Summer Greens and Grain Salad

This tasty salad keeps well for a couple of days in the refrigerator. Farro is a nutty, chewy grain that retains its texture in a salad.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves 6 to 8

Dressing:
1 clove garlic, minced
1 tsp (5 mL) finely grated lemon rind
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) each salt and black pepper
1/8 tsp (0.5 mL) cayenne pepper

Salad:
1 cup (250 mL) farro
1 cup (250 mL) each sliced diagonally in half Ontario Green and Yellow Beans
1/2 cup (125 mL) fresh Ontario Peas
2 Ontario Green Onions, thinly sliced
2 Ontario Radishes, cut in half then sliced into half moons
1/2 cup (125 mL) mini Ontario Bocconcini, (about 10), thickly sliced
1/3 cup (75 mL) fresh Ontario Mint Leaves, coarsely chopped

Dressing:
In small bowl, whisk together garlic, lemon rind, lemon juice, oil, salt, pepper and cayenne.

Salad:
In large pot of salted boiling water, cook farro for 25 minutes or according to package directions until tender but slightly chewy. Add beans and peas for last 2 minutes of cooking. Drain and rinse under cold water; pat dry with paper towels. Place farro mixture into medium bowl. Add onions, radishes, bocconcini and mint. Drizzle with dressing and toss. Refrigerate leftovers.

Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 6 grams
CARBOHYDRATE: 22 grams
CALORIES: 174
FIBRE: 5 grams
SODIUM: 80 mg

• Printed with permission from Foodland Ontario

The Crier’s “Recipe of the Week”

Sweet and Savoury Berries

Fresh Ontario strawberries and local vegetables create quick, easy and delicious recipes for anytime of the day.
Start the day with a batch of Strawberry Crumble Cornmeal Muffins. These not-too-sweet muffins are packed with Ontario strawberries. If you don’t have time to stop for breakfast, they also make for a delicious and portable snack.
For lunch make this satisfying, fragrant and delicious Summer Greens and Grain Salad. Ontario strawberries are combined with greens and farro which stays fresh in your refrigerator for a couple of days.
Seasonal vegetables and chicken make dinner time fast and easy in this Tex-Mex Chicken Sheet Pan Supper. You can enjoy any leftovers wrapped up in a tortilla for lunch the next day.
Now let’s not forget about dessert. This simple yet elegant Strawberry Almond Tart comes together with a prepared pie crust, local strawberries and a light dusting of icing sugar.
Ontario strawberries and local vegetables make every mealtime delicious.

During the month of June, The Town Crier will feature the recipes for the above mentioned dishes - we hope you enjoy them! 

Strawberry Crumble Cornmeal Muffins

Versatile Ontario strawberries show off their sweetness in these cornmeal muffins. When other Ontario berries come into season, such as blueberries and raspberries, feel free to substitute.

Preparation Time: 20 minutes
Baking Time: 20 minutes
Makes 12

Streusel:
1/4 cup (50 mL) each all-purpose flour and large flake oats
3 tbsp (45 mL) packed brown sugar
Pinch salt
2 tbsp (25 mL) unsalted butter, melted

Batter:
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/3 cup (75 mL) granulated sugar
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) each salt and ground cinnamon
1 Ontario Egg
1 cup (250 mL) Ontario Milk
1/3 cup (75 mL) unsalted butter, melted and cooled
1 tsp (5 mL) vanilla
1 tsp (5 mL) finely grated orange rind
1-1/4 cup (300 mL) chopped Ontario Strawberries
2 to 3 whole Ontario Strawberries,cut into 12 thin slices

Streusel:
In small bowl, mix together flour, oats, brown sugar and salt. Using fork, stir in butter, just until crumbly. Refrigerate while preparing muffins.

Batter:
In large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and cinnamon; set aside. In medium bowl, whisk egg, milk, butter, vanilla and orange rind. Pour over dry ingredients; stir until combined. Add chopped strawberries; stir gently until evenly mixed.

Spoon into lightly greased or paper-lined muffin cups; sprinkle with streusel. Place one strawberry slice on each muffin. Bake in 375°F (190°C) oven for 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 10 minutes. Remove muffins, cool on wire rack.

