Cashew Pea Salad

Cashew Pea Salad
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, finely minced
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 (10-ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges (optional)

For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.

In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture.
Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges.
Makes 6 to 8 servings.

Carrot Salad

Carrot Salad Recipe
1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin

Procedure
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours.
Makes 6 Servings
Serving Size: 6ounces

Radish and Orange Salad

Radish and Orange Salad
Ingredients
Metric/imperial
750 ml/ 3 cups radishes, thinly sliced
1 can mandarin orange segments, drained (10 oz / 284 ml)
75 ml / 1/3cup slivered almonds, toasted
50 ml/ 1/4cup green onions, sliced
40 ml/ 3tbsp olive oil
30 ml / 2tbsp white wine vinegar
15 ml/ 1tbsp fresh sweet basil, chopped
1 ml/ 1/4 tsp chili powder

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salt & pepper to taste
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In a medium bowl; combine radishes, orange segments, almonds and green onion.
In a jar with tight fitting lid; combine oil, vinegar, basil, chili powder, salt and pepper. Shake well. Drizzle over radish and orange mixture.
Serves 4

Mexican Stuffed Tomatoes

Have served as an appetizer and also in place of a salad.. served the tomatoes on a bed of lettuce

Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings

5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl

Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.

Serving Information
Serves: 4