SALAD RECIPES: Strawberry Pecan Lettuce Salad . . . Chopped Salad with Creamy Garlic Dressing . . . Honey Dressing

Strawberry Pecan Lettuce Salad

8 cups lettuce (a combination of romaine and spring greens is preferred)

¼ cup chopped red onion

2 tablespoons reduced -fat crumbled feta cheese

2 tablespoons toasted pecan pieces

1/3 cup strawberry all-fruit spread

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Place greens in large salad bowl. Sprinkle with red onion, feta and pecan pieces; set aside. Whisk together remaining ingredients until blended. Drizzle over salad and toss to combine.

Yield: Serves 6.

Approximate nutritional analysis per 1½ cups, plus 2 tablespoons dressing: 148 calories, 11 grams fat (1 gram saturated), 1 milligram cholesterol, 10 grams carbohydrates, 6 grams protein, 29 milligrams sodium, 3 grams dietary fiber.

Chopped Salad with Creamy Garlic Dressing

DRESSING:

1½ cups mayonnaise

Heaping 2 teaspoons minced garlic

5 tablespoons buttermilk

Salt and pepper

In a food processor, combine the mayonnaise and garlic, pulsing to blend. With the processor running, add the buttermilk. Season to taste with salt and pepper.

SALAD:

1 cup chopped button mushrooms

1 cup chopped cucumber

1 cup chopped tomato

1 cup seeded and chopped red bell pepper

1 cup seeded and chopped green bell pepper

1 cup chopped red onion

1 cup diced salami

1 cup diced smoked turkey

1 cup diced jack cheese

1 cup diced Swiss cheese

1 cup chopped iceberg lettuce

1 cup dried currants

1 cup sliced black olives

2 hard-cooked eggs, diced

1 cup dressing, more as desired

In a large bowl, combine the mushrooms, cucumber, tomato, red and green bell peppers, onion, salami, turkey, jack and Swiss cheese and lettuce. Divide the salad between 4 plates. Garnish each salad evenly with the currants, olives and eggs. Serve each portion with ¼ cup dressing, or more as desired.

Yield: Serves 4.

Approximate nutritional analysis per serving: 896 calories, 35 grams protein, 45 grams carbohydrates, 7 grams fiber, 67 grams fat (19 grams saturated), 217 milligrams cholesterol, 1,608 milligrams sodium.

Honey Dressing

2/3 cup sugar

1 teaspoon ground mustard

1 teaspoon paprika

¼ teaspoon salt

1 teaspoon celery seeds

1/3 cup honey

1/3 cup vinegar

1 tablespoon lemon juice

1 tablespoon grated onion

1 cup salad oil

Combine all ingredients together and mix well in a blender.

Note: Keeps well in the refrigerator.

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