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Please note: Carolyn works with Nestle part time as a nutrition spokesperson for their "Balance Your Plate" nutrition information outreach for consumers.
Yield: 1 large entrée salad
Timing: Prep time = 15 minutes
1 slice (1/6 of pie) prepared DiGiorno 4 Cheese Rising Crust Pizza
1/2 cup grape tomatoes
1/4 medium onion, thinly sliced
1 clove garlic, minced
1 tsp olive oil
2 cups bite-size pieces Romaine lettuce
2 Tbs basil pesto
1 Tbs red wine vinegar
Preheat oven to 450 deg F. On baking sheet, place tomatoes, onion and garlic, drizzle with olive oil. Bake for 5-7 minutes, or until onions are tender. Remove from oven and cool. Cut tomatoes in half. Cut pizza into bite sized pieces. Mix pesto and red wine vinegar. In a large bowl, toss lettuce, tomatoes, onion and garlic, and pizza with pesto vinaigrette. Wait 10 minutes before serving, to allow bread to absorb dressing. Serve on a dinner plate, and enjoy.
Sweet ‘n Spicy Brussels Sprouts Slaw With Golden Raisins and Sunflower Seeds
By Carolyn O’Neil, MS RDN, author The Slim Down South Cookbook.
Makes 12 servings (one half cup each )
2 pounds Brussels sprouts (about 6 cups trimmed and sliced)
1/2 cup golden raisins
1/2 cup shredded or matchstick carrots
1/4 cup sunflower seed kernels (one tablespoon reserved for garnish)
1/4 cup sweet n’spicy dressing
Trim ends off Brussels sprouts and cut into thin slices. Place in a large bowl. Add raisins, carrots and sunflower seeds. Dress with 1/4 cup of Sweet ‘n Spicy dressing, tossing well to combine. Garnish with 1 Tbs sunflower seeds.
Sweet ‘n Spicy Dressing
Makes 12 servings (1 Tbs)
1/4 cup lemon juice
1/4 cup honey
2 tsp hot sauce
2 Tbs olive oil
1 tsp celery salt
1/4 tsp black pepper
Whisk together all ingredients in a small bowl.