Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Preparation time: 30 minutes plus refrigeration time
Servings: 4.
5 A Day servings: 2.
Ingredients:
½ cup dry orzo 1 cup diced raw pears (1 medium or 2 small) 2 tablespoons orange juice 2 teaspoons lemon juice ¼ cup raisins ½ cup diced fresh tomatoes 3 tablespoons Hidden Valley® Ranch Old Fashioned Buttermilk Dressing 4 cups torn fresh spinach 2 tablespoons sliced almonds 1 tablespoon chopped fresh dill, divided Prepare orzo according to packaging directions. Place diced pear in a small bowl and add orange and lemon juices. Allow to sit for 5 minutes. Mix in 2 teaspoons fresh dill and remaining ingredients except spinach and almonds. Refrigerate for two hours. Place equal amounts of torn spinach on four plates. Spoon equal amounts of pear salad on bed of spinach. Top with equally divided amounts of sliced almonds and remaining fresh dill.
Nutritional Information per Serving Calories: 244 Carbohydrates: 40g Total Fat: 8.2g Cholesterol: 2mg Saturated Fat: 1.g Dietary Fiber: 5g % of Calories from Fat: 30% Sodium: 173mg Protein: 5g
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