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potatoeswith creamy tofu-lime vinaigrette

    I am a big lover of sweet potatoes. Why? Because they’re sweet ! But, they’re also good for you. Tofu adds a little protein to this recipe. Instead of adding it directly to the sweet potatoes, I use it to make a creamy but tangy vinaigrette. serves 4
    Vegetable oil cooking spray
    2½ pounds sweet potatoes or red garnet yams (about 3 large), peeled and cut into ¾-inch pieces
    2 tablespoons extra-virgin olive oil
    1 teaspoon kosher salt
    Creamy Tofu-Lime Vinaigrette
    1 Granny Smith apple, cored and cut into ½-inch pieces
    â…“ cup unsweetened dried cranberries
    Â¼ cup pumpkin seeds, toasted
    Position an oven rack in the center of the oven and preheat the oven to 375ºF.
    Spray a rimmed baking sheet with vegetable oil cooking spray. Toss the sweet potatoes, olive oil, and salt on the baking sheet. Roast until golden and tender, 35 to 40 minutes. Transfer to a large bowl.
    Pour the vinaigrette over the potatoes. Add the apple, cranberries, and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.
    per serving (includes vinaigrette): Calories 318; Protein 6g; Carbohydrates 56g; Dietary Fiber 7g; Sugar 26g; Total Fat 9g; Saturated Fat 1g; Sodium 520mg
creamy tofu-lime vinaigrette
    MAKES ABOUT ¾ CUP
    Â½ cup (4 ounces) silken tofu
    3 tablespoons fresh lime juice (about 3 large limes)
    1 tablespoon pure maple syrup
    Â¾ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
    In a blender, combine all of the ingredients and process until smooth. The vinaigrette will keep covered in the refrigerator for up to 2 days.

    Chicken Chopped Salad in Butter Lettuce Cups
chickenchopped salad inbutter lettuce cups

    I love chopped salads; you get so many great tastes in one bite. This recipe is my twist on a traditional chicken chopped salad. Instead of mixing in the lettuce, I use it as a wrap for the salad, which—like every good chopped salad—is studded with so many yummy flavors: chunks of chicken, creamy avocado, salty feta, crunchy fennel, peppery arugula, and bits of sun-dried tomatoes and briny olives. If packing this up to go, keep the salad and lettuce separate so the lettuce leaves don’t wilt. serves 6
    dressing
    2 tablespoons apple cider vinegar
    1 tablespoon fresh lemon juice
    1 garlic clove, minced
    Â¼ teaspoon kosher salt
    â…› teaspoon freshly ground black pepper
    â…“ cup extra-virgin olive oil
salad
    1 cup (¼-inch) diced cooked skinless chicken breast
    1 cup coarsely chopped baby arugula
    Â½ avocado, finely diced
    Â¼ fennel bulb, chopped into ¼-inch pieces
    Â½ cup diced feta cheese
    â…“ cup thinly sliced sun-dried tomatoes
    8 kalamata olives, pitted and chopped
    Â¼ teaspoon kosher salt
    â…› teaspoon freshly ground black pepper
    12 butter lettuce leaves
    for the dressing: In a small bowl, combine the vinegar, lemon juice, garlic, salt, and pepper. Gradually add the oil, whisking until the dressing is thick.
    for the salad: In a large bowl, combine the chicken, arugula, avocado, fennel, feta, sun-dried tomatoes, olives, salt, and pepper. Add the dressing to the salad and toss to coat.
    Fill the lettuce leaves with the salad. Arrange the lettuce leaves on a platter and serve.
    per serving: Calories 237; Protein 10g; Carbohydrates 6g; Dietary Fiber 2g; Sugar 2g; Total Fat 20g; Saturated Fat 4g; Sodium 371mg

    Updated Waldorf Salad with Apple Vinaigrette
updated waldorf salad with apple vinaigrette

    My mother-in-law first introduced me to Waldorf salad a long time ago. What I love in a Waldorf are the crunchy grapes, apples, and nuts; and I always thought I’d prefer the salad without the mayonnaise. So I kept the parts I like and turned the dish into something lighter by adding whole-wheat pearl couscous and substituting an apple cider vinaigrette for the mayo dressing. serves 6
    couscous
    1 tablespoon safflower or grapeseed oil
    Â½ cup whole-wheat pearl