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Serving Size In measuring your 5 servings a day, a serving is defined as: 1/4 cup of fruit — fresh, frozen or canned; 3/4 cup of juice; 1/2 cup of cooked vegetable, or 1/4 cup dried fruit. Greens and Grapefruit Salad 8 cups tom mixed salad greens 2 heads radicchio, separated into leaves 2 heads Belgian endive, separated into leaves 1 medium-size purple onion, thinly sliced (optional) 2 tablespoons chopped fresh basil 2 pink grapefruit, peeled and sectioned
Dijon Vinaigrette 1/4 cup pine nuts, toasted Combined first 6 ingredients in a large bowl; drizzle with 3/4 cup Dijon Vinaigrette. Sprinkle with pine nuts. Serve with remaining vinaigrette. Yield: 10 servings. Dijon Vinaigrett: 1/2 cup red wine vinegar 1/4 cup Dijon mustard . 2 tablespoons lime juice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper
2 tablespoons honey 3/4 cup olive oil Combine first 5 ingredients in container of an electric blender; add honey, if desired. Process until smooth, stopping once to scrape down sides. Add oil in a slow, steady stream with blender running. Yield: 1-1/2 cyps. Lemon Rice Pilaf 3 tablespoons butter or margarine 1/2 cup celery, chopped 1/4 cup onion, chopped 1/8 teaspoon thyme leaves,
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