Serves 4

1 bunch (about 1-1/4 pounds) Bright Lights®
2 tablespoons vegetable oil, divided
2 boneless skinless chicken breasts, (about 12 ounces), cut in half lengthwise, then into 1/4-inch slices
1 small onion, cut into half-moon slices
8 ounces snow peas, trimmed
4 cloves garlic, minced
1/2 cup teriyaki pineapple glaze
1 teaspoon salt
1/2 cup roasted cashew nuts

1. Rinse Bright Lights®, remove stems and cut stems into 2-inch long matchsticks; set aside. Cut leaves in half along the spine, stack them and cut them into 1/4-inch ribbons; set aside.

2. In a large skillet over high heat, heat 1 tablespoon oil until hot. Sauté chicken for 4 to 5 minutes or until no longer pink. Add Bright Lights® stems that you cut into matchsticks, the onion, snow peas and minced garlic and stir-fry for 3 minutes. Add teriyaki pineapple glaze, toss to coat and cook for an additional 2 minutes or until everything is tender.

3. Meanwhile in another large skillet or wok over medium heat, heat remaining 1 tablespoon oil until hot. Add the Bright Lights® leaf ribbons and salt; sauté for 2 minutes or until slightly wilted. Arrange on a serving platter and top with chicken and veggie mixture. Garnish with cashews and enjoy!

Serves 9

6 cups Carnival® Multi-Color Cauliflower florets 
1 cup cherry tomatoes, halved
1/2 sweet onion, cut into half-moon strips
1 (6-ounce) can black olives, drained
1-1/2 cups Italian dressing
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

1. In a large bowl, combine multi-color cauliflower, tomatoes, onion, and olives.
2. In a medium bowl, whisk together Italian dressing, sugar, salt, and black pepper. Pour over vegetables and toss until evenly coated. Cover and chill until ready to serve.

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