This fruit-topped, low-cal recipe is a ray of sunshine on a day when you could be eating a bland, ordinary salad. Guaranteed to make your day taste a little brighter.
This Chicken and Biscuit Pot Pie recipe contains boneless, skinless chicken breasts, unsalted butter, canola oil, whole-wheat flour, olive oil and more.
The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
