Recipes (Cont.)

Recipes on this page have TM been specially created by

Rachael Ray.

GREENS 'N BEANS SALAD

1/2 head escarole, chopped

1/2 half head green or red leaf lettuce, chopped

1can (15 ounces) cannellini, drained 1/4 red onion, chopped

1clove garlic, minced

1teaspoon sugar

1tablespoon lemon juice

1tablespoon red wine vinegar

3tablespoons extra-virgin olive oil (evoo) Salt and freshly ground black pepper, to taste

Arrange greens on a large platter or in a salad bowl. Top with beans and red onions.

Make the dressing: In Blender Container combine garlic, sugar, lemon juice, and vinegar. Blend on Speed 3. Whisk in evoo. Pour dressing evenly over the salad. Season salad with salt and pepper, toss and serve.

Yield: 2 servings

GUACAMOLE SAUCE

3small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon

1 lemon, juiced

1/2 teaspoon cayenne pepper, eyeball it

1 cup plain yogurt

1teaspoon coarse salt, eyeball it

2plum tomatoes, seeded and chopped

2scallions, thinly sliced on an angle

Combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt in blender. Blend guacamole sauce on Speed 3 until smooth. Remove gua- camole sauce to a bowl and stir in diced tomatoes and chopped scal- lions. Serve drizzled over your favorite grilled fish or chicken.

Yield: 4 servings

22