Serves 8

2 red apples, chopped

2 tablespoons lemon juice

1 teaspoon grated lemon rind

½ cup fat free mayonnaise

1 tablespoon natural sugar

¼ teaspoon salt

1 teaspoon pepper

3 tablespoons olive oil

1 tablespoon cider vinegar

1 cup raisins

1 package cole slaw mix

1 package grated carrots

1 cup chopped pecans

Combine apple and lemon juice.  Stir in lemon rind, mayonnaise, sugar, salt, pepper, olive oil and cider vinegar. 

In a large bowl, combine slaw mix and carrots.  Stir in raisins and apple mixture.  Chill for at least 1 hour.  Add pecans just before serving.

Serves 4

1 7-ounce package whole grain linguine, prepared according to package instructions

1 cup roasted peanuts, coarsely chopped, divided

1 cup orange juice with plant sterols added

3 tablespoons rice wine vinegar

3 tablespoons teriyaki sauce

2 tablespoons dark sesame oil

½ teaspoon finely grated orange rind

2 teaspoons minced garlic

1 teaspoon crushed red pepper

1 4-ounce package grated carrots

2 green onions, thinly sliced

3 tablespoons chopped fresh cilantro

Combine ½ cup peanuts, orange juice, vinegar, teriyaki sauce, sesame oil, orange rind, garlic, and crushed red pepper in a food processor and pulse until smooth. 

Toss together pasta, half of prepared dressing, carrots, onions, and cilantro.  Cover and chill for at least 30 minutes.   Serve with remaining dressing.

Serves 6

1 10-ounce package coleslaw mix

½ cup fresh raspberries

1 yellow pepper, seeded and chopped

¼ cup finely chopped purple onion

1/3 cup fresh mint, chopped

1/3 cup sunflower kernels

Raspberry Vinaigrette (recipe to follow)

Mix coleslaw, raspberries, pepper, onion and mint.  Toss with raspberry vinaigrette.  Sprinkle sunflower kernels on top. 

Raspberry Vinaigrette

Makes about 1 cup

1/3 cup raspberry vinegar

1 ½ tablespoons Dijon mustard

½ teaspoon natural sugar

1 teaspoon salt

1 teaspoon pepper

½ cup extra virgin olive oil

Whisk in first 5 ingredients.  Gradually whisk in oil.

Serves 4

2 roma tomatoes, each sliced into 6 slices

1 8-ounce ball fresh mozzarella cheese, sliced into 12 slices

12 fresh basil leaves

1 teaspoon extra virgin olive oil

1 tablespoon balsamic vinegar

Alternate tomatoes slices, cheese slices and basil leaves around the edge of a small serving platter.  Drizzle with oil and vinegar.