Peach Cantaloupe Toss
1-1/4 cups peaches, peeled, sliced (about 2 peaches)
1 cup cantaloupe balls (about 1/2 cantaloupe)
1/4 cup sugar (could certainly use a sugar substitute)
1 tbsp fresh lemon juice
1/4 tsp salt

Combine all ingredients. Cover and chill 1-1/2 hours.
Yield: 2 servings (serving size: 1 cup)

Grilled Chicken Pasta Salad

From Cooking for 2



"My local supermarket deli carried a great pasta salad but kept the

recipe a secret," says Leanne Royce of Appleton, Wisconsin. "I was

determined to duplicate it at home and created this version."



INGREDIENTS

1 cup uncooked rigatoni or large tube pasta



1 boneless skinless chicken breast half (6 ounces)



1/4 teaspoon lemon-pepper seasoning



1 cup fresh broccoli florets



1/4 cup chopped sweet red pepper



1/4 cup chopped red onion



1/4 cup Parmesan peppercorn ranch salad dressing



1 tablespoon grated Parmesan cheese



1-1/2 teaspoons lemon juice



SERVINGS 2

CATEGORY

Salads

METHOD Grill (gas or charcoal)

PREP 10 min.

COOK 15 min.

TOTAL 25 min.

DIRECTIONS

Cook pasta according to package directions. Meanwhile, sprinkle the

chicken with lemon-pepper. Coat grill rack with nonstick cooking

spray before starting the grill. Grill chicken, covered, over medium

heat for 7-8 minutes on each side or until juices run clear. Cut into

1-in. cubes.

Drain pasta. In a bowl, combine the pasta, chicken, broccoli, red

pepper, red onion, salad dressing, Parmesan cheese and lemon juice;

toss to coat. Serve immediately or cover and refrigerate until

serving. Yield: 2 servings.

POTATO-LOVER'S SALAD  
6 tiny new potatoes (red skinned)
2 tbsp. butter
1/2 tsp. sea salt, seasoned salt or salt free seasoning
1/4 tsp. sweet Hungarian paprika
2 c. broccoli florets (leave 2" of stems attached)
4 c. head lettuce, washed, dried & broken into bite size pieces
2 c. spinach, coarsely chopped
1 c. alfalfa sprouts
1 c. red cabbage, finely sliced or shreddedPrepare the salad. Place potatoes whole and unpeeled in vegetable steamer, covered, over boiling water for 20 minutes or until almost tender. While potatoes are steaming, prepare broccoli, greens and dressing. Remove from heat and cut into 1/2" cubes (peeling is optional). Place in large bowl and set aside. Melt butter in small saucepan, Pour butter over potatoes and toss well. Add sea salt and paprika and mix well. Place potatoes in one layer on cookie sheet. Place at highest shelf position in preheated broiler. Boil for 5 to 10 minutes. While potatoes are boiling, steam broccoli whole for 5 to 7 minutes or until just tender and bright green. Remove from heat immediately and set aside to cool. Place lettuce and spinach in large bowl, and add sprouts, separated so they don't clump. Add cabbage. Cut broccoli lengthwise into thin slivers. Add to greens.CREAMY DRESSING:1 lg. clove garlic
2 tbsp. fresh lemon or lime juice
1/4 - 1/2 tsp. sea salt (optional)
1/4 c. olive oil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1-2 tbsp. mayonnaise
Fresh ground black pepper (optional)Prepare the dressing. Peel garlic and crush (if you like a heavy garlic flavor) or cut in half (if you prefer a milder salad). Place garlic in measuring cup and pierce with fork. Add lemon or lime juice, salt, olive oil and herbs. Add mayonnaise and whip dressing with garlic fork until thick and creamy. Pour dressing over salad and toss well. Complete the salad. Remove potatoes from broiler. Add to salad. Season with pepper, if desired. Toss well. Serves 2.

Primo Pasta Salad

From Taste of Home



Teresa McGhee of Luttrell, Tennessee shares this delightful pasta

salad tossed with a blend of Italian and ranch dressings. "I was

making a simple pasta salad and decided to try something a little

different," Teresa notes. "It tasted so good that I've been making it

this way for a couple of years now."



