4 1 small cucumber, sliced 1/2 cup sliced radishes 2 small tomatoes, cut in wedges 1 1/2 cups cut up cooked asparagus 1 small onion, sliced 1/2 cup oil 1/2 cup cider vinegar 1/4 cup chopped green pepper 1/4 cup chopped green olives 1/4 cup chopped celery 2 tbsp chopped parsley 1/2 tsp crushed oregano Arrange vegetables in a pattern in a shallow dish. Mix remaining ingredients and pour over vegetables. Cover and refrigerate for 3 hours.
1 cup uncooked brown rice 1 1/2 cups water 1 (15 ounce) can kidney beans, rinsed and drained 1/4 cup chopped red onion 1/4 cup sliced fresh mushrooms 1/4 cup bite-size broccoli florets 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 2 tablespoons chopped raw almonds 1/4 teaspoon coarse black pepper 2 tablespoons fat free Italian-style dressing 1 tablespoon extra-virgin olive oil Combine the rice and water in a small…
2 cups cooked brown rice 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 1 (15.25 ounce) can whole kernel corn, drained 1 small onion, diced 1 green bell pepper, diced 1/4 cup chopped green bell pepper 2 jalapeno peppers, seeded and diced 1 lime, zested and juiced 1/4 cup chopped cilantro leaves 1 teaspoon minced garlic 1 1/2 teaspoons ground cumin salt to taste In a large salad bowl, combine…
SALAD 6 ounce package of baby spinach, washed and dried 1 pint fresh strawberries, washed and sliced Sweet onion, such as a red onion or Vidalia, sliced thinly to taste Nuts such as sliced almonds or walnuts, toasted, amount to taste Ripe avocado, pitted, peeled and diced HOMEMADE DRESSING 1/4 cup of fresh or frozen raspberries 2 tablespoons of extra virgin olive oil 4 teaspoons balsamic vinetar 1 small clove of garlic, minced 1/2 teaspoon of sugar About 1/2 teaspoon…
3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 tablespoon chopped pecans, toasted 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.