Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/14

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Perfect Winter Salad

This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, Minnesota

Ingredients

• 1/4 cup reduced-fat mayonnaise

• 1/4 cup maple syrup

• 3 tablespoons white wine vinegar

• 2 tablespoons minced shallot

• 2 teaspoons sugar

• 1/2 cup canola oil

• 2 packages (5 ounces each) spring mix salad greens

• 2 medium tart apples, thinly sliced

• 1 cup dried cherries

• 1 cup pecan halves

• 1/4 cup thinly sliced red onion

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Directions

• In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.

• To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition Facts 1 cup: 235 calories, 18g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.

Zucchini Burgers

With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California

Ingredients

• 2 cups shredded zucchini

• 1 medium onion, finely chopped

• 1/2 cup dry bread crumbs

• 2 large eggs, lightly beaten

• 1/8 teaspoon salt

• Dash cayenne pepper

• 3 hard-boiled large egg whites, chopped

• 2 tablespoons canola oil

• 4 whole wheat hamburger buns, split

• 4 lettuce leaves

• 4 slices tomato

• 4 slices onion

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Directions

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

• Serve on buns with lettuce, tomato and onion.

Nutrition Facts 1 burger: 314 calories, 12g fat (2g saturated fat), 106mg cholesterol, 467mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Fresh Fruit Bowl

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

Ingredients

• 8 cups fresh melon cubes

• 1 to 2 tablespoons corn syrup

• 1 pint fresh strawberries, halved

• 2 cups fresh pineapple chunks

• 2 oranges, sectioned

• Fresh mint leaves, optional

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Directions

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

Creamy Parmesan Spinach Bake

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas

Ingredients

• 3 packages (9 ounces each) fresh baby spinach

• 1 small red onion, chopped

• 1 tablespoon butter

• 1 package (8 ounces) cream cheese, cubed

• 1 cup sour cream

• 1/2 cup half-and-half cream

• 1/3 cup plus 3 tablespoons grated Parmesan cheese, divided

• 3 garlic cloves, minced

• 1/8 teaspoon pepper

• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped

• 1 tablespoon snipped fresh dill

• 1/4 teaspoon seasoned salt

• 8 butter-flavored crackers, coarsely crushed

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Directions

• Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside.

• In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.

• Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

Nutrition Facts 1/2 cup: 196 calories, 14g fat (8g saturated fat), 45mg cholesterol, 394mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 7g protein.