Gazpacho

I love a good Gazpacho!  I especially love it as a way for me to get my better half to eat some veggies.

Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine.  Since it's so refreshing and served cold, it makes for a great meal in the warm summer months.

Here is my favorite way to make it...

Ingredients:

4 cloves Garlic, Minced

1 whole Red Onion, Diced

2 whole Large Cucumber, Diced

4 whole Medium Tomatoes, Diced

2 whole Large Sweet Red Peppers, Diced

1 whole Jalapeño Pepper, Seeded and Diced

1 whole Zucchini, Diced

2 ribs of Celery, Diced

1 liter of Tomato Juice

1/4 cup Extra Virgin Olive Oil

1/8 cup Red Wine Vinegar

1/8 cup Balsamic Vinegar

1 Tablespoon Honey

1/4 Teaspoon of Cumin

Salt to taste

Black Pepper to taste

Directions:

All of the ingredients should be finely diced and the garlic needs to be minced.  The Jalapeño Pepper should be seeded, finely diced and set aside.  Thoroughly mix the garlic, onion, cucumber, tomatoes, sweet peppers, zucchini and celery in a large bowl.  Place half of the mixture in the bowl of a food processor or in a blender and add all of the Jalapeño Pepper and half of the tomato juice.  Pulse until all ingredients are well blended well.  The mixture will have a festive colorful texture. 

Now pour the mixture back into the large bowl with the remaining vegetables, add the rest of the tomato juice, oil, vinegars, honey, cumin, salt and pepper.  Stir well to blend everything and check to see if it needs more salt or pepper.  Chill for a couple of hours because this soup is best when served very cold. 

When the soup is chilled, remove the soup from the refrigerator and stir.  Ladle soup into a bowl and garnish with your favorite toppings:  Sour cream, diced avocado, and fresh chopped cilantro or basil.  This soup makes a delicious meal in hot weather and it is especially yummy when served with garlic toast. 

Yield: About 10 cups

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Chorizo w/Pork & Turkey *WP*

This is a recipe for Chorizo we developed that is lower in fat than standard recipes. We like our Chorizo hot and spicy. If you want a milder version, just cut back on the cayenne pepper. It will still be delicious...

Ingredients for 15 Lbs.

• 5 tablespoons coarse ground sea salt
• 1 1/2 cups of white vinegar
• 3 tablespoons smoked hot paprika
• 2 tablespoons smoked sweet paprika
• 1 tablespoon annatto powder or achiote
• 1 tablespoon cumin
  
• 5 1/2 tablespoons cayenne pepper
• 6 tablespoons fresh minced garlic
• 1 1/2 tablespoons oregano
• 3 tablespoons black coarse pepper
• 1 1/2 cups water
• 12 lbs boned pork butts
• 3 lbs lean ground turkey

20 - 1 3/8" (35 MM) natural or collagen casings

Grinding and Mixing:

In a medium mixing bowl, blend all the garlic herbs & spices with the water and vinegar and set it aside. Grind all the pork buts through a 3/8" grinding place into a large mixing tub. Mix in the ground turkey. Pour in all of seasonings and mix until all the ingredients are evenly distributed. Stuff into casings. Hang sausage on smoke-sticks or drying racks and let it dry overnight.

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Bizcochos *WP*

"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcocho is fried in vegetable oil until golden brown. This baked recipe is a lower calorie/lower fat option.

Like Fritos Corn Chips or Doritos Tortilla Chips? You'll love these!

Ingredients:

• 2 cups corn flour - I use Maseca Masa de Maíz or Quaker Masa Harina de Maíz (tortilla mix)
• 1 1/2 teaspoons salt
• 1 1/3 cups warm water
• 6 ounces of finely grated cheese (Cheedar, Manchego, Monterrey Jack)
  

Directions:

• Preheat oven to 350° F
• Mix the corn flour and salt in large bowl. Gradually add the warm water and mix with your hands until all the flour is incorporated into a dense ball of masa.
• Add the cheese to bowl and knead it into the masa until it is well mixed.
  
• Pinch off a piece of masa about the size of a cherry and form rings by rolling the dough between the palms of your hands until it's a little more than a 1/4 inch in diameter and about 3" long (the width of your palm is a good measure).
• Place the rings on a cookie sheet and bake until a light golden brown, about 35 or 45 minutes.
• Allow to cool completely and the bizcocho should be very crunchy.

Yield: About 96 rings, 8 rings per serving

For a fun and mildly spicy alternative, add 1/4 teaspoon of Cayenne pepper to the corn flour and salt. Then mix 1/2 teaspoon of Tabasco sauce into the warm water before you add it to the flour.

