Picnic recipes

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Posted by Unkown on July 03, 2001 at 10:42:53:

In Reply to: ISO: Picnic recipes posted by Lisa on July 03, 2001 at 08:18:57:

Cold Vegetables with Mustard Vinaigrette
(Makes 8 servings)

4 medium zucchini, cut into thin julienne
4 yellow squash, cut into thin julienne
1 red bell pepper, seeded and cut into thin julienne
1 1/4 pounds (600 g) fresh green beans, tipped and ends snapped
1 1/2 pounds (720 g) small new red potatoes or creamers
mustard vinaigrette:
2 scallions, minced, white part only
1 garlic clove, minced
2 tablespoons (30 ml) Dijon mustard
3 tablespoons (45 ml) boiling water
3 tablespoons (45 ml) olive oil
juice of one lemon
2 tablespoons (30 ml) basil, chopped
freshly ground pepper

Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate.
Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.
Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.
To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.
To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.
Per serving: 176 calories (28% calories from fat), 6 g protein, 6 g total fat (0.8 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 0 mg cholesterol, 109 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat

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Fruit and Cheese

Select fresh fruit and use this as a second center piece for desert. The beginning of September brings apples as well as melons so you can have an excellent selection of textures and colors. Add skim milk cheeses which are now available in Swiss, Cheddar, Goat, Feta, Munster, and others.

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Macerated Cherries and Yogurt
(Makes 8 servings)

3/4 cup (180 ml) dry red wine
1/3 cup (80 ml) water
sugar substitute equivalent of 1/2 cup (100 g) sugar
1/2 cinnamon stick
2 pounds (960 g) cherries, pitted
2 cups (480 ml) frozen vanilla yogurt

Combine the wine, water, sugar substitute and cinnamon stick in a sauce pan. Simmer for 15 minutes. Cool.
Macerate the pitted cherries in the cooled liquid for 2 hours. Drain.
Divide the cherries between 8 dessert cups and top with 1/4 cup vanilla yogurt.
Per serving: 145 calories (10% calories from fat), 4 g protein, 2 g total fat (0.6 g saturated fat), 27 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 31 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 fruit)

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Celery Seed Slaw
(makes 12 servings)

8 cups (960 g) shredded green cabbage
2 carrots, about 4 ounces (120 g), peeled and shredded
2/3 cup (150 g) thinly sliced red onion
1 green bell pepper, 6 ounces (880 g), seeded and finely chopped
1/4 cup (50 g) fat-free mayonnaise
1/4 cup (50 g) fat-free plain yogurt
2 tablespoons (30 ml) malt or cider vinegar
1 teaspoon (5 ml) celery seeds
1/2 teaspoon (2.5 ml) spoonable sugar substitute, or to taste
1/2 teaspoon (2.5 ml) salt (optional)
freshly ground pepper

Combine the cabbage, onion, and bell pepper in a large bowl.
In a small bowl, whisk together the mayonnaise, yogurt, vinegar, celery seeds, and sugar substitute. Spoon over the cabbage mixture and toss to coat evenly. Season with salt (if using) and pepper.
Cover and refrigerate until ready to serve.
Per serving: 31 calories (6% calories from fat), 1 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 52 mg sodium
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Cantaloupe, Tomato, Avocado, and Sweet Onion Salad
(makes 8 servings)

4 cups (640 g) 1-inch (2.5 cm) cubes of cantaloupe
2 medium tomatoes, coarsely chopped
1 large ripe Haas avocado, pitted, peeled, and thinly sliced
1/2 medium sweet onion, minced
juice of 1 large lemon
8 green loose-leaf lettuce leaves, washed and crisped
freshly ground pepper
minced flat-leaf parsley for garnish (optional)

In a large bowl, combine the cantaloupe, tomatoes, avocado, and sweet onion. Drizzle with lemon juice. Toss gently to mix.
Line a large salad bowl with lettuce leaves. Spoon the cantaloupe mixture in the center and season to taste with pepper. Sprinkle parsley on top (if using). Serve at once.
Per serving: 81 calories (42% calories from fat), 2 g protein, 4 g total fat (0.7 g saturated fat), 12 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 507 mg potassium, 13 mg sodium
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Cranberry Muffins
(makes 12 muffins)

refrigerated butter-flavored cooking spray
1 large egg
1/2 cup (120 ml) skim milk
3 tablespoons (45 ml) canola oil
1/2 cup (114 g) plain nonfat yogurt
1/3 cup (42 g) one-to-one sugar substitute such as Splenda®
2 cups (280 g) unsifted unbleached all-purpose flour
1/4 cup (35 g) dry nonfat milk powder
4 teaspoons (20 ml) baking powder
1 1/2 teaspoons (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) salt
1 1/2 cups (218 g) fresh or frozen (unthawed) cranberries, coarsely chopped
2 tablespoons (24 g) granulated sugar
1/4 teaspoon (1.25 ml) ground cinnamon

