Bacon Spinach Salad

by Saladseekers

Bacon Spinach Salad

Makes 4 servings

For a touch of sweetness and color, use raspberry vinegar in place of the white vinegar and sprinkle the salad with fresh raspberries.


• 4 slices bacon, diced

• 1/4 cup white vinegar

• 4 teaspoons sugar

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 bag (10 ounce) washed fresh spinach

• 5 medium green onions, chopped (1/3 cup)


1. Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat.

2. Add Spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.

Fajita Salad

by Saladseekers

Fajita Salad

Makes 4 servings


• 3/4 pound lean top beef round steaks, cut into thin strips

• 2 tablespoons each ketchup and lime juice

• 1 clove garlic, minced

• 1/2 teaspoon ground cumin

• 4 cups shredded lettuce

• 1/2 cup each: diced seeded cucumbers, green bell pepper, red bell pepper, and seeded tomato

• 1/4 cup each: chopped fresh cilantro and thinly sliced scallion

• 1/4 cup fat-free French salad dressing

• 4 6-inch corn tortilla


1. Place beef in a shallow dish. Combine next 4 ingredients; pour over beef and toss to coat. Refrigerate at least 30 minutes, or overnight, if desired.

2. Meanwhile, prepare salad: Arrange lettuce on a large serving platter or shallow salad bowl. In another bowl, combine remaining ingredients, except tortillas, and toss to coat. Spoon over lettuce, leaving a 1-inch border. Salad may be refrigerated if not serving right away.

3. Remove beef from refrigerator. Heat large nonstick skillet over high heat. Add beef and cook, stirring 3 to 5 minutes or just until cooked through; remove from heat. Warm tortillas according to package directions; cut each into thirds. Wrap 2 to 3 pieces of beef in each tortilla strip. Arrange decoratively on top of salad. Serve additional French dressing on side, if desired.

Italian Tuna Salad Tossed Salad

by Saladseekers

Italian Tuna Salad Tossed Salad

Makes 6 servings

Serving Size 2 cups

• 1 (10-ounce) package salad greens

• 1 (14-ounce) can artichoke hearts, drained, quartered

• 1 (9-ounce) package tuna in water, drained, flaked

• 1/2 pound green beans, cooked, drained

• 1 cup sliced plum tomatoes

• 1 bottle (8 oz) Italian salad dressing – fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing.

Oriental Garden Tossed Salad

by Saladseekers

Oriental Garden Tossed Salad

Makes 6 servings

Serving Size 1 cup

• 1/3 cup thinly sliced green onions

• Tablespoon reduced-sodium soy sauce

• 3 tablespoons water

• 1 1/2 teaspoons roasted sesame oil

• 1 teaspoon Equal measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful

• 1/4 teaspoon garlic powder

• 1/8 teaspoon crushed red pepper flakes

• 1 package (3 oz) low-fat ramen noodles soup

• 2 cups fresh peas pods, halved crosswise

• 1 cup fresh bean sprouts

• 1 cup sliced fresh mushrooms

• 1 can (8 3/4 oz) baby corn, drained and halved crosswise

• 1 red bell pepper, cut into bit-size strips

• 3 cups shredded Chinese cabbage

• 1/3 cup chopped lightly salted cashew nuts (optional)

1. Combine green onions, soy sauce, water, sesame oil, Equal, garlic powder, and red pepper flakes in screw-top jar; set aside.

2. Break up ramen noodles (discard seasoning packet); combine with pea pods in large bowl. Pour boiling water over mixture to cover. Let stand 1 minute; drain.

3. Combine noodles, pea pods, bean sprouts, mushrooms, baby corn, and bell pepper in large bowl. Shake dressing and add to noodle mixture; toss to coat. Cover and chill 2 to 24 hours. Just before serving, add shredded cabbage; toss to combine. Sprinkle with cashews, if desired.

Penne Spring Pea Salad

by Saladseekers

Penne Spring Pea Salad

Makes 6 servings

Serving Size 1 cup

• 1/2 pound penna rigate or medium pasta shells, cooked and cooled

• 1 1/2 cups fresh or thawed frozen green peas, cooked

• 1 large yellow or red bell pepper, sliced

• 1/2 cup sliced green onions and tops

• 1 cup skim milk

• 1/2 cup fat-free mayonnaise

• 1/2 cup red wine vinegar

• 1/4 cup minced parsley

• 2 teaspoons drained green peppercorns, crushed (optional)

• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL Spoonful

• 1 dash pepper

1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.

2. Pour dressing over salad and toss to coat; season to taste with pepper.