Preparation
Combine 2 or more lettuces and field greens in a bowl. Combine all other ingredients in blender. Drizzle over salad just before serving.

Preparation
If using cheese, place cheese on hot patty and allow cheese to melt while patty is still on the grill. Spread barbecue sauce on each side of bun. Add onion rings and pickle slices. Top with lettuce and tomato, if desired.

Cook Time: 15 min.

Ingredients:
1 cup Golden Grahams® cereal
1 (6-ounce) container low fat yogurt (any flavor)
4 wooden sticks with rounded ends
2 large bananas, peeled and cut crosswise in half

Chill Time:
2 hours

Preparation:
1. Finely crush cereal. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.
2. Carefully insert wooden stick into cut end of each banana half. Roll each banana half in yogurt, then sprinkle with cereal. Place on cookie sheet.
3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

Ingredients:
1 ½ cups diced, peeled Papaya; ¼ cup chopped, fresh Cilantro; 2 Tbsp. diced Red Onion
2 Tbsp. Fresh Lime Juice; 1 cup (4 oz) crumbled Goat Cheese; ¼ cup bottled, roasted Bell Pepper
½ cup nonfat Cream Cheese softened; 1 tsp. minced seeded Jalapenos; 6 Fat Free Flour Tortillas
Vegetable Cooking Spray

Preparation:

Combine the first four ingredients in a bowl; stir well. Cover and chill. Combine the goat cheese, chopped bell peppers, cream cheese, and jalapenos in a bowl, and stir well. Spread about 2 tbsp of the cheese mixture over each tortilla, and fold in half. Cook quesadilla in a large non-stick skillet with cooking spray over medium heat. Arrange 2 quesadilla halves and 1/4 cup papaya mix on each of 6 plates. Garnish with cilantro sprigs if desired.

6 servings

Serving Suggestions:
Tip: Microwave ovens vary; cooking times may need adjustment.

Ingredients:
1 ¼ pounds round red potatoes (about 4 medium), cut into ¼-inch slices
¾ cup prepared oil and vinegar dressing, divided; 8 cups lightly packed bite-size leaf lettuce pieces
2 medium tomatoes, cut into wedges; 1 small cucumber, sliced; 1 small red onion, finely chopped
8 ounces thinly sliced deli turkey and/or ham (8 slices); 4 ounces sharp cheddar cheese, cut into sticks
¼ cup light sour cream

Preparation:
1. Puree peaches in blender; chill.
2. For each drink: combine 2 ounces peach puree with 4 ounces sparkling wine. Pour into chilled champagne flutes.

Serving Suggestions:
Alcohol-free sparkling wine can be substituted.

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:
2 pounds Salmon Fillet; 2 tablespoons olive oil; 1 each lemon, sliced;
1 each small white onion, sliced; 1 teaspoon coarsely ground pepper;
1/4 cup dry white wine, optional; as needed heavy-duty aluminum foil

Preparation:
Heat charcoal 30 minutes or gas grill 10 minutes with lid closed. Rinse salmon in cold water and pat dry. Rub olive oil over outside of fillet. Place salmon, skin side down, on a piece of aluminum foil large enough to wrap fish completely. Arrange lemon and onion slices over fillet and sprinkle with pepper and wine. Grill wrapped fish over Medium coals on an open grill 10 minutes. Turn and cook for 10 minutes longer. Remove salmon from grill, unwrap, and divide into four portions. Arrange grilled artichoke quarters and tomato wedges around fish portions. Drizzle lemon-red pepper oil over salmon and vegetables. Serve.

Note: Salmon fillet may also be wrapped in foil, placed on a baking sheet and baked in a 375 degrees F oven 20 minutes.

Serving Suggestions:
Serve Salmon with Grilled Artichokes and Ripe, Hot-House Tomato Wedges Drizzled with Lemon-Red Pepper Oil and Crusty Baguette Bread.

Serves 4