Green Apple Cranberry Salad

2 heads of Romaine lettuce
1 cup dried cranberries
2 green apples
Non fat feta cheese
1 cup Candied Walnuts
Balsamic Dressing

Clean, and dry the head of Romaine lettuce into your salad bowl.
Core and slice the apple.
Sprinkle it on top of the lettuce.
Then sprinkle the cranberries, walnuts.
You can Sprinkle the cheese on top. (I don't do this since not everyone likes it.)
Add the Balsamic Dressing and serve. (I let each person do their own dressing.)

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Balsamic Dressing

3 tablespoon balsamic vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup olive oil
1 teaspoon honey
Salt and pepper to taste

Mix vinegar, mustard, olive oil, and honey with your frother.
Server immediately or bottle.

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Candied Walnuts

2 cups walnut halves
1 tablespoon butter
1/4 cup sugar
Cinnamon to taste
parchment paper

Heat walnuts, butter and sugar in a large skillet on medium heat.
Stir continuously.
When you see the sugar starting to melt make sure all the nuts are coated.
Transfer them to the parchment paper.
Separate them as fast as you can, in a single layer, so you don't wind up with a popcorn ball looking mess.
Lightly sprinkle with cinnamon.
Then let them cool.

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Lighter Version of Panera Bread's Broccoli Cheese Soup

3 1/2 cups 2% milk

1 1/2 tablespoons butter

1/2 medium chopped onion

1/4 cup flour

2 cups low sodium chicken stock

2 cups broccoli slaw

1/4 teaspoon nutmeg

2 cups shredded sharp cheddar cheese

salt and pepper to taste

 

Saute onion and butter in a large sauce pan.

Whisk in flour till it's light brown in color.

Slowly whisk in the chicken stock and continue to whisk.

Till it's nice and smooth.

Simmer contents about 10-15 minutes, stir frequently.

Lower heat.

Stir in milk slowly.

Then add in the broccoli.

Cover and cook on low for 25 minutes, stirring occasionally.

Don't let it boil the milk will curdle.

Remove from heat, and add cheese a bit at a time stirring it in as you go.

You don't want clumps.

Serve immediately with our nice sourdough.

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