Serving Size: 4

Ingredients:

• 1 & 1/2 lb. prepared chestnuts, chopped
• 1 small can mandarin oranges
• 1/4 cup tamari or soy sauce
• 1-2 tablespoons maple syrup or agave
• 2 tablespoons lime juice
• lettuce leaves
• pomegranate seeds as garish

Directions:

1. Cut the prepared chestnuts in chunky pieces
2. Drain the liquid from the canned mandarin oranges.
3. Reserve for use in another recipe, or possible a it to thin and sweeten the dressing as desired.
4. Mix the soy sauce, lime juice and maple syrup for the dressing.
5. Season to taste with additional maple syrup or some of the mandarin orange liquid.
6. Serve the salad layered in parfait glasses, or arranged on a bed of lettuce greens and with a spoonful of dressing drizzled over the top. A small carafe of dressing can be served at the table as well.
7. Garnish optionally with pomegranate seeds.
8. If pomegranate seeds are not available, thin almond slices would also be pretty.

Notes:

You can use canned or vacuum packed chestnuts, or fresh which would have to be baked first.

Serving Size: 4

Ingredients:

• 1 cup couscous
• 2 cups boiling water
• 1 can mandarin oranges
• 2 tsp. cinnamon
• 6-7 fresh apricots, cut in segments
• 100 grams almond slices
• 3 spring onions, sliced in thin rings
• 1 pkg. salad dressing herbs
• 5 Tbs. olive oil
• 2 oranges, zest and juice
• fresh coriander or cilantro , chopped

Directions:

1. Place the couscous in a large bowl.
2. Pour the boiling water over the couscous, and place a lid over the bowl to allow the couscous to absorb the water.
3. When the couscous has absorbed all the water, and cooled.
4. Slice the spring onions in thin rings and add to the couscous.
5. Add the apricot segments. (You can also use dried apricots which you have soaked in water, if you do not have fresh apricots).
6. Drain the juice from the can of mandarin oranges and add them to the couscous and apricots.
7. Zest and juice the oranges.
8. Make a dressing from the olive oil, orange juice, salad dressing herbs, and cinnamon.
9. Pour the dressing over the couscous salad and mix gently.
10. Shortly before serving add the chopped coriander and almonds and mix well.
11. Season to taste with salt and pepper.