Tortellini Salad

by Saladseekers

Tortellini Salad


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

Triple Bean Salad

by Saladseekers

Triple Bean Salad

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.

Healthy Potato Salad

by Saladseekers

Healthy Potato Salad

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.

Sweet Potato Salad

by Saladseekers

Sweet Potato Salad

Makes 12 Servings

INGREDIENTS:

• 3 pounds red potatoes

• 2 1/2 pounds sweet potatoes

• 1/4 cup white wine vinegar

• 1/4 cup olive oil

• 1 clove garlic, minced

• 1/4 cup dill pickle relish

• 1/2 cup chopped red onion

• 1/3 cup mayonnaise

• 1 pinch ground black pepper

• 1/3 cup sour cream

• 1/2 cup chopped parsley

DIRECTIONS:

Boil until tender but still firm, about 15 minutes. Drain, cool and slice.

Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

Glazed Fruit Salad

by Saladseekers

Glazed Fruit Salad

Makes 5 servings

Serving Size 1 cup

• 1 can (about 11 oz) mandarin oranges segments, drained

• 1 cup green seedless grapes or red

• 1 cup sliced strawberries

• 2 medium bananas, sliced

• 1 medium apple, cored and diced

• 1/2 cup Maries Creamy Glaze for bananas

• 1/2 cup miniature marshmallows, optional

• 1/4 cup flaked coconut, tasted, optional

In large bowl, combine fruit and glaze; toss to coat. Serve immediately. Or, cover and refrigerate. Just before serving, gently stir in marshmallows and coconut. If desired, garnish with fresh orange mint.