Healthy Sides
GREEN SALAD WITH MANGO AND AVOCADO
Soak ½ thinly sliced small white onion in ice water, 15 minutes;
drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon
orange juice and ½ teaspoon honey in a large bowl; whisk in
2 tablespoons olive oil. Add ½ head chopped green-leaf
lettuce, 1 diced mango, ½ diced English cucumber and the
onion; season with salt and pepper. Add 1 diced avocado
and toss.
SPAGHETTI SQUASH WITH PECANS AND DATES
Peel and seed 1 spaghetti squash; cut into 1½-inch chunks.
Toss with olive oil, salt and pepper. Roast on a preheated
baking sheet at 450 ̊ until tender and browned, about
45 minutes. Brown 1 tablespoon butter in a skillet over
medium heat. Remove from the heat and stir in ⅓ cup
chopped pitted dates, ¼ cup chopped pecans, ½ teaspoon
fresh thyme and a pinch of salt; scatter over the squash.
weeknight
cooking
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