Makes 4 servings

INGREDIENTS

• 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

DIRECTIONS

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.

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.

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.

Makes 4 servings

Serving Size 1 cup + 2 Tbsp

• 8 ounces frozen cheese-filled tortellini noodles (about 2 cups)

• 1/2 cup refrigerated Fat Free Italian Vinaigrette

• 1 small cucumber, diced (about 1 cup)

• 1 medium tomato, diced (about 1 cup)

• 1 green onion, sliced (about 2 Tbsp)

• Assorted salad greens, optional

1. Cook tortellini according to package directions. Drain in colander. In medium bowl, toss hot tortellini with vinaigrette; cool 10 minutes.

2. Add cucumber, tomato, and onion; toss gently to coat. Serve at room temperature or cover and refrigerate until serving time. Serve on salad greens. If desired, garnish with plum tomato and fresh sage

Makes 6 Servings

INGREDIENTS:

• 3 large ripe tomatoes, chopped

• 2 cucumbers, peeled and chopped

• 1 small red onion, chopped

• 1/4 cup olive oil

• 4 teaspoons lemon juice

• 1 1/2 teaspoons dried oregano

• salt and pepper to taste

• 1 cup crumbled feta cheese

• 6 black Greek olives, pitted and sliced

DIRECTIONS:

Combine tomatoes, cucumber, and onion in a bowl. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.