Hot Zucchini Salad
Ingredients:


Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil
1 pound small zucchini -- thinly sliced
2 tomatoes -- chopped, juice
reserved
1 onion -- thinly sliced
1/4 pound mushrooms -- thinly sliced
2 tablespoons white wine vinegar
1 teaspoon dried thyme
1 tablespoon chopped fresh chives
1/4 cup shredded parmesan cheese


Preparation:
Saute onions in large skillet over high heat in hot oil until tender. Add zucchini, tomatoes, onions and mushrooms. Saute until all vegetables are tender. Add the vinegar, thyme, chives and reserved tomato juice. Cook 1 minute. Pour mixture into serving bowl. Sprinkle with shredded Parmesan to serve. Approximately 6 minutes.

Low-Fat Potato Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method

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2 Pounds red potatoes -- cubed
1 1/2 Cups Italian salad dressing
1 Cup chopped celery
1 1/2 Cups chopped green pepper
1 1/2 Cups chopped red onion
1 1/2 Cups thinly sliced radishes
1 1/4 Cups minced fresh parsley
1 Teaspoon salt -- optional
1 1/2 Teaspoons pepper
1 1/2 Cups mayonnaise
1 1/2 Teaspoons Dilon mustard
1 1/4 Teaspoons sugar


Preparation:
Cook potatoes in boiling water until ten- der, about 15-20 minutes; drain thor- oughly. Place in a bowl; cool slightly. Pour salad dressing over warm pota- toes; toss to coat Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

Quick Taco Salad


Ingredients:


Amount Measure Ingredient -- Preparation Method

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1 pound ground round
1 package taco seasoning mix
1/2 cup water
1 lettuce
4 roma tomato
2 avocado
16 ounces canned kidney beans
8 ounces garbanzo beans
1 cup red onion
8 ounces french salad dressing
2 cups cheddar cheese
2 cups tortilla chips
2 cups tortilla chips
1 cup sour cream


Preparation:
Brown ground beef in a skillet, over a moderate flame drain well add taco seasoning mix and water-mix well heat and stir until most of the water has evaporated remove from heat, cool completely combine all ingredients in a large salad bowl-toss to mix well garnish with whole tortilla chips and dollops of sour cream serve slightly chilled

Strawberry-Rhubarb Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method

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1 package rhubarb -- frozen
2 packages strawberry gelatin powder
1 can crushed pineapple
1 package strawberries -- frozen, thawed


Preparation:
1. Cook rhubarb according to package directions. Add gelatin; stir till dissolved.

2. Stir in pineapple; chill till partially set. Fold in strawberries.

3. Turn into 6 or 8 individual molds. Chill till set.

Sunshine Summer Squash Salad
Bright yellow summer squash with pineapple & piquant dressing.

Ingredients:


4 small yellow summer squash, very thinly sliced (@ 3 c.)
3/4 cup crushed pineapple
6 Tbsp. fresh lemon juice
3 Tbsp.honey
4 Tbsp. cider vinegar
3 Tbsp. crushed or finely minced fresh ginger (sub.3/4 t. dried ginger)
3/4 t. salt
1/4 t. garlic powder
1/2 t. celery seed
1 t. finely minced fresh thyme (sub.1/2 t. dried thyme)
pinch of hot pepper flakes


Preparation:
Marinate sqash with other ingredients 3 hours. (Adjust sweet/sour ingredients to taste) Serve chilled.