Nutritional Information:
1 Muffin
PROTEIN: 4 grams
FAT: 8 grams
CARBOHYDRATE: 30 grams
CALORIES: 210
FIBRE: 1 gram
SODIUM: 230 mg

• Printed with permission from Foodland Ontario

Roasted Strawberry Rhubarb Waffle Bowl

Maple roasted strawberries and rhubarb make a delicious sauce for this waffle bowl. Topped with creamy yogurt, granola and a drizzle of Ontario maple syrup, this recipe is sure to impress.

Preparation Time: 15 minutes
Chilling Time: 1 hour
Baking Time: 20 minutes
Serves 4 (Makes 2 cups/500 mL granola)

3 cups (750 mL) Ontario Strawberries, quartered (halved if small)
3 cups (750 mL) chopped Ontario Rhubarb (2-inch/5 cm)
1/2 cup (125 mL) Ontario Maple Syrup
4 frozen Belgian waffles, thawed
2 cups (500 mL) plain or vanilla yogurt

Granola:
1-1/2 cup (375 mL) large flake rolled oats
1/4 cup (50 mL) hemp hearts
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) Ontario Maple Syrup
2 tbsp (25 mL) packed brown sugar
1/2 tsp (2 mL) ground ginger

Place strawberries and rhubarb on rimmed baking sheet lined with parchment paper; drizzle with 1/4 cup (50 mL) of the maple syrup. Bake in 400°F (200°F) oven for 15 minutes or until tender, but fruit still hold their shape. Place in medium bowl; refrigerate for 1 hour or until completely cooled.

Granola: In medium bowl, combine oats, hemp hearts, oil, maple syrup, sugar and ginger. Spread on parchment paper-lined baking sheet; bake in 325°F (165°C) oven for 15 to 20 minutes, stirring every 5 minutes, until golden and crisp. Remove from oven; cool completely. Set aside 1/2 cup (125 mL) for topping. Store remainder in airtight container.

Heat waffles on baking sheet in 375°F (190°F) oven for 5 minutes or until warm.

To assemble, place one waffle in bowl, top with 1/2 cup (125 mL) of the yogurt, 1/2 cup (125 mL) of the roasted fruit, and 2 tbsp (25 mL) of the granola. Drizzle with 1 tbsp (15 mL) of the maple syrup; repeat for each bowl.

Nutritional Information:
1 Serving
PROTEIN: 12 grams
FAT: 12 grams
CARBOHYDRATE: 85 grams
CALORIES: 493
FIBRE: 6 grams
SODIUM: 497 mg

• Printed with permission from Foodland Ontario

Tofu and Vegetable Rice Bowl

Try our flavour-packed vegetarian dinner bowl bursting with loads of vegetables and finished with soy sesame dressing.

Preparation: 15 minutes
Cooking Time: 27 minutes
Serves 4

1 cup (250 mL) rice
1/4 cup (50 mL) sodium-reduced soy sauce
2 tbsp (25 mL) brown sugar
2 tbsp (25 mL) grated fresh gingerroot
2 tbsp (25 mL) seasoned rice vinegar
2 cloves garlic, minced
1 pkg (350 g) Ontario Tofu, extra-firm, drained and cut into bite-size pieces
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Ontario Asparagus, trimmed, cut into 2-inch (5 cm) pieces
1-1/2 cup (375 mL) julienned Ontario Carrots
1 pkg (227 g) Ontario Mushrooms, sliced
4 Ontario Radishes, thinly sliced
2 cups (500 mL) Ontario Pea Shoots
1 tsp (5 mL) sesame oil
1/4 cup (50 mL) sesame seeds, toasted

Cook rice according to package directions.

In small bowl, whisk together soy sauce, sugar, ginger, vinegar and garlic. Place 1/4 cup (50 mL) of the marinade in resealable plastic bag. Add tofu and let stand 10 minutes. Reserve remaining marinade.

In large nonstick skillet, heat vegetable oil over medium heat. Remove tofu from marinade; discard marinade. Add tofu; cook 5 minutes or until golden brown on all sides. Remove from skillet; cover to keep warm. Add mushrooms to skillet, cook 5 to 7 minutes or until softened.

