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Avery Island Punch

Source: Country Living on-line

1/2 cup cassis (currant-flavored liqueur)
1/4 cup plus 2 tablespoons triple sec (orange-flavored liqueur)
1 cup fresh orange juice
2/3 cup cranberry juice cocktail
2 pineapples, quartered lengthwise
2 oranges, cut into 1/2-inch slices
4 limes, cut into 1/2-inch slices
4 red and firm-fleshed apples, such as Cortland or
    Empire, or firm-fleshed pears, cut into 1/2-inch wedges
4 (750-milliliter) chilled bottles sparkling white wine

Place all ingredients except wine into a large punch bowl or container. Cover with plastic wrap and chill for up to 1 hour before serving.

Just before serving, pour in sparkling wine.

Yields eight 14-ounce servings.

Nutrition information per serving: protein: .86 g; fat: .51 g; carbohydrate: 26.3 g; fiber: 2.2 g; sodium: 11 mg; cholesterol: 0; calories: 240

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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