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FAMILY FEATURES
Couscous Salad With Ripe Olives and Roasted Vegetables Pitted Olives 8 cups prepared couscous, chilled 2 teaspoons chopped fresh thyme 1 teaspoons fresh, chopped rosemary 1 cup Spanish Olive Drizzle* 1/4 cup capers 2 large zucchini, 1/2-inch lengthwise sliced 3 large leeks, white part only, sliced
2 red bell peppers, seeded, quartered 10 garlic cloves, peeled 1/4 cup canola oil Salt and pepper to taste (optional) Prepare medium-hot fire on your grill. Combine first six ingredients in large bowl. Cover and reserve. Arrange zucchini, leeks, bell peppers and garlic on grill pan. Brush with canola oil and sprinkle as desired with salt and pepper. Cook until tender. Cool vege tables and cut into 1/2-inch dice; chop garlic. Add vegetables and garlic to reserved couscous mixture. Toss gently but well. Chill completely. Remove from refrigerator 30 min utes before serving. Nutrients per serving: 464 calories, 242 calories from fat, 27g total fat, 16g monounsaturated fat, 0mg choles - terol, 431mg sodium, 50g total carbohy drates, 6g dietary fiber, 8g protein. Spanish Olive Drizzle For a perky, zesty finish to grilled vege tables, chicken, fish, pork or beef, add a spoonful of this big flavor vinaigrette. Prep time: 5 minutes Makes: about 1 cup 2/3 cup canola oil 3 tablespoons fresh lemon juice 1/4 cup Lindsay Spanish Olives Stuffed with Pimiento, drained 1 tablespoon grated lemon zest 1 clove garlic, minced Place all ingredients in food processor or blender and process until olives are finely chopped. Use immedi - ately or refrig erate up to 2 weeks.
Nutrients per 1 tablespoon: 116 calories, 116 calories from fat, 13g total fat, 8g monoun satu rated fat, 0mg cholesterol, 65mg sodium, 1g total carbohy - drates, 0g dietary fiber, 0g protein. 2 tablespoons balsamic vinegar or lemon juice 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1/3 cup Lindsay Spanish Sliced Salad Olives, drained 1/3 cup Lindsay Black Ripe Sliced Olives, drained 1/3 cup finely chopped red bell pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 2 well-trimmed beef strip steaks, (10 to 12 ounces each) cut about 3/4 inch thick 1 (5-ounce) package mixed gourmet salad greens or 4 cups packed torn mixed greens 2 medium tomatoes, cut into wedges 2 tablespoons chopped cilantro Preheat grill to high. In small bowl, whisk together 1/3 cup canola oil, vinegar, 1/2 teaspoon each of salt and pepper. Add both olives and red bell pep per; mix well. Let stand while preparing steaks. In another small bowl, combine remaining 1/2 tea spoon each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pep per; mix well. Brush steaks with remaining 2 table spoons canola oil. Sprinkle mixture over both sides of steaks. Grill steaks 2 to 3 minutes per side or until medium rare. Transfer to a carving board; tent with foil and let stand 5 minutes. Arrange salad greens and tomatoes on four serv ing plates. Carve steaks crosswise into 1/4-inch-thick slices; arrange over greens. Spoon olive mixture over steak and greens; garnish with cilantro. Nutrients per serving: 647 calories, 455 calories from fat, 51g total fat, 25g monounsaturated fat, 138mg cholesterol, 992 mg sodium, 8g total carbohy drates, 3g dietary fiber, 39g protein |
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