Here are a few recipes you might consider.

* Exported from MasterCook *

Caribbean Cobb Salad

Recipe By : Cooking Light-3/98
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient -- Preparation Method
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4 cups torn romain lettuce
1 pound med. shrimp -- cooked & peeled
1 cup cubed peeled papaya
1 cup cubed fresh pineapple
1/2 cup chopped peeled avocado
1/2 cup chopped red or green bell pepper
1 (15oz) can black beans -- rinsed & drained
1/2 cup (2 oz) shredded reduced-fat Monterey Jack
2/3 cup Orange-Soy Vinaigrette
1/4 cup chopped unsalted cashews -- toasted

Orange-Soy Vinaigrette
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon minced fresh parsley
2 tablespoons frsh lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon dark sesame oil
2 teaspoons sugar
1 teaspoon lemon-pepper

1. Arrange lettuce on a serving platter. Spoon the shrimp down the center of paltter; arrange papaya, pineapple, avocado, bell pepper, black beans, and cheese in rows on either side of shrimp. Drizzle Orange-Soy Vinaigrette over salad; sprinkle with cashews.

2. Combine all vinaigrette ingreds. in a jar; cover tightly, and shake vigorously.

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Chicken and Fruit Salad with Mango Vinaigrette

Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Salads

Amount Measure Ingredient -- Preparation Method
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2 to 3 mangos
12 ounces skinless boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarse ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe -- cut in 1" chunks
1 cup halved or sliced strawberries
Mango Vinaigrette
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 green onions -- thinly sliced

1. Pit , peel and slice mangoes. Measure 1-1/2 cups for use in the vinaigrette; set aside remaining slices for salad.
2. Rinse chicken; pat dry with paper towels. Stir together curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over med. coals about 13 to 15 min. or till tender and no longer pink, turning once halfway through grilling. (Or, place on the unheated rack of a broiler pan. Broil 4-5" from from the heat for 10-12 min., turning once.) Cool slightly; slice into 1/4" thin strips.
3. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle with Mango Vinaigrette. Sprinkle green onion over all.
4. For vinaigrette, combine reserved 1-1/2 cups mango, orange juice, vinegar, honey and mustard in blender or food processor. Cover and blend till smooth. Cover and chill till serving time. Makes about 1-1/4 cups.
232 cal
3 g fat

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Minted Vegetable Salad

Recipe By : Southern Living-6/98
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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2 large tomatoes -- chopped
1 medium red bell pepper -- chopped
1 large cucumber -- chopped
1 bunch green onion -- sliced
1 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/2 cup chopped radishes
1/3 cup sliced ripe olives
1 clove garlic -- pressed
2 tablespoons olive oil
1/4 cup lemon juice
1/2 teaspoon pepper
Lettuce leaves

Combine first 12 ingred. in a bowl; cover and chill at least 1 hr or overnight. Serve on lettuce leaves. Yield: 8 cups

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Garden Vegetable Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salad

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

GARDEN VEGETABLE PASTA SALAD

Keep your summer easy and breezy with this colorful cold salad.

Prep Time: 20 min.
Start to Finish: 25 min. + chilling time

Ingredients:

•4 cups (12 oz.) SKINNER Medium Shells, uncooked •HONEY-GINGER DRESSING (recipe follows) •1 cup thinly sliced carrot •1 cup peeled and seeded cucumber, sliced and quartered •1 cup frozen peas, thawed •1 cup sliced radishes •1 cup diced fresh tomato •1/2 cup sliced green onion

Instructions:

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, prepare DRESSING. Stir together cooled pasta, vegetables and dressing; salt and pepper to taste. Cover; refrigerate. 12 servings (about 1 cup each).

HONEY-GINGER DRESSING: In medium bowl, whisk together 1/2 cup EACH cider vinegar and vegetable oil, 1/4 cup honey, 1 tablespoon chopped fresh cilantro, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic and 1 teaspoon ground ginger.

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