Balance Fall Comfort Foods With A Lighter Bite

Cucumber and Tomato Salad

Recipe courtesy of "Cookin' Savvy"

Servings: 4-6

3 Medium or Large Cucumbers

2-3 Vine Tomatoes

1/2 Cup of Chopped Red Onion (optional)

Dressing:

1/3 Cup of Apple Cider Vinegar

1/2 Cup of Olive Oil

1/4 Cup of Sugar

1 Tablespoon of Onion Powder

1 Tablespoon of Garlic Powder

1 Tablespoon of Fresh minced Dill

1 Tablespoon of Mayo

Salt, to taste

Pepper, to taste

1/4 Cup of shredded Parmesan cheese

Peel and slice the Cucumbers. Deseed, if desired. Coarsely chop them into bite-size pieces. Slice and chop the Tomatoes. Place the Cucumbers and the Tomatoes in a large bowl with the Chopped Onions, if desired.

To make the dressing: In a separate bowl, mix the Apple Cider Vinegar, the Olive Oil, the Sugar, the Onion Powder, the Garlic Powder, the Dill and the Mayo. Season them with the Salt and the Pepper, to taste. Pour over the Cucumber mixture and mix well. Top it with the shredded Parmesan Cheese and serve.

A Medley of Color

As an effortless solution to please guests, this one-pan recipe lets the oven do the work while you enjoy the gathering and mingle with loved ones. Fresh California Grapes are the star ingredient, versatile enough to headline fall recipes with their juicy burst of flavor and pop of color. Plus, roasting them intensifies their flavor as the natural sugars caramelize.

They can elevate get-togethers throughout autumn and when paired with the Sweet Potatoes, the Red Onion and the Tangy Balsamic Glaze, you can create a roasted treat that complements main courses all season long.

Visit: www.GrapesFromCalifornia.com to find healthy snacks, filling main dishes and more sides featuring the flavors and colors of fall.

Sheet Pan Roasted Grapes and Sweet Potatoes

Servings: 6

3 Tablespoons of Extra-Virgin Olive Oil

3 Tablespoons of Balsamic Vinegar

3/4 Teaspoons of Sea Salt

3 Cups Red Grapes from California

1 Pound of Orange Sweet Potatoes, peeled and cut into 1/4-inch slices

3/4 Cup of thinly sliced Onion

Freshly Ground Pepper, to taste

Snipped fresh Basil

Heat oven to 425 F. In a large bowl, combine the Oil, the Vinegar, the Salt, the Grapes, the Sweet Potatoes and the Onion, tossing well to coat. Place on a large baking sheet and spread in a single layer.

Bake for 30 minutes, or until the Potatoes are tender, stirring halfway through cooking. Sprinkle with the freshly Ground Pepper to taste and the fresh Basil.

Nutritional information per serving: 170 Calories; 2 Grams of Protein; 27 Grams of Carbohydrates; 7 Grams of Fat, 37% Calories from Fat; 1 Gram of Saturated Fat, 5% Calories from Saturated Fat); 0 Milligrams of Cholesterol; 310 Milligrams of Sodium; 2 Grams of Fiber.