Mediterranean Potato Salad

Ingredients:

• 2 lbs. unpeeled new potatoes
• 1 tsp. lemon juice
• ½ c. Italian salad dressing
• ½ c. thinly-sliced red onion
• ½ c. diced black olives
• 1 pkg. (8 oz.) crumbled feta cheese
• Ground black pepper to taste

Directions:

1. Wash and scrub all potatoes thoroughly.
2. Cut each potato into quarters, leaving skin on.
3. Place potatoes in large water-filled pot.
4. Cook potatoes on medium heat until potatoes are tender in middle when pierced with a fork.
5. Cool potatoes quickly by running under cool water when done.
6. In small bowl, mix lemon juice and dressing until well blended.
7. Thinly slice onion.
8. Toss onion, potatoes and olives in large serving bowl.
9. Pour dressing mix over potatoes and toss.
10. Add cheese on top of potatoes and season with black pepper.
11. Refrigerate until ready to serve.

Serves 16 persons

Chicken Raspberry Salad

Ingredients:

• 6 tbsp. fat-free raspberry vinaigrette
• ½ c. fat-free plain yogurt
• 2 tbsp. lemon juice
• 8 oz. deli chicken breast, chopped
• 2 c. fresh or frozen (thawed) raspberries
• 1 c. white seedless grapes
• ¾ c. celery, sliced
• lettuce leaves

Directions:

1. In small bowl, whisk vinaigrette, yogurt and lemon juice.
2. Line platter with lettuce leaves.
3. Top the lettuce leaves with chicken, raspberries, grapes, and celery.
4. Drizzle with vinaigrette dressing mixture.

Serves 4 persons

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