Sweet Roasted Beet and Goat Cheese Salad

Sweet Roasted Beet and Goat Cheese Salad with Truvia

Makes 6 Servings

Ingredients

Beets

5 medium beets, cleaned, peeled and cut into chunks (red and yellow)
1⁄2 tbsp oil
1 teaspoon rosemary
1⁄2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon Truvía® Baking Blend

Dressing

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1⁄2 tablespoon oil
1 1⁄2 teaspoon Truvía® Baking Blend

Salad

3 cups mixed greens, washed and toweled dry
3 oz. low-fat goat cheese

Directions

Preheat oven to 400 degrees F

In a bag, toss the beets with oil, rosemary, salt, pepper and Truvía® Baking Blend to coat the beets.

Spread the beets in a single layer on a baking sheet.

Bake beets 45 minutes or until all are tender, stirring after 20 minutes.

For dressing, whisk the mustard, vinegar, oil and Truvía® Baking Blend together until dissolved.

In a large bowl, pour dressing over the greens and toss to coat.

Add the beets then toss.

Top with cheese.

Nutritional Information

Calories 120
Total Fat 8g
Cholesterol 15mg
Sodium 320mg
Carbohydrate 10g
Dietary Fiber 2g
Sugar 6g

 

Recipe courtesy of Truvia.com.

Grilled Chicken Salad with Baby Spinach and Creamy Mustard Dressing


Makes 4 Servings

Ingredients

1/4 cup brown mustard
2 tablespoon honey
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free Greek-style yogurt
2 packets Stevia In The Raw®
Salt and freshly ground pepper
1 ¼ pound skinless, boneless chicken breast, cut into 4 pieces
6 cups baby spinach, loosely packed
1 cup grape tomatoes, halved lengthwise
4 thin slices red onion

Directions

For dressing, in small bowl, whisk together mustard, honey, mayonnaise, yogurt, and Stevia In The Raw®. Season dressing with salt and pepper to taste. Set aside for 20 minutes, or cover and refrigerate up to 24 hours.

Heat grill to medium-high, 400° F for gas grill.

Place pieces of chicken between 2 sheets of wax paper and pound with smooth mallet or side of heavy knife to even ½-inch thickness. Season chicken breasts lightly on both sides with salt and pepper.

Place chicken on oiled grill rack and cook over direct heat for 3 minutes. Turn and grill until chicken is firm to touch and white in center, 2-3 minutes. Transfer grilled chicken to plate, tent loosely with foil, and let sit for 5 minutes. Slice chicken across the grain into ½-inch strips.

Arrange 1 ½ cups spinach in a bed on each of 4 dinner plates. Add one-fourth of tomatoes, and 1 onion slice, separated into rings. Top each plate with one-fourth of  the chicken and drizzle on 2 tablespoons dressing. Serve immediately.

Nutritional Information

Calories 260
Total Fat 4.5g
Carbohydrate 17g
Protein 35g
Dietary Fiber 2g
Sodium 490mg

Recipe originally from InTheRaw.com.

Strawberry Romaine Salad and Creamy Poppy Seed Dressing


Makes 8 Servings

Ingredients

Salad

1 bunch romaine lettuce, torn
1⁄2 small red onion, thinly sliced
2 cups fresh strawberries, halved
1⁄4 cup slivered almonds

Creamy Poppy Seed Dressing

3⁄4 cup light mayonnaise (not salad dressing)
1⁄4 cup skim milk
2 Tbsp + 1 tsp Truvía® Natural Sweetener Spoonable*
1 tsp vinegar
1 tsp poppy seeds

Directions

Combine romaine, onion and strawberries in a large bowl. In a separate small bowl, whisk together the mayonnaise, milk, Truvía® Natural Sweetener, vinegar and poppy seeds. Drizzle dressing over salad and toss. Sprinkle with almonds.

Nutritional Information

Calories 120
Total Fat 9g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 13g
Dietary Fiber 3g
Protein 2g

Recipe originally appeared on Truvia.com.