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Latin Fusion Pasta with Grilled Chicken

We went to dinner at our favorite upscale Latino restaurant, the Red Onion, and discovered something new on the menu. While we didn't try it then, it sounded so good, I had to come home and try to invent it using ingredients that fit with our healthy weight management plan. The recipe sounds complicated, but much of can be prepared ahead of time. It's pretty awesome, even if I do say so myself. You be the judge, try it, and be sure to leave a comment...

Ingredients:
1 cup cilantro lime pesto sauce (click here for my pesto recipe)
4 skinless chicken breasts
1/2 teaspoon spicy seasoning salt (click here for my seasoning salt recipe)
1 16-oz package of whole wheat bow tie pesto
1 cup frozen white corn
1 tablespoon of olive oil
1 cup black beans rinsed and drained
1 cup fresh pico de gallo (click here for my pico de gallo recipe)

Directions:

• Make the pico de gallo and chill until ready to serve.
• Make the lime pesto sauce, cover and leave it at room temperature.
• Season the chicken with a spicy seasoning salt, cover and store it in the refrigerator until ready to grill.
• Using medium-high heat, heat the olive oil and then saute the corn until lightly toasted. Add the black beans to the skillet, cover and turn off the heat.
• Bring salted water to cook the pasta to a boil in a large pot and heat the grill to cook the chicken to medium-high (I use a panini grill)
• Cook the whole wheat bow tie pasta "al dente". While the pasta is cooking, grill the chicken.
• Drain the pasta, return it to the pot and gently toss the pasta with the pesto sauce.
• When the chicken is thoroughly cooked, slice each breast on an angle. You should get about 8 slices per breast.

To Serve:
Layer a plate with a serving of pasta, 3 tablespoons of the sauteed corn & black beans, 4 slices of chicken and top it with the chilled pico de gallo.

Yield: 8 servings

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Chipotle Ranch Salad Dressing or Dip *WP*

I was looking for a great low calorie, low fat, Ranch Dressing I could make without using the typical Hidden Valley Ranch Dressing mix as the base. I needed something I could make from scratch, using basic ingredients readily found in Costa Rica. I finally gave up my search and concocted this recipe. I first served it to my official taster, John, and he loved it. Next, I served it to 3 of the grandkids, ages 6 through 11, and they thought it was the best too. It has just enough heat to spark the appetite.

Ingredients:
1 cup nonfat plain yogurt, or 3/4 cup nonfat Greek style yogurt
2/3 cup lowfat milk
1/4 cup light mayonnaise
1/3 cup lemon juice
1 tablespoon white vinegar
2 tablespoon extra light olive oil
1 tablespoon Dijon or Deli mustard
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons of granulated Splenda (or 1 Splenda packet)
1 teaspoon salt
1/2 ground black pepper
1/4 cup finely chopped chives
1/4 cup finely chopped Italian parsley
1 dried chipotle pepper

Directions:
If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for about 20 minutes.

Re-hydrate the chipotle pepper in warm water for 10 minutes. Remove the seeds and stem. Mince the pepper very fine.

In a medium bowl, combine the strained or Greek-style yogurt and all the rest of the ingredients. Chill for about an hour before serving. Can be stored in the refrigerator for up to 2 weeks.

Serving suggestions:
This is great on a grilled chicken salad, tossed salad, or as a vegetable dip.

If you want just a basic ranch salad dressing, leave out the chipotle pepper.

Yield: 2.5 Cups / 18 Servings

Nutritional Information:
Per Serving: 36 Calories; 2g Fat (55.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 160mg Sodium.

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Whole Wheat Oat Pumpkin Muffins *WP*

Ingredients:
1 egg
2/3 cup Splenda Granular or equivalent sweetener of your choice
1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
1 tsp vanilla extract
2/3 cup nonfat milk
1 cup whole wheat flour
1/2 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Directions:
Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.

Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.

Number of Servings: 12

Nutritional Info

• Fat: 0.9g
• Carbohydrates: 13.6g
• Calories: 70.4
• Protein: 3.1g

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Pasta with Turkey & Artichokes in Marinara Sauce *WP*

Ingredients:
Turkey, Ground turkey, 93% lean, 16 oz
Spaghetti Sauce, Classico Tomato & Basil, 26 oz jar
Peppers, sweet, red, raw, sliced, 1 cup
Onions, raw, 1 cup, chopped
Fresh chopped Basil, 2 tbsp
Mushrooms, canned, .5 cup
Artichoke Hearts, 12 oz jar, drained
Italian Herb Seasoning mix, 1 tsp
Red or White Wine, 4 fl oz
Whole Wheat Penne, Bowtie or Spirals (dry), 16 oz

Directions:
Saute onion, garlic and peppers in olive oil until soft. Add ground turkey and cook thoroughly. Split the artichoke hearts in half. Add jar of marinara sauce to the turkey, fold in mushrooms, artichoke hearts, fresh basil and Italian herbs. Add salt & pepper to taste. Simmer on low for 20 minutes.

