Vermont Cheddar Mac and Cheese with Fall Protein Salad
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Unrated
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
American
Vermont Cheddar Mac and Cheese with Fall Protein Salad
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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
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Ingredients
- 1 Lean Cuisine Vermont White Cheddar Mac & Cheese
- 2 cups kale washed and chopped
- 1/2 cup apple Fuji variety, 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
- salt pinch
- black pepper pinch
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!
Notes
- Note: dressing will make 1/2 cup. This is more than 1 serving so you can save the rest for salad throughout the week!
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