2 c chopped apples
1 ½ tsp lemon juice
¼ c chopped celery
¼ c chopped walnuts
¼ c raisins
¼ c seedless green grapes, halved
2/3 c lt cool whip, thawed
¼ c lt mayo
ground nutmeg

In a lg bowl, toss apple with lemon juice. Stir in celery, nuts, grapes, and raisins. In a chilled bolw fold mayo into cool whip. Spread dressing over top of apple mixture and sprinkle with nutmeg. Cover and chill for 2-24 hours. To serve, fold dressing into fruit mixture.

1c edamane
1c green beans
1c garbanzo beans
1c kidney beans
3 green onions
1/2 green pepper
Broccoli (raw or steamed)
grape tomatoes
6T fat-free Italian dressing

Toss all ingredients together.

INGREDIENTS
2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

DIRECTIONS
Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Add cheese and dressing; toss gently to coat. Cover and refrigerate until serving. Yield: 10 servings.

1 head lettuce - chopped fine
1 bunch spinach, chopped
6 hard boiled eggs, chopped
1lb turkey bacon, fried crisp and crumbled
1 pkg frozen peas, thawed or fresh peas, uncooked
Dressing:
1c light mayo
1c light sour cream
1 pkg ranch dressing mix

Mix dressing ingredients in a small bowl and refrigerate.

In a 9″x13″ glass pan, layer ingredients in the following order:
lettuce, spinach, eggs, bacon, & peas. Spread dressing evenly over salad. Seal with plastic wrap and refrigerate.

1 can tomato soup
1 pkg sugar-free lemon jello
1c light mayo
1c lowfat cottage cheese
1/3c chopped green pepper
1/3c finely chopped celery (optional)
/3c chopped onion
juice of 1 lemon

Heat soup and stir in jello until disolved. Cool and add remaining ingredients. Chill in a gelatin mold. Serve on lettuce leafs.