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[nverland]

APPLE RAISIN COLESLAW

INGREDIENTS:
5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored,
Coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

DIRECTIONS:
Combine cabbages, carrots, apple, raisins and sunflower seeds
In very large bowl. Whisk yogurt, dill, vegetable oil and
Vinegar in medium bowl to blend. Add dressing to cabbage
Mixture and toss to coat. Season to taste with salt and
Pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Yield: 12 Servings





Asparagus Salad with Lemon-Pine Nut Vinaigrette
This recipe serves: 4

1 1/2 pounds asparagus, woody ends removed
1/8 teaspoon finely chopped garlic
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons toasted pine nuts
2 teaspoons extra virgin olive oil
pinch sugar
salt to taste
freshly ground black pepper

1. In a large skillet, bring 2 cups of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 minutes. Drain and plunge the asparagus into a bowl of ice water to cool it quickly. When the asparagus is cool, remove it from the ice water and set it aside.

2. Place the remaining ingredients in a food processor and puree.

3. Toss the asparagus with the lemon dressing. Store in the refrigerator (up to 2 days) until ready to serve.