Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl.
Spread salad dressing over peas.
Sprinkle sugar over salad dressing.
Sprinkle Cheddar cheese over top of salad dressing.
Sprinkle bacon over cheese.
Cook potatoes in jackets.
Peel and cube.
Pour low calorie French dressing over warm potatoes.
Chill 2 hours.
Add celery, onion, hard-boiled eggs (sliced) and 1 teaspoon salt.
Combine low calorie mayonnaise and prepared mustard.
Carefully mix with potato mixture.
Add celery seed, if desired.
Chill 4 hours. Makes 8 servings.
Chop all vegetables except tomatoes and mushrooms and put in a microwavable bowl.
Add 1 bottle of Italian dressing.
Microwave on High 4 to 6 minutes until vegetables are tender-crisp.
Boil pasta 8 to 10 minutes.
Drain and rinse with cold water.
Stir into vegetables.
Add tomatoes, mushrooms and olives.
Refrigerate until chilled.
Salad can be eaten immediately, but it tastes even better the second day.
This low calorie salad makes a cool summer meal! Serves 16.
Tear lettuce into bite-size pieces.
Wash cauliflower; remove green stalks and separate into tiny flowerets.
Cut onion in paper-thin rings.
Toss gently with green pepper, pimiento, mushrooms, cheese and garlic.
Chill about 1 hour.
Toss and serve immediately with low calorie French dressing.
Mix.
Use as a salad dressing or dip.
In a 2-quart casserole, combine beans and the water.
Cook, covered, on 100% power (High) for 5 minutes.
Add potatoes.
Cook, covered, on High for 8 to 10 minutes (10 to 12 minutes in low-wattage ovens) or until beans and potatoes are tender, stirring once.
Drain in a colander; set aside.
In the same casserole, stir together mayonnaise or salad dressing, yogurt, milk, onion salt and dill weed.
Stir in beans and potatoes. Cover and chill for 4 hours or until thoroughly chilled.
Stir in chopped tomato.
Makes 6 servings.
Combine onions, parsley, salt, pepper, dill and salad dressing.
Pour over carrots.
Cover and refrigerate overnight.
Blend together.
Use as a dip for vegetables, or can use as a salad dressing.
Recipe can be doubled.
2 Tbsp. = 50 calories.
Clean all vegetables.
Slice cucumber into round slices and tomatoes into bite size pieces.
Slice onion in half, the slices into single moon slices.
Separate each slice.
Cut olives into slices.
Mix all together.
Refrigerate until 1 hour before serving.
Add Feta cheese.
Cut into small bite size pieces; add low calorie dressing.
Mix well and garnish with chopped green onions.
Refrigerate until serving time.
Put drained tuna into bowl and shred with fork tines.
Add the no-fat Miracle Whip salad dressing.
Pour Equal sweetener onto the Miracle Whip and stir well. Salt and pepper to taste.
Great on toasted bread!
Serves 8.
Toss first 6 ingredients together.
Combine salad dressing, orange juice and poppy seed and shake well.
Chill.
When ready to serve salad, pour dressing over all and toss.
Press cracked pepper into both sides of steak; saute with 2 teaspoons margarine in a nonstick skillet.
Add noodles, 2 teaspoons margarine, tomatoes, onion and reduced-calorie salad dressing.
Add remaining ingredients.
Cook, covered, for 10 minutes, or until done.
Add milk to cottage cheese and Ranch dressing in blender. Blend to right consistency.
Cut broccoli and cauliflower into small florets (approximately 2 cups each). In large bowl, toss all ingredients to mix. Serve at once or cover and refrigerate several hours. Can be kept 3 to 4 days in refrigerator. (Low calorie, 99 per cup.) Serves 8.
In a large bowl, combine cabbage, carrots, green peppers, and onions.
In small bowl, combine remaining ingredients and mix well.
Pour over cabbage mixture and toss lightly.
Chill.
Tear greens in bite size pieces into 4 salad bowls.
Layer atop each bowl, 1/4 of the ham and cheese strips, 2 cherry tomatoes (halved), 4 egg quarters and 1 tablespoon dressing. Serve immediately.
Serves 4.
Combine all ingredients except dressing.
Moisten with dressing.
Serve on lettuce.
Yields 6 servings.
Mix together. (Blue cheese comes in 4 ounce brick, you need to crumble it with a fork.) Serve over crisp salad.
Not low-calorie, but delicious.
In a large
bowl,
toss
all ingredients with dressing. Cover and store in
refrigerator for 3 days.
Toss ingredients about twice a day.
Before serving, sprinkle evenly with salt.
Cook and drain pasta.
Combine with vegetables.
Pour in salad dressing.
Refrigerate at least 12 hours.
Stir before serving. Makes 8 (2/3 cup) servings.