Vermont Cheddar Mac and Cheese with Fall Protein Salad

Name: Vermont Cheddar Mac and Cheese with Fall Protein Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 Lean Cuisine Vermont White Cheddar Mac & Cheese; 2 cups Kale, washed and chopped; 1/2 cup fuji apple, washed and cubed; 1 Tbsp. Pepitas; 1/4 cup Kidney Beans; 2 Tbsp. pomegranate arils; 2 Tbsp. red wine vinegar; 2 Tbsp. honey; 1 tsp. Dijon mustard; 1 clove garlic, minced; 1/4 tsp. Cinnamon, ground; 1/3 cup extra virgin olive oil; Pinch of salt and pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
1 serving
Course
Main Course
Cuisine
American

Vermont Cheddar Mac and Cheese with Fall Protein Salad

Ulric Williams

Report

Try this easy and nutritious way to Balance Your Plate with Lean Cuisine's Vermont Cheddar Mac and Cheese and a Fall Protein Salad! #BalanceYourPlate

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 Lean Cuisine Vermont White Cheddar Mac & Cheese
2 cups Kale, washed and chopped
1/2 cup fuji apple, washed and cubed
1 Tbsp. Pepitas
1/4 cup Kidney Beans
2 Tbsp. pomegranate arils
2 Tbsp. red wine vinegar
2 Tbsp. honey
1 tsp. Dijon mustard
1 clove garlic, minced
1/4 tsp. Cinnamon, ground
1/3 cup extra virgin olive oil
Pinch of salt and pepper

Add to Shopping List

Instructions

Cook Lean Cuisine Mac and Cheese according to package directions.
While it's cooking, make the salad. In a large bowl, toss the kale with apple, pepitas, beans and pomegranate arils. In a small bowl, whisk ingredients for dressing all together. (It will make 1/2 cup dressing so you will have leftovers for more salad later on!). Pour amount of dressing desired on the salad, and enjoy your balanced plate with the Lean Cuisine Mac and Cheese!