Water-Full Nutrition

Wellness of Water at Spectrum Resort Orlando

There are plenty of food options that are packed with nutrition and hydration, offering the perfect blend of cool water-full foods on these hot summer days!

Mint-Cucumber Tomato Sandwiches

A quintessential tea-time cucumber sandwich is the ideal cool treat on a hot day! This is a definite go-to summer sandwich – it hits all the right spots!
Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.

Macaroni Coleslaw

This coleslaw is a hit at any picnic! Crisp, cool, and refreshing, this side dish could serve as a main dish!

Cook, drain, and rinse macaroni. Transfer to a large bowl; add coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Tropical Layered Chicken Salad

This is a fresh and delicious recipe that is always a big hit, and always the first to go!

Place the first 5 ingredients in a blender. While processing, gradually add oil in a steady stream; set aside.

Sprinkle chicken with 1/2 teaspoon salt and pepper; place on a greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces.

Layer lettuce, chicken, red pepper and chopped mangoes in a 3-qt. dish. In a large bowl, gently combine avocados, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate for 30 minutes. Just before serving, pour vinaigrette over salad. If desired, sprinkle with tortilla chips.

Antipasto Marinated Vegetables

The colorful vegetables and the tart dressing make this a lively addition to any picnic. Serve as a side dish or condiment—it’s great either way. Refrigerate for three hours before serving to give the flavors time to blend.

Place into 1-inch of water: celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.

In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Light Strawberry Pie

People rave about this luscious strawberry pie. Best of all, it’s a low-sugar sensation that you won’t feel guilty eating.

Preheat the oven to 450°. Unroll the crust into a 9-in. pie plate. Trim edge. Line crust with a double thickness of heavy-duty foil or parchment. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

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