Combine all ingredients except lettuce. Mix lightly. Chill; serve on lettuce.

-DRESSING – 1/2 tb Hazelnut oil 1/2 tb White wine vinegar Seasoning Preparation: top and tail the French beans. : divide the chicory head into lead. 1. Peel the oranges and cut them into segments, over a bowl to catch the juice. Cook the beans in boiling water for 2 minutes. Drain and refresh under […]

Cook black-eyed peas according to package direction, cooking only 25 minutes and omitting salt and fat. Drain well. Combine peas, carrots, and next 7 ingredients in a medium bowl; toss gently. Stir cereal nuggets just before serving. To serve, spoon mixture into a lettuce-lined bowl. (about 114 calories per 1/2 cup serving)

Recipe Summary: Preparation Time: 10 minutes Number of Servings: 8 Cups of Fruits and Vegetables Per Person: 0.50 Ingredients: 4 oz 100% cranberry juice blend 1-1/2 cups diced tomatoes 1 cup fresh cranberries, sliced thin 1/4 cup ripe medium avocado, diced 1/2 cup diced pineapple 1/2 cup thinly sliced scallions (including green tops) 2 Tbsp […]

Mix together all ingredients except shrimp and vegetables. Pour half over shrimp and half over the vegetables. Marinate for an hour, drain and serve over lettuce or sprouts.

For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante […]

Combine honey, vinegar, onion, salt, celery seed in small saucepan. Bring to boil, reduce heat, simmer 5 minutes; cool. Pour cooled dressing over prepared vegetables; toss lightly. Cover, chill several hours, or overnight. Stir several times while chilling.

Finely dice cucumbers into small bowl. Mince or press garlic, add to cucumbers. Add yogurt and dried mint. Mix thoroughly. Allow to sit for at least 30 minutes or refrigerate overnight for flavors to blend. Serve with bread, meats, or rice.

MUSTARD GREENS VINAIGRETTE 1 Bunch nustard greens, washed — & stemmed 1 c Sunflower oil 2 tb Herb-flavored vinegar 1/2 ts Salt 1/4 ts Black pepper Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot […]

Stir together milk, vinegar, sugar, salt, celery seed, pepper and mayonnaise. Chill until ready to serve. Combine cabbage, carrot and celery. Chill. To serve: pour dressing mixture over cabbage mixture. Toss to coat well. Serve immediately.