Orange-Soy Vinaigrette

1/2 cup orange juice (no-sugar added)
1/2 cup pineapple juice (no-sugar added)
1 tablespoon minced fresh parsley
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon extra-virgin olive oil
1 tablespoon dark sesame oil
2 teaspoons sugar
1 teaspoon lemon pepper

Combine all ingredients in a jar; cover tightly, and shake vigorously. Serving Size: 2 tablespoons

Caribbean Cobb Salad

Servings: 4
Source: Cooking Light, March 1998, p.106 Copyright: © Cooking Light
4 cups torn romaine lettuce
1 pound medium shrimp, cooked and peeled
4 eggs, hard-boiled
1 cup cubed peeled papaya
1 cup cubed fresh pineapple
1/2 cup chopped peeled avocado
1/2 cup chopped red or green bell pepper
1 (15-ounce) can black beans, rinsed and drained
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
2/3 cup Orange-Soy Vinaigrette (see recipe below)
1/4 cup chopped unsalted cashews, toasted

Directions:
Arrange lettuce on a serving platter. Spoon the shrimp down center of platter; arrange papaya, pineapple, avocado, bell pepper, black beans, and cheese in rows on either side of shrimp. Crumble eggs over entire salad.

Drizzle Orange-Soy Vinaigrette over salad; sprinkle with cashews.
Calories Including dressing: 549; protein; 46 grams (33%), fat; 20 grams(32%), carbohydrates; 47 grams (34%).

Turkey Egg Salad

Serves 12 (about 1-cup each serving)
1 cup fat-free mayonnaise
1/2 cup vinaigrette
1/2 cup relish
1/2 cup celery, chopped
1/4 cup green onion, chopped
6 eggs, hard-boiled, chopped
6 cups turkey breast, boneless and skinless, chopped
Mix mayonnaise, vinaigrette, eggs, relish, celery and green onion seed in large bowl. Gently stir in turkey.

COVER and refrigerate at least 1 hour before serving.
Nutritional data: 247 calories. Protein, 32 grams (54%); Fat, 9 grams (33%); Carbohydrates, 8 grams (14%).

Spiced Grape and Yogurt Salad

¼ cup low fat vanilla yogurt
1/8 tsp. ground cinnamon
1/8 tsp. ground cardamom
1 cup red seedless grapes
1 cup green seedless grapes
Combine first 3 ingredients. Fold in the grapes and chill. Makes 4 servings.

Salsa Soup

1 1/3 cup broth
2/3 cup salsa
2/3 cup plain yogurt
Blend in blender. Serve cold. Makes 2 servings.

Zesty Lemon Garlic Egg Salad

6 large eggs, hard-boiled, peeled and chopped
½ Tsp. celery seed
1 tsp. salt
1 clove fresh garlic, minced
1 tsp. fresh dill, chopped fine
1 tsp. fresh lemon juice
1 tsp. cracked black pepper
½ c. mayonnaise
¼ cup sour cream
Place all ingredients into a large mixing bowl. Mix well. Chill and serve.