Mothers Day: Beet, Orange and Walnut Salad

I thought I might share another great idea for a mother's day brunch! Mom's everywhere will love this salad! The flavor combination may sound strange, but the acid in the orange will counteract the sweetness of the beets, while the walnuts give it a crunch!

Beet, Orange, and Walnut Salad
Grocery List:
Dressing:
1/4 cup orange juice
2 1/2 Tbsp olive oil
1 Tbsp lemon juice
1 1/2 tsp sugar
1/4 tsp each salt and pepper

Salad:
2 bunches (1 3/4 lb) small beets, leaves and stems cut off, beets scrubbed
1/8 tsp each salt and pepper
2 navel oranges
1 small head green-leaf lettuce, leaves separated
1/4 cup walnuts, toasted and coarsely chopped

Garnish:
chives

How to make it:
1. Dressing: Shake all ingredients in a covered jar; refrigerate.

2. Heat oven to 375°F. You’ll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil.

3. Roast 1 1/4 hr or until beets are tender. When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/4 cup of the dressing and the salt and pepper.

4. While beets roast, cut peel and pith from oranges; slice.

5. To serve: Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with remaining dressing; sprinkle with walnuts and chives.

Nutritional Information:
150cal
9g fat
4g fiber
3 WW points

Mother's Day: Turkey and Tomato Tarts with Asparagus Soup

So, Mother's day is Quickly Approaching, and I know that a lot of you are stressing already over what to serve that special woman in your life! I am so lucky, because I really have two moms! My Mom, Terry, who is now my best friend, and business partner, I just love you Mom! And my sister, Brittany, who took over when my dad died and helped my mom by watching me when mom was at work, or after school. I wouldn't be the person I am today without either of them. It's still a little weird for me to celebrate Mother's day as a mom myself, but I think that Mother's day should be for Mom's, sisters, aunts, grandmother's, best friends, mentors, teachers....anyone who is a woman figure in your life that molds you to who you are!

Turkey and Tomato Tarts with Asparagus Soup
Grocery List:
Soup
1 can (14 oz) chicken broth
1 cup coarsely chopped sweet onion
1 small potato, peeled, cut in 1-in. chunks
1⁄2 cup water
1⁄4 tsp each salt and pepper
1 bunch asparagus (about 1 lb), tough ends trimmed, spears cut in quarters
Tarts
2 slices flat bread or pocketless pitas
1⁄4 cup lite garlic & herbs spreadable cheese
8 slices (4 oz) deli-thin sliced smoked turkey
3 plum tomatoes, sliced
1⁄4 cup thinly sliced sweet onion
1⁄4 cup basil leaves

How to make it:
1. Heat oven to 425°F. Have a baking sheet ready.

2. Soup: Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender. Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.

3. Meanwhile, make Tarts: Place flat breads on baking sheet. Bake 7 minutes, or until slightly crisp. Remove from oven; spread each with 2 Tbsp cheese spread. Top each with 4 slices turkey, folded to fit, and 1⁄2 the sliced tomato, onion and basil. Cut each into 4 wedges.

4. Purée soup in blender until smooth. Accompany each serving with 2 wedges tart.

**The soup can be made up to 3 days ahead. Reheat, or serve chilled.

Nutritional Information:
(makes 4 servings)
264cal
7g fat
3g fiber
5 WW points