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Watergate Salad

Ingredients:

  • 24 oz. low-fat or fat-free cottage cheese
  • 1 can crushed pineapple (drained)
  • 1 ctn. light or fat-free whipped topping
  • 2 sm. boxes pistachio pudding mix (leave dry)
  • 1 c. miniature marshmallows
  • 2 sm. bananas, sliced

Directions:

  1. Mix all ingredients and chill before serving.
  2. Serves 12-20 persons.

 

 

 

Beef Salad

Ingredients:

Salad

  • 2/3 c. button mushrooms
  • 1 lg. yellow bell pepper
  • 1 lg. red bell pepper
  • cooking oil spray
  • 4 oz. lean fillet steak
  • 1 ½ c. penne pasta

Sauce:

  • 1 c. fresh basil leaves
  • 1 tbsp. garlic salt
  • 2 tbsp. sunflower seeds
  • 1 tbsp. olive oil
  • 2 tbsp. orange juice
  • 1 tbsp. lemon juice

Directions:

  1. Cut mushrooms into quarters.
  2. Cut bell peppers into quarters, discarding seeds and insides.
  3. Grill peppers skin side up until skin is blackened.
  4. Cool, then peel and dice flesh.
  5. Spray non-stick frying pan with cooking oil and cook steak over high heat for 4-5 minutes on each side.
  6. Remove and leave to cool for 5 minutes before cutting into thin slices.
  7. Season with salt.
  8. For sauce, finely chop basil leaves and garlic in a food processor.
  9. Add oil, lemon and orange juice and process.
  10. Season with salt and pepper.
  11. Cook penne pasta in large pan of boiling salted water meanwhile until al dente.
  12. Drain and toss with sauce.
  13. Add peppers, steak slices and mushrooms.
  14. Toss to distribute evenly.
  15. Sprinkle with sunflower seeds and serve.

Serves 4 persons

 

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