Meanwhile, place carrots in steamer basket over saucepan of simmering water for 4 minutes or until slightly softened. Push to one side; add asparagus to other side. Steam for 3 minutes or until tender. Set aside.

Divide rice among bowls. Top with tofu, asparagus, carrots, mushrooms, radishes and pea shoots. Stir together reserved marinade with sesame oil. Drizzle over vegetables; sprinkle with sesame seeds.

Nutritional Information:
1 Serving
PROTEIN: 24 grams
FAT: 14 grams
CARBOHYDRATE: 64 grams
CALORIES: 475
FIBRE: 6 grams
SODIUM: 575 mg

• Printed with permission from Foodland Ontario
  Attachments area

Steak and Vegetable Dinner Bowl

It’s the perfect time to fire-up the barbecue and create this dinner bowl featuring Ontario asparagus and steak. The bowl is finished with a ranch-style dressing and topped with crumbled Ontario blue cheese.

Preparation Time: 20 minutes
Grilling Time: 20 minutes
Serves 4

1/4 cup (50 mL) Ontario Sour Cream
1/4 cup (50 mL) Ontario Buttermilk
2 tbsp (25 mL) mayonnaise
2 tbsp (25 mL) chopped fresh Ontario Chives
1/2 tsp (2 mL) each dried dill weed and salt
375 g boneless Ontario Beef Top Sirloin Grilling Steak, about 1/2-inch (1 cm) thick
3 tbsp (45 mL) vegetable oil
Salt and pepper
1 lb (500 g) Ontario Sweet Potatoes, peeled, cut into 1-inch (2 cm) slices
1 lb (500 g) Ontario Asparagus, trimmed
1 pkg (227 g) Ontario Crimini Mushrooms
4 cups (1 L) Ontario Arugula
1/4 cup (50 mL) crumbled Ontario Blue Cheese

In small bowl, whisk together sour cream, buttermilk, mayonnaise, chives, dill and salt. Cover and refrigerate until ready to serve.

Lightly brush steak with 1 tbsp (25 mL) of the oil, season with salt and pepper. Grill, covered, over medium-high heat, turning once, until medium rare (145°F/63°C), about 8 to 10 minutes or until desired doneness. Transfer to cutting board; cover loosely with foil. Set aside.

Brush sweet potatoes, asparagus and mushrooms with remaining oil, season with salt and pepper; place on large flat barbecue topper. Grill, covered, over medium-high heat until tender-crisp and lightly charred, 8 to 10 minutes. Remove from grill.

Cut steak across the grain into thin slices. Divide steak, sweet potatoes, asparagus, mushrooms and arugula among bowls. Serve with buttermilk dressing; top with cheese.

Nutritional Information:
1 Serving
PROTEIN: 24 grams
FAT: 24 grams
CARBOHYDRATE: 32 grams
CALORIES: 442
FIBRE: 6 grams
SODIUM: 690 mg

• Printed with permission from Foodland Ontario

Delicious Produce Packed Bowls

Forget about making multiple side dishes and serve these all-in-one, delicious bowls, packed with fresh Ontario ingredients. These versatile bowls can be changed up to feature different local produce when it is in-season. Here are some of our favourites!
Our Mediterranean Quinoa Chicken Bowl is quick and easy to make, not to mention, packed with Ontario asparagus, cucumber, spinach and tomatoes. This dinner bowl is ideal for busy weeknight dinners.
Switch up your typical meat and potato meal with this Steak and Vegetable Dinner Bowl. Loaded with fresh in-season Ontario asparagus, sweet potatoes, steak, blue cheese and more, this bowl is the ultimate meal when served with a creamy dressing.
For a vegetarian option, try our Tofu and Vegetable Rice Bowl. A variety of Ontario vegetables are served over a bed of rice, alongside some flavourful marinated tofu. This all gets drizzled with a light soy-sesame dressing and sprinkled with sesame seeds.
No one will want to skip dessert when you serve this Roasted Strawberry and Rhubarb Waffle Bowl. This dessert bowl features fresh Ontario strawberries and rhubarb, roasted in a maple glaze. Then topped with creamy yogurt, homemade granola and drizzled with maple syrup.
These delicious bowls packed with Ontario goodness will be your new favourites!
During the month of April, The Town Crier will feature the recipes for the above mentioned dishes - we hope you enjoy them! 

