Mandarin Orange Salad
1 box of orange jello
1 container of Cool Whip
1 can of Mandarin oranges
1 small can of crushed pineapple
1 small container of cottage cheese
Mix all of the ingredients together and let stay in refrigerator for 24 hours.
I use light and low fat ingredients; therefore, the salad doesn't get as thick as it would with regular items.
All amounts are to your liking:
Kale (or chard or spinach or collards) – rinse and chop, I remove most stems [I have always used kale]
Garlic [I usually skip, mostly because I forget]
Almonds, sliced or slivered (or any nut you prefer)
Lemon Juice [I usually skip]
Salt [I usually skip]
Pepper [I usually skip. 'cause I dislike pepper]
Heat butter and olive oil in a skillet. When hot, add almonds, onion and garlic and sauté for a couple minutes. Add the kale, cover and turn the heat down to medium. Once the kale has begun to shrink from cooking you can remove the lid and toss all the ingredients together and continue to cook to your preference for texture. I use tongs, it makes less of a mess. This is when I add lemon juice and salt and pepper. You can always toss in some feta or sun dried tomatoes or blue cheese too.