Notes:
This is a “secret family recipe” that I love! I know summer is here when I can make it again (using fresh garden tomatoes is best, tomatoes in the winter time just lack that good flavor). Super simple and easy to prepare. Great at cookouts or anytime. Needs a few minutes to sit and blend, say 20 or so or overnight.

This is also good as a relish, especially on brats!

Servings: varies

Ingredients:
Ratio is ONE tomato to ONE cucumber
onion to taste (we like a lot so I use half a small onion for this ratio)
Miracle Whip (can use light or fat free and improve fat/cal content)
salt and pepper to taste

Directions:
Peel, seed and coarsly chop cucumber. Chop onion and tomato and place all veggies in a bowl. Add enough Miracle Whip to lightly coat the veggies (it will blend with the juices from the veggies in a few minutes), for one large tomato and one large cucumber, I'd use a tablespoon maybe. Add salt and pepper and stir to coat well. Cover and refrigerate at least 20 minutes to allow the flavors to blend.

Submitted by:
NOFAT40

Notes:
A Low Fat/Calorie Caesar Salad.

Nutritional Info

* Servings Per Recipe: 2
* Calories: 205.5
* Total Fat: 4.6 g
* Cholesterol: 3.0 mg
* Sodium: 35.0 mg
* Total Carbs: 33.1 g
* Dietary Fiber: 0.0 g
* Protein: 9.7 g

Servings: 2

Ingredients:
4 slices Fresh Wholemeal Sliced Bread
4 slices Fresh 97% Fat Free Leg Ham
¼ cup low-fat natural yogurt
¼ cup low-fat mayonnaise
1 tbs lemon juice
2 cloves garlic, crushed
1 tsp Worcestershire Sauce
1 tsp Mustard
400 grams of Cos Lettuce

Directions:
1. Preheat oven to 180°C. Remove crusts from bread and cut into small cubes. Place on an oven tray and bake for about 5 minutes or until golden. Slice ham into strips. Fry in a dry non-stick frying pan until browned and crisp.
2. Whisk yogurt, mayonnaise, lemon juice, garlic, Worcestershire sauce and mustard together
until smooth.
3. Separate lettuce leaves, wash and dry and arrange on serving plates. Top with bread croutons and ham. Drizzle with dressing and top with cheese.

Submitted by:
Caz

Notes:
Low-fat main-dish pasta salad

Servings: 4-6

Ingredients:
8 oz package short pasta, cooked and drained (cooled)
8 oz asparagus, cooked and cut up (cooled)
8 oz chicken breast, cooked and diced (cooled)
1 tomato, diced (optional)

12 oz. low-fat or fat-free sour cream
1 package Hidden Valley Ranch dressing mix
1 t. oregano
1/2 t. balsamic vinegar (optional)

Directions:
Mix together pasta, asparagus, chicken, and tomato. In a separate bowl, combine sour cream, ranch dressing mix, oregano, and balsamic vinegar. Fold dressing into pasta mixture. Serve cold.

Submitted by:
Aaron

Notes:
A sweet twist on a cabbage salad favorite. Hope to try this one soon.

Servings: 13

Ingredients:
Sweet Napa Salad

2 packages (3 ounces each) chicken ramen noodles
10 cups shredded napa or Chinese cabbage
8 green onions, chopped
1 cup pineapple tidbits, drained
1/2 cup dried cherries
1/2 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon soy sauce
1 teaspoon molasses
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon paprika
1/8 teaspoon pepper

Nutrition Facts
One serving: 3/4 cup Calories: 222 Fat: 14 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrate: 21 g Fiber: 2 g Protein: 4 g

Directions:
Set aside one seasoning packet from ramen noodles for dressing (save the remaining seasoning packet for another use). Break noodles into small pieces; place in a large salad bowl. Add the cabbage, onions, pineapple, cherries, almonds and sesame seeds.
In a jar with a tight-fitting lid, combine the remaining ingredients. Add contents of reserved seasoning packet; shake well. Pour over cabbage mixture; toss to coat. Serve immediately.

