Pasta Fruit Salad

Pasta Fruit Salad
(Shared by Dawn)

TIME: Prep: 20 min. + chilling

Ingredients:
3 cups uncooked medium pasta shells
1 can (20 ounces) unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 cup halved red grapes
1 cup halved green grapes
1 medium apple, chopped
1 large firm banana, cut into 1/4-inch slices
1 carton (8 ounces) plain yogurt
1/4 cup orange juice concentrate

Directions:Cook pasta according to package directions; drain and rinse in coldwater. Place in a large bowl; add the fruit. Combine yogurt and orangejuice concentrate; pour over salad and toss to coat. Cover and chill forseveral hours.

Yield: 10 servings.

Nutrition Facts
One serving: One 1-cup serving (prepared with nonfat yogurt)
Calories: 192,Fat:1 g,
Saturated Fat:0 g,
Cholesterol: 0 mg,
Sodium:20mg,
Carbohydrate: 42 g,
Fiber:0 g,
Protein:6 g
Diabetic Exchange:2 starch, 1 fruit.

Pasta Fruit Salad

Pasta Fruit Salad
(shared by Dawn)

TIME: Prep: 20 min. + chilling

Ingredients:
1-1/3 cups uncooked spiral pasta
1-1/2 cups cubed cooked chicken breast
1-1/2 cups chopped celery
1 cup green grapes, halved
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green pepper
1/4 cup chopped red onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat ranch salad dressing
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup slivered almonds, toasted

Directions:Cook pasta according to package directions; drain and rinse with coldwater. In a large bowl, combine the pasta, chicken, celery, grapes,oranges, water chestnuts, green pepper and onion. In a small bowl,combine the mayonnaise, ranch dressing, salt and pepper. Pour over pastamixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Sprinkle with almonds just before serving.

Yield: 6 servings.

Nutrition Facts
One serving:1-1/ 3 cups
Calories: 236,
Fat:9 g,
Saturated Fat:1 g,
Cholesterol: 34 mg,
Sodium:438 mg,
Carbohydrate: 25g,
Fiber:4 g,
Protein:16 g
Diabetic Exchange:2 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

Greek Pasta Salad

Greek Pasta Salad

1 (16 ounce) package penne pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

Crunchy Poppyseed Chicken Salad

Source: Kraft Foods

Prep Time:
15 min
Total Time:
15 min
Makes:
4 servings
4 cups broccoli slaw
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts
1/2 cup KRAFT Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews

COMBINE all ingredients except dressing and cashews in large bowl.

ADD dressing; toss to coat.

SPRINKLE with cashews just before serving.
Kraft Kitchens Tips
Special Extra
This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups
of vegetables per day.
Substitute
Prepare as directed, substituting 1 cup chopped cooked chicken for the
packaged chicken breast cuts.
Substitute
Prepare as directed, substituting PLANTERS Sliced Almonds or PLANTERS
COCKTAIL Peanuts for the cashews.



Nutritional Information
Calories
320
Total fat
16 g
Saturated fat
3 g
Cholesterol
30 mg
Sodium
760 mg
Carbohydrate
30 g
Dietary fiber
6 g
Sugars
20 g
Protein
15 g
Vitamin A
190 %DV
Vitamin C
340 %DV
Calcium
6 %DV
Iron
10 %DV

Corn and bean salad

1- 12 ounce can kernel corn drained
1- 12 ounce black beans drained
2 chicken breast grilled and chopped in small chunks
1/2 fat free mayo
1/4 cup fat free sour cream
1/2 cup chopped onion
1/2 to 1 cup celery
salt and pepper to taste

Mix all together and chill for a hour or so..
4 servings 4 pts.. these are large portions!!!

Zesty New Potato Salad

What You Need!

2 lb. new potatoes, quartered

1/2 cup MIRACLE WHIP Light Dressing

2 green onions, sliced

4 tsp. GREY POUPON Savory Honey Mustard

2 tsp. honey

1/8 tsp. black pepper

Make It!

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until potatoes are tender. Drain. Rinse potatoes with cold water until cooled; drain.

MIX remaining ingredients in large bowl. Add potatoes; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

Chicken & Swiss BLT Salad

Prep Time: 15 min | Total Time: 15 min

1 bag (10 oz.) torn romaine lettuce (about 10 cups) 1 pkg. (6 oz.) Louis Rich Grilled Chicken Breast Strips 1 cup grape tomatoes 1/3 cup sliced green onions 1/2 cup Kraft Shredded Swiss Cheese 1/2 cup Kraft Thousand Island Dressing 1/4 cup Oscar Mayer Real Bacon Bits

TOSS all ingredients except dressing and bacon bits in large salad bowl.

ADD dressing; toss lightly. Sprinkle with bacon bits.

Makes: 4 servings

Garden Vegetable Chopped Salad

SOURCE: kraftfoods.com

Prep Time:

10 min

Total Time:

10 min

Makes:

6 servings, 1 cup each

6 cups chopped romaine lettuce

1 cup chopped broccoli

1/2 cup matchstick-cut or shredded carrots

1/2 cup KRAFT Light Ranch Dressing

1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

TOSS lettuce with broccoli, carrots and dressing.

TOP with cheese and bacon.

Shortcut

A 10-oz. pkg. of torn romaine lettuce will yield 6 cups-- just what you need to make this flavorful salad.

Nutrition Information

Calories

100

Total fat

6 g

Saturated fat

2 g

Cholesterol

15 mg

Sodium

390 mg

Carbohydrate

8 g

Dietary fiber

2 g

Sugars

3 g

Protein

5 g

Vitamin A

90 %DV

Vitamin C

40 %DV

Calcium

15 %DV

Iron

4 %DV

Healthy Living Information

Good source of calcium

Good source of vitamin A or C

Diet Exchange

1/2 Starch + 1 Meat (L) + 1/2 Fat

Nutrition Bonus

The broccoli and lettuce team up in this crunchy salad to provide an excellent
source of vitamin C. In addition, the lettuce is rich in vitamin A and the cheese
provides calcium!

Carb Choices: 1/2

Spicy Ham and Apple Pasta Salad

Spicy Ham and Apple Pasta Salad

2 cups farfalle (bow tie) pasta
2 cups cubed cooked ham
2 apples, cored and sliced with peel
1 cup pineapple preserves
1 cup apple jelly
1/2 cup prepared horseradish
1 1/2 teaspoons dry mustard
1 teaspoon ground black pepper
8 ounces mixed salad greens

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run under cold water. Transfer to a large bowl with ham and apples and set aside.

In a small bowl, whisk together the preserves, apple jelly, horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine. Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.

POTLUCK FRUIT SALAD

1 c. cherry pie filling
2 bananas, sliced
1 c. miniature marshmallows
1 lg. can mandarin oranges
1 c. pineapple tidbits
3 apples, sliced

Drain pineapple and oranges. Mix all. Serve.

Sunflower Chicken Salad

Sunflower Chicken Salad
submitted by Dawn

2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste

In a large bowl combine the chicken, cheese, sunflower seeds, celery,
grapes, mayonnaise and salt and pepper to taste. Mix all together and
serve on rolls or lettuce leaves, if desired.