Mixed Green Salad w/Fresh Fruit & Fruity Chicken Salad

We've got two recipes for you this month. Try one of these easy salad options for lunch or dinner (with all the red ingredients the Mixed Green Salad is perfect with a Valentine Dinner). They feature an abundance of simply 'heart-healthy' red ingredients featured in this month's Bite this and Quick Bites.

Mixed Green Salad w/Fresh Fruit

Ingredients:3 cups mixed baby field greens3 cups fresh baby spinach3 cups romaine lettuce, torn into pieces1 cup strawberries, cored and sliced (2 cups if pomegranates aren't in season)1 cup pomegranate seeds (when available; can substitute dried cranberries)1 red bell pepper, cored and chopped1 small red onion, sliced and separated into rings1 cup pecan pieces, roasted and cooled1/2 cup fat free feta cheesePreparation:

Combine all salad ingredients. Before serving, pour on enough dressing (recipe follows) to coat lightly.

Dressing:1/2 cup extra virgin olive oil2 tablespoons red wine vinegar1 tablespoon pomegranate juice (can substitute cranberry juice)Fresh ground pepperCombine vinegar and juice. Slowly whisk in olive oil until emulsified. Add pepper. Makes 10 - 1 cup servingsNutrition Information Per Serving: 224 calories, 9 g protein, 32 g carbohydrates, 16 g fat, 1.5 g saturated fat, 3 g fiber, 360 mg sodium

Fruity Chicken Salad

Ingredients:3 cups cooked chicken breast, diced1 stalk celery, chopped1 small red apple, chopped1 cup red grapes1/2 cup slivered almonds1/3 cup low fat mayonnaise2 tablespoons plain nonfat yogurtSalt and pepper to tastePreparation:

Combine all ingredients. Serve on a bed of mixed greens with whole wheat crackers or make into sandwiches using whole wheat sandwich thins.

Makes 4 - 1 cup servingsNutrition Information Per Serving: 265 calories, 23 g protein, 16 g carbohydrates, 12 g fat, 2 g saturated fat, 3 g fiber, 279 mg sodium

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