Cook pasta until "al dente" and drain. Add sauce to the pasta and serve.

Makes 10 - 1 cup servings

Nutritional Info

• Fat: 6.1g
• Carbohydrates: 45.6g
• Calories: 290.1
• Protein: 16.3g

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Garlic Mashed Potatoes & Turnips *WP*

Ingredients:

3 large potatoes peeled
1 large turnip peeled
3 cloves garlic minced
1/2 cup 1% milk
2 tbsp fat free sour cream
4 tbsp Bummel & Brown Spread
1/2 tbsp dried parsley flakes
1 tbsp chopped chives
1 tsp salt
1/2 tsp fresh ground pepper


Directions:
Cut potatoes and turnips into equal sized cubes and place them into a large pot. Cover them with water and bring to a boil. Cook over medium-low heat until tender. Drain the water and mash the potatoes & turnips together. Add in all the remaining ingredients and mash until well blended.

Makes about 6 1-cup servings

Nutritional Info:

• Fat: 3.9g
• Carbohydrates: 37.7g
• Calories: 202.8
• Protein: 5.2g

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Pico de Gallo

Ingredients:
2 large tomatoes or 4 Roma tomatoes finely diced
1 large onion finely diced
1 cup chopped cilantro
1 Serrano pepper minced with seeds removed
2 cloves minced garlic
1/2 cup of lemon or lime juice (whichever you prefer)
2 teaspoons Splenda artificial sweetner
1/2 teaspoon cumin
salt and pepper to taste

Directions:
Mix all ingredients and chill for 2-3 hours before serving.

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Pineapple Cilantro Slaw *WP*

This is a refreshing alternative to the traditional coleslaw

Ingredients:
1/2 of a large head of cabbage, shredded
3 cups of carrots cut into thin matchstick strips (2 to 3 inches long)
3 cups fresh pineapple cut into tidbits
1/2 cup fresh chopped cilantro
1/4 cup fresh lemon juice (about the yield from one lemon)
1 tsp salt
2 tbsp Splenda for baking
1 cup of Hellman's Light Mayonnaise

Directions:
Combine all ingredients in a large bowl and chill for 30 minutes before serving. This will make about 12 1-cup servings.


Nutritional Info:
Fat: 5.1g
Carbohydrates: 12.9g
Calories: 92.8
Protein: 1.2g

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Grilled Salmon w/Salsa Soya Mostaza & Sesame Seeds *WP*

Ingredients:
4 - 5 oz Salmon fillets
1 tbsp toasted Sesame Seeds

Ingredients for Salsa Soya Mostaza:
1 tbsp Extra Light Olive Oil
1 tbsp Soy Sauce
1 tbsp Vermont Sugar-Free Maple Syrup
1 tbsp Sugar-Free Teriyaki Sauce
1 tbsp Dijon Mustard
1 tbsp Lemon juice
1 tsp Lemon Zest
1 clove of minced Garlic

Directions:
Bring the refrigerated salmon to room temperature. It will take about 30 minutes.

Prepare the Salsa Soya Mostaza by blending all the ingredients in the order listed.

When the salmon is at room temperature, take half of the Salsa Soya Mostaza and thoroughly coat both sides of the fillets using a basting brush and let them rest for 15 minutes. Reserve the other half of the salsa to use before serving.

While the fillets are marinating, heat the grill to medium high heat. Toast the sesame seeds until golden in a small skillet and set them aside.

Grill the salmon for 4 to 5 minutes on each side, depending on the thickness of the fish (4 to 5 minutes total if using a Panini grill). Turn carefully with a wide spatula. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Spoon the reserved salsa on top of the fillets and sprinkle the sesame seeds on top. Transfer the fish to a platter, skin side down. Allow the fish to rest for 5 minutes and serve.

Number of Servings: 4

Nutritional Info:
Fat: 9.8g
Carbohydrates: 1.1g
Calories: 261.7
Protein: 36.5g

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New York-Style Sour Cream-Topped Cheesecake *WP*

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) Smart Balance Light w/Flax Oil, melted
1-1/4 cups Splenda, divided
4 pkg. (8 oz. each) Fat Free Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) Fat Free Sour Cream, divided
4 eggs
2 cups fresh strawberries, sliced

Directions:
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.

