Serves one; 335 calories
1 slightly ripe d'Anjou pear
4 thin slices prosciutto
2 Tbsp. English Stilton cheese
2 Tbsp. plain yogurt
1/4 c. skim milk
1 Tbsp. port wine
black pepper to taste
1 bunch watercress, cleaned and dry
Preheat oven to 405°. Peel and cut pears into eight wedges. Cut prosciutto slices into long strips and wrap the pear wedges. Place on a cookie tray lined with a Silpat or parchment paper and bake for 20 minutes. Let cool.
For the dressing:
Place cheese, yogurt, milk, port and pepper in a food processor or blender and pulse until well combined. Serve pears over watercress and drizzle with dressing.
Source: Ursula Adduci, executive chef, Sazon Light Chicago
LOW FAT - LOW CARB - LOW CALORIE - VEGETARIAN
1 English cucumber, halved, peeled and cut into 1/4 inch slices
¼ c. pitted kalamata olives, roughly chopped
6 oz. feta cheese, cut or crumbled into 1” cubes
1 c. cherry tomatoes, halved
¼ c. roughly chopped mint leaves
3 oz. extra virgin olive oil (for dressing)
1 oz. red wine vinegar (for dressing)
2 Tbsp. Tribe Origins classic hummus (for dressing)
sea salt and black pepper (for dressing)
Whisk together olive oil, red wine vinegar and hummus. Add salt and pepper to taste. Toss all ingredients together.
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