Mediterranean Quinoa and Chicken Bowl

Quick and easy to make yet loaded with flavour and nutrition. This tasty combination of quinoa, asparagus, baby spinach and chicken is ideal for a busy weeknight dinner.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Roasting Time: 10 minutes
Serves 4

3/4 cup (175 mL) quinoa
2/3 cup (150 mL) vegetable oil
3 tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) dried oregano leaves
1/4 tsp (1 mL) salt
1 clove garlic, minced
1 lb (500 g) Ontario Asparagus, trimmed
500 g boneless skinless Ontario Chicken Breasts
4 cups (1L) Ontario Baby Spinach
2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved
1 cup (500 mL) sliced Ontario Greenhouse Cucumber
1/2 cup (125 mL) crumbled Ontario Feta Cheese

In medium saucepan, combine quinoa and 1-1/2 cup (375 mL) water; bring to boil. Reduce to simmer, cover and cook until tender about 15 minutes. Remove from heat, let stand for 5 minutes then fluff with fork.

Meanwhile, in small bowl whisk together 1/2 cup (125 mL) of the oil, vinegar, oregano, salt and garlic until combined. Set aside.

In large bowl, toss asparagus with 1 tbsp (15 mL) of the oil. Transfer to large rimmed baking sheet. Roast in 425°F (220°C) oven for 8 to 10 minutes, or until tender.

In large nonstick skillet, heat remaining oil over medium-high heat. Add chicken, cook for 8 minutes, turning once until golden brown and juices run clear. Transfer chicken to cutting board and slice.

Divide quinoa, asparagus, chicken, spinach, tomatoes and cucumbers among bowls. Top with cheese; drizzle with dressing.

Nutritional Information:
1 Serving
PROTEIN: 39 grams
FAT: 42 grams
CARBOHYDRATE: 35 grams
CALORIES: 670
FIBRE: 6 grams
SODIUM: 490 mg

• Printed with permission from Foodland Ontario

Apple Cheesecake Pizza

This delicious dessert pizza features a thin cheesecake-like layer, topped with cinnamon apples and pecan streusel.

Preparation Time: 30 minutes
Baking Time: 35 minutes
Makes 8 slices

125 g block cream cheese, at room temperature (half pkg)
1/4 cup (50 mL) granulated sugar
1 Ontario Egg
1/2 tsp (2 mL) vanilla
1/4 cup (50 mL) low fat Ontario Sour Cream

Streusel:
3 tbsp (45 mL) each all-purpose flour and granulated sugar
1-1/2 tbsp (22 mL) butter
1/3 cup (75 mL) pecan halves, coarsely chopped

Apples:
4 cups (1 L) thinly sliced Ontario Apples (McIntosh, Empire or Gala)
2 tbsp (25 mL) granulated sugar
3/4 tsp (4 mL) ground cinnamon

Crust:
2-1/4 cups (550 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
1-1/4 tsp (6 mL) salt
1 tsp (5 mL) baking powder
3/4 cup (175 mL) cold butter
3/4 cup (175 mL) Ontario Milk

In medium bowl, using electric mixer on medium speed, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Stir in sour cream. Cover and refrigerate.

Streusel:
In small bowl, stir together flour and sugar. With fork, mix in butter until crumbly. Stir in pecans; set aside.

Apples:
In large bowl, toss together apples, sugar and cinnamon. Set aside.

Crust:
In large bowl, mix together flour, sugar, salt and baking powder. Cut in butter using pastry blender or knife until size of large peas. Stir in milk just until moist. Form into ball. Knead a few times on floured surface.

Roll dough into 12-1/2-inch (31 cm) circle; fold over 1/2-inch (1 cm) and pinch down to make raised edge. Place crust on lightly greased 12-inch (30 cm) pizza pan. Spread cream cheese mixture to edge of crust. Top with apples, discarding any juices. Sprinkle with streusel. Bake in 350°F (180°C) oven until crust is golden brown and apples are tender, 30 to 35 minutes.

