10 ounces fresh spinach -- washed & chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked & crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining ingredients together.

2 pounds Fresh spinach
2 each Hard boiled eggs
1/4 cup Chopped pitted black olives
1/2 each Red onion sliced
1/2 cup Crumble feta cheese

Add vinegar and oil dressing.

Serves 6

1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried cranberries.
Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.

Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

Lemon Herb Dressing-----
1/2 cup Lemon juice
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds

1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomatoe -- large **
8 ounces Spinach leaves -- fresh

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine and arugula or watercress.

2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less mince them).
Peel avocado and squeeze 1/2 lemon on it to keep from discoloring.

2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste

Serving Size : 4

2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
black pepper
paprika
2 tablespoons onion -- grated

In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze as much moisture as possible from zucchini.
Combine remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least one hour.

Serving Size : 4

1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 C. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce.
Crab meat may be used instead of shrimp.

1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 C. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 C. sugar
2 to 3 tbsp. vinegar
1/2 C. raisins
1/2 C. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well.
Let stand at least 1 hour or more before serving

2 cans white meat chicken, drained and flaked with a fork
1/4 cup Miracle Whip, or to taste
1 stalk celery, thin sliced
3 slices onion, diced
1 boiled egg, cooled and rough chopped

Instructions
Combine chicken, celery, onion, and egg.
Add the Miracle Whip a little at a time until the salad is of the desired consistency.
Spread on bread or toast.

This recipe may also be used for Tuna Salad by substituting 2 cans of Albacore tuna for the chicken and adding a tablespoon of sweet pickle relish.

Combine:
12 oz pkg broccoli coleslaw mix,
1/3 cup sliced almonds
1/3 cup raisins.

Whisk 2 tbs each honey, olive oil and orange juice.
Stir in 4 tsp grated orange peel and 1/4 tsp salt.
Add to coleslaw mix, toss to coat.

Makes 6 servings.

1/2 cup torn basil leaves
1/2 large baguette bread, sliced crosswise into 1/4" thick slices
1 tbs red wine vinegar
1/2 pint grape tomatoes, quartered lengthwise
1/4 cup olive oil
8 oz mozzarella cheese, cubed
Salt and Pepper
1/2 small red onion, thinly sliced
3 bell peppers, mixed colors
2 cloves garlic, finely chopped

In a bowl, combine garlic and oil. Let sit. Heat a grill. Cut bell peppers into flat panels.
Discard stems, cores and seeds. Oil grill grate and grill pepper pieces, covered until softened.

4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing

Combine all ingredients except cheese and dressing in a large bowl; chill.
Before serving, add cheese and toss with dressing.

Serves 2

Nutritional Information Per Serving (1/2 of recipe): Calories: 302, Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g, Sugars: 13 g, Protein: 28 g

1 pound ground chuck
1 medium tomato
1/2 head iceberg lettuce
1 cup shredded cheddar cheese
1 cup water
1 package taco seasoning
6 small tortillas LOW CARB

Brown beef in a skillet and drain. Return to the pan and add water and seasoning packet. Simmer on medium high until thickened.

Dice tomato and lettuce. Preheat oven to 425 degrees. Put tortillas in pans and push edges into the fluted parts.
Bake 4-5 minutes

or until the tortilla is stiff and slightly browned. In the shell layer meat, lettuce, cheese, and tomato.
Top with sour cream if desired.

3 medium sized cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves

Peel cucumber, cut in half, discard seeds and slice thinly.
Mix remaining ingredients together, add cucumbers and stir together.

Yield: 4 servings

Nutritional Information Per Serving: Calories: 37; Protein: 3g; Sodium: 46mg; Carbohydrates: 1g
Diabetic Exchanges: 1 Vegetable

1-1/2 cups fresh baby spinach
3/4 cup sliced fresh mushrooms
1/2 hard-cooked egg, chopped
4-1/2 teaspoons real bacon bits
2 tablespoons balsamic vinaigrette

In a small salad bowl, combine the spinach, mushrooms, egg and bacon.
Drizzle with vinaigrette; toss to coat.

Yield: 2 servings.

