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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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Vermont Cheddar Mac and Cheese with Fall Protein Salad

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
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 serving
Author Tawnie Graham of Kroll's Korner

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

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!