Nutritional Information:
1 Slice
PROTEIN: 8 grams
FAT: 30 grams
CARBOHYDRATE: 62 grams
CALORIES: 545
FIBRE: 3 grams
SODIUM: 580 mg

• Printed with permission from Foodland Ontario

…

Deep-Dish Pizza with Fresh Tomatoes

Deep and delicious, filled with mushrooms, peppers, pepperoni and cheese; topped with cherry tomatoes and fresh basil, this pizza is sure to delight everyone!

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Baking Time: 20 minutes
Makes 8 slices

1 tbsp (15 mL) olive oil
1 cup (250 mL) chopped Ontario Onion
1 cup (250 mL) sliced Ontario Mushrooms
3/4 cup (175 mL) each chopped Ontario Greenhouse Sweet Yellow and Red Peppers
1 prepared pizza dough (500 g)
1/2 cup (125 mL) pizza sauce
3/4 cup (175 mL) sliced Ontario Turkey Pepperoni
1-1/2 cup (375 mL) shredded Ontario Mozzarella Cheese
1/2 cup (125 mL) grated Parmesan cheese
24 Ontario Cherry or Grape Greenhouse Tomatoes, halved
2 tbsp (25 mL) sliced fresh Ontario Basil Leaves

In large skillet, heat oil over medium heat. Add onion, cover and cook until softened, about 4 minutes. Stir in mushrooms and peppers. Cook, stirring occasionally until softened, about 6 minutes. Transfer to bowl; let cool slightly.

On floured surface, roll dough into 12-inch (30 cm) circle; press into and up sides of lightly greased 10-inch (25 cm) cast iron skillet. Spread pizza sauce on bottom of dough. Top with mushroom mixture and pepperoni; sprinkle with mozzarella and Parmesan. Bake in 400°F (200°C) oven until crust is golden brown and cheese is bubbly, about 20 minutes. Top pizza with tomatoes and basil.

Nutritional Information:
1 Slice
PROTEIN: 16 grams
FAT: 12 grams
CARBOHYDRATE: 35 grams
CALORIES: 306
FIBRE: 3 grams
SODIUM: 520 mg

• Printed with permission from Foodland Ontario

Steak, Mushroom and Caramelized Onion Pizza

Tender sirloin steak, mushrooms, sweet caramelized onions, peppers, herbs and cheese come together for this satisfying pizza.

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Baking Time: 20 minutes
Makes 8 slices

5 tsp (25 mL) olive oil
1 pkg (227 g) sliced Ontario Crimini Mushrooms
1/2 tsp (2 mL) dried thyme leaves
3-1/2 cups (875 mL) halved and thinly sliced Ontario Onions
1 large clove garlic, minced
1 tsp (5 mL) granulated sugar
250 g Ontario Beef Sirloin Steak, thinly sliced
1 tsp (5 mL) all-purpose flour
1/2 tsp (2 mL) Worcestershire sauce
Salt and pepper
1 prepared pizza dough (500 g)
1/2 cup (125 mL) smoky barbecue sauce
1/3 cup (75 mL) diced Ontario Greenhouse Sweet Red Pepper
1 cup (250 mL) finely shredded Ontario Asiago Cheese
1/2 cup (125 mL) finely shredded Parmesan cheese
2 tbsp (25 mL) finely chopped fresh Ontario Parsley leaves

In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add mushrooms and thyme; cook for 6 minutes, stirring occasionally. With slotted spoon, remove to bowl. Add 1 tsp (5 mL) of the oil and onions to skillet; cover and cook over medium-low heat, stirring occasionally, about 15 minutes. Stir in garlic and sugar, cook for 1 minute. Stir in 1/4 cup (50 mL) water. Cook, stirring, until onions are soft and caramel colour, about 3 to 5 minutes. Remove to bowl.

Add remaining oil to skillet. Add steak; cook until lightly pink, about 2 to 3 minutes. Stir in flour, Worcestershire and 1 tbsp (15 mL) water. Cook until thickened, about 1 to 2 minutes. Season with salt and pepper to taste.

