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Creamy Citrus Dressing
3
⁄4 cup mayonnaise
1
⁄3 cup marshmallow
crème
1 package (3 oz.)
cream cheese, cut
into 1-inch pieces
1 tablespoon fresh
lime juice
1 medium seedless
orange, peeled and
sectioned
1
⁄4-
1
⁄2 teaspoon grated lime
peel, if desired
Position multipurpose blade in work bowl. Add
mayonnaise, marshmallow crème, and cream
cheese. Process until creamy, about 1 minute.
Scrape sides of bowl. Add lime juice, orange, and
lime peel, if desired. Process until orange is finely
chopped, 20 to 25 seconds. Serve with fruit salads.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 140 cal, 1 g pro, 4 g carb,
13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.
25
Mediterranean Hot Chicken Salad
3 cups (about 1 lb.)
cooked chicken
chunks
1
⁄
4 cup whole pitted
kalamata olives
3 green onions, cut
into 1-inch pieces
1
⁄2 bulb fennel, cut into
halves lengthwise
1
⁄2
cup mayonnaise*
1
⁄4 cup sour cream*
2 teaspoons
all-purpose flour
1 tablespoon fresh
oregano leaves
1 tablespoon lemon
juice
1
⁄4 teaspoon salt
1
⁄8 teaspoon black
pepper
1
⁄2 cup (2 oz.) crumbled
feta cheese
1
⁄4 cup pine nuts
Position multipurpose blade in work bowl. Add
chicken, olives, and onions. Pulse 4 to 6 times, 1 to
2 seconds each time, or until coarsely chopped.
Remove to large mixing bowl.
Exchange multipurpose blade for 2 mm slicing disc.
Add fennel. Process to slice. Add to mixing bowl.
Exchange slicing disc for mini bowl and mini blade
in work bowl. Add all remaining ingredients except
cheese and nuts. Process until mixed, 10 to 12
seconds. Add to mixing bowl. Add cheese to mixing
bowl; stir to combine.
Spread into greased 8 x 8 x 2-inch baking pan.
Sprinkle with pine nuts. Bake at 375°F for 20 to
25 minutes, or until thoroughly heated. Serve with
pitas, flatbread, or lettuce wraps.
Yield: 5 servings (about
3
⁄4 cup per serving).
*Light mayonnaise and light sour cream may be
substituted.
Per Serving: About 420 cal, 26 g pro, 6 g carb,
33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.