Here’s a great meatless recipe with real Mediterranean flair that’s hearty enough to qualify as an entrée. Laced with a tart vinaigrette dressing and bursting with strips of sweet pepper, onion and zucchini, it’s also colorful enough to serve as a pretty side dish. Thanks to subscriber Stacey Mofle in Universal City, Texas for this tasty dish!
Baby spinach, mandarin oranges and avocado are teamed in this refreshing springtime salad from Margaret O'Bryon of Bel Air, Maryland. You can also substitute fresh orange slices for the mandarin oranges.
For a colorful and simply delicious side dish, try Margaret Wilson's Lazy Days Potato Salad. The Hemet, California cook cuts the prep time to almost nothing by using canned potatoes! Slice in some crunchy veggies and diced dill pickles, drizzle with a light creamy dressing seasoned with garlic and mustard—and supper is served!
“I started with a basic bean, rice and onion medley and added veggies and a lighter dressing to make it healthier. You can substitute brown rice for the long grain if you like.”
—Kim Cook, Dade City, Florida
Horseradish adds a special “kick” to this mouthwatering salad that Lesley Pew fixes at home in Lynn, Massachusetts for her family and friends. “It’s creamy, crunchy and always popular,” she promises. No one guesses that she lightens it up with low-fat sour cream and fat-free mayo!—Lesley Pew, Lynn, Massachusetts
Don’t have a garden? You can still serve up luscious Southwest flavor all year long with this colorful, quick pasta salad from Marguerite Shaeffer in Sewell, New Jersey. “It’s an excellent salad for picnics since there’s nothing to sour,” she points out. And you can mix it ahead for convenience, then toss with dressing just before serving.
Linda Haas created this fuss-free recipe after tasting something similar on a cruise. It makes a speedy and summery, light bite at home in Tenmile, Oregon.
LINDA’S TIP: “To make it even lighter, use a fat-free Italian dressing.”