Monday, June 12, 2006

Layered Salad

Layered Salad
Originally uploaded by
Food Fanatic.

6 cups torn lettuce
2 cups frozen peas, thawed
1/4 medium red onion, thinly sliced
1 bell pepper(any color), thinly sliced
2 ribs celery, sliced on the diagonal
3 tablespoons freshly grated parmesan cheese
3 tablespoons real bacon bits (like Hormel)

6 tablespoons lowfat mayonnaise
2 tablespoons plain, nonfat yogurt
3 tablespoons sugar

Layer the lettuce, peas, onion, bell pepper and celery in an attractive manner in a clear bowl.
Combine dressing ingredients and spread over the top of the salad. Cover, refrigerate for several hours or overnight. Prior to serving, sprinkle parmesan and bacon bits over the top.

Adapted from a recipe in “Empty Nest Cooking” by Family and Community Leaders of York County. Thanks to Denise Murphy of Indian Land for sharing it.

For The Lancaster News

Sunday, June 11, 2006

Salty Fruity Summer Snack

Salty Fruity Summer Snack
Originally uploaded by Food Fanatic.

1 3/4 cup dried fruit bits
1 cup M&M® chocolate candies
1 cup dry roasted, salted peanuts
3 cups Crispix® cereal
3 cups pretzel twists

Combine all ingredients. Store in an airtight container.

Suggested serving size: 1/2 cup.
306 calories, 7 g fat (19.5% calories from fat), 56 g carbohydrates, 3 g dietary fiber.

Recipe courtesy No Food Left Behind
For The Lancaster News