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Ingredients

4 cups torn mixed salad greens
1 small cucumber, sliced
2 tablespoons sunflower kernels
TART VINAIGRETTE:
1/3 cup olive or vegetable oil
3 tablespoons balsamic or cider vinegar
2 tablespoons white wine vinegar or additional cider vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme
1 garlic clove, minced

Directions

In a salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat.

Ingredients

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon cooking oil
1/2 cup diced shallots
1 cup white wine
1 cup heavy cream
4 tablespoons butter
salt and pepper to taste

Directions

To make roux: Melt 1/2 cup butter in a skillet over medium heat. Stir in flour, reduce heat to low, and cook until roux is a light chocolate color. Season with basil and thyme. Remove from heat.

Heat oil in a saucepan over medium heat. Saute shallots until tender. Stir in wine, and simmer until liquid is reduced by half. Strain shallots from wine, and return wine to skillet. Stir in cream and 4 tablespoons butter; heat until butter is melted. Stir in 2 to 3 tablespoons of the roux, until mixture thickens. Cook on low heat for about 5 minutes to eliminate starchy flavor. Season with salt and pepper.

Ingredients

1/2 cup red wine vinegar
1/2 cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Directions

In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Ingredients

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine*
2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1 (8 ounce) bottle clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 (6.5 ounce) cans minced clams, with juice

Directions

In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.