Quick and Healthy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: Makes 4 servings

Ingredients:

• 1 1/2 pounds red potatoes*
• 1 cup non-fat plain yogurt
• 1/3 cup minced red onion
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/4 cup snipped fresh chives
• 3 tablespoons real bacon bits or pieces
• 1/4 teaspoon sea salt
• Freshly ground pepper to taste
• Chopped fresh parsley

Preparation:

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

*Russets, yellow or white potatoes can be substituted

A traditional Potato Salad that makes a picnic complete!

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Ingredients:

• 5 pounds red potatoes
• 1 cup mayonnaise
• 1/2 cup Miracle Whip salad dressing (do NOT substitute)
• 1/4 cup milk
• 2 Tbsp. yellow mustard
• Salt and pepper to taste
• 1 bunch green onions, sliced
• 1 bunch radishes, cleaned and sliced
• 6 hard cooked eggs, sliced

Preparation:

Ingredients:

3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 tsp. dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing

Directions:

1. Cut up pineapple, avocado and mango; add banana chips, coriander, raspberry vinaigrette or poppy seed dressings and nuts. Mix gently, adding fresh lime juice.
2. Serve on platter adding ginger slices and toasted sesame seeds as garnish.

SALAD INGREDIENTS:

• 1/2 cup toasted, sliced almonds
• 3 tablespoons of sugar
• 1/2 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 cup chopped celery (or less depending on your tastes)
• 2 whole green onions chopped
• (1) 11 oz. can of mandarin oranges

DRESSING INGREDIENTS:

• 1/2 teaspoon salt
• dash of pepper
• 1/4 cup vegetable oil
• 1 tablespoon chopped fresh parsley
• 2 tablespoons sugar
• 2 tablespoons vinegar
• dash of tabasco sauce (optional)

DIRECTIONS:

1. In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily!
2. Cool and store in airtight container.
3. Mix all dressing ingredients.
4. Pour into a mason jar and chill.
5. Mix lettuces, celery and onions. 
6. Just before serving, add mandarin oranges.
7. Shake the dressing and toss with salad.

INGREDIENTS

* 4 cups Cabbage, shredded
* 1 (8 ounce) can Pineapple, drained and crushed
* 1/4 cup Raisins
* 1/4 cup Nuts, chopped
* 1/4 cup Coconut, flaked
* 3/4 cup Marzetti® Slaw Dressing

DIRECTIONS

1. In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Serves 8

  Macaroni Salad

Ingredients:

	2 12oz packages of elbow macaroni
	6      hard boiled eggs
	1 cup  thinly sliced celery
	1      red bell pepper, medium chopped
	1      green bell pepper, medium chopped
	2      tomatoes, medium chopped
	1 can  drained tuna fish
    1 1/2 cups mayonnaise or Miracle Whip
	       salt and pepper to taste

Directions:

Boil the macaroni until tender; then place the pan in the sink and run
cold water over the macaroni until it is completely cooled down.  Boil
the eggs ahead of time, and run cold water over them until they are
completely cool.  Chop up the eggs into bite-sized peices.  

Put the vegetables, eggs, tuna, and mayonnaise in to a very large bowl.
Stir until slightly mixed.  Add macaroni and stir until completely
mixed.