Green Apple Salad with Toasted Almonds, Shaved Cheese and Apple Cider Vinaigrette


Makes 4 Servings

Ingredients

1 cup apple cider
1/4 cup apple cider vinegar, divided
1 shallot, minced
1/4 cup extra virgin olive oil
1 tablespoon fresh tarragon, torn
3 packets Stevia In The Raw®
Sea salt to taste
Fresh cracked black pepper to taste
2 firm Granny Smith apples, cored and sliced thick
3 ribs celery, peeled and thinly sliced
1/4 cup (about 24) whole almonds, toasted
1 tablespoon chopped fresh chives
2 ounces (about 20 shaved slices) Manchego cheese (may substitute hard Gouda or Parmigiano Reggiano)

Directions

In small saucepan combine apple cider and 2 tablespoons apple cider vinegar. Heat to boiling and continue boiling until liquid is reduced to a syrup. Set aside to cool.

In medium bowl toss together apples, celery, almonds and chives. Blend in vinaigrette.

Assemble salad on small plates, stacking the apples mixture and cheese in alternating layers.

Drizzle with cider reduction to finish and enjoy.

Nutritional Information

Calories: 320
Fat: 22g
Protein: 5g
Carbohydrate: 26g
Dietary Fiber: 4g
Sodium: 750mg
Cholesterol: 10mg

 

Recipe courtesy of InTheRaw.com.

Pan Seared Ahi Tuna, Baby Beets and Watercress Salad with Ginger Vinaigrette


Makes 8 Servings

Ingredients

Salad

30 (about 5 bunches) Baby Beets, any color, trimmed with 1 inch tops remaining
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 bunches watercress, wash, spun dry and trimmed
1 1/2 – 2 lbs Seared Ahi tuna

Ginger Vinaigrette

1 lemon
1/4 cup Rice Wine vinegar
1/4 cup orange juice
2 tablespoons champagne vinegar
1 tablespoon fish sauce
2 packets Stevia In The Raw®
2 tablespoons fresh peeled and chopped ginger
1 garlic clove peeled and chopped
1 tablespoon Sesame oil
1 tablespoon light soy sauce
1/2 cup extra virgin olive oil
1 tablespoon toasted Sesame seeds

Directions

Salad

Preheat oven to 375°F

Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.

While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.

Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.

Ginger Vinaigrette

In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.

Nutritional Information

Calories: 260
Fat: 8g
Protein: 28g
Carbohydrate: 15g
Dietary Fiber: 4g
Sodium: 350mg
Cholesterol: 50mg

 

Recipe courtesy of InTheRaw.com.

Roasted Pears Over Radicchio with Ricotta Salata & Sherry Vinaigrette


Makes 4 Servings

Ingredients

Sherry Vinaigrette

1/4 cup Sherry vinegar
1/2 teaspoon whole grain Dijon mustard
Sea salt to taste
Fresh cracked pepper to taste
1/2 packet Stevia In The Raw®
1/4 cup extra virgin olive oil

Roasted Pears and Ricotta Salata

4 medium Bosc pears or any winter or summer pears, peeled and cut into 8 wedges.
1 (3–4 ounce) chunk Ricotta Salata (you may substitute pecorino romano or permigiano if needed)
1 ½ Tablespoons extra virgin olive oil
Pinch sea salt
Pinch fresh cracked pepper
12 inch preheated sheet pan or large sauté pan
Small head Radicchio

Directions

Sherry Vinaigrette

Combine vinegar, mustard, sea salt, pepper with Stevia In The Raw®. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.

Roasted Pears and Ricotta Salata

Preheat oven to 450°F and place rack in middle position in oven.

Toss the cut pears in the olive oil, sea salt and pepper.

Carefully remove preheated sheet pan or sauté pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.

Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.

Place pears and cheese on radicchio and serve.

Nutritional Information

Calories 340
Fat 24g
Protein 4g
Carbohydrate 29g
Dietary Fiber 6g
Sodium 950mg
Cholesterol 20mg

 

Recipe courtesy of InTheRaw.com.