Number of Servings: 16

Nutritional Info:
Fat: 4.9g
Carbohydrates: 15.9g
Calories: 155.4
Protein: 13.7g

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Paprika Chicken / Chicken Paprikash *WP*

This Chicken Paprikash has been modified from "The Spice House" original recipe to use boneless, skinless chicken, whole wheat pasta and fat free sour cream. Special attention has been given to the list of ingredients to insure the accuracy of the nutritional calculation.

Ingredients:
2 tablespoons vegetable oil
2 medium onions, chopped fine
8 boneless, skinless chicken thighs
8 ounces ripe tomatoes, peeled, seeded, and chopped
1 1/2 tablespoon good quality Hungarian Sweet Paprika
salt and pepper to taste
1 pound whole wheat egg noodles
1/2 teaspoon salt
1 tablespoon finely minced parsley
2 tablespoons fat free sour cream
1 tablespoon flour
2 tablespoons cream or sour cream (fat free)
1 tablespoon Smart Balance Light Buttery Spread

Directions:
In a flame proof casserole, heat oil and add onion. Cook over low heat, stirring often, until soft but not browned. Add chicken and tomatoes and cook, covered, over low heat for ten minutes. Turn chicken over. Add paprika, salt and pepper, and 3/4 cup water. Cover and cook over low for 30 minutes or until chicken is done.

While chicken is cooking, boil a large pot of water and about 10 minutes before serving, boil the noodles until tender per package directions. Drain and toss with buttery spread, salt, and chopped parsley.

In a small bowl, mix sour cream and flour to form a paste. Remove chicken from pan to a warm platter. Add the paste to the pan, and, stirring constantly, cook over low heat until thick and smooth, about 8 minutes. Add the additional cream or sour cream, return chicken to the pan and continue to cook over low for another five minutes. Serve over the hot pasta.

Helpful Hints:

• Boiling sour cream may cause it to curdle, so keep the heat low.
• This works very well with cubed pork substituted for the chicken.

Credit:
This recipe was provided by The Spice House in Chicago and modified to reduce the fat and lower the calories.

Number of Servings: 8

Nutritional Info: Fat: 9.0g
Carbohydrates: 46.3g
Calories: 324.5
Protein: 20.8g

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Sourdough Pizza Dough *WP*

Ingredients:
2 cups of sourdough starter
2 cups of all purpose flour
1 1/2 tsp salt
2 tbsp extra virgin olive oil

Directions:
Add starter to mixer set with dough hook. Gradually add 2 tablespoons of olive oil, salt and 2 cups of flour. Knead with the mixer for about 5 minutes until the dough is a cohesive mass. Allow dough to rest in an oiled bowl for an hour or two. Do not expect this dough to rise much.

Preheat oven to 500.

Divide dough in half and roll out two pizza shells. Bake on a pizza stone for 8 minutes. Remove from oven. At this point the pizza shells can be frozen, when cooled, for later use, or they can be topped as desired and baked in the oven until browned and cheese is melted.

Number of Servings: 8

Nutritional Info:
Fat: 5.8g
Carbohydrates: 39.1g
Calories: 207.8
Protein: 5.7g

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Cilantro Lime Pesto *WP*

This is delicious over Chicken, Fish or Pasta

Ingredients:
1 bunch of fresh cilantro chopped (about 2 cups)
4 large cloves of garlic, peeled and crushed
4 tbsp extra virgin olive oil
4 tbsp pine nuts
1 tsp salt
1 tbsp Boscoli Italian Olive Salad
Juice from a Key lime (about 2 tablespoons)
1/4 cup water

Directions:
Place all ingredients in food processor reserving the water and oil for later. Add the water and pulse until well mixed. Slowly add the olive oil and pulse until creamy. Adjust salt to taste.

Number of Servings: 12

Nutritional Info:
Fat: 7.2g
Carbohydrates: 1.5g
Calories: 70.5
Protein: 0.6g

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Low Cal Raspberry Dijon Vinaigrette Dressing *WP*

This dressing is great on a spinach salad tossed with a few sweetened dried cranberries and toasted almonds.

Ingredients:
1/2 Cup Raspberry Balsamic Vinegar
2 Tbsp Dijon Mustard
1 Tbsp granulated Splenda No Calorie Sweetener
1/4 Cup Extra LIGHT Olive Oil
1 Tbsp Lemon Juice
Pinch of Salt
Dash of Black Pepper

Directions:
Blend all the ingredients in a blender and store in the refrigerator.