Position oven rack in the middle of the oven and preheat the oven to 400°F (200°C) Gas Mark 6. Lightly coat twelve 2 1/2-inch (6.25 cm) muffin cups with cooking spray or line with paper liners.
In a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute. Sift flour, baking powder, baking soda, and salt into the egg mixture. Stir until just blended. Do not overmix. Stir in the cranberries.
Spoon mixture into prepared muffin cups, filling 2/3 full. Combine the granulated sugar and cinnamon. Sprinkle on top of each muffin. Bake for 20 minutes, or tops are golden brown and a tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan on a rack for 5 minutes, then remove muffins and serve warm.
Per 1 muffin serving: 148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium
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Farmers' Market Tomato Salad
(makes 8 servings)

7 pounds (3, 360 g) red and yellow ripe, home-grown @? tomatoes, sliced thin
1 1-pound (480 g) English cucumber sliced thin
1/2 cup (44 g) fresh basil leaves, tightly packed
2 scallions, white part only, chopped
freshly grated pepper
3 tablespoons (45 ml) balsamic vinegar

Place the tomatoes and cucumber slices in a decorative manner on a serving platter.
Top with basil leaves, scallion, pepper. Then sprinkle with vinegar. Serve immediately.
Per serving: 97 calories (11% calories from fat), 4 g protein, 1 g total fat (0.2 g saturated fat), 21 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 39 mg sodium
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Pizza Crisps
(makes 6 servings)

6 10-inch (15 cm) fat-free flour tortillas
refrigerated butter-flavored cooking spray
6 tablespoons (30 g) grated Parmesan cheese
1 teaspoon (5 ml) crushed dried Italian herbs

Preheat oven to 350°F (180°C, Gas Mark 4).
Using a jack-o-lantern shaped Halloween cookie cutter, cut the tortillas into pumpkin shapes. Lay cutouts slightly apart on 2 large baking sheets.
Spray each jack-o-lantern with cooking spray. Combine Parmesan cheese and herbs; sprinkle evenly onto each cutout.
Bake for 15 minutes, until crisp and golden, switching the pan positions after 8 minutes. Transfer to a cooling rack. Serve warm or at room temperature.
Per serving: 162 calories (11% calories from fat), 6 g protein, 2 g total fat (1.2 g saturated fat), 1 g dietary fiber, 5 mg cholesterol, 528 mg sodium
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Quick Lemon Bread
The following recipe with exchanges are taken with permission from Mrs. Bateman's Cooking Lite for Life, her self-published 4-color cookbook. We thank them for their contribution, but we caution that you count the carbohydrate grams, rather than looking at the exchanges provided. On this site and in our Joslin cookbooks, we consider 15 grams to be 1 carbohydrate exchange.

(makes 10 servings)

1 cup Granulated SugarLike
1/2 cup ButterLike Baking Butter, softened
1/2 cup large egg whites, lightly beaten
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 1/2 teaspoon grated lemon peel
Lemon Glaze:
1/3 cup Granulated SugarLike
4 1/2 tablespoons fresh lemon juice

In a large bowl, mix SugarLike, ButterLike, and egg whites until smooth. Add remaining muffin ingredients and mix until flour is incorporated into batter. Pour batter into a vegetable sprayed and floured 5- X 9-inch loaf pan.
Bake in a 350°F oven 45 to 50 minutes, until a toothpick inserted in center comes out clean.
As soon as bread is done, prepare glaze. Leaving loaf in pan, use a long slender skewer to poke numerous holes all the way to bottom of loaf.
In a small pan, combine SugarLike and lemon juice. Cook over medium heat, stirring constantly until SugarLike is dissolved. Remove from heat. Slowly drizzle over top of loaf so that glaze soaks into bread. Let bread cool in pan on rack for 15 minutes, then turn out onto rack to cool completely.
Per serving: 157 calories (10% calories from fat), 4 g protein, 1 g total fat (0 saturated fat), 47 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 230 mg sodium
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Santa Fe Salad
(makes 8 servings)

1 large navel orange
2 cups (492 g) diced fresh pineapple
romaine lettuce leaves, washed and crisped
2 cups (220 g) shredded lettuce
1 8-ounce (240 g) can sliced beets, drained
4 ounces (120 g) jicama, peeled and cut into thin julienne strips
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1/4 cup (40 g) minced red onion
1/4 cup (16 g) finely chopped cilantro

