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Maple-Balsamic Dressing
- 1/2 cup tomato juice
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 Tbs minced fresh rosemary
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves (minced)
- 2 1/2 Tbs extravirgin olive oil
- Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
- Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Maple-Balsamic Pork Tenderloins
- 2 pork tenderloins ((3/4-pound) trimmed)
- 1/2 cup Maple-Balsamic Dressing (divided)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Cooking spray
- Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Place tenderloins in a large zip-top plastic bag. Add 1/4 cup Maple-Balsamic Dressing; seal and shake to coat. Marinate in refrigerator 20 minutes or up to 8 hours, turning bag occasionally.
- Prepare grill to medium-high heat.
- Place the remaining 1/4 cup Maple-Balsamic Dressing in a small saucepan, and bring to a boil. Reduce heat, and simmer 2 minutes or until syrupy.
- Remove tenderloins from marinade; discard marinade. Sprinkle tenderloins evenly with salt and black pepper. Place on a grill rack coated with cooking spray; grill 8 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Remove pork from grill; cover and let stand 5 minutes. Cut pork across grain into thin slices, and drizzle with reduced Maple-Balsamic Dressing.
Lightened Waldorf Salad
- 1/2 cup raisins
- 1/2 cup apple juice
- 1 cup finely chopped celery
- 1 cup chopped Granny Smith apple
- 1/4 cup coarsely chopped walnuts (toasted)
- 2 Tbs fat-free mayonnaise
- 2 Tbs fat-free apple-flavored yogurt
- Combine raisins and apple juice in a microwave-safe bowl; microwave at HIGH for 30 seconds. Let stand 2 minutes; drain. Combine raisins, celery, apple, and walnuts in a medium bowl. Stir in mayonnaise and yogurt.
Linguine with Garlicky Breadcrumbs
- 1 slice day-old hearty white bread — (such as Pepperidge Farm torn)
- 2 tablespoons olive oil — divided
- 6 garlic cloves — minced
- 8 ounces uncooked linguine
- 1/4 cup chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 250°.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.
- Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.
