Rainbow Fruit Salad

FOR FRUIT SALAD
1 large mango, peeled, diced
2 C fresh blueberries
2 bananas, sliced
2 C fresh strawberries, halved
2 C seedless grapes
2 nectarines, unpeeled, sliced
1 kiwi fruit, peeled, sliced

Garden Potato Salad

6 (about 3 lb) large potatoes, boiled in jackets, peeled, cut into 4-inch cubes
1 C celery, chopped
1/2 C green onion, sliced
2 Tbsp parsley, chopped
1 C lowfat cottage cheese
3/4 C skim milk
3 Tbsp lemon juice
2 Tbsp cider vinegar
1/2 tsp celery seed
1/2 tsp dill weed
1/2 tsp dry mustard
1/2 tsp white pepper

Fresh Cabbage and Tomato Salad

1 head small cabbage, sliced thinly
2 medium tomatoes, cut in cubes
1 C radishes, sliced
1/4 tsp salt
2 tsp olive oil
2 Tbsp rice vinegar (or lemon juice)
1/2 tsp black pepper
1/2 tsp red pepper
2 Tbsp fresh cilantro, chopped

1. In large bowl, mix together cabbage, tomatoes, and radishes.
2. In another bowl, mix together the rest of the ingredients and pour over vegetables.

Chillin’ Out Pasta Salad

2 1/2 C (8 oz) medium shell pasta
1 C (8 oz) plain nonfat yogurt
2 Tbsp spicy brown mustard
2 Tbsp salt free herb seasoning
1 1/2 C celery, chopped
1 C green onion, sliced
1 lb small shrimp, cooked
3 C (about 3 large) tomatoes, coarsely chopped

Tuna Salad

2 can (6 oz each) tuna, water pack
1/2 C raw celery, chopped
1/3 C green onions, chopped
6 1/2 Tbsp mayonnaise, reduced fat

1. Rinse and drain tuna for 5 minutes. Break apart with fork.
2. Add celery, onion, and mayonnaise, and mix well.

Chicken Salad

3 1/4 C chicken, cooked, cubed, skinless
1/4 C celery, chopped
1 Tbsp lemon juice
1/2 tsp onion powder
1/8 tsp salt*
3 Tbsp mayonnaise, lowfat

*Reduce sodium by removing the 1/8 tsp of added salt. New sodium content for each serving is 127 mg.

1. Bake chicken, cut into cubes, and refrigerate.
2. In large bowl, combine rest of ingredients, add chilled chicken and mix well.

Watermelon and Tomato Salad

A perfect mixture of tangy and sweet

2 large tomatoes, rinsed and cut into 6 slices each
2 Tbsp white balsamic vinegar (or substitute apple cider vinegar)
1 Tbsp olive oil
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
4 C diced watermelon, with seeds removed (about half a small melon, rinsed)
¼ tsp salt
¼ tsp ground black pepper

Tuna and Avocado Cobb Salad

Not just a salad, but a delicious meal—try serving with crusty whole-grain bread.

For salad:
4 C red leaf lettuce, rinsed and
chopped (about 8 leaves)
1 C frozen whole kernel corn, roasted (on a pan in the oven or toaster oven at 400 ºF for 7–10 minutes)
1 C carrots, shredded
1 tomato, rinsed, halved and sliced
½ ripe avocado, peeled and sliced*
1 C frozen green peas, thawed
1 can (6 oz) canned white albacore tuna in water

Wow-y Maui Pasta Salad

try this flavorful side dish with the Hawaiian Huli Huli Chicken — or it’s perfect for a summer party!

