Corny Pasta Topped With Avocado Sauce

This will soon be a holiday and Sunday favorite salad.  Use the corn pasta for the best flavor.

Ingredients:

• 1 large avocado, the large green Florida Avocado, or 2 Black Haas
• 1/4 cup lime juice
• 1 tsp minced garlic
• 1/2 tsp chili powder
• 1/4 tsp dried oregano
• 10 oz corn pasta (found in health food stores)

Procedure:

1. Peel and pit the avocado; cut flesh into chunks. 
2. In a food processor or blender, place avocado, lime juice, garlic, chili powder and oregano; process until smooth and creamy.
3. bring a large pot of water to a boil, and add corn pasta and cook ccording to package directions until just tender.  Drain and place in a large bowl.  Toss with avocado sauce. 

This is my personal favorite pasta dish.  For variations, toss with halved cherry tomatoes, and chives or green onions.

Minty Three Bean Salad

This is a flavorful veggie salad for your Sunday dinners or Holiday Buffet.

Ingredients:

• 1 lb fresh green beans trimmed
• 1 lb yellow wax beans, trimmed
• 1/2 lb fresh shell beans, shelled
• 2 tbsp honey
• 2 tbsp hot water
• 1/4 cup vinegar
• 1 tbsp olive oil
• dash of low-sodium soy sauce
• 1/4 tsp Dijon mustard
• 3/4 cup chopped onion
• 1 clove garlic, minced
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh lovage, optional

Procedure:

1. Blanch green and yellow beans until cooked through to the crunchy/tender stage. (2 minutes)
2. Plunge them into cold water and drain and set aside.
3. Blanch the shell beans.  5 – 10 minutes if they’re small, larger beans might take 20 minutes.
4. Plunge them into cold water and drain and set aside.
5. To prepare the dressing, mix honey nd hot water and in a non-aluminum pan, combine honey mixture with cider vinegar, until honey dissolves.  Cool slightly and add oil, soy sauce and mustard.
6. Add beans, onion, and garlic,  Toss with dressing.  Sprinkle mint and lovage over the beans.

Mexican Chicken And Spinach Salad

What a healthy combination!  Less than 200 calories!

Ingredients:

• 2 tbsp tomato paste
• juice of 2 lemons
• 4 closves garlic, minced
• 2 jalapeno peppers, minced
• 1 tsp dried oregano
• 1 tsp cumin
• 1/4 tsp ground cinnamon
• 1 lb boneless, skinless chicken breasts
• 3 cup shredded spinach or other greens
• 2 tbsp tasted sesame seeds

Procedure:

1. In a shallow baking dish, glass perferrably, mix tomato paste, lemon juice, garlic, peppers, oregano, cumin and cinnamon.
2. Place the chicken between sheets of waxed paper.  Pound with a mallet to an even thickness, about 1/3 inch. 
3. Place the chicken in the spice mixture and coat evenly.  Refrigerate for 30 minutes, turning the pieces once.
4. Preheat broiler or grill.  Place the chicken on a lightly oiled rack, reserving marinade, then broil or grill unti cooked through, about 5 minutes on each side.
5. In pan, boil marinade about 30 seconds.  In large bowl, toss greens with marinade, mix well.  Slice the chicken and serve on the greens.  Stprinkle with sesame seeds.

Marinated Veggie Salad

This salad is wonderful any day of the week, but put it on a Holiday Thanksgiving Meal Buffet, and you’ve got a low calorie diet dish that everyone will dip into!

Ingredients:

• 2 cups cauliflower florets, in bite sized pieces
• 2 cups broccoli florets, small pieces
• 1 cup thinly sliced carrots
• 1 cup green beans in about 1 inch pieces
• 2 tblsp frozen apple juice concentrate
• 1/4 cup cider vinegar
• 1/4 cup lemon juice
• 1 tbsp grated onions
• 1 tsp dry mustard
• 1 clove minced garlic
• 1 tsp dried oregano
• 1/2 tsp anise seed
• 2 small yellow squash cut into 1/4 inch slices (2 cups)
• 2 small zucchini cut into slices

Procedure:

1. Combine cauliflower, broccoli, carrots and green beans in steamer basket. 
2. Cook 5 minutes and then drain and rinse.
3. To make dressing, in a 1 qt canning jar, combine apple juice concentrate, vinegar, lemon juice, onions, mustard, garlic, oregano and anise, shake well.
4. In a large bowl, combine steamed veggies with the yellow squash and zucchini.  Pour dressing over vegetables; toss gently.  Cover and refrigerate for several hours before serving.  Stir.