Great Groceries Recipe Archive-December 2000

Avocado-Grapefruit Salad
This delicious salad is a festive addition for the holidays!

2 cups torn romaine lettuce
2 cups torn radicchio (if not available, use all
romaine)
1/2 small red onion, sliced and separated into rings
1 cup pomegranate seeds (optional)
2 cups grapefruit sections (about 2 large grapefruit)
2 Tbls. honey
2 Tbls. fresh lime juice
1 medium avocado, peeled and sliced

Combine first 4 ingredients in a large bowl, cover and chill. Place grapefruit in an airtight container; cover and chill. Combine the honey and the lime juice in a small bowl,cover and chill.

To serve, add grapefruit and avocado to the lettuce mixture. Drizzle the honey mixture over salad, toss gently to coat. Serves 4.

Cranberry Salsa
Want to add a little zip to your leftover turkey sandwiches?
Try this for a flavor boost.

3 cups fresh or frozen cranberries, thawed
1/2 medium-size purple onion, chopped
2 jalapeno peppers, seeded and chopped
1/2 cup chopped fresh cilantro
1/2 cup honey
2 Tbls. fresh lime juice
1 Tbls. grated orange rind

Process all ingredients in a food processor, pulsing 6-8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours. Yields 2 1/2 cups.

Chicken with Wild Rice and Fig Pilaf
Serve this dish to your guests and they will never guess
it’s low-fat...

1/4 cup water
1 (16 oz.) can fat-free, less-sodium chicken broth
3/4 cup uncooked wild rice
1 Tbls. butter
1 cup finely chopped onion
1/2 cup finely chopped celery
1 cup chopped dried figs
2 oz. prosciutto (about 1/2 cup)
3/4 tsp. dried thyme
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1/4 tsp. paprika
4 (4 oz.) skinned, boned chicken breast halves
1 tsp. olive oil
Thyme sprigs for garnish (optional)

Bring water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer for 1 hour or until rice is tender. Melt the butter in a large non-stick skillet over medium-high heat. Add onion and celery; saute for 5 minutes or until tender. Stir in the rice, figs, prosciutto and spices. Remove from heat, and keep warm.

Sprinkle the chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook for 7 minutes on each side or until done. Serve the chicken with wild rice pilaf and garnish with thyme springs, if desired.
Serves 4.