Cook Without Book

Yield:  3 servings (serving size: 1 cup)                 Ingredients 1  (24-ounce) jar refrigerated red grapefruit sections (about 2 cups) 1 cup   sliced banana (about 1) 1 tablespoon   fresh chopped mint 1 tablespoon   honey Preparation Drain grapefruit sections, reserving 1/4 cup juice. Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill. Nutritional Information Calories per serving: 122 Calories from fat: 3% Fat per serving: 0.4g Saturated fat per serving: 0.1g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 1.5g Carbohydrates per serving: 31.3g Fiber per serving: 3.4g Cholesterol per serving: 0.0mg Iron per serving: 0.6mg Sodium per serving: 2mg Calcium per serving: 26mg

                              Prep Time:  10 minutes Yield:  Makes 4 servings (serving size: 1/2 cup salad and 2 boston or bibb lettuce leaves) Ingredients 2 tablespoons   low-fat mayonnaise 1 tablespoon   lemon juice 2  small (Gala or Fuji) apples, cubed 1 cup   seedless red grapes, halved 1/3 cup   dried cranberries 1/4 cup   coarsely chopped walnuts 1/4 cup   thinly sliced celery (about 1 stalk) 8  Boston or Bibb lettuce leaves Preparation 1. Combine mayonnaise and lemon juice in a medium bowl. Add apples, grapes, and cranberries; mix well. 2. Add the walnuts and celery, and mix well. Serve it on a bed of 2 lettuce leaves. The salad can be refrigerated up to 2 hours before serving. Nutritional Information Calories per serving: 153 Fat per serving: 6g Saturated fat per serving: 1g Monounsaturated fat per serving: 1g Pol...