Tossed Italian Salad

4 c. fresh spinach, torn
2 c. red leaf lettuce, torn
1 medium green or sweet yellow pepper, cut in strips (1 c.)
2/3 c. thinly sliced radishes
1 small red onion, sliced and separated into rings
2 Tbsp. red wine vinegar
4 tsp. olive oil or salad oil
1/2 tsp. garlic salt
1/2 tsp. dried oregano, crushed
2 Tbsp. grated Parmesan cheese
ground pepper (if desired)

Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly.

Dressing: In a screw-top jar combine vinegar, olive oil, garlic salt, oregano and 1 tablespoon water. Cover and shake well to mix.

Pour dressing over salad. Toss lightly to coat. Sprinkle Parmesan cheese over salad and toss lightly. Sprinkle with ground pepper (if desired). Serve immediately. Makes 4 servings.

Per Serving: 83 Calories, 6 g. Fat, 2 mg. Cholesterol and 364 mg. Sodium.

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Tomato and Zucchini Salad

1 large tomato, coarsely chopped
1 small zucchini, thinly sliced
2 Tbsp. sliced green onions
1 tsp. snipped fresh basil leaves or 1/4 tsp. dried basil, crushed
2 Tbsp. light vinaigrette
2 lettuce leaves
2 Tbsp. crumbled Feta cheese or shredded part-skim Mozzarella cheese

In a medium mixing bowl combine tomato, zucchini, green onions, basil and light vinaigrette. Toss lightly to mix. Line 2 salad plates with lettuce. Divide tomato mixture between plates. Sprinkle each serving with half of the cheese. Makes 2 servings.

Per Serving: 46 Calories, 2 g. Fat, 6 mg. Cholesterol and 285 mg. Sodium.

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