Higher Rock Music

POMEGRANATE VINAIGRETTE OVER BEET, SPINACH AND APPLE SALAD

A colorful salad that combines fruit, vegetables and nuts, dressed with an easy to prepare pomegranate vinaigrette for a light and fresh holiday option.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 8 servings

Ingredients:
POMEGRANATE VINAIGRETTE:
1/3 cup pomegranate juice 2 teaspoons white balsamic vinegar
2 teaspoons fresh lemon juice
1-1//2 teaspoons Dijon-style prepared mustard
1-1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup olive oil

SALAD:
4 cups baby spinach leaves
2 cups blanched fresh green beans*, cut into 2-inch pieces
1 cup chopped red-skinned apple (i.e. Gala, Jonagold, Jonathan)
1 cup canned julienne cut beets, well drained
1/3 cup thinly sliced red onion
1/2 cup sliced almonds**

* Substitute 1 cup waxed beans for green beans, if desired.
**Substitute candied almonds for additional flavor, if desired.
Directions:
1. For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.

2. For salad, combine all ingredients, except almonds. Refrigerate until ready to serve.

3. Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.

NUTRITONAL INFORMATION:
Calories per serving – 267; Total Fat – 23g; Saturated Fat – 3g; Trans Fat – 0g; Cholesterol 0mg; Sodium – 141mg; Carbohydrate – 14g; Sugar – 6g; Protein – 3g; Iron – 1mg; Dietary Fiber – 4g; Potassium – 183mg

***Recipe courtesy of BUTTERBALL

 

BUTTERBALL BRINGS VALUE TO THE TABLE – VIA PHONE, TEXT OR CLICK

Turkey Talk-Line Has More Ways Than Ever to Help

Families Celebrate in 2009



Garner, N.C., (June 8, 2009) – Americans are watching their budgets, but no one wants to compromise on one of the most treasured meals of the year. That’s why this year, the more than 50 professionally trained turkey experts at the Butterball® Turkey Talk-Line® will offer tips on how families can continue to celebrate Thanksgiving traditions despite the slowing economy. Valuable information will be available in more ways than ever before, including on mobile phones, online and by calling 1-800-BUTTERBALL.

“The Butterball Turkey Talk-Line has been helping families celebrate memorable Thanksgivings for nearly 30 years, and this year we’ve come up with ways that families can celebrate for less,” said Mary Clingman, director of the Butterball Turkey Talk-Line. “Whether it’s through Facebook, Twitter, Butterball.com or 1-800-BUTTERBALL, we’re ready to give Americans tips they need to enjoy a delicious Thanksgiving meal, even when money is tight.”

Clingman and the experts at the Butterball Turkey Talk-Line will be standing by at 1-800 BUTTERBALL, starting November 2, 2009, to help cooks who want a memorable holiday meal without breaking their budget.

Some cost-conscious Thanksgiving ideas include:

Click and Clip to Save: Coupon usage is on the rise and starting in November, families can find deals and coupons at Butterball.com. Butterball will also offer two additional promotions in local Sunday newspapers throughout November. By doing simple research online or browsing the newspaper before shopping, holiday cooks can realize great savings.

Turn One Meal into Many: One of the best things about Thanksgiving is leftovers, so make the most of your turkey this year. A 12 pound turkey can generously feed a family of eight with plenty of leftovers. Visit Butterball.com to find recipe suggestions for leftovers, including the new Baked Macaroni and Cheese with Turkey recipe available starting in November.

Cook from the Pantry: With 68 percent of Americans cutting spending on nonessential grocery items,selecting recipes based on the ingredients already in your pantry, spice rack or refrigerator is a smart way to save. Clingman suggests looking for recipes that have fewer than seven ingredients and that don’t call for fancy spices or specialty items as a way to curb costs. Her new favorite for 2009 is Roast Turkey with Maple Mustard Glaze available at Butterball.com in November.

Pick Vegetables Wisely: Frozen and canned vegetables can often be more affordable than the fresh varieties, and still offer the same nutritional value. If you do need to purchase fresh produce, select vegetables that are in season, which are often less expensive. Clingman recommends seeking out recipes that call for vegetables such as squash and sweet potatoes, since they are in-season and are usually reasonably priced.

Go Potluck This Year: Celebrate with a big group and encourage guests to bring their favorite side dishes, drinks or desserts to cut down on costs. You won’t be alone, as 1 in 3 entertainers said they often have a potluck meal.

Shop Smart: Buy non-perishable items months in advance when they are on sale. Try freezing leftover hamburger and hot dog buns during the summer and use them for the stuffing come November. To prepare for next year’s get-together, purchase Thanksgiving-themed tableware and decorations immediately following the holiday when these items are on sale.

Not only are families stretched for cash, but time is also a valuable commodity, which is why Butterball is making expert advice more accessible than ever before. From “turkey texts” to Twitter, the Butterball Turkey Talk-Line experts will provide new money-saving ideas along with time-honored turkey prep advice when and where cooks need it most, including:

New Ways to Connect: New this year, follow Butterball on Twitter to get real-time advice, or connect with Turkey Talk-Line experts and other Thanksgiving cooks on the Butterball Facebook page at www.Facebook.com/Butterball, both starting in October.

Turkey Texts: Text the word “TURKEY” to 36888 from your mobile phone to receive information at your fingertips on topics such as how much turkey to buy, thawing reminders, and cooking temperatures from October 15 – November 30, 2009.

Butterball.com: Visit Butterball.com for expert turkey advice, great offers and promotions, how-to videos, new recipes, leftover ideas and cooking calculators. In addition, five popular lifestyle bloggers will be posting their own ideas and personal anecdotes on Butterball.com, including special tips for the first-time Thanksgiving cook.

About the Butterball Turkey Talk-Line

One of the first national, toll-free consumer help lines, the original Turkey Talk-Line staff of six home economists fielded questions from 11,000 turkey-troubled Americans during its first season in November 1981. On Thanksgiving Day, the small group took hundreds of calls – with only a rolodex of notes and their own knowledge to help them answer the nation’s questions. Today, professionally-trained turkey experts assist more than 100,000 callers each year in the United States and Canada during the holiday season. With 50+ staff members, the Turkey Talk-Line has the resources to answer questions from either English- or Spanish-speaking callers, as well as respond to questions via e-mail.

About Butterball

Butterball, LLC is the largest producer of turkey products in the United States. Headquartered in Garner, N.C., Butterball, LLC was formed in October 2006, when Carolina Turkeys acquired the Butterball brand from ConAgra Foods. The marriage of excellence in turkey production and customer service from Carolina Turkeys with the international brand recognition of Butterball resulted in undeniable benefits to consumers everywhere. Butterball, LLC employs 5,300 associates throughout its seven plant locations and corporate offices. For more information please visit www.Butterball.com.

 
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