Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 6
Amount Per Serving 
Calories 114
Calories from Fat 62
 % Daily Value*
Total Fat 7g11%
  Saturated Fat 1g6%
  Mono Fat 4g 
Cholesterol 1mg0%
Sodium 372mg16%
Total Carbs 11g4%
  Dietary Fiber 5g22%
Protein 5g 
Iron16%
Calcium9%
Vitamin B-610%
Vitamin C11%
Vitamin E8%
Vitamin D7%
Vitamin A4%
Selenium9%
Manganese20%
Copper20%
Zinc6%
Pantothenic acid8%
Niacin10%
Riboflavin12%
Thiamin7%
Potassium12%
Phosphorus12%
Magnesium13%
Folate18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Antipasto Salad with Toasted Flax Seed Dressing

Flax Council of Canada

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A full-bodied dressing gives this salad a unique taste.
Diet Types: Vegetarian, Wheat Free
Ingredients:
  • DRESSING:
  • 1 tablespoon olive oil
  • 2 tablespoons flax seed
  • 2 cloves garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons chopped fresh herbs (parsley, oregano, or basil)
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • ground pepper to taste
  • SALAD:
  • 6 cups washed, dried, torn and chilled iceburg lettuce
  • 1 4 1/2 ounce can, sliced pitted ripe olives
  • 1 6 ounce jar, marinated artichoke hearts (drain and reserve liquid)
  • 12 mushrooms, halved
  • 12 cherry tomatoes, halved
  • 2 tablespoons grated Parmesan cheese
  • Garnish with pickled peperoncini peppers, red onion or green pepper rings (optional).
    •
    Serves: 6
    Cooking Time: Under 15 minutes
    Instructions:
    In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes. Add garlic, cook and stir for 30 seconds. Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid. Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese. Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings. *Fresh herbs can be parsley, oregano, or basil.

     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.