Tomato and Red Onion Salad

Cooking Time 
70 Minutes

Ingredients
3 tablespoon red wine vinegar 
1 tablespoon olive oil 
1/4 teaspoon freshly ground black pepper 
4 ring tomatoes, each cut into 4 wedges 
1/2 cup thinly sliced red onions 
1/2 cucumber, thinly sliced 
1/3 cup lightly packed roughly chopped fresh basil
2 cups mixed salad greens

Nutrition per serving

Servings 4
(1 1/2 cup each)
Calories per serving 96
Fat (g) 5
Sodium (mg) 20

Directions
In a small bowl, whisk together the vinegar, oil, and pepper. Place the tomatoes, onions, cucumber, and basil in a large serving bowl. Drizzle the dressing over the salad and gently toss. Let stand at least 1 hour before serving. Serve over a bed of mixed salad greens.


Broccoli and Walnut Salad

Cooking Time 
70 Minutes

Ingredients
3 cups roughly chopped broccoli florets 
1/2 medium head cauliflower, roughly chopped 
1cup raisins 
3/4 cup chopped onions 
1 small read bell pepper, seeded and thinly sliced
1/2 cup chopped walnuts 
1/4 cup red wine vinegar 
1/4 cup olive oil 
6 to 12 large lettuce leaves 
2 beefsteak tomatoes, cut into wedges

Nutrition per serving

Servings 6 (1 1/3 cup each)
Calories per serving 257
Fat (g) 15
Sodium (mg) 33

Directions
In a large mixing bowl, combine the broccoli, cauliflower, raisin, onions, bell pepper, and walnuts. In a separate bowl, whisk together the vinegar and olive oil. Toss with the combined salad ingredients and serve on lettuce leaves with tomato wedges. 


Three-Bean Salad

Cooking Time 
10 Minutes

Ingredients 
1/2 cup finely chopped red onions 
1/2 cup finely chopped green onions 
1/4 cup finely chopped fresh parsley 
1 (15-ounce) can kidney beans, rinsed and drained 
3/4 pound fresh green beans or thawed frozen beans 
3/4 pound fresh yellow wax beans or thawed frozen beans 

Dressing 
2 tablespoons olive oil 
3 tablespoons read wine vinegar 
1 tablespoon lemon juice 
1/4 tablespoon freshly ground black pepper

Nutrition per serving

Servings 6 (1 cup each)
Calories per serving 323
Fat (g) 5
Sodium (mg) 199

Directions 
Place all the salad ingredients in a serving bowl. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss.

Spicy Carrot Salad

Cooking Time 
70 Minutes

Ingredients 
6 medium carrots, cut into julienne strips or coarsely grated 
1/2 cup finely chopped shallots 
1 1/2 tablespoons granulated sugar 
1/8 teaspoon salt 
1/4 teaspoon chopped fresh basil 
1/8 teaspoon ground cumin 
1/4 teaspoon freshly ground black pepper 
Pinch of cayenne pepper (optional) 
3 tablespoons lemon juice 
1 /2 cup minced fresh parsley

Nutrition per serving

Servings 4 (1 cup each)
Calories per serving 91
Fat (g) N/A
Sodium (mg) 141

Directions 
Place the carrots and shallots in a serving bowl. In a small bowl, combine the sugar, salt, basil, and cumin. Toss this mixture with the carrots and shallots. Season with black pepper and cayenne, if desired. Add the lemon juice and toss. Marinate at room temperature for 1 hour. Sprinkle with the parsley and serve at room temperature.