1/2 small banana, sliced
1/4 medium mango, thinly sliced
1/4 cup sliced strawberries
2 Tbsp raspberry vinaigrette dressing
2 croissants, partially split
12 slices shaved brown sugar ham
1/4 cup baby spinach leaves
Toss banana, mango and strawberries with dressing. Fill croissants evenly with ham, fruit mixture and spinach.
(with avocado, tomato and corn salsa)
from Erin McSpadden
1/4 cup lime juice
2 Tbsp olive oil
2 tsp sugar
1/2 tsp salt
1 ripe avocado, peeled & diced
1 large ripe tomato, diced
1 cup thawed frozen (or canned) corn
1/4 cup chopped red onion
1/4 cup chopped cilantro
4 skinless, boneless chicken breast halves
1 tsp dried oregano
1/4 tsp each of salt and pepper
4 cups shredded lettuce
- Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat.
- Heat outdoor grill, ridged grill pan or broiler.
- Season chicken with oregano, salt and pepper. Grill 3-4 minutes per side until cooked through.
- Divide lettuce among 4 plates; top each with chicken then salsa