(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.

Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.

A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:

• Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
• Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
• Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
• Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
• Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.

Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.

Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.

Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.

Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.

Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.

Get in a school morning groove with more easy breakfast ideas at watermelon.org .

Watermelon Oat Flour Waffles

Yield: 8 waffles

Waffles:

• 1          cup old-fashioned or regular oats
• 3/4       cup all-purpose flour
• 1          tablespoon baking powder
• 1/2       teaspoon salt
• 1          cup watermelon juice
• 1/2       cup vegetable oil
• 4          egg whites
• nonstick cooking spray

Garnish:

• 2          cups plain Greek yogurt
• 3          cups watermelon, diced 1/2 inch
• fresh mint leaves
• powdered sugar (optional)
• honey (optional)

1. Preheat Belgian or regular waffle iron.
2. In blender, process oat flakes into flour.
3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
4. Whip egg whites into stiff peaks and fold into batter.
5. Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

• 2          slices seedless watermelon, 1 1/2 inches thick
• 2          tablespoons nonfat plain Greek yogurt
• 1          pinch sugar
• vanilla, to taste
• 9          slivered almonds

1. Cut out donut shapes from watermelon slices.
2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

(Family Features) When families fire up their grills and turn to favorite summer recipes for filling meals, nutritional considerations are often not the focus. However, this doesn’t have to be the case. This year, you can rethink traditional seasonal menus by opting for main courses – and even desserts – that offer healthier returns by incorporating ingredients like whole oranges, which provide a multitude of nutritional benefits.

Adding an ingredient like California Valencia oranges to your family’s dishes means you’re including a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) in your seasonal spread. As a balance of sweet and tart, the extra juicy oranges reach their peak in summer, making them perfect for warm-weather recipes, juicing or as portable snacks to take along on adventures.

Plus, their anti-inflammatory benefits help support the body, especially as outdoor activities increase in the warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure levels, bone health and hydration.

When it comes to meal planning, oranges are a highly versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies and more. To introduce a depth of flavor and burst of nutrition to dishes, add a sprinkle of zest, segments or fresh-squeezed juice, or even grill the fruit to bring out the flavor.

Try combining them with tastes of the Mediterranean for dinner with Orange and Harissa Glazed Beef Kebabs or end your meal with a refreshing sweet treat like Orange Ice Cream the entire family can enjoy.

By introducing the sweetness of oranges to your warm-weather menu, you can infuse fresh flavor while rethinking family favorites. Visit CaliforniaCitrusGrowers.com for more information on California oranges.

Orange and Harissa Glazed Beef Kebabs

Prep time: 2 hours
Cook time: 20 minutes
Servings: 2

• 1/2       cup California Valencia orange juice, freshly squeezed
• 2          California Valencia oranges, zested and segmented
• 2          tablespoons harissa paste
• 2          tablespoons honey
• 2          tablespoons olive oil
• 1          tablespoon fresh mint leaves, roughly chopped
• 2          garlic cloves, finely chopped
• 8          ounces beef tenderloin, cut into 2-inch cubes
• 1          green bell pepper, cut into 2-inch squares
• 1          red onion, cut into 2-inch squares
• 16        broccoli florets, raw
• kosher salt, to taste
• black pepper, to taste
• cooked couscous
• mandarin chutney

1. In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.
2. Add beef cubes and toss to coat; marinate 2 hours in refrigerator.
3. Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.
4. Heat grill to medium-high heat.
5. Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.
6. Serve over bed of couscous and top with mandarin chutney.

Orange Ice Cream

Prep time: 1 hour
Servings: 6

• 2          cups California Valencia orange juice, freshly squeezed
• 1 1/2    cups whole milk
• 1 1/2    cups heavy cream
• 1/2       vanilla bean
• 2          tablespoons glucose syrup or corn syrup
• 1/4       cup non-fat dry milk powder
• 2/3       cup granulated sugar
• 3          egg yolks
• 2          California Valencia oranges, zest only
• California Valencia orange slices, for garnish

1. Prepare ice cream making vessel or unit, such as old-fashioned churner or ice cream machine with motor.
2. Reduce orange juice to 1 cup; ice down to chill.
3. In saucepan over medium heat, combine milk, cream, vanilla scraped pod and seeds, and glucose syrup until hot; remove from heat. Steep 30 minutes.
4. In bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
5. In separate heat-safe bowl, combine egg yolks and orange zest.
6. In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
7. Cook to 185 F.
8. Remove from heat and pour through fine strainer. Hand-blend until smooth.
9. Ice down immediately. Add cooled, reduced orange juice. Hand blend to combine.
10. Spin and freeze then follow directions according to machine or vessel to make ice cream.
11. Serve with orange slices.

