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Featured Articles

Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Watermelon Rind,
Carrot and Pineapple Slaw

While half of some fruits are tossed when you throw away the seeds or the peel, all of the watermelon can be used. Save your rinds and make this yummy slaw. Besides, the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow.
¼ cup fat-free, plain Greek yogurt
¼ cup low-fat sour cream
1½ tablespoons stone-ground mustard
1 tablespoon apple cider vinegar
4 teaspoons fresh lemon juice
1 tablespoon sugar
1 teaspoon poppy seeds
2 teaspoons olive oil
salt and pepper to taste

4 cups grated watermelon rind, with fruit and green peel removed
1 cup grated carrot
1½ cup diced fresh pineapple

In small bowl, blend together dressing ingredients thoroughly. Set aside.

Place watermelon rind on several layers of paper towels to soak up excess fluid.

In medium-sized bowl, place dressing, rind, carrot and pineapple, and toss to thoroughly coat. Makes four servings.


Drusilla's Health and Wellness Recipes
Spinach and Strawberry Salad
with Poppy Seed Dressing

The spring combination of fresh strawberries and spinach provides great flavor. A vinegar-and-oil dressing gives fresh salad a lighter taste. Experiment with basic vinegar (white wine vinegar, red wine vinegar, or rice vinegar) and oil combinations to find those that you like best. Although the dressing adds fat, the olive oil makes it a "heart healthy" choice. Use the leftover dressing on any salad combination you like.
½ of a 10-oz. package fresh spinach, pre-washed
1 pint (2 cups) fresh strawberries
¼ cup walnut pieces

Remove tough stems if needed and trim spinach. Tear into small pieces and spread leaves over the bottom of a 9x9-inch dish or into a salad bowl. Cut strawberries lengthwise and spread over spinach. Sprinkle walnuts over the berries.

Poppy Seed Dressing
¼ cup honey 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1½ teaspoons minced onion ¼ teaspoon Worcestershire sauce ¼ teaspoon paprika ¼ cup extra virgin olive oil ¼ cup cider vinegar

Mix honey, sesame, poppy, minced onion, Worcestershire sauce, and paprika in a blender. Blend until frothy.

With the blender running, add the olive oil and vinegar.

Drizzle about half of dressing over strawberries and spinach. Toss to coat. Makes (1 cup) servings. Store leftover dressing in the refrigerator for up to 10 days.

Nutrition Information per serving: 180 calories, 11 grams total fat (1.5 grams saturated fat), 0 mg cholesterol, 25 mg sodium, 21 grams carbohydrates, 2 grams dietary fiber, 3 grams protein

Recipe Correction

A reader noticed an error in Drusilla Banks' Cashew, Broccoli, and Chicken Stir-Fry recipe, which ran in February's issue of Senior Connection: The amount of chicken stock should have been ½ cup chicken stock, not 2 cups. Senior Connection regrets the error.

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