On floured surface, roll dough into 13-inch (33 cm) circle; place on lightly greased pizza pan. Spread barbecue sauce leaving 1-inch (2.5 cm) border. Top with steak, peppers, mushrooms and onions. Sprinkle with asiago and Parmesan cheeses. Bake in 450°F (230°C) oven until crust is golden brown and cheese is bubbly, about 15 to 20 minutes. Sprinkle with parsley.

Nutritional Information:
1 Slice
PROTEIN: 18 grams
FAT: 13 grams
CARBOHYDRATE: 37 grams
CALORIES: 330
FIBRE: 3 grams
SODIUM: 650 mg

• Printed with permission from Foodland Ontario

…

[Message clipped] View entire message
Attachments area

Perfectly Local Pizza

Perfect pizzas for any occasion are easy to make when you have an abundance of fresh ingredients. You can personalize these pizzas to include more of your favourite local produce.
For busy weeknight dinners, Pulled Pork Pizza, topped with our tangy carrot apple slaw is a great go-to recipe. With a few shortcuts, like using prepared Ontario pulled pork and pizza dough, you can have a delicious meal on your table faster than pizza delivery.
Try something different, our gourmet Steak, Mushroom and Caramelized Onion Pizza. The fresh pizza dough is spread with a smoky barbecue sauce and then topped with sautéed mushrooms, sweet caramelized onions and slices of tender sirloin steak. And, to finish it off, sprinkle with Asiago and parmesan cheese.
Our savoury Deep-Dish Pizza with Fresh Tomatoes is sure to leave you satisfied. Ontario greenhouse peppers, mushrooms, onions, pepperoni and two cheeses are loaded onto pizza dough and baked. To finish, top with fresh tomatoes and basil.
To satisfy your sweet tooth craving, try our Apple Cheesecake Pizza. This delicious dessert pizza has a buttery cheesecake-like crust; topped with cinnamon sugar-coated Ontario apples and a crunchy pecan streusel. This tasty treat is undeniably irresistible.
Pick your perfect pizza and get cooking with local ingredients!

During the month of April, The Town Crier will feature the recipes for the above mentioned dishes - we hope you enjoy them! 

   Pulled Pork Pizza

Ready-made pulled pork makes it easy to prepare this tasty pizza. Top with our tangy Carrot Apple Slaw.

Preparation Time: 40 minutes
Baking Time: 15 minutes
Makes 8 slices

1 pkg (400 g) prepared Ontario Pulled Pork
1 prepared pizza dough (500 g)
1/2 cup (125 mL) rib and chicken barbecue sauce
1/3 cup (75 mL) thinly sliced Ontario Red Onion
1/3 cup (75 mL) thinly sliced Ontario Greenhouse Sweet Yellow Pepper
3 slices Ontario Provolone Cheese (66 g)

Slaw:
4 tsp (20 mL) apple cider vinegar
1 tsp (5 mL) each Ontario Honey and Dijon mustard
Salt and pepper
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) thinly shredded Ontario Cabbage
1/2 cup (125 mL) diced Ontario Apple (such as Empire or McIntosh)
1/3 cup (75 mL) finely shredded Ontario Carrot

Prepare pulled pork according to package directions. Set aside.

On floured surface, roll pizza dough into 13-inch (33 cm) circle; place on preheated pizza stone or lightly greased pizza pan. Spread barbecue sauce leaving 1-inch (2.5 cm) border. Shred pork and place over sauce; top with onion and yellow pepper. Cut provolone in half; arrange over top. Bake in 425°F (220°C) oven, until crust is golden brown and cheese is bubbly, 12 to 15 minutes. Cut into slices. Serve topped with slaw.

Slaw:
In medium bowl, whisk together vinegar, honey, mustard and salt and pepper, to taste. Whisk in oil. Add cabbage, apple and carrot; toss to coat well. Can be made up to 24 hours in advance.

Nutritional Information:
1 Serving (1 Slice with 1 Serving of Slaw):
PROTEIN: 16 grams
FAT: 12 grams
CARBOHYDRATE: 36 grams
CALORIES: 310
FIBRE: 3 grams
SODIUM: 615 mg

• Printed with permission from Foodland Ontario
  …