Source: California Citrus Growers

Fresh fruit is finally in season. When the sun is out and kids are hitting the pool, it’s also time to indulge in some sweet fruit flavors. Watermelon, berries, bananas and more can all be found near perfect ripeness at grocery stores or farmer’s markets during the warm summer months.

On a hot day, there is almost nothing better than trying something new that sounds delicious. Throw your apron on, prepare your kitchen and get baking.

If you’re craving something sweet with no ideas where to start, try this sweet Lemon Cheesecake with Fresh Fruit. It’s tangy and rich, and allows you to escape to the summer oasis of your dreams, at least for a few minutes.

It has the smooth, creamy texture of cheesecake mixed with a hint of tart lemon juice. Topped with raspberries, mint and oranges, the burst of fresh fruit enhances the cheesecake flavor. It’s the perfect sweet treat for summer for people of all ages with its bright colors and varying flavors.

In a bowl, mix graham cracker crumbs, sugar and melted butter then press into a springform pan.

Beat cream cheese, sweetened condensed milk, three eggs, lemon juice and vanilla extract then pour it on top of the graham cracker mixture.

Bake for 50-55 minutes before cooling completely in the fridge and adding fruit and mint leaves.

The outcome is a fluffy cheesecake with a small hint of lemon topped with your favorite fresh fruits. It’s a delightful, sweet and satisfying recipe your family can make again and again to enjoy during those warm summer months.

Find more recipes perfect for summer at Culinary.net.

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Watch video to see how to make this recipe!

Lemon Cheesecake with Fresh Fruit

Servings: 6-8

• 1 1/4    cups graham cracker crumbs
• 1/4       cup sugar
• 1/4       cup butter, melted
• 2          packages (8 ounces each) cream cheese, softened
• 1          can (14 ounces) sweetened condensed milk
• 3          eggs
• 1/4       cup fresh lemon juice
• 1          teaspoon vanilla extract
• 1          orange, peeled and separated
• 8          raspberries
• 3          mint leaves, for garnish

1. Heat oven to 350 F.
2. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.
4. Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.
5. Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.

(Culinary.net) How lucky you must be to come across this recipe just in time for St. Patrick’s Day. This one is a twisted combination of mint and sweet chocolate that’s sure to have almost anyone’s taste buds screaming “yum.” This dessert might just be the pot of gold at the end of your rainbow this year.

These Mint Brownies have three delicious layers. First, a supreme brownie on bottom. Then a fluffy, green mint layer that’s full of flavor and color. Last, but definitely not least, a chocolate layer on top made with chocolate chips, butter and a little whipping cream.

All of these layers create a smooth, sweet, minty, bite-sized dessert perfect for any occasion but especially St. Patrick’s Day. The green mint color really pops off the plate, giving it some extra flare and an appetizing glow.

To start, create the soft, chocolate filled brownie. Combine brownie mix, vegetable oil, one egg, water and the chocolate syrup pouch. Bake and cool completely.

Then it’s time for some colorful, festive fun. Make the filling with powdered sugar, butter, whipping cream, softened cream cheese, a splash of peppermint extract and a few drops of green food coloring. Beat and pour over the cooled brownie pan.

The last layer is simple. In a saucepan, melt whipping cream, chocolate chips and butter until smooth. When it’s cooled to lukewarm, pour it over the filling for the final layer.

Refrigerate the Mint Brownies for two hours before serving. Cut them into bite-size pieces for small chunks that will melt in your mouth.

Find more seasonal dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Mint Brownies

Servings: 9-12

•             Nonstick cooking spray
• 1          box supreme brownie mix with chocolate syrup pouch
• 3          tablespoons water
• 1/3       cup vegetable oil
• 1          egg

Filling:

• 3 1/2    cups powdered sugar
• 1/4       cup butter, softened
• 1/4       cup whipping cream
• 5          ounces cream cheese, softened
• 1/2       teaspoon peppermint extract
• 5          drops green food color

Topping:

• 1/2       cup whipping cream
• 1          bag (12 ounces) chocolate chips
• 1/2       cup butter

Heat oven to 350 F.

