(all of these were originally posted by 3fc member TobeyToe
)
Caribbean Salad
4 Servings
1 cucumber, chopped
4 bananas, thinly sliced
2 green bell peppers, diced
4 oranges, peeled and sectioned
1/2 cup plain nonfat yogurt
1 tablespoon raisins
1 Combine the cucumber, banana, green pepper and oranges in a salad bowl. Stir in the yoghurt, sprinkle the raisins over the top and serve
Amount Per Serving: Calories 226; Total Fat 1 g 1%; Dietary Fiber 2 g 6%
Chunky New Potato Salad with Tomatoes
6 Servings
12 ounces (about 2 medium) fully ripened fresh tomatoes
2 pounds small new potatoes, cut in 1 1/2-inch pieces
1 cup thinly sliced, unpeeled cucumbers
3/4 cup chopped green bell peppers
3/4 cup thinly sliced celery
1/3 cup sliced green onions
1/3 cup Hellmann's Ultra Low Fat Mayonnaise
1/3 cup nonfat yogurt
1 1/4 teaspoons tarragon leaves, crushed
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1. In a medium saucepan bring potatoes and enough water to cover to a boil; reduce heat andsimmer, covered, until potatoes are tender, 10 to 12 minutes; drain.
2. In a large bowl place potatoes, cucumber, green pepper, celery and green onions.
3. Make dressing by combining mayonnaise, yogurt, tarragon, salt and black pepper.
4. Cut each tomato into 8 wedges; cut wedges in halves (makes about 2 cups). Just before serving
gently stir in tomatoes. Line a salad bowl with tomatoes or lettuce as garnish.
Amount Per Serving: Calories 218; Total Fat 1 g; Fiber 2 g 8%; Sugars 0 g
Salad St. Bayon
Serves: 4
4 large tomatoes
1 red onion
3/4 cup fresh basil
3 cloves garlic
6 black Kalamata olives, pitted
2 tablespoons balsamic vinegar
1/4 cup fresh basil for garnish
6 black Kalamata olives, for garnish
Salt and pepper to taste
Cut the tomatoes into large slices or wedges. Slice the onion into very thin rounds and layer on the tomatoes. Prepare the vinaigrette by placing the basil, garlic, pitted olives, and vinegar in a blender; pulse until well combined. Pour vinaigrette over the salad and garnish with additional basil and olives. Season with salt and pepper before serving.
Tomato-Basil Macaroni Salad
6 Servings
Dressing:
1 ripe medium tomato, chopped
1/4 cup fresh basil leaves
1 small clove garlic, chopped
1/4 tsp. salt
1 Tbs. olive oil
4 cups cooked elbow macaroni or other small pasta
1/2 cup shredded carrot
1/2 cup diced red bell pepper
1/2 cup sliced scallions
2 Tbs. chopped fresh parsley
Make dressing:
In food processor or blender, combine tomato,basil, garlic and salt and process until almost pureed. Add oil and process until blended.
In large bowl, combine remaining ingredients. Add dressing and toss to mix. Serve at room temperature.
Per Serving: 167 Cal.; 3g Total Fat; 2g Fiber