Ham and Pea Salad
Watch color unite with taste and flavor in this fantastic cool summer dish. Serve it as a side to your favorite meal or alone. Simply dive in and enjoy the mouthwatering adventure!
- 3 cups lettuce shredded
- 1/2 cup carrots grated or shredded
- 1/2 cup frozen sweet peas
- 1/2 cup mandarin oranges
- 3/4 cup cooked lean ham diced
- 1/4 cup reduced fat cheddar cheese shredded
- 1/4 cup fat free plain yogurt
- 2 1/2 tbsp fat-free sour cream
- 1/8 tsp dried basil
- Wash your hands and clean your cooking area.
- Rinse lettuce thoroughly with cool running water.
- In a clear bowl layer lettuce, carrots, peas, mandarin oranges, ham, and cheese.
- Prepare dressing by stirring together yogurt, sour cream, and basil.
- Pour over top layer of salad.
- Serve immediately.
Ginger Melon Salad
Summer is definitely in the air when you create this colorful and juicy dish for your family. Use is to compliment your meal as an appetizer or just as a tasty snack. No matter what, you will feel completely refreshed after devouring this fruity combination. Enjoy the taste of summer!
Check out our tips for selecting the perfect melon at the store!
- 1 1/3 cups cantaloupe cubed or balled
- 1 1/3 cups honeydew cubed or balled
- 1 1/3 cups watermelon cubed or balled
- 1/4 cup pineapple juice
- 1 Tablespoon honey
- 1/4 teaspoon ground ginger
- Clean your area and wash your hands before you begin.
- Combine the 4 cups melons.
- Combine the pineapple juice, honey, and ground ginger.
- Pour the liquid mixture over the melon and toss.
Minestrone Pasta
Pasta anyone? This delightful recipe will make dinner tonight light and carefree at your dinner table. It’s quick and perfect after a busy day in the home or at work. This dish is packed with vegetables and would make a fantastic side to your favorite protein.
- 3 cups whole wheat pasta shells uncooked
- 2 medium carrots sliced
- 1 medium bell pepper chopped
- 1 (15 ounce) can low sodium kidney beans drained and rinsed
- 1 (15 ounce) can low sodium garbanzo beans drained and rinsed
- 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups
- 2/3 cup fat free Italian dressing
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
- In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
- Add pasta and dressing to vegetables mixture.
- Refrigerate for 15 minutes allowing flavors to combine and serve.
Soba Noodle and Snap Pea Salad
Here’s a healthy and delicious meal that can be made in a snap! This recipe makes a simple Asian side dish or easy, hearty meal that can be served hot or cold. Here’s a tip, shallots are preferred in this recipe over onions due to their lighter flavor.
- 8 oz soba noodles
- 2 cups sugar snap peas cut in half
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1 small bell pepper diced
- 2 tsp shallots minced
- 2 Tbsp olive oil
- 2 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- Clean your area and wash your hands before you begin.
- Bring 4 cups of water to a boil. Add the soba noodles and cook for 4 minutes. In the last 30 seconds of cooking, add the snap peas. Drain and then rinse the noodle and pea mixture in cool water.
- Place the noodles and peas in a large bowl and add the carrots,cabbage, pepper and shallots.
- Whisk together all the ingredients for the the dressing and pour over salad. Refrigerate for at least 20 to 30 minutes.