Weekend Hy-Vee Recipes: Fruit for the summer - KWWL - Eastern Iowa Breaking News, Weather, Closings

Weekend Hy-Vee Recipes: Fruit for the summer

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More Matters. For fruits and vegetables, the more you eat the better it is for you. So try to incorporate five to nine servings of fruits and vegetables everyday! The benefits of adding fruit are they are low in calories, fat and sodium. In addition, they boost fiber, folate, potassium, vitamin A, vitamin C and a number of other nutrients and antioxidants.

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Couscous & Fruit Salad

Serves 4 (3/4 cup each)

Source: www.hy-vee.com. Adapted from Eating Well, Inc.

Active time: 15 minutes

Total time: 15 minutes

All you need:

2 tbsp Grand Selections extra-virgin olive oil

2 tbsp Hy-Vee orange juice

1 tbsp cider vinegar

2 tsp finely chopped shallots

1/4 tsp salt

1/4 tsp freshly ground pepper

2 cups cooked whole-wheat couscous

1 cup chopped nectarine

1 cup mixed fresh berries, such as blueberries and raspberries

2 tbsp toasted sliced Hy-Vee almonds*

All you do:

1. Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

*Test Kitchen tip: To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, two to three minutes.

Nutrition facts per serving: 204 calories, 9g fat, 1g saturated fat, 6g monounsaturated fat, 0mg cholesterol, 150mg sodium, 28g carbohydrate, 3g fiber, 4g protein, 187mg potassium.

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Fruited Salmon Spinach Salad

Serves 4.

All you need:

3 cups fresh baby spinach

3 cups Hy-Vee chopped romaine

2 (4 oz each) salmon fillets, baked or grilled and flaked

1 cup fresh blueberries

½ large yellow pepper, cut into thin strips

3 tbsp light raspberry vinaigrette

3 tbsp Newman's Own™ light lime salad dressing

Freshly cracked Hy-Vee black pepper, to taste

Hy-Vee sliced almonds, optional

All you do:

1. In a large bowl toss together spinach and romaine. Top with salmon, blueberries and yellow pepper.

2. Drizzle with raspberry vinaigrette and lime salad dressing. Toss to coat.

3. Season with black pepper and sprinkle with almonds, if desired.

Nutrition Facts: 150 Calories, 5g fat, 1g saturated fat, 0g trans fat, 25mg cholesterol, 210mg sodium, 14g carbohydrate, 2g fiber, 8g sugar, 13g protein.

Daily Values: 40% vitamin A, 90% vitamin C, 4% calcium, 8% iron.

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Black Bean and Mango Salsa

Serves 32 (2 tablespoons each)

Source: www.hy-vee.com

All You Need:

1 envelope Good Seasons™ Italian Salad Dressing

1 (16 ounce) can black beans, drained, rinsed

1 (10 ounce) package frozen corn, thawed

1 cup chopped ripe mango

1 cup chopped red pepper

1/3 cup chopped red onion

1/3 cup chopped cilantro

1/4 cup lime juice

All You Do:

1. Mix all ingredients until well blended; cover.

2. Refrigerate at least 1 hour.

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Sweetie Trifle

Serves 8.

Source: www.hy-vee.com

All you need:

½ prepared angel food cake, cut into bite-size pieces, divided

1 pkg. (1 oz) sugar-free white chocolate instant pudding

1 ½ cups Hy-Vee skim milk

3 cups Hy-Vee light whipped topping, thawed

½ teaspoon Hy-Vee vanilla

1 cup fresh sliced strawberries

1 cup fresh blueberries

All you do:

1. In a 2 ½ quart glass bowl, arrange half the cake pieces

2. Stir together pudding mix and milk according to package directions. Fold in whipped topping and vanilla.

3. Top cake pieces with ½ pudding mixture. Top with ½ cup each strawberries and blueberries.

4. Repeat layers (cake, pudding, fruit). Cover. Chill for 8 hours before serving.

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