Makes 6 servings

• 1 1/2 pounds new potatoes, quartered (about 4 1/2 cups)

• 1/2 cup Nonfat Salad Dressing (Such as Miracle Whip)

• 1/4 cup finely sliced green onions

• 4 teaspoons Dijon style mustard

• 2 teaspoons honey

• Dash ground black pepper

1. Cook potatoes in boiling water until tender; drain and rinse with cold water until potatoes are cool.

2. Mix dressing, onions, mustard, honey, and pepper in large bowl.

3. Add potatoes; mix lightly. Refrigerate.

Mediterranean Broccoli Salad

Makes 8 Servings

INGREDIENTS:

• 3 heads fresh broccoli, chopped

• 1 red onion, chopped

• 3 (6 ounce) cans jumbo black olives, sliced

• 2 (6.5 ounce) jars marinated artichoke hearts, sliced

• 3 large tomatoes, chopped

• 3 bunches green onions, chopped

• 1 (8 ounce) bottle Italian-style salad dressing

DIRECTIONS:

Combine the broccoli, red onion, olives, artichoke hearts, tomatoes and green onions in a bowl.

Add the dressing, toss, cover and refrigerate for 24 hours before serving.

Tangy Broccoli Salad

Makes 10 servings

• 1 cup Nonfat Salad Dressing (such as Miracle Whip)

• 2 tablespoons sugar

• 2 tablespoons vinegar

• 1 medium bunch broccoli, cut into florets (about 6 cups)

• 4 cups loosely packed torn spinach

• 1/2 cup slivered red onions

• 1/4 cup OSCAR MAYER real bacon bits

• 1/4 cup raisins

Directions

1. Mix dressing, sugar, and vinegar in large bowl.

2. Add remaining ingredients; mix lightly. Refrigerate. Makes 10 servings.

Eggplant Tomato Salad

Makes 5 Servings

INGREDIENTS:

• 1 green bell pepper

• 1 large red bell pepper

• 7 tomatoes

• 1 eggplant

• 4 cloves crushed garlic

• 1/4 cup extra virgin olive oil

• 2 tablespoons tomato paste

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

DIRECTIONS:

Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.

Boil tomatoes for 1 minute and cool in ice water. Peel and chop.

Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.

Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.

Filling Tomato Cucumber Salad

Makes 4 Servings

INGREDIENTS:

• 1 tomato, chopped

• 1 cucumber, seeded and chopped

• 1/4 cup thinly sliced red onion

• 1/4 cup canned kidney beans, drained

• 1/4 cup diced firm tofu

• 2 tablespoons chopped fresh basil

• 1/4 cup balsamic vinaigrette salad dressing

• salt and pepper to taste

DIRECTIONS:

Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Sweet and Sour Tomato Salad

Makes 6 Servings

INGREDIENTS:

• 7 tomatoes

• 1 small yellow onion

• 1/2 cup white sugar

• 1/2 cup distilled white vinegar

• 1/2 cup vegetable oil

• salt and pepper to taste

DIRECTIONS:

Slice the tomatoes thinly. Cut the onion in half, then thinly slice into half-circles. In a large bowl, combine tomatoes, onion, sugar, vinegar, oil, salt and pepper. Serve at room temperature.

INGREDIENTS:

• 1 medium head bok choy, diced

• 1 bunch green onions, chopped

• 1 (3 ounce) package ramen noodles

• 1/2 cup blanched slivered almonds

• 2 tablespoons sesame seeds, toasted

• 1/3 cup olive oil

• 3 teaspoons lemon juice

DIRECTIONS:

Combine bok choy and green onions.

Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate dressing and bok choy mixture seperately for about 30 min.

Break ramen noodles into small pieces. Mix with toasted almonds and sesame seeds.

Combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

Eating for Energy!