SPINACH SALAD WITH SALMON AND QUICK- PICKLED BLACKBERRIES
PREP TIME 22 MIN. – COOK TIME 5 MIN. READY IN 27 MIN. – SERVINGS 4
5 tbsp apple cider vinegar, divided 1 tbsp honey 1 (6 oz) pkg blackberries ¼ cup sliced red onions 4 (4 oz) salmon fillets
BERRY SWIRL NO-CHURN ICE CREAM
PREP TIME 25 MIN. – COOK TIME 0 MIN. READY IN 25 MIN. + FREEZING TIME – SERVINGS 10
1 (16 oz) pkg strawberries, trimmed 1 (6 oz) pkg blueberries 1 (6 oz) pkg blackberries or raspberries
1¼ cups heavy whipping cream 1 (14 oz) can sweetened condensed milk 2 tsp vanilla extract
STEP 1 Place a metal loaf pan in the freezer to chill. To a food processor, add the strawberries, blueberries, and blackberries. Pulse until almost smooth. Transfer to a small bowl and set aside. STEP 2 In a large bowl, using a hand mixer or stand mixer, beat the cream 4–5 min., until stiff peaks form. In a medium bowl, combine the sweetened condensed milk and vanilla. Add 1 cup whipped cream and fold until just combined. Fold in remaining whipped cream. Gently fold half of berry mixture into cream mixture. STEP 3 Add half of cream mixture to chilled loaf pan. Add half of remaining berry mixture on top of cream mixture. Top with remaining cream mixture and berry mixture. Using a butter knife or skewer, lightly swirl the berry mixture into the cream mixture. Cover loaf pan and freeze 8 hours or overnight.
PER SERVING: 266 CALORIES, 15G FAT, 9G SATURATED FAT, 44MG CHOLESTEROL, 49MG SODIUM, 31G CARBOHYDRATE, 2G FIBER, 28G SUGAR, 5G PROTEIN
2 tbsp olive oil 1 (5 oz) pkg Nature’s Promise® Baby Spinach & Spring Mix
¼ cup sliced almonds 1 avocado, pitted and cubed
STEP 1 In a medium bowl, combine 4 tbsp vinegar, the honey, ¼ cup water, and a pinch of salt, whisking until honey is dissolved. Add the blackberries and onions to vinegar mixture and gently toss to coat. Let sit at least 15 min. STEP 2 Meanwhile, to a microwave-safe dish, add the salmon and ¼ cup water. Season salmon with salt and pepper. Cover with vented plastic and microwave 3–4 min., until cooked through. Remove from microwave. In a small bowl, whisk together remaining 1 tbsp vinegar and oil. STEP 3 Strain blackberries and onions, discarding pickling solution. To a large bowl, add the spinach mix, blackberries and onions, almonds, and dressing. Season with salt and pepper. Toss to combine. Divide spinach salad among 4 plates. Top with salmon and the avocado.
PER SERVING: 454 CALORIES, 33G FAT, 6G SATURATED FAT, 63MG CHOLESTEROL, 88MG SODIUM, 16G CARBOHYDRATE, 7G FIBER, 8G SUGAR, 27G PROTEIN
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