Apple Salad

Ingredients:

• 4 Granny Smith apples (cubed)
• 1 lg. can crushed pineapple (in heavy syrup) drained and save juice
• 2 c. miniature marshmallows
• 1 1/2 c. cocktail peanuts
• 1 (8 oz.) light whipped topping
• 1/2 tbsp. vinegar
• 1/2 c. Splenda
• 1 egg substitute
• 1 tbsp. flour

Directions:

1. Mix together juice, vinegar, Splenda, egg substitute, and flour.
2. Cook until mixture comes to a boil and is syrupy.
3. Then strain to remove any lumps, and cool.
4. Mix all ingredients and refrigerate 2 hours before serving.

3 Bean Salad

Ingredients:

• 2 c. cooked green beans
• 2 c. cooked yellow beans
• 2 c. red kidney beans (1 sm. can)
• 1/2 c. chopped onion
• 1 c. chopped celery
• 1/2 c. Italian salad dressing

Directions:

1. Combine all ingredients in a bowl and stir well to make sure everything is coated with dressing.
2. Chill for a few hours, stir and serve.

Almond and Ginger Rice Salad

Ingredients:

• 1 bell pepper, chopped
• 2 tbsp of grated fresh ginger
• 2 tbsp of mustard
• salt and pepper
• 2 scallions, chopped
• 1 cup of long-grain wild rice, cooked
• 1 cup of brown rice, cooked
• 1 cup of peas, cooked
• 1/2 cup of chopped almonds
• 7 tbsp of olive oil
• 2 tbsp of apple cider vinegar

Directions:

1. Combine all the ingredients in a glass bowl and toss them well.
2. Serve chilled.
3. Add salt and pepper to taste.

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