STUFFED RED PEPPER AND CELERY STICKS

Canola oil spray
1 medium red bell pepper, seeded and cut in twelve 1-inch squares
4 cups washed spinach, packed (with some water clinging to leaves)
2 Tbsp. (1 ounce) crumbled feta cheese
2 Tbsp. fat-free plain yogurt
1/2 tsp. minced garlic
1/2 tsp. dried oregano
Salt and freshly ground black pepper
1 Tbsp. finely chopped walnuts, for garnish
2 celery ribs, cut in 2 1/2-inch lengths
1 (7 oz.) can pink salmon, drained
1/2 tsp. reduced-fat mayonnaise
2 tsp. lemon juice
Paprika, for garnish

Coat a medium skillet with cooking spray. Set pan over medium-high heat. Add spinach. Cook, stirring with a wooden spoon, until leaves are wilted and bright green. Spread spinach on plate to cool.

Squeeze moisture from spinach. Chop it finely and place in a bowl. With a fork, mix in feta, yogurt, garlic and oregano. Season to taste with salt and pepper.

Press 2 teaspoons of the mixture onto each pepper square. Garnish with chopped nuts.

Place salmon in a small bowl, remove skin and bones. With a fork, break up the salmon. Add mayonnaise and lemon juice. Mix until well combined. Season to taste with salt and pepper. (If the mixture seems a little dry, add slightly more mayonnaise.)

Use 1 tablespoon of the filling for each piece of celery. Garnish with a dash of paprika.

These vegetables keep, covered, in the refrigerator for 8 hours.

Makes 20 servings as an appetizer

Per serving: 23 calories, 1 g. total fat (less than 1 g. saturated fat), 1 g. carbohydrate, less than 1 g. protein, less than 1 g. dietary fiber, 81 mg. sodium.

Source: American Institute for Cancer Research