Dilled Tuna-Cucumber Salad

2 Servings

Serve on a bed of lettuce with dill sprigs and sliced ripe tomatoes or pile onto whole wheat bread with crisp lettuce for a satisfying sandwich.

1 6 1/8-ounce can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tbspns chopped fresh dill
2 tbspns nonfat yogurt
2 tbspns reduced-calorie mayonnaise
1/2 tbspn Dijon mustard

1. Combine all ingredients in small bowl.
2. Mix well.
3. Season generously with pepper.
4. Serve salad chilled.
 
 
 

                                            WILTED LEAF LETTUCE
 

6 slices bacon
1/2 cup sliced green onion
1/4 cup vinegar
4 teaspoons sugar
8 cups leaf lettuce torn in bite-size pieces
6 radishes, thinly sliced
1 hard boiled egg, chopped
Cook bacon till crisp, drain and crumble, reserving drippings. Add onion to drippings, cook till tender. Add vinegar, 1/4 cup water, sugar, 1/2 teaspoon salt, and bacon, cook and stir till boiling. Place lettuce in bowl, pour hot dressing over, toss to coat. Granish with radishes and egg.

Serves 6.
 

                                                 Spinach, Mushroom and Bacon Salad

4 Servings

1 lb. spinach, coarse stems discarded and leaves washed well and spun dry (about 6 cups)
10 oz mushrooms, sliced thin
3 slices bacon, cooked until crisp, drained and crumbled
2 scallions, minced
2 hard boiled eggs, chopped
1/4 cup spinach salad dressing (recipe follows)

1. Chiffonade spinach and place on platter.
2. Mound mushrooms in center of platter.
3. Sprinkle bacon, scallions, and hard boiled egg around mushrooms and spinach.
4. Drizzle with dressing.

Spinach Salad Dressing:
Makes 1 1/4 cups

3 tbspns fresh lemon juice
1 tbspn tarragon vinegar
1 tbspn mayonnaise
3/4 tspn salt
1/2 tspn dry mustard
1/4 tspn freshly ground black pepper
1/4 tspn sugar
1 very small garlic clove, chopped
1 cup olive oil

1. In a food processor blend all ingredients except oil until smooth and with motor running add oil in a stream, blending until emulsified.
2. Transfer dressing to a jar and keep chilled, covered, until serving.
 
 

                                                THREE-BEAN SALAD
 

1 1 pound can cut green beans
1 1 pound can cut wax beans
1 15oz. can dark red kidney beans
1/2 cup chopped green pepper
1/2 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 teaspoon salt
1/4 teaspoon pepper
Drain green beans, wax beans, and kidney beans. Combine, add green pepper. Combine sugar, vinegar, and salad oil, pour over vegetables. add salt and pepper, toss. Chill overnight. Before serving, toss to coat beans, drain.

Serves 6 to 8.
 

                                                  JELLO PEAR SALAD
 

2 boxs lime jello
2 cups hot water
2 cups cold water
1 16oz. container cottage cheese
1 15 1/4oz. can pear halves
In a 2 quart baking dish, layer pear halves. Spread cottage cheese over pears. In a mixing bowl dissolve jello in hot water. Add cold water, stir and pour over cottage cheese and pears. Refrigerate 4 hours.
 

                                                    Warm Shrimp Salad

1 lb. shrimp, peeled and deveined
1 or 2 cloves garlic chopped
1 thick slice prosciutto, chopped
1 to 2 tbspns Lemon juice (or to taste)
2 tbspns Olive oil
1/2 lb. crumbled Gorgonzola cheese (crumbled feta may be substituted)
2 ripe avocados
2 ripe Tomatoes
1 to 2 sweet Bermuda onions
1 bunch parsley chopped
Radish sprouts
salt and fresh ground pepper

1. Chop the avocados, tomatoes, and Bermuda onion into bite sized pieces.
2. Mix in bowl with the chopped parsley.
3. Saute the chopped garlic in the olive oil in a frying pan until fragrant.
4. Add the prosciutto and saute for a minute or two, or until just beginning to brown.
5. Add shrimp, and toss until they are opaque.
6. Add salt and freshly ground pepper to taste.
7. Add lemon juice, and half of the cheese.
8. Toss together and immediately add to chopped vegetables and toss again.
9. Sprinkle remaining cheese on top of salad and top with radish sprouts.
 
 

                                                   JELLO SALAD
 

1 box lemon jello
1 box lime jello
2 cups hot water
2 tablespoons lemon juice
1 cup condensed milk
1 #2 can crushed pineapple
3/4 cup mayonnaise
3/4 cup chopped nuts
Dissolve jello in hot water. Add juice and cool, add remaining ingredients and mix well. Pour into greased molds and chill several hours.
 
 

                                                   ORANGE JELLO FLUFF
 

2 boxs orange jello
1 15 1/4oz. can pineapple, drained
2 11oz. cans mandarin oranges, drained
1 2 pound container cottage cheese
Mix all ingredients and chill