Submitted by:
Sandi

Notes:
Ready in 20 minutesServes 4, Per Serving: 280 calories (also loaded into BuddySlim Calorie Counter)

Servings: 4

Ingredients:
Ingredients
• 15gm (3 tsp) sesame seeds
• 200g (8 oz) haricot vert (French beans/Squeaky Beans/Small Green Beans)
• 200g(8 oz) mangetout (snow peas)
• 125g (4 oz)dried medium egg noodles
• 400g (1lb) cooked and peeled prawns/shrimp
• 1 medium-hot red chilli, deseeded and chopped
For the dressing
• 1 tbsp dark soy sauce
• 1 tbsp rice wine vinegar, or white wine vinegar with a pinch of caster/fine granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp sunflower oil
• ½ tsp caster sugar

Directions:
1. Heat a dry frying pan/skillet over a medium-high heat. Add the sesame seeds and stir for 3-4 minutes, until lightly toasted. Transfer to a bowl and leave to cool.
2. Whisk together the ingredients for the dressing.
3. Bring a large saucepan of salted water to the boil.
4. Top and tail the French beans and cut them in half lengthways. Cut the mange tout/snow peas in half lengthways, too. Drop the beans into the pan and cook for 3 minutes, until just tender. Remove with a slotted spoon and refresh under cold water. Add the mange tout and cook for 2 minutes. Remove with a slotted spoon, then drain and refresh as before.
4. Add the noodles to the pan and cook for 4 minutes or until just al dente. Drain and set aside to cool.
5. Mix the beans, mange tout, noodles, prawns, most of the sesame seeds and the chili together in a large bowl. Add the dressing and toss together well. Sprinkle with the rest of the sesame seeds just before serving.

Submitted by:
Juliette

Notes:
Serves 2
Ready in 20-30 minutes

Per serving:
292 calories with anchovies,  268 calories without anchovies.  I don’t add croutons to this version, but if you do, you will need to increase the calorie count.

Servings: 2

Ingredients:
The salad
• 2 boneless chicken breasts, skin removed
• Olive oil spray
• Salt and freshly ground black pepper
• 3 little gem lettuces or 1-2 romaine/cos lettuces depending on size.
• 6 fresh anchovy fillets (optional)
The dressing
• 1 small clove of garlic, peeled and grated
• 2 anchovy fillets in olive oil from a jar
• Salt and ground white pepper
• 3 tablespoons 0% fat Greek yoghurt
• A squeeze of lemon juice
• 20gm (1.5 tablespoons) freshly grated parmesan (use a vegetable peeler or microplane to get long strips)

Directions:
Note: Steps 1 and 2 aren't absolutely essential, but they are are worth doing if you have the time.
1. Heat a griddle until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper.
2. Place onto the griddle and turn down the heat. Cook for five minutes, turn over and repeat for five more minutes, or until cooked through.
3. Remove from the heat and leave to rest for five minutes, then cut into 7mm (1.5”) slices widthways.
4. Place the garlic, anchovy and some salt and pepper in a pestle and mortar and pound until broken into a smooth paste.
5. Tablespoon by tablespoon, add the yoghurt and lemon juice until combined. Stir in the parmesan and season again to taste.
6. Drop the lettuce leaves into a bowl and mix together with the dressing. Place on a plate and top with the chicken breast and fresh anchovies.

Submitted by:
Juliette

Notes:
An entire baked potato with a huge salad on top! TASTY!

Servings: 1

Ingredients:
1 organic potato
veggies of your choice - I like, cucumber, avocado, red onion, carrots, and broccoli
I like the use of raw veggies here because you dont cook out all of the nutrients
organic olive oil
organic sea salt
pepper
vinegar (any kind, i like red wine or apple cider)
stevia powder (to sweeten if you like)

Directions:
bake your potato! (i wouldnt suggest a microwave but in a pinch it only takes like five minutes!)
in a bowl mix all your veggies
add olive oil, vinegar, a little bit of stevia, salt and pepper to taste
stir like crazy
pour over baked potato
go nuts its good for you

Submitted by:
Leslie