2 C dry whole-wheat rotini (spiral) pasta (8 oz)
1 C fresh or frozen snow peapods, sliced thinly on an angle (julienned)
½ C cucumber, peeled and diced
¼ C carrots, peeled and diced
1 can (8 oz) pineapple chunks in juice, diced; set aside ¼ C juice
½ C fat-free plain yogurt
1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
¼ tsp salt
¼ tsp ground black pepper

Glazed Fruit Salad

Makes 5 servings
Serving Size 1 cup

• 1 can (about 11 oz) mandarin oranges segments, drained
• 1 cup green seedless grapes or red
• 1 cup sliced strawberries
• 2 medium bananas, sliced
• 1 medium apple, cored and diced
• 1/2 cup Maries Creamy Glaze for bananas
• 1/2 cup miniature marshmallows, optional
• 1/4 cup flaked coconut, tasted, optional

Healthy Potato Salad

Makes 6 servings

• 1 1/2 pounds new potatoes, quartered (about 4 1/2 cups)
• 1/2 cup Nonfat Salad Dressing (Such as Miracle Whip)
• 1/4 cup finely sliced green onions
• 4 teaspoons Dijon style mustard
• 2 teaspoons honey
• Dash ground black pepper

Triple Bean Salad

Makes 4 servings
Serving Size 1 cup

• 1 (14 1/2-ounce) can green beans, drained
• 1 (15 1/2-ounce) can wax beans, drained and rinsed
• 1 (15 1/2-ounce) can dark kidney beans, drained
• 1/4 cup sliced green onions
• 1/4 cup red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon EQUAL Measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful
• 1 teaspoon dried basil leaves
• 1 small clove garlic, minced
• 1/4 teaspoon fresh ground pepper

Tortellini Salad

Makes 4 servings
Serving Size 1 cup + 2 Tbsp

• 8 ounces frozen cheese-filled tortellini noodles (about 2 cups)
• 1/2 cup refrigerated Maries Zesty Fat Free Italian Vinaigrette
• 1 small cucumber, diced (about 1 cup)
• 1 medium tomato, diced (about 1 cup)
• 1 green onion, sliced (about 2 Tbsp)
• Assorted salad greens, optional

Tangy Broccoli Salad

Makes 10 servings

• 1 cup Nonfat Salad Dressing (such as Miracle Whip)
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 medium bunch broccoli, cut into florets (about 6 cups)
• 4 cups loosely packed torn spinach
• 1/2 cup slivered red onions
• 1/4 cup OSCAR MAYER real bacon bits
• 1/4 cup raisins

Penne Spring Pea Salad

Makes 6 servings
Serving Size 1 cup

• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL Spoonful
• 1 dash pepper

Italian Tuna Salad Toss

Makes 6 servings

Serving Size 2 cups

• 1 (10-ounce) package salad greens
• 1 (14-ounce) can artichoke hearts, drained, quartered
• 1 (9-ounce) package tuna in water, drained, flaked
• 1/2 pound green beans, cooked, drained
• 1 cup sliced plum tomatoes
• 1 bottle (8 oz) Italian salad dressing - fat free

Fajita Salad

Makes 4 servings

INGREDIENTS
• 3/4 pound lean top beef round steaks, cut into thin strips
• 2 tablespoons each ketchup and lime juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 4 cups shredded lettuce
• 1/2 cup each: diced seeded cucumbers, green bell pepper, red bell pepper, and seeded tomato
• 1/4 cup each: chopped fresh cilantro and thinly sliced scallion
• 1/4 cup fat-free French salad dressing
• 4 6-inch corn tortilla

Bacon Spinach Salad

Makes 4 servings

For a touch of sweetness and color, use raspberry vinegar in place of the white vinegar and sprinkle the salad with fresh raspberries.

INGREDIENTS
• 4 slices bacon, diced
• 1/4 cup white vinegar
• 4 teaspoons sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bag (10 ounce) washed fresh spinach
• 5 medium green onions, chopped (1/3 cup)

Sweet Potato Salad

Makes 12 Servings

INGREDIENTS:
• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

Mediterranean Broccoli Salad

Makes 8 Servings

INGREDIENTS:
• 3 heads fresh broccoli, chopped
• 1 red onion, chopped
• 3 (6 ounce) cans jumbo black olives, sliced
• 2 (6.5 ounce) jars marinated artichoke hearts, sliced
• 3 large tomatoes, chopped
• 3 bunches green onions, chopped
• 1 (8 ounce) bottle Italian-style salad dressing