[Southern Belle 2067]

These are all low-fat salads and they are very good. With it being so hot and humid I thought I would post some of my nice cool salads.

Mandarin Orange-Corn Slaw

SALAD:

3 cups three-colored coleslaw blend*

3 Tbsp. chopped green onions, reserving 1 green top for garnish

1 can (11-oz.) Green Giant Mexicorn, whole kernel corn

1 (11-oz.) Mandarin orange segments, drained reserving 6 to 8 segments for garnish

DRESSING:

1/2 cup fat-free mayonnaise

2 tbsp. Splenda or Equal

1 Tbsp. red wine vinegar

1 Tbsp. lime juice

In a large bowl, mix salad ingredients except for onion top and reserved orange segments.

In a small bowl, mix dressing ingredients until blended. Add to the salad toss to coat refrigerate until ready to serve.

To make flower garnish, in reserved green onion top, cut lengthwise slits 2/3 of the way down, curve strips to resemble leaves and place on salad. Arrange the Mandarin orange segments on top of leaves to resemble a flower.

This is a real pretty salad.

*NOTE: if three-color coleslaw blend is not available, substitute 2 cups coleslaw blend and 1 cup shredded red cabbage.



Bacon, Broccoli and Cheese Toss


SALAD:


3 cups fresh small broccoli florets

1 2 oz. (1/2 cup) shredded reduced fat cheddar cheese

1/3 cup raisins

1/4 cup chopped red onion

1/3 cup real bacon pieces


DRESSING:


1/2 cup fat-free mayonnaise

2 Tbsp. Splenda or Equal

2 tsp. lemon juice

In a large bowl, combine all salad ingredients except bacon pieces.

I n a small bowl, combine all dressing ingredients, mix well. Pour dressing over salad, toss to gently coat.

Just before serving, cook the bacon as per directions on the pkg. until crisp. Drain on paper towels, crumble. Stir bacon into salad.


Five-Layer Salad


1 (5-oz.) pkg. mixed salad greens

1 medium cucumber, peeled, seeded and coarsely chopped

1/2 cup three-cheese ranch salad dressing

1/4 cooked real bacon pieces (from 2.5 oz pkg)

1/2 cup finely shredded cheddar-Monterey Jack cheese


Layer all ingredients on a large platter and serve immediately.


Honey-Lime Fruit Salad


1/2 cup refrigerated coleslaw dressing

3 Tbsp. honey

1 tsp. grated lime peel

1-1/2 fresh lime juice

8 cups chunky cut fresh fruit salad from the deli

In a small mixing bowl, mix coleslaw dressing, honey, lime peel and lime juice until blended.

Just before serving, in a large bowl, gently mix fruit salad and dressing to coat.

NOTE: This salad is better if it sets in the refrigerator about 6 hours for the flavors to meld.