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Salads
Jul 30, 2006 16:27:08 GMT -5
Post by chunkymonkey on Jul 30, 2006 16:27:08 GMT -5
WATERMELON SURPRISE
6 cups watermelon; cubed, seeded, peeled 1/2 small red onion; cut in thin half moon slices 1/3 cup apple cider vinegar 2-3 tablespoons mint leaves; chopped 1/2 teaspoon freshly ground pepper
Chill melon before preparing, especially if it is very ripe. Combine all ingredients gently.
Yield: 6 servings Per Serving: Calories 57; Fat 0.7 gm; Saturated Fat 0.1 gm; Cholesterol 0 mg; Sodium 4 mg; Carbohydrate 13 gm; Dietary fiber 1 gm; Sugars 15 gm; Protein 1 gm; Vitamin A 60 RE; Vitamin C 16 mg; Calcium 18 mg; Iron 0.5 mg.
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Salads
Jul 30, 2006 16:28:06 GMT -5
Post by chunkymonkey on Jul 30, 2006 16:28:06 GMT -5
4 cups fresh tomatoes 2 bunches of green onions with tops 1/2 tbls. olive oil 1/2 tsp. salt 1 cup balsamic vinegar 1/2 tsp. of pepper (freshly ground) 1 cup fresh basil (chopped) 1 yellow pepper
1. Chop tomatoes in small cubes, finely slice the green onion and toss with the chopped basil.
2. Whisk together olive oil, vinegar, salt & pepper. Pour over the salad mixture, let stand at room temperature for two hours or so, marinating.
3. Cut the yellow pepper in half, removing all seeds and pulp. Fill with the salad mixture. Put left over mixture in a small bowl in the center of serving plate with pepper halves on either side.
Yield: 6 Servings: Per serving (including the marinade) Calories 54, Fat 1.6 gr., Cholesterol 0 mgs., Sodium 194 mgs., Carbohydrate 11 gr., Dietary Fiber 2.5 gr. Sugar 7.3 gr. Protein 1.7 gr.
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Salads
Jul 30, 2006 16:28:33 GMT -5
Post by chunkymonkey on Jul 30, 2006 16:28:33 GMT -5
Salad: 12 ozs tuna in water, drained and flaked 2 1/2 c rotini pasta, uncooked 1 c frozen green peas, thawed and cooked 1 c celery, sliced 1/2 c bell peppers, chopped 1/2 c onions, chopped
Dressing: 1 c fat-free mayonnaise 3 tbsps lemon juice, bottled 1/2 tsp thyme 1/8 tsp salt 1/8 tsp black pepper
Cook pasta according to directions on package. Rinse pasta with cold water and drain. For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well. For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well. Gently stir dressing into the salad. Cover and refrigerate 1 hour.
8 servings; 197 Calories; 1g Fat; 16g Protein; 31g Carbohydrate; 13mg Cholesterol; 599mg Sodium
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