ORANGE MARMALADE POMEGRANATE SALAD FOR THANKSGIVING
Whisk together: 2/3 cup good quality orange marmalade 1 teaspoon sugar (optional) 1 teaspoon ea: dry mustard and salt (or 2 teaspoons or so Dijon mustard) 1 generous tablespoon minced red onion 1/3 cup white wine vinegar or more to taste 3/4 to 1 cup Canola oil Salad: 10-16 oz package favorite greens 8 oz crumbled feta Pomegranate seeds Handful of pine nuts, toasted lightly (I toast mine in a dry, nonstick skillet over low heat) or walnuts, lightly toasted in oven at 350 degrees until fragrant, about 5-8 minutes. Toss lettuce, pomegranate seeds, and feta cheese together. Drizzle in enough salad dressing to coat and toss well. Serve with garnish of nuts.
MORE IDEAS FOR POMEGRANATE SEEDS
Sprinkle seeds over a wedge of blue cheese that's been drizzled with honey for an easy appetizer Top a sauteed chicken breast with seeds and chopped walnuts that have been added to pan juices at the end of cooking. Add seeds to your morning yogurt or oatmeal.
LOW FAT, LOWER SUGAR PUMPKIN PARFAIT
Pour into a graham cracker crust. Freeze until hard. Now you have a pumpkin parfait pie! Serve slightly thawed. If making the pie, top with fat free cool whip and a few chopped pecans if you like. 1 can, 15 oz, pumpkin 1 pkg, regular instant butterscotch pudding mix or sugar free mix, 4 serving pkg 2/3 cup nonfat dry milk powder 1-2 teaspoons pumpkin pie spice 3/4 cup water 2-3 cups fat free whipped topping Mix pumpkin, pudding, milk powder, spice and water. Blend well. Fold in whipped topping. Spoon into glasses. Top with nuts, ground cinnamon, if you like or another dollop of topping.