SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS AND CREAMY HERB DRESSING

SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS AND CREAMY HERB DRESSING

Serves 4.

Note: If desired, chop a few extra herbs and add to salad with almonds.

• 1/2 c. plain nonfat yogurt

• 1/4 c. reduced-fat mayonnaise

• 1/4 c. chopped fresh dill

• 2 tbsp. chopped fresh chives

• 2 tsp. lemon juice

• Salt and pepper

• 1 (6 oz.) pkg. baby spinach, rinsed and crisped

• 1 ripe avocado (about 6 oz.)

• 3 tbsp. sliced almonds, toasted

In a blender, combine yogurt, mayonnaise, dill, chives, milk and lemon juice. Whirl until smoothly blended, stopping as needed to scrape down sides of container. Season to taste with salt and pepper.

Place spinach in a wide serving bowl. Peel and pit avocado. Cut avocado into 1/4-inch slices and add to spinach.

Pour just enough dressing over spinach and avocado to moisten. Lift salad gently with two spoons to coat with dressing. Scatter almonds on top. Serve with extra dressing in bowl to add to taste; cover and chill any remaining dressing up to 1 day.

BROCCOLI AND SOYBEANS WITH ORANGE-SOY SAUCE

Serves 4.

• 3/4 c. orange juice

• 5 tsp. reduced-sodium soy sauce

• 1 tsp. minced fresh ginger root

• 1 tbsp. cornstarch mixed with 2 tbsp. water

• 2/3 c. shelled cooked soybeans

• 2 tbsp. long, thin shreds orange peel

• 2 to 3 tbsp. thinly sliced green onions

Directions

Set a steaming rack in a pan over simmering water. Place broccoli on rack, cover pan and steam until broccoli is tender when pierced, about 4 minutes. With a hot pad, lift rack from pan, briefly rinse broccoli under cool running water and drain well. Set aside.

Meanwhile, in a wide frying pan, bring orange juice, soy sauce and ginger to a boil over high heat. Stir in cornstarch mixture and continue stirring until liquid returns to a boil.