Celery Salad
A cool, crisp salad adds crunch and contrast to any menu. You can also
use dried cranberries and walnuts.
3/4 cup sliced celery
1/3 cup dried sweet cherries
1/3 cup frozen green peas, thawed
3 tablespoons chopped fresh parsley
11/2 tablespoons fat-free mayonnaise
11/2 tablespoons plain low-fat yogurt
1 tablespoon chopped pecans, toasted
11/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients; chill.
Yield: 2 servings
Spinach & Pear Salad
Flat-leaf or baby spinach works best in this salad, but you can also use
red-leaf lettuce.
2 tablespoons water
1 1/2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1 Bosc or Anjou pear, cut lengthwise into 15 slices
8 cups torn spinach
1/4 cup thinly sliced red onion
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over
pears; toss to coat. Add the remaining dressing, spinach and onion;
toss to coat.
Yield: 5 servings
Paper Cup Frozen Salads
2 cups sour cream
1 (8-ounce) can crushed pineapple, drained
1/2 cup sugar
2 tablespoons lemon juice
Dash of salt
4 drops red liquid food coloring
1/4 cup chopped pecans, toasted
1 (16-ounce) can pitted cherries, drained
Stir together first 5 ingredients in a large bowl. Stir in food
coloring, pecans and cherries. Place paper baking cups in a muffin pan;
spoon fruit mixture evenly into cups. Cover and freeze 8 hours. Remove
from freezer, and let stand 15 minutes before serving.
Yield: 1 dozen