Working over a bowl to catch any juice, peel and section oranges. Combine the orange sections and pineapple cubes.
Line a large round serving platter with romaine lettuce leaves. Top with the shredded lettuce. Arrange the orange-pineapple mixture in a pile across the middle of the platter. Tuck two rows of sliced beets on both sides of the fruit. Sprinkle beets with the julienne strips of jicama.
In a measuring cup, whisk together the olive oil, vinegar, lime juice, and red onion. Drizzle mixture over the salad and sprinkle with cilantro. Cover with plastic wrap and chill until ready to serve.
Per serving: 77 calories (40% calories from fat), 1 g protein, 4 g total fat (0.5 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 184 mg potassium, 58 mg sodium
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Tequila-Marinated Hot Chicken Wings
(makes 42 to 44 pieces)

3 pounds (1.4 kg) chicken wings, about 21 to 22 wings, separated at the joints, wing tips discarded
1/2 cup (120 ml) tequila
1/2 cup (32 g) chopped fresh cilantro
1/4 cup (60 ml) fresh orange juice
1/4 cup (60 ml) fresh lime juice
2 tablespoons (30 ml) olive oil
1/2 tablespoon (7.5 ml) cracked fresh pepper
3 large cloves garlic, minced
1 to 2 teaspoons (5 to 10 ml) Tabasco sauce, or to taste
1 teaspoon (5 ml) grated orange zest
1 teaspoon (5 ml) grated lime zest
2 long strips orange zest, curled into spirals for garnish
2 fresh limes, cut into wedges for garnish
fresh cilantro sprigs for garnish

Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.
In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
Preheat oven to 350°F (180°C), Gas Mark 4.
Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
Remove the wings from the oven and preheat the broiler.
Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.)
To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.
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: : Cold Vegetables with Mustard Vinaigrette : (Makes 8 servings) : 4 medium zucchini, cut into thin julienne : 4 yellow squash, cut into thin julienne : 1 red bell pepper, seeded and cut into thin julienne : 1 1/4 pounds (600 g) fresh green beans, tipped and ends snapped : 1 1/2 pounds (720 g) small new red potatoes or creamers : mustard vinaigrette: : 2 scallions, minced, white part only : 1 garlic clove, minced : 2 tablespoons (30 ml) Dijon mustard : 3 tablespoons (45 ml) boiling water : 3 tablespoons (45 ml) olive oil : juice of one lemon : 2 tablespoons (30 ml) basil, chopped : freshly ground pepper : : Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate. : Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate. : Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad. : To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper. : To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing. : Per serving: 176 calories (28% calories from fat), 6 g protein, 6 g total fat (0.8 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 0 mg cholesterol, 109 mg sodium : Diabetic exchanges: 2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat : -------------------------------------------------------------------------------- : : Fruit and Cheese : Select fresh fruit and use this as a second center piece for desert. The beginning of September brings apples as well as melons so you can have an excellent selection of textures and colors. Add skim milk cheeses which are now available in Swiss, Cheddar, Goat, Feta, Munster, and others. : -------------------------------------------------------------------------------- : : Macerated Cherries and Yogurt : (Makes 8 servings) : 3/4 cup (180 ml) dry red wine : 1/3 cup (80 ml) water : sugar substitute equivalent of 1/2 cup (100 g) sugar : 1/2 cinnamon stick : 2 pounds (960 g) cherries, pitted : 2 cups (480 ml) frozen vanilla yogurt : : Combine the wine, water, sugar substitute and cinnamon stick in a sauce pan. Simmer for 15 minutes. Cool. : Macerate the pitted cherries in the cooled liquid for 2 hours. Drain. : Divide the cherries between 8 dessert cups and top with 1/4 cup vanilla yogurt. : Per serving: 145 calories (10% calories from fat), 4 g protein, 2 g total fat (0.6 g saturated fat), 27 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 31 mg sodium : Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 fruit) : : -------------------------------------------------------------------------------- : Celery Seed Slaw : (makes 12 servings) : : 8 cups (960 g) shredded green cabbage : 2 carrots, about 4 ounces (120 g), peeled and shredded : 2/3 cup (150 g) thinly sliced red onion : 1 green bell pepper, 6 ounces (880 g), seeded and finely chopped : 1/4 cup (50 g) fat-free mayonnaise : 1/4 cup (50 g) fat-free plain yogurt : 2 tablespoons (30 ml) malt or cider vinegar : 1 teaspoon (5 ml) celery seeds : 1/2 teaspoon (2.5 ml) spoonable sugar substitute, or to taste : 1/2 teaspoon (2.5 ml) salt (optional) : freshly ground pepper : : Combine the cabbage, onion, and bell pepper in a large bowl. : In a small bowl, whisk together the mayonnaise, yogurt, vinegar, celery seeds, and sugar substitute. Spoon over the cabbage mixture and toss to coat evenly. Season with salt (if using) and pepper. : Cover and refrigerate until ready to serve. : Per serving: 31 calories (6% calories from fat), 1 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 52 mg sodium : ----------------------- : Cantaloupe, Tomato, Avocado, and Sweet Onion Salad : (makes 8 servings) : : 4 cups (640 g) 1-inch (2.5 cm) cubes of cantaloupe : 2 medium tomatoes, coarsely chopped : 1 large ripe Haas avocado, pitted, peeled, and thinly sliced : 1/2 medium sweet onion, minced : juice of 1 large lemon : 8 green loose-leaf lettuce leaves, washed and crisped : freshly ground pepper : minced flat-leaf parsley for garnish (optional) : : In a large bowl, combine the cantaloupe, tomatoes, avocado, and sweet onion. Drizzle with lemon juice. Toss gently to mix. : Line a large salad bowl with lettuce leaves. Spoon the cantaloupe mixture in the center and season to taste with pepper. Sprinkle parsley on top (if using). Serve at once. : Per serving: 81 calories (42% calories from fat), 2 g protein, 4 g total fat (0.7 g saturated fat), 12 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 507 mg potassium, 13 mg sodium : --------------------------- : : Cranberry Muffins : (makes 12 muffins) : : refrigerated butter-flavored cooking spray : 1 large egg : 1/2 cup (120 ml) skim milk : 3 tablespoons (45 ml) canola oil : 1/2 cup (114 g) plain nonfat yogurt : 1/3 cup (42 g) one-to-one sugar substitute such as Splenda® : 2 cups (280 g) unsifted unbleached all-purpose flour : 1/4 cup (35 g) dry nonfat milk powder : 4 teaspoons (20 ml) baking powder : 1 1/2 teaspoons (2.5 ml) baking soda : 1/2 teaspoon (2.5 ml) salt : 1 1/2 cups (218 g) fresh or frozen (unthawed) cranberries, coarsely chopped : 2 tablespoons (24 g) granulated sugar : 1/4 teaspoon (1.25 ml) ground cinnamon : : Position oven rack in the middle of the oven and preheat the oven to 400°F (200°C) Gas Mark 6. Lightly coat twelve 2 1/2-inch (6.25 cm) muffin cups with cooking spray or line with paper liners. : In a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute. Sift flour, baking powder, baking soda, and salt into the egg mixture. Stir until just blended. Do not overmix. Stir in the cranberries. : Spoon mixture into prepared muffin cups, filling 2/3 full. Combine the granulated sugar and cinnamon. Sprinkle on top of each muffin. Bake for 20 minutes, or tops are golden brown and a tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan on a rack for 5 minutes, then remove muffins and serve warm. : Per 1 muffin serving: 148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium : ---------------------------------- : Farmers' Market Tomato Salad : (makes 8 servings) : : 7 pounds (3, 360 g) red and yellow ripe, home-grown @? tomatoes, sliced thin : 1 1-pound (480 g) English cucumber sliced thin : 1/2 cup (44 g) fresh basil leaves, tightly packed : 2 scallions, white part only, chopped : freshly grated pepper : 3 tablespoons (45 ml) balsamic vinegar : : Place the tomatoes and cucumber slices in a decorative manner on a serving platter. : Top with basil leaves, scallion, pepper. Then sprinkle with vinegar. Serve immediately. : Per serving: 97 calories (11% calories from fat), 4 g protein, 1 g total fat (0.2 g saturated fat), 21 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 39 mg sodium : --------------------- : Pizza Crisps : (makes 6 servings) : : 6 10-inch (15 cm) fat-free flour tortillas : refrigerated butter-flavored cooking spray : 6 tablespoons (30 g) grated Parmesan cheese : 1 teaspoon (5 ml) crushed dried Italian herbs : : Preheat oven to 350°F (180°C, Gas Mark 4). : Using a jack-o-lantern shaped Halloween cookie cutter, cut the tortillas into pumpkin shapes. Lay cutouts slightly apart on 2 large baking sheets. : Spray each jack-o-lantern with cooking spray. Combine Parmesan cheese and herbs; sprinkle evenly onto each cutout. : Bake for 15 minutes, until crisp and golden, switching the pan positions after 8 minutes. Transfer to a cooling rack. Serve warm or at room temperature. : Per serving: 162 calories (11% calories from fat), 6 g protein, 2 g total fat (1.2 g saturated fat), 1 g dietary fiber, 5 mg cholesterol, 528 mg sodium : ------------------- : : Quick Lemon Bread : The following recipe with exchanges are taken with permission from Mrs. Bateman's Cooking Lite for Life, her self-published 4-color cookbook. We thank them for their contribution, but we caution that you count the carbohydrate grams, rather than looking at the exchanges provided. On this site and in our Joslin cookbooks, we consider 15 grams to be 1 carbohydrate exchange. : (makes 10 servings) : : 1 cup Granulated SugarLike : 1/2 cup ButterLike Baking Butter, softened : 1/2 cup large egg whites, lightly beaten : 1 1/2 cup all-purpose flour : 1 teaspoon baking powder : 1/2 teaspoon salt : 1/2 cup skim milk : 1 1/2 teaspoon grated lemon peel : Lemon Glaze: : 1/3 cup Granulated SugarLike : 4 1/2 tablespoons fresh lemon juice : : In a large bowl, mix SugarLike, ButterLike, and egg whites until smooth. Add remaining muffin ingredients and mix until flour is incorporated into batter. Pour batter into a vegetable sprayed and floured 5- X 9-inch loaf pan. : Bake in a 350°F oven 45 to 50 minutes, until a toothpick inserted in center comes out clean. : As soon as bread is done, prepare glaze. Leaving loaf in pan, use a long slender skewer to poke numerous holes all the way to bottom of loaf. : In a small pan, combine SugarLike and lemon juice. Cook over medium heat, stirring constantly until SugarLike is dissolved. Remove from heat. Slowly drizzle over top of loaf so that glaze soaks into bread. Let bread cool in pan on rack for 15 minutes, then turn out onto rack to cool completely. : Per serving: 157 calories (10% calories from fat), 4 g protein, 1 g total fat (0 saturated fat), 47 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 230 mg sodium : -------------------------------------- : Santa Fe Salad : (makes 8 servings) : : 1 large navel orange : 2 cups (492 g) diced fresh pineapple : romaine lettuce leaves, washed and crisped : 2 cups (220 g) shredded lettuce : 1 8-ounce (240 g) can sliced beets, drained : 4 ounces (120 g) jicama, peeled and cut into thin julienne strips : 2 tablespoons olive oil : 2 tablespoons white wine vinegar : 2 tablespoons fresh lime juice : 1/4 cup (40 g) minced red onion : 1/4 cup (16 g) finely chopped cilantro : : Working over a bowl to catch any juice, peel and section oranges. Combine the orange sections and pineapple cubes. : Line a large round serving platter with romaine lettuce leaves. Top with the shredded lettuce. Arrange the orange-pineapple mixture in a pile across the middle of the platter. Tuck two rows of sliced beets on both sides of the fruit. Sprinkle beets with the julienne strips of jicama. : In a measuring cup, whisk together the olive oil, vinegar, lime juice, and red onion. Drizzle mixture over the salad and sprinkle with cilantro. Cover with plastic wrap and chill until ready to serve. : Per serving: 77 calories (40% calories from fat), 1 g protein, 4 g total fat (0.5 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 184 mg potassium, 58 mg sodium : ------------------------ : Tequila-Marinated Hot Chicken Wings : (makes 42 to 44 pieces) : : 3 pounds (1.4 kg) chicken wings, about 21 to 22 wings, separated at the joints, wing tips discarded : 1/2 cup (120 ml) tequila : 1/2 cup (32 g) chopped fresh cilantro : 1/4 cup (60 ml) fresh orange juice : 1/4 cup (60 ml) fresh lime juice : 2 tablespoons (30 ml) olive oil : 1/2 tablespoon (7.5 ml) cracked fresh pepper : 3 large cloves garlic, minced : 1 to 2 teaspoons (5 to 10 ml) Tabasco sauce, or to taste : 1 teaspoon (5 ml) grated orange zest : 1 teaspoon (5 ml) grated lime zest : 2 long strips orange zest, curled into spirals for garnish : 2 fresh limes, cut into wedges for garnish : fresh cilantro sprigs for garnish : : Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish. : In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times. : Preheat oven to 350°F (180°C), Gas Mark 4. : Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes. : Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside. : Remove the wings from the oven and preheat the broiler. : Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.) : To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm. : -------------------------------

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