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.

INGREDIENTS

• 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)

DIRECTIONS

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.



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

• 1/2 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.

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 4 servings

Serving Size 1 cup

• 1 (14 1/2-ounce) can green beans, drained

• 1 (15 1/2-ounce) can wax beans, drained and rinsed

• 1 (15 1/2-ounce) can dark kidney beans, drained

• 1/4 cup sliced green onions

• 1/4 cup red wine vinegar

• 1 tablespoon olive oil

• 1 teaspoon EQUAL Measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful

• 1 teaspoon dried basil leaves

• 1 small clove garlic, minced

• 1/4 teaspoon fresh ground pepper

Combine green beans, wax beans, kidney beans, green onions, vinegar, oil, Equal, basil, garlic, and pepper in large nonmetallic bowl. Mix well. Cover; refrigerate overnight. Serve chilled.