Heart-Smart_Recipes_2016_

Heart-Smart Recipes 17

Tiny

practically

jump out of

their skins,

making

them a

super citrus

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Spinach Salad with Chicken
and Herb-Toasted Walnuts
SERVINGS 4 (2 cups salad mixture +
1 Tbsp. vinaigret e)
START TO FINISH 30 minutes

(^1) ⁄ 4 cup walnuts, coarsely chopped
(^1) ⁄ 2 tsp. walnut oil or olive oil
1 tsp. snipped fresh thyme or^1 ⁄ 4 tsp.
dried thyme, crushed
(^1) ⁄ 8 tsp. salt
(^1) ⁄ 4 cup balsamic vinegar glaze
2 Tbsp. pure maple syrup
1 tsp. Dijon-style mustard
(^1) ⁄ 8 tsp. salt
6 cups fresh baby spinach leaves
2 cups coarsely shredded cooked
chicken breast
2 medium Cara Cara or blood oranges,
peeled and sectioned
1 cup julienned jicama
(^1) ⁄ 4 cup crumbled reduced-fat blue cheese

1. Place walnuts in a small nonstick skillet.
   Drizzle with walnut oil and sprinkle with thyme
   and^1 ⁄ 8 teaspoon salt. Toss to coat. Heat over
   medium heat 3 to 4 minutes or until walnuts are
   lightly toasted, stirring frequently. Remove from
   heat and let cool.


2. For vinaigret e, in a bowl whisk together the
   next four ingredients (through salt). Place
   spinach in a serving bowl. Top with the remaining
   ingredients and toasted walnuts. Drizzle with
   vinaigret e. Toss to coat.

PER SERVING: 296 CAL. | 9 G TOTAL FAT (2 G SAT. FAT)
63 MG CHOL. | 388 MG SODIUM | 25 G CARB. | 6 G FIBER
15 G SUGARS | 27 G PRO.

Grilled Citrus-Marinated Tofu
with Broccoli-Radish Slaw
SERVINGS 4 (1 slice tofu +^3 ⁄ 4 cup slaw each)
PREP 30 minutes MARINATE 2 hours
GRILL 10 minutes
1 cedar or alder grilling plank (15×6^1 ⁄ 2 inches)

(^1) ⁄ 3 cup fresh clementine juice
(2 to 3 clementines)
3 Tbsp. lemon juice
2 Tbsp. reduced-sodium soy sauce
2 tsp. grated fresh ginger
(^1) ⁄ 8 to (^1) ⁄ 4 tsp. crushed red pepper (optional)
1 16- to 18-oz. pkg. fi rm tofu (fresh bean curd),
drained
2 medium clementines, quartered and
seeded
2 medium lemons, quartered and seeded
1 recipe Broccoli-Radish Slaw
1 Tbsp. white and/or black sesame seeds,
toasted

1. Soak grill plank in enough water to cover for at
   least 1 hour before grilling; drain.


2. For marinade, in a shallow dish whisk together
   the next fi ve ingredients (through red pepper).
   Cut tofu into four slices; add to marinade, turning
   to coat. Cover; refrigerate 2 hours, turning once.


3. Place plank on rack of an uncovered grill. Grill
   over medium heat 3 to 5 minutes or until plank
   begins to crackle and smoke. Turn plank. Remove
   tofu from marinade; discard marinade. Place tofu
   on plank. Add clementine and lemon quarters,
   cut sides down, on grill rack alongside plank. Grill
   citrus, covered, 4 to 6 minutes or until browned,
   turning once. Grill tofu, covered, 10 to 15 minutes
   or until heated and lightly browned.


4. Serve tofu and citrus with Broccoli-Radish
   Slaw. Sprinkle tofu with sesame seeds. Squeeze
   juice from grilled citrus over tofu and slaw
   as desired.
   BROCCOLI-RADISH SLAW In a large bowl combine
   1 3 ⁄ 4 cups packaged shredded broccoli slaw mix;

(^3) ⁄ 4 cup shredded carrots; 6 medium radishes,
thinly sliced;^1 ⁄ 3 cup thinly sliced green onions;
and^1 ⁄ 4 cup snipped fresh mint. In a small bowl
whisk together 3 tablespoons fresh clementine
juice, 1 tablespoon honey, 2 teaspoons canola oil,
1 teaspoon toasted sesame oil,^1 ⁄ 4 teaspoon black
pepper, and^1 ⁄ 8 teaspoon salt. Drizzle over
cabbage mixture; toss to coat.
PER SERVING: 196 CAL. | 7 G TOTAL FAT (1 G SAT. FAT)
0 MG CHOL. | 447 MG SODIUM | 28 G CARB. | 6 G FIBER
16 G SUGARS | 12 G PRO.
GRILLED CITRUS-MARINATED TOFU
WITH BROCCOLI-RADISH SLAW
clementines