Mix the yogurt, milk, dressing and 1 tbsp lemon juice together and season. Stir in the cabbage, pepper, tomatoes and carrots. Set aside.
Thread the salmon and prawns onto wooden skewers. Heat a griddle pan then grill the skewers for 5-6 mins, turning. Divide the skewers and salad between 4 plates then serve garnished with parsley.
br>Meanwhile, assemble your tossed salad with a variety of washed
ize of the egg. (Fresh salad cream will only last for
Cook cauliflower and drain.
Cool.
Add onions, celery and whatever you would add to make regular potato salad (if you add eggs, watch allotment and be sure to add approximate amount of protein to your exchanges).
Use fat-free mayonnaise type salad dressing to mix together.
Cook macaroni in large pot of boiling water until tender, but firm. Drain in colander. Rinse with cold water. In large bowl, combine macaroni, onions, tomato, green pepper and sliced olives. Toss lightly. Add enough fat-free salad dressing. Toss lightly; salt and pepper to taste! Place in refrigerator. Chill for 30 minutes.
How to make it:
Prepare the pasta according to package directions; drain and let cool for a few minutes.
Mix the pasta, vegetables and tomatoes together.
Toss the whole thing with the fat-free dressing.
(You can use as much or as little as you like, but make sure that you use at least enough to coat the pasta, or it will stick together in an ugly and congealed lump!)
Stir together and pour over salad.
Dissolve jello in hot water.
Blend in Miracle Whip and cottage cheese.
Dump in pineapple and Milnot.
Add nuts.
Mix well.
Pour into bowl and refrigerate.
This is a great sugar-free salad.
Combine all ingredients, toss and top with favorite Italian oil-free dressing.
Drain fruit and save juice.
Use juice (about 3 cups). Sprinkle pudding and cook until thick.
Let cool.
Chop bananas and put in bowl.
Add about 3 tablespoons lemon juice.
Mix. Spoon out bananas.
Add all other fruit and mix with pudding.
This is a fat-free salad.
n a small bowl, combine salad dressing, tabasco sauce, chives, salt
Boil boneless, skinless chicken breast in water.
Cook until tender.
Chop into bite size pieces and mix together with the other ingredients.
Add salad dressing as you desire.
Serves 12.
Mix together lettuce, cauliflower, broccoli and peas in a large bowl.
Blend together salad dressing, dressing mix and sugar; mix into vegetables.
Top with bacon bits and shredded cheese.
(Other vegetables may be used if desired, such as green pepper, cucumber, carrots, celery or tomato.)
Arrange lettuce on bottom and sides of bowl.
Layer chestnuts, chicken, cheese, bacon and onions.
Mix together salad dressing and buttermilk dressing.
Spread on top of salad mixture, sealing edges of bowl.
Refrigerate at least 3 hours.
Sprinkle with additional cheese and bacon if you desire.
Chop the egg.
Mix together with onion, green pepper, salad dressing and imitation bacon bits.
Spread on reduced-calorie bread.
Add layer of lettuce and tomato.
Mix pineapple juice, lime juice, and dressing.
Build all other ingredients over the mixed greens, and drizzle with dressing. Squeeze limes over the salad as you enjoy!
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
br>Meanwhile, for the fruit salad, mix the fruit, mint, lemon
isen. Serve at once with salad.