Makes 10 - 12 servings

Nutritional Info:
* Fat: 5.6g
* Carbohydrates: 2.8g
* Calories: 59.4
* Protein: 0.0g

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Tita's Chicken Picatta *WP*

Ingredients:
1 lb boneless skinless breast
1/2 cup white flour
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1 tbsp lemon zest
1/4 cup lemon juice (about 1 lemon)
1 tbsp capers
1 cup chicken broth

Directions:
Flavor the flour with the salt, cayenne pepper, black pepper and lemon zest in a large shallow dish.

Remove any visible fat from the chicken and divide each breast into 2 equal portions. Pound each piece into a thin cutlet. Dredge the chicken cutlets in the flavored flour and shake off all the excess. Heat the oil* to medium-high in a large non-stick skillet. Brown the chicken cutlets on both sides.

While the chicken is browning, add 1 tablespoon of the leftover flavored flour to the chicken broth and whisk until there are no lumps. Heat the broth in the microwave or a sauce pan.

Once the chicken is browned on both sides, transfer cutlets to a plate. Add the warm broth to the hot skillet and gently scrape up anything stuck to the skillet. Bring the broth to a boil over medium heat and simmer for a couple of minutes. Add the lemon juice and capers and stir. Once the sauce has thickened, add the chicken cutlets back in and reduce heat to low, cover and simmer until chicken is thoroughly cooked, about 8-10 minutes.

One serving = 4 ounces of chicken.

* Note: It is important to use a canola or peanut oil because olive oil will burn at high temperatures.

Number of Servings: 4

Nutritional Info:
Amount Per Serving
Calories: 229.1
Total Fat: 8.8 g
Cholesterol: 69.7 mg
Sodium: 965.5 mg
Total Carbs: 8.0 g
Dietary Fiber: 0.7 g
Protein: 28.5 g

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Herb-Roasted Potatos & Onions *WP*

All content copyright @ by Patricia Wegner 2013

Ingredients:
1 large red onions
1 large yellow onion
2 medium to large red potatoes
2 tablespoons freshly squeezed lemon juice
1½ tablespoons Dijon mustard
1 teaspoon minced garlic
½ tablespoon minced fresh thyme leaves
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Directions:
Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

Cut the potatoes in half lengthwise and quarter each half. Place these in the bowl with the onions.

For the dressing, combine the lemon juice, mustard, garlic, thyme, rosemary, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions and potatoes to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake for 30 to 45 minutes, until tender and browned. Toss the onions and potatoes once during cooking. Remove from the oven, and drizzle with the reserved dressing. Season to taste and serve warm temperature.

Number of Servings: 4

Nutritional Info:
Amount Per Serving
Calories: 151.3
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 329.9 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.8 g
Protein: 2.4 g

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Grilled Ahi Tuna w/Teriyaki & Sesame Seeds *WP*

Ingredients

8 oz Ahi Tuna Steak
1 tbs canola oil
1 tbs sesame seeds
2 tbs sugar free teriyaki sause (Seal Sama with Splenda)

Directions

Bring the tuna steak to room temperature on a covered plate. Once it's at room temperature, set the panini grill on high. Toast the sesame seeds in a small non-stick fry pan on high heat until golden and set aside. Brush both sides of the tuna with canola oil and place it on the hot grill for about 3 minutes. Remove the tuna from the grill and gently coat both sides with the sesame seeds. Pour 2 tablespoons of the sugar free teriyaki on top. Delicious served over a bed of rice or sauteed spinach with garlic.

Number of Servings: 2

Nutritional Info

• Fat: 10.2g
• Carbohydrates: 2.1g
• Calories: 222.7
• Protein: 29.8g

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Chopped Fresh Veggie Salad *WP*

Ingredients

1/2 cup chopped/sliced Radishes
1/2 cup chopped Scallions
1/2 cup diced Onions
1 cup diced Carrots
1 cup diced sweet Peppers
1 cup diced cucumbers
1 cup diced Celery
1& 1/2 cup diced Tomatoes
3 tbsp Extra Light Olive Oil
2 tsp Splenda granulated sweetner
1/2 cup Red Wine Vinegar
1/4 tsp Garlic powder
1 tsp Lawry’s seasoned salt
1/4 tsp Black Pepper

Directions

Chop all the vegetables in a large bowl. Make a dressing with the vinegar, oil and spices to pour over the vegetables. Toss and chill for 30 minutes before serving.

Makes about 8 servings

Nutritional Info

• Fat: 5.5g
• Carbohydrates: 7.7g
• Calories: 76.3
• Protein: 1.1g

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