Salads and side dishes
- Almond Butter Chocolate Overnight Oats
- Asian-Style Salad with Miso Dressing
- Baby Spinach Salad with Roasted Pears, Walnuts, Farmer’s Cheese & Orange Balsamic Vinaigrette
- Banana Bread Oats
- Carrot Cake Oats
- Chilean Fruit Salsa
- Cubanelle Peppers
- Fruit Salad with Lime Yogurt
- Guacamole
- Mushroom Oat Risotto
- Oat Risotto with Peas and Pecorino
- Oat Risotto with Roasted Cauliflower
- Red Onions with Lime
- Slow-Cooker Mexican Savory Oat
- Spinach Salad with Manchego cheese
- Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
- Stuffing for Turkey
- Tomato & Basil Oats
- Watermelon and Microgreens Salad with Pomegranate Vinaigrette
Salads and side dishes
- Almond Butter Chocolate Overnight Oats
- Asian-Style Salad with Miso Dressing
- Baby Spinach Salad with Roasted Pears, Walnuts, Farmer’s Cheese & Orange Balsamic Vinaigrette
- Banana Bread Oats
- Carrot Cake Oats
- Chilean Fruit Salsa
- Cubanelle Peppers
- Fruit Salad with Lime Yogurt
- Guacamole
- Mushroom Oat Risotto
- Oat Risotto with Peas and Pecorino
- Oat Risotto with Roasted Cauliflower
- Red Onions with Lime
- Slow-Cooker Mexican Savory Oat
- Spinach Salad with Manchego cheese
- Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
- Stuffing for Turkey
- Tomato & Basil Oats
- Watermelon and Microgreens Salad with Pomegranate Vinaigrette
Fruit Salad with Lime Yogurt
Serves 6-8
Ingredients:
Fruit
- 1 large ripe honeydew melon, seeded and cut into 1 inch chunks
- 1 pint strawberries, hulled and halved, or 2 mangos cut into chunks
- 2 bananas, thickly sliced
- ¼ cup lime juice
Lime Yogurt
- 2 cups nonfat or low fat plain yogurt
- 2 tbsp honey – local is best
- 1 tsp lime zest (optional)
- 1 tbsp lime juice
Directions:
- In a large bowl, toss fruit with lime juice. Let stand for 15 minutes, stirring occasionally.
- In a small bowl, combine yogurt, honey, lime zest and juice, stirring well. Cover and refrigerate until chilled.
Recipe adapted from Eating Well magazine.