Orzo Salad

Orzo Salad

6 cups water
3 cups whole wheat orzo
1 can artichoke hearts, drained and rinsed, trimmed and quartered
1 half bag Dole Baby Spinach, stems removed
a handful of pitted kalamata olives, rinsed and quartered
about 10 sundried tomatoes, chopped (hint: find them packaged in the produce section at Meijer, they are in a plain plastic package not packed in oil, so much better for you!)
1/2 pint grape tomatoes, quartered
about a half a pound of greek feta, cubed small
you could also add capers, pine nuts and cannellini beans
Dressing:
juice of 3 - 4 lemons
3- 4 t. Dijon Mustard
a blend of Olive and Canola Oils
salt and pepper to taste

This is a great dish for the week, make it up on Sunday and take a bowl every day, or take it to a BBQ, picnic or potluck.  It makes a huge bowl and is really easy to customize with additions or size.  We are totally diggin' this salad right now!

Ginger-Teriyaki Strip Steaks with Cucumber Salad

Ginger-Teriyake Strips Steaks with Cucumber Salad from Weight Watchers Fast & Easy 20 Minute Meals, P.75

Thai-Style Steak Salad

Thai-Style Steak Salad

Chickpea Salad with Lemon and Parmesan

From Orangette

Jodi's Salad

2 heads Romaine
1/4 lb. bacon
2 cups cherry tomatoes, halved
1 cup grated swiss
1/2 cup grated parmesan
1 cup plain croutons
2/3 cup sliced almonds

Toss all before serving

Dressing:
juice of 1 lemon
3/4 cup olive oil
3 cloves crushed garlic
s&p to taste

Let stand for 3 hours in fridge

Sunshine Carrot & Raisin Salad

Serves 6

1/3 cup nonfat yogurt
1 Tbsp. sugar
3 Tbsp. Light Miracle Whip
1/4 tsp. vanilla extract
3 dashes cinnamon
2 dashes nutmeg
1/2 cup raisins
1 cup - 8 oz. Pineapple tidbits, in their own juices, drained
3 cups - 10 oz. bag shredded carrots ( or about 5 medium size)

Optional Additions:
2 Tbsp. sweetened shredded coconut
or 1 Tbsp. Peanut butter

Mix the first 7 ingredients in a medium size bowl, mix together to form the dressing.

Add the pineapple and carrots and mix into dressing.

If you wish, add one of the optional ingredients.

*Recipe from Lickity Split Meals by Zonya Foco

Cucumber Relish

Makes 2 ½ cups

Total Time: 10 Minutes

¼ cup sugar (Splenda makes this recipe CORE)
¼ cup rice vinegar
1 t. kosher salt
½ t. red pepper flakes
2 cups cucumber, halved lengthwise, chopped, seeds removed
½ cup red onion, thinly sliced

Combine sugar, vinegar, salt and red pepper flakes in a bowl. Add cucumber and onion; toss to combine. Chill until ready to serve. (Can be made up to 1 hour ahead)

*Cuisine Tonight, Our Favorite Weeknight Menus

Cabbage Slaw

Makes 2 cups

Total Time: 10 minutes

¼ cup white wine vinegar
2 Tbsp. olive oil
2 tsp. dry mustard
2 cups green cabbage, chopped
½ cup minced fresh parsley
Salt and pepper to taste

Whisk vinegar, oil and mustard together in large bowl. Add cabbage and parsley, toss to coat. Season with salt and pepper. Chill until ready to serve.

*Cuisine at Tonight – Our Favorite Weeknight Menus