Recipes: Honey Herb Vinaigrette, Mushroom, Herb and Ricotta Quiche

Honey Herb Vinaigrette

Makes about 1/2 cup.

A spring salad is delicious with this herb vinaigrette, especially if you add arugula or endive to the lettuce mix.

• 6 tbsp. olive oil

• 1/4 c. fresh lemon juice

• 2 tbsp. honey

• 1/2 tsp. Dijon mustard

• 1/2 tsp. minced fresh chives or tarragon

• 1/2 tsp. minced fresh parsley

• 1/4 tsp. salt

• 1/8 tsp. pepper

In shaker jar or small bowl, whisk together oil, lemon juice, honey and mustard. Add garlic, chives or tarragon, parsley, salt and pepper. Let stand 20 minutes before using.

Calories 144

Carbohydrates 7 g

Protein 0 g

Fat 14 g

including sat. fat 2 g

Sodium 105 mg

Calcium 3 mg

Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 other carb. exch. and 3 fat exch.

Mushroom, Herb and Ricotta Quiche

Fresh herbs make all the difference in this savory soft quiche.

• 1/3 c. defatted stock or white wine

• 1 tsp. olive oil

• 3 c. thinly sliced mushrooms

• 2 c. coarsely chopped fresh spinach

• 1 tsp. fresh thyme

• 2 c. part-skim ricotta cheese

• 2 eggs

• 1 (9-in.) unbaked pie shell

Preheat oven to 350 degrees. In a 10-inch nonstick skillet over medium-high heat, heat stock or wine and oil. Add mushrooms. Cook, stirring frequently, until browned. Stir in spinach, oregano and thyme. Cover and cook 1 minute, or until spinach wilts. Remove from heat; transfer to colander and drain well.

Nutrition information per serving:

Calories 161

Carbohydrates 10 g

Protein 9 g

Fat 10 g

Cholesterol 58 mg

Sodium 167 mg

Calcium 153 mg

Dietary fiber 1 g