Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano.

-DRESSING – 1/4 c Safflower oil 2 tb Seasoned rice vinegar 1 tb Fine minced ginger Salt to taste Bring 3 cups water to a boil with 1 tsp. salt. Stir in wild rice, cover and simmer until liquid disappears, about 45 minutes. Fluff with fork, and refrigerate. Snap stems off snow peas, pulling strings […]

Stir together dressing, brown sugar & cinnamon until smooth. Toss pineapple chunks, mango, kiwi, cantaloupe chunks & raspberries with dressing. Arrange remaining fruit on serving dish. Top with marinated fruit mixture.

SALAD 2 lb Chicken breasts, boneless -and skinless 1 1/4 c Celery, sliced 2 c Pineapple, fresh & cubed -or apples 1/2 c Dark raisins 3/4 c Macademias, cashews, or -walnuts, salted & roasted Mixed greens or romaine DRESSING: Whiz egg in a food processor or blender. Gradually add corn oil so that it is […]

Bring large pot of water to a boil. Add salt, then bulgur (cook as you would pasta). Boil for 12 to 15 minutes, or until bulgur is tender but not mushy. Drain very well and refrigerate until cool. Meanwhile place feta, tomato, green onion, cucumber and mint into medium sized serving bowl. Gently toss. In […]

PLACE VINEGAR,MUSTARD,OIL ONION,WATER,PARSLEY,NUTMEG,PEPPER,IN BOWL OR FOOD PROCESSOR,BEATING WITH THE ADDITION OF EACH INGREDIENT UNTIL MIXTURE WELL BLENDED.CHILL,KEEPS TWO WEEKS IN FRIDGE.MAKES ABOUT 3/4 CUP.

Combine all ingredients except lettuce. Chill before serving on bed of lettuce. May be made night before.

1. Drop onions into a large pot of boiling water. Turn off heat immediately, count rapidly to 30, and drain in a colander. Cool under running water and drain thoroughly. 2. Mix remaining ingredients together, add onions, marinate overnight. Serve at room temperature if you can remember.

Put all of the ingredients in a blender container and blend until combined. Chill before serving. Makes 1 3/4 cups.

Recipe Summary: Preparation Time: 25 minutes Number of Servings: 4 Cups of Fruits and Vegetables Per Person: 1.50 Ingredients: 1 fresh chayote squash 4 cups fresh spinach 16 oz cooked garbanzo beans 1/2 cup chopped red onion 1/2 cup chopped carrot 2 Tbsp fat-free vinaigrette salad dressing 2 oz reduced fat shredded Monterrey Jack cheese […]