venus Williams, and Bob Greene (Oprah’s
Trainer) to kick off its balanced lifestyles campaign in the spring of 2005,
starting with this salad and the tagline “Get a fruit buzz.” Most of the recipe is no big secret: Two kinds of sliced apples, red seedless grapes and low-fat vanilla yogurt. But this new product did inspire another way to candy
walnuts. It’s a quick technique that includes honey and peanut oil, along with
some granulated sugar and a little vanilla. Also, you should know that McDonald’s has to use a special preservative coating on the apple slices to keep them from turning brown in the ten minutes or so that it takes for sliced apples to turn brown. Copy this recipe at home, and you won’t have to worry about such things.

Nutrition Facts

Calories – 310
Total Fat – 13g
Saturated Fat – 2g
Total Carbohydrate – 44g
Protein – 5g

INSTRUCTIONS:

1. Make the candied walnuts by combining peanut oil, honey, sugar, vanilla, and salt in a medium skillet over medium heat in the order listed. When the mixture begins to bubble, add chopped walnuts and stir constantly until sugar
begins to smoke and/or caramelize. Immediately turn off heat and keep stirring the nuts so that they do not burn. After a minute of stirring off the heat, pour nuts out onto a plate. Toss nuts as they cool so that they don’t stick
together.

2. When nuts have cooled, build each salad by mixing 8 slices of Granny Smith apple, 8 slices of gala apple, 10 grapes, 3 tablespoons of yogurt, and 3 tablespoons of candied walnuts. Stir and serve.

Makes 4 servings

• 1 large box cherry gelatin
• 1 (16 ounce) can pitted sour cherries
• 1 cup coke
• 1 cup granulated sugar
• 1 (16 ounce) can crushed pineapple, with juice
• 1/2 to 1 cup walnuts, chopped

Directions

Put gelatin, sugar and cherries in a pan and bring to a boil. Remove from burner and add pineapple, coke and nuts. Put into pretty bowl and chill to set.

• 1 head red lettuce
• 1 head green lettuce
• 2 green onions, chopped
• 2 Tbsp. white wine vinegar
• 3 Tbsp. honey
• 1/2 tsp. dry mustard
• 1/2 tsp. celery salt
• 1/4 cup olive oil

Directions

Toss lettuces and green onions in salad bowl. In small bowl, combine remaining ingredients and blend with wire whisk until combined. Just before serving, drizzle over salad and toss. Serves 4

Calories: 180
Fat: 13 grams
Sodium: 6 mg
Carbs: 15 grams

• 1 cup cooked rice
• 2/3 cup mayonnaise
• 1 can shrimp, drained
• 1 tablespoon lemon juice
• ¾ cup diced raw cauliflower
• 1/2 bell pepper, chopped
• 3 tablespoons black olives, sliced
• Salt and pepper to taste
• ½ onion, grated
• 3 tablespoons chopped pimento

Directions

Mix well and let sit one hour before serving.

• 3 c. cooked, chopped catfish filets
• 1/2 c. minced celery
• 2/3 c. olive oil
• 2 T. minced green bell pepper
• 1/4 c. prepared mustard
• 1t. chopped parsley
• 3 T. vinegar
• 1 hard cooked egg, minced
• 1 t. salt
• Lettuce
• 1/4 t. hot pepper sauce
• Lemon wedges
• 2 T. paprika
• 1/2 c. minced onion

Directions

Combine oil, mustard, vinegar, salt, hot pepper sauce and paprika. Beat until thick. Stir in onion, celery, bell pepper, parsley and egg. Fold in catfish. Chill for 1 hour. Line plates with lettuce. Portion catfish mixture on lettuce and garnish with lemon wedges.

Servings: 6

• 6 large eating apples
• Juice of 1/2 lemon
• 6 oz/175g fresh dates
• 1 oz/25g white marzipan
• 1 tsb orange flower water
• 4 tbsp low-fat natural yoghurt
• 4 green or purple figs
• 4 almonds, toasted

Directions

Core the apples. Slice thinly, then cut into fine
matchsticks. Moisten with temon juice to keep them
white.

Remove the stones from the dates and cut the flesh
into strips, then combine with the apple.

Soften the marzipan with orange flower water and
combine with the yoghurt. Mix well.

Pile the apples and dates in the centre of four plates.
Remove the stem from each of the figs and divide the
fruit into quarters without cutting right through the
base. Squeeze the base with the thumb and forefinger
of each hand to open up the fruit.

Place a fig in the centre of each salad, Spoon the
yogurt filling on to the figs and decorate each one
with a toasted almond.

Serves 4

• Dorothy Lynch Style Salad Dressing
• 1/8 ts. garlic powder (+ or – to taste)
• 1 can condensed tomato soup
• 1 tsp. celery seeds
• 1 cup oil
• 1/2 cup vinegar
• 1 cup sugar (or less)
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 tsp. pepper

Directions

Blend in blender.

• 1 Yellow pepper
• 1 Red pepper
• 1 Green pepper
• 1 tablespoon Olive oil
• 1 1/2 teaspoons Balsamic vinegar
• Basil sprigs

Directions

Roast peppers by placing whole pepper on a broiler sheet or a grill.

Turn frequently until all sides are blackened.

Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin.
Slice and arrange in a colorful display on a platter.

Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.