Crunchy Broccoli Salad

From Healthy Cooking (April/May 2010), page 43.

Prep/Total Time: 20 min
Yield: 10 servings

8 cups fresh broccoli florets
3 green onions, thinly sliced
3/4 cup dried cranberries
3 Tbs. canola oil
3 Tbs. seasoned rice vinegar
2 Tbs. sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, onions, and cranberries.  In a small bowl, combine oil, vinegar, and sugar; drizzle over broccoli and toss to coat.  Chill until serving.

Sprinkle with sunflower seeds and bacon.

Notes:
- The original recipe calls for an entire bunch of green onions, which seemed a bit much to me.  It also called for 1/2 cup cranberries, but I wanted more.  The nutrition facts listed below are for the original recipe.
- I didn't have seasoned rice vinegar, so I used regular.  I also decided to add about 1/8 tsp. ground ginger to the dressing and used already cooked and crumbled real bacon from a little bag that I bought at the store.  Cheating, I know.

Nutrition Facts (for original recipe):
3/4 cup = 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

Creamy Spinach Noodle Toss

From Simple and Delicious (Jan./Feb. 2010), page 23.

Prep/Total Time: 30 min.
Yield: 4-6 servings

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
2 Tbs. + 1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend (like Mrs. Dash)
1/8 tsp. salt
Dash pepper
1 1/4 cups milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions.  Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp.  Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add spinach; cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl.  Add spinach mixture and cheese; toss to combine.  Sprinkle with bacon mixture.

Nutrition Facts:
3/4 cup = 267 calories, 12 g fat (6 g saturated fat), 44 mg cholesterol, 491 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein

Notes:
- As you probably noticed, I didn't have egg noodles and instead used piccolini (mini wheels).  Really, use whatever pasta you have on hand.
- This is a great opportunity to use any dry minced onion you have.  Measure about 1 tsp. and let it sit in warm water for a couple minutes.  Drain and add to the recipe as written.
- I don't know why so many recipes call for "grated" Parmesan--it makes me think of the dry stuff in the plastic jar.  I use shredded.
- Sadly, this isn't quite as good as leftovers (though it's not bad).  The spinach starts to overpower the other flavors a little bit.