1. Spray 8-by-8-inch pan with nonstick cooking spray.
2. In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.
3. To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.
4. To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours, or until set.
5. Before serving, let brownies set 10 minutes at room temperature.

Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.

(Family Features) Healthful eating starts with the ingredients you use, so it’s important to use fresh, seasonal ingredients that pack a nutritional punch. One of the easiest ways to meet your daily nutrient needs is to eat a variety of whole foods like fruit (which about 80% of the U.S. population doesn’t get enough of, according to the USDA Dietary Guidelines for Americans), because they provide a unique mix of beneficial nutrients that can’t always be found in a supplement. 

Consider an option like delicious California Navel and Cara Cara oranges, which are in season and available nationwide, offering a wide variety of health benefits. Oranges are best known as an excellent source of vitamin C to support a healthy immune system, because one orange can offer 70-100% of the recommended daily value of vitamin C depending the varietal. However, oranges also offer other important nutrients your body needs to stay healthy, including:

• Phytonutrients (beneficial compounds produced by plant foods) like flavonoids, which can help mitigate cell damage and support brain and heart health.
• Citrus is the only type of fruit packed with hesperidin and naringin, two flavonoids that offer anti-inflammatory properties.
• Potassium, which the body can’t produce on its own, supports cell function, healthy blood pressure levels, bone health and hydration.
• California Navel and Cara Cara oranges are good sources of fiber, which supports gut health.
• Oranges are good sources of folate, which is particularly important to consume during pregnancy because of its role in cell growth, according to the Mayo Clinic.

Oranges are a versatile fruit, making them an easy addition to both sweet and savory dishes as well as beverages. Try incorporating oranges into your weekly meal plan with dishes like a lighter version of orange chicken or drinks like this Orange Moscow Mule Mocktail. To help maximize the flavor profile and nutritional benefits of California oranges, consider these tips:

• Numerous parts of citrus can be consumed, including the flesh, juice, zest and peel, meaning a single piece of fruit can go a long way.
• Next time you use citrus in a beverage or as part of a meal, bring it to room temperature before cooking to help ensure you get the most juice.
• Because vitamin C is water soluble, it’s important to eat it fresh. When using as part of a recipe, use as little water as possible and avoid overcooking.
• For storage, it’s often best to keep oranges refrigerated to help them last longer and ensure freshness.

Visit californiacitrusgrowers.com to find more information.

Orange Moscow Mule Mocktail

Recipe courtesy of Gina Homolka of “Skinnytaste”
Servings: 1

• 1          California Cara Cara orange
• 1          cup ice
• 1          bottle (6.8 ounces) light ginger beer
• fresh mint leaves, for garnish

1. Slice orange in quarters then cut 2-3 slices for garnish and set aside. Juice rest of orange and place in copper mug (or any glass). Fill glass to top with ice. Add ginger beer and garnish with orange slices and mint leaves.

Source: California Citrus Growers

It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.  

If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).

These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.

To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.

Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.

With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the  best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.

After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.

Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.

Watch video to see how to make this recipe!

Mint Chocolate Chip Cookies

Servings: 24-32

• 2 1/2    cups flour
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          cup butter, softened
• 1 1/4    cups sugar
• 2          eggs
• 30        drops green food coloring
• 1          teaspoon peppermint extract
• 1          package (12 ounces) chocolate chips

1. Heat oven to 375 F.
2. In large bowl, mix flour, baking soda and salt until blended. Set aside.
3. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined.
4. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.
5. Bake 11-14 minutes, or until edges are lightly browned.
6. Cool on wire racks.

(Culinary.net) Hardly anything beats a cold, refreshing drink on a hot day. This Fizzy Orange Pineapple Punch provides a chilling moment of relaxation with the sweetness of orange and pineapple combined with the cool flavor of orange sherbet.

Find more drink recipes at Culinary.net.

Watch video to see how to make this recipe!

Fizzy Orange Pineapple Punch

• 1          can (46 ounces) pineapple juice, chilled
• 1          can (14 ounces) sweetened condensed milk
• 1          can (6 ounces) frozen orange juice concentrate, thawed
• 1          bottle (2 liters) ginger ale
• 6-8       scoops orange sherbet
• orange slices, for garnish
• mint leaves, for garnish

1. In large punch bowl, combine pineapple juice, condensed milk and orange juice concentrate. Refrigerate until ready to serve.
2. Before serving, add ginger ale and top with scoops of sherbet, orange slices and mint.