Nutrition Facts: 1 cup equals 79 calories, 5 g fat (1 g saturated fat), 57 mg cholesterol, 327 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.

*Super Spinach Salad for Two published in Simple & Delicious
September/October 2009

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice

Directions
In a large bowl, combine the vegetables. Add dressing; toss to coat.

Yield: 4 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 93 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 257 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice

Directions
In a large bowl, combine the vegetables. Add dressing; toss to coat.

Yield: 4 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 93 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 257 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

3 pounds ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups (12 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa

Directions
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool.

Ingredients
6 slices hard salami, cut in half
1/2 cup zest Italian dressing
1 package frozen California mix veggies
1 cup cherry tomatoes, quartered
1 cup mozzarella cheese, cut into chunks, not shredded

Directions
Cut salami halves into 1/4 inch slices.
Pour dressing over combined salami, veggies, and tomatoes, and toss lightly.
Cover; marinate in refrigerator several hours.
Just before serving, add cheese, and toss lightly.

4 cups potatoes, cooked and cubed
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle, chopped
1 cup Miracle Whip
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Combine Miracle Whip, mustard, celery seed, salt and pepper; mix well.
Then combine potatoes, eggs, onion, celery and pickle. Add dressing to potato mixture; mix lightly.

Chill.

4 hard boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons prepared yellow mustard
2 teaspoons rice vinegar, cider vinegar or leftover pickle juice
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stalk celery, minced
2 teaspoons pickle relish
Paprika

Hard-boil eggs at least 15 minutes.

Run under cold water and peel.

Place eggs in a bowl and smash with a fork until chopped up.

Add all ingredients, except paprika, including salt to taste.

5 oz bag mixed greens
2 tbs lemon juice
4 oz container blue cheese crumbles
1 tbs olive or vegetable oil
1 onion, cut crosswise into 1/3" thick rings
2 cups chopped celery, with leaves
6 tbs reduced fat sour cream
Salt and Pepper
1/3 cup buffalo sauce
8 bone in chicken thighs

Heat oven to 400 degrees.

1 pound ripe tomatoes (2-3)
5-6 fresh mozzerella balls (small size)
2-3 fresh basil leaves, diced
2 teaspoons olive oil
Dash of salt (optional)
Slice tomatoes into 1/2-inch thick slices.
Arrange 2-3 tomato slices on each salad plate.

Cut fresh mozzerella ball into halves. Top each tomato slice with sliced mozzerella.

Drizzle olive oil over the tomatoes. Top each mozzerella half with fresh basil.
Sprinkle dash of salt over dish. (optional)

Servings 4

Nutritional Info (Per Serving) Cals 70 Protein 5g Sod 140mg Chol 6mg Fat 4g Carbs 6g

12 oz large shrimp
8 cups baby spinach leaves (or flat-leaf), rinsed and dried
2 navel oranges, peeled, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp ground turmeric
1/4 tsp dried oregano
2 tsp extra virgin olive oil
Salt and freshly ground black
pepper, to taste

12 oz large shrimp
8 cups baby spinach leaves (or flat-leaf), rinsed and dried
2 navel oranges, peeled, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp ground turmeric
1/4 tsp dried oregano
2 tsp extra virgin olive oil
Salt and freshly ground black
pepper, to taste

1/4 cup chopped mint
1/4 onion, thinly sliced
1 pound tomatoes, cut into cubes
2 tbs olive or vegetable oil
6 cups baby arugula
1/2 cup chopped basil
8 oz mozzarella cheese, cut into cubes
Salt and Pepper
3 tbs red wine vinegar

In a bowl, toss arugula with 1 1/2 tbs vinegar and 1 tbs oil, season with salt and pepper.

Transfer to a platter.

In the same bowl, toss tomatoes, mozzarella, onion, basil and mint with remaining vinegar and oil, season with salt. Spoon onto arugula, then serve.

Makes 6 servings.

Dressing:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup cider vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Salad:
2 quarts fresh spinach leaves, torn
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
4 hard-cooked eggs, peeled and diced
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside.

In a large salad bowl, toss all salad ingredients.
Just before serving, drizzle salad dressing over salad and toss.