INGREDIENTS

3/4 cup uncooked spiral pasta



1/4 cup each finely chopped onion, celery, green pepper and sweet red

pepper



1 hard-cooked egg, diced



1 tablespoon chopped ripe olives



1/8 teaspoon garlic powder



1/8 teaspoon dried basil



Dash salt and pepper



2 tablespoons ranch salad dressing



1 tablespoon Italian salad dressing



SERVINGS 2

CATEGORY

Salads

METHOD Other stovetop

PREP 15 min.

COOK 10 min.

TOTAL 25 min.

DIRECTIONS

Cook pasta according to package directions; drain and rinse in cold

water. In a bowl, combine the pasta, onion, celery, peppers, egg,

olives, garlic powder, basil, salt and pepper. Add dressings and toss

to coat. Cover and refrigerate until serving. Yield: 2 servings.

Italian Tuna Pasta Salad

From Reminisce



My husband was fond of fish, so I was always looking for new recipes.

When we had this dish at an Italian friend's home, I got the recipe. It

is a good choice for potluck suppers or picnics.



INGREDIENTS

1-1/2 cups cooked small shell pasta



1 cup shredded carrot



1 cup shredded zucchini



1 can (6 ounces) light water-packed tuna, drained



6 tablespoons creamy Italian salad dressing



Lettuce leaf, optional



SERVINGS 2

CATEGORY

Salads

METHOD Chill

PREP 10 min.

TOTAL 10 min.

DIRECTIONS

In a large bowl, combine the pasta, carrots, zucchini, tuna and salad

dressing. Cover and refrigerate for 2 hours or overnight. Serve in a

lettuce-lined bowl if desired. Yield: 2 servings.

Apple Cabbage Cole Slaw



1 medium apple, diced

1-1/2 tsp. fresh lemon juice

1 cup cabbage, shredded

1 cup celery, thinly sliced

1/2 cup light mayonnaise

1/8 tsp. table salt

1/4 tsp. ground black pepper



In a bowl, toss apple with lemon juice. Add remaining ingredients and toss to

coat.



Refrigerate any leftovers.



Serves: 2.

Quiet-Time Salad

Makes: 1 serving

1 cup torn mixed salad greens

1/3 cup matchlike zucchini sticks

1 Tbsp. Crumbled Feta Cheese

1 Tbsp. halved pitted ripe olives

1 Tbsp. slivered red onions

3 sprigs Italian parsley

2 Tbsp. Balsamic Vinaigrette Dressing

2 zucchini flowers

TOSS greens with zucchini, cheese, olives, onions and parsley in small

salad bowl.

DRIZZLE with dressing just before serving; top with the flowers.

Pizza Style Taco Salad



1/2 lb. ground raw chicken, turkey, lean ground beef or pork

1  clove garlic, minced

1/2 cup taco sauce

1/3 cup red kidney beans, drained

2 TB water

1 tsp. chili powder

  Dash ground cumin

2  (8 ") flour tortillas

1 TB margarine or butter, melted

2 cups torn lettuce

1/2 cup tomato, chopped

1/2 of a small avocado, seeded, peeled, and chopped

1/2 cup shredded cheddar or Monterey Jack cheese

1/3 cup sliced pitted ripe olives, drained

1/4 cup shredded cheddar or Monterey Jack cheese (1 ounce)

   Dairy sour cream

   Taco sauce



For meat mixture, in a medium skillet cook meat and garlic over medium heat

until no pink remains. Drain off any fat. Stir in the taco sauce, kidney

beans,

water, chili powder, and cumin. Bring a boil; reduce heat. Cover and simmer

for 10 minutes.



Lightly brush both sides of each tortilla with margarine or butter. Place

tortillas

on an ungreased baking sheet.



Bake in a 400º F., oven for 7 to 10 minutes or until lightly browned.



Meanwhile, in a medium mixing bowl combine the lettuce, tomato, avocado,

Cheddar

or Monterey Jack cheese, and olives. Add the hot meat mixture. Toss to mix.



To serve, transfer the tortillas to 2 individual plates. Spoon the salad

mixture

on top of each tortilla. Sprinkle with cheese. If desired, serve with sour

cream

and taco sauce.



Makes 2 servings.