(Family Features) Fresh fruits and veggies are often the flavors of spring, and you can bring them all together by celebrating National Salad Month with a homemade masterpiece.

This Steamboat Willie Green Apple Waldorf Salad, created in honor of Mickey Mouse’s 90th anniversary, is perfect for adopting a diet rich in produce with green apples, pineapple, blueberries, grapes, celery and, of course, salad greens. With all the fresh flavor, including Dole’s 50/50 Salad Blend – a robust and balanced blend of delicate baby greens and lettuces: tender baby spinach, peppery radicchio and invigorating arugula and chard – it’s an ideal recipe to honor National Eat More Fruits and Vegetables Day.

Large salads like this make for a nutritious yet filling meal for the whole family and can be enjoyed nearly any time of day as a lunch, appetizer, snack or even as a main course at the dinner table.

Find more easy-to-make recipes, kid-friendly activities, inspiration for families spending time together at home and more at dole.com/at-home-resources.

Watch video to see how to make this recipe!

Steamboat Willie Green Apple Waldorf Salad

Total time: 10 minutes
Servings: 8

• 3/4       cup fat-free Greek yogurt
• 2         teaspoons Dijon mustard
• 16        ounces chopped, cooked chicken
• 1          cup chopped green apple
• 1          cup DOLE® Blueberries
• 1          cup Dole Red Grapes, halved
• 1          cup chopped, fresh Dole Tropical Gold Pineapple
• 1/2       cup Dole Celery, cut into chunks
• 1          tablespoon freshly chopped mint
• 1          package (5 ounces) Dole 50/50 Salad Blend
• 1/4       cup chopped pecans or walnuts (optional)

1. In medium bowl, stir yogurt and mustard. Stir in chicken, apples, blueberries, grapes, pineapple, celery and mint. Toss to evenly coat.
2. Pour salad blend onto serving platter. Arrange chicken mixture on salad blend and sprinkle with pecans or walnuts, if desired.

Tips: Can be served as salad or spooned onto tortillas and rolled up for wraps. Amount of yogurt dressing can be adjusted based on personal preference.

Source:  Dole

(Culinary.net) Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

Find more festive recipes at Culinary.net.

Watch video to see how to make this recipe!

Luck o’ the Irish Mint Pie

Makes: 2 pies (9 inches each)

• 3 3/4    cups heavy whipped cream, divided
• 8          ounces cream cheese, softened
• 1 1/4    cups, plus 2 tablespoons, powdered sugar, divided
• 5          drops green food coloring
• 1 1/4    teaspoons vanilla extract, divided
• 1/4       teaspoon mint extract
• 1          bag mint chocolate candies, chopped, divided
• 2          chocolate cookie crusts (9 inches each)
• 1          bag mint chocolate candies

1. To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl.
2. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well.
3. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.
4. To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form.
5. Pour filling into crusts and smooth tops.
6. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies.
7. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.
8. Refrigerate until firm, 5-6 hours.

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.

Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

• 1          can (15 ounces) READ 3 or 4 Bean Salad
• 1/2       cup halved cherry or grape tomatoes
• 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
• 2          green onions, thinly sliced
• 1/2       cup chopped fresh parsley
• 2          tablespoons chopped fresh mint
• 1          small clove garlic, minced
• 1/4       teaspoon crushed red pepper flakes

Dressing:

• 2          tablespoons prepared hummus
• 1          tablespoon fresh lemon juice
• 1/4-1/2   teaspoon za'atar seasoning blend

1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: 8

Vinaigrette:

• 1/4       cup fresh orange juice
• 1          tablespoon orange zest
• 1/2       teaspoon coarsely ground black pepper
• 1/4       teaspoon salt (optional)
• 2          tablespoons olive oil

Salad:

• 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
• 1          can (15 ounces) chickpeas, rinsed and drained
• 1/2       cup thinly sliced green onion
• 1/2       cup chopped fresh parsley
• 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
• 1/2       cup coarsely chopped almonds, toasted
• 1/3       cup crumbled reduced-fat or traditional feta cheese
• 1          tablespoon orange zest

1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
2. To make salad: Drain beets. Place in large bowl; set aside.
3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods