Couscous & Fruit Salad

Ingredients:1 cup mixed fresh berries, such as blueberries and raspberries2 tablespoons orange juice1/4 teaspoon freshly ground pepper2 tablespoons toasted sliced almonds, (see Tip)1 tablespoon cider vinegar1/4 teaspoon salt2 cups cooked whole-wheat couscous2 tablespoons extra-virgin olive oil1 cup chopped nectarine2 teaspoons finely chopped shallots

Pheasant Salad

Ingredients:1/4 teaspoon ground allspice1/4 teaspoon pepper1/8 teaspoon salt1 (1-pound) whole pheasant breast, with skin attachedCooking spray12 cups gourmet salad greens1 cup thinly sliced red cabbage2 tablespoons raspberry-flavored vinegar3 tablespoons water1 1/2 teaspoons vegetable oil1/4 teaspoon salt1/8 teaspoon pepper3 tablespoons dried cranberries1 tablespoon coarsely chopped skinned hazelnuts, toasted

Walnut-Chicken Salad

Ingredients:4 skinned and boned chicken breast halves3 tablespoons buttermilk1 cup finely ground walnuts1/2 cup fine, dry breadcrumbs1 teaspoon salt2 tablespoons vegetable oil6 cups torn mixed salad greens4 cups torn fresh spinach1 cup (4 ounces) shredded colby-Monterey Jack cheese blend16 cherry tomatoes, cut in halfButtermilk-Honey Dressing

Chicken-Fruit Salad

Ingredients:1 (10-ounce) package Italian-blend salad greens (about 6 cups)2 cups grilled chicken breast strips (such as Louis Rich; about 6 ounces)1 cup blueberries1 cup quartered strawberries1 cup sliced banana1 cup sliced peeled kiwifruit (about 3 kiwifruit)2 tablespoons pine nuts, toasted2 tablespoons herbed goat cheese

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