Ingredients
1 pound fingerling potatoes, sliced 1/2-inch thick
1 cup frozen peas
1/3 cup plain nonfat Greek yogurt
2 tablespoons reduced fat mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup chopped fresh mint
sea salt and freshly ground pepper to taste

Directions
Place a steam basket in a medium saucepan over 2 inches of simmering water. Add the potatoes, cover, and steam until tender, about 8 minutes. Drain, transfer to a bowl, and fold in the frozen peas. Allow the potatoes to cool thoroughly.

In a large bowl, whisk together the yogurt, mayo, lemon juice, salt, and pepper. Add the potatoes, peas, mint, and chives then gently stir to combine. Check for seasoning again, then serve.

Tangy Marinated Corn Salad

Makes:
4 servings

Nutrition per serving:
Calories = 51; Fat = 1 g; Cholesterol = 0 mg; Sodium = 305 mg; Carbohydrate = 9 g; Fiber = 2 g; Protein = 2 g

Ingredients
1 teaspoon olive oil
1 yellow onion
1 green bell pepper, small diced
1 large tomato, small diced
1 zucchini, halved lengthwise and thinly sliced crosswise
2 cups fresh or thawed frozen corn kernels
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
sea salt and freshly ground pepper to taste

Directions
Heat a large skillet over medium heat. Add the oil, followed by the onion, bell pepper, and cumin and cook until the onion is tender. Add the tomato, zucchini, corn, garlic, salt, and pepper and cook until the pepper begins to become tender, but is still firm. Transfer the vegetables to a bowl and allow to cool slightly.

Add the vinegar and parsley to the vegetables and toss to combine. Let sit at room temperature for 10 minutes to marinate and then serve.

Deliciously Light Cobb Salad

Makes:
4 servings

Nutrition per serving:
Calories = 426; Fat = 11 g; Cholesterol = 321mg; Sodium = 502 mg; Carbohydrate = 4 g; Fiber = 4 g; Protein = 38 g

Ingredients
2 boneless, skinless chicken breasts, 8 ounces each
1 tablespoon olive oil
4 eggs
6 strips turkey bacon
2 heads romaine, chopped into 1-inch pieces
2 medium tomatoes, medium diced
1 avocado, peeled and medium diced
4 ounces queso fresco (preferably reduced fat), crumbled
1 small red onion, thinly sliced
zest and juice of 2 limes
sea salt and freshly ground pepper to taste

Directions
Place a chicken breast between two pieces of plastic wrap and pound until 1/2-inch thick. Repeat with the other chicken breast, then season the meat with salt and pepper. Place a large skillet over medium-high heat. Add the oil followed by the pounded chicken breasts and cook until no longer pink in the middle, about 3 minutes per side. Transfer to a plate and place in the refrigerator to chill.

Place the eggs in a medium saucepan and cover with cold water. Place over a high heat and bring the water to a boil. When the water reaches a rolling boil, remove the pan from the heat, cover, and allow to sit for 8 minutes. Immediately run the eggs under cold water for 3 minutes, then allow them to sit in the cold water for an additional 10 minutes. Peel the eggs and place in the refrigerator to chill.

Place a medium skillet over medium heat. Add the turkey bacon and cook until crisp, about 4 minutes per side. Transfer to a plate and place in the refrigerator to chill for 10 minutes.

Chop the cooked chicken breast, boiled eggs, and turkey bacon into 1-inch pieces. Distribute an even amount of romaine among each plate and top with an even amount of chicken breast, boiled egg, bacon, tomato, avocado, cheese, and red onion. Sprinkle each salad with lime zest, juice, salt, and pepper. Serve immediately.

Spinach and Garbanzo Bean Salad with Yogurt

Makes:
4 servings

Nutrition per serving:
Calories = 175; Fat = 5 g; Cholesterol = 0 mg; Sodium = 147 mg; Carbohydrate = 20 g; Fiber = 5 g; Protein = 6 g

Ingredients
1 can garbanzo beans, 15.5 ounces, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup red onion, small diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
pinch of cayenne pepper
sea salt and freshly ground black pepper to taste
3 tablespoons plain non-fat yogurt
1 tablespoons orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon honey
2 cups lightly packed baby spinach
1 tablespoon chopped fresh mint

Directions
In a medium bowl, toss together the garbanzo beans, parsley, and onion. In a small bowl, whisk together the oil, lemon juice, zest, cumin, cayenne, salt and pepper. Drizzle the dressing over the garbanzo mixture and toss to coat. In another small bowl, whisk together the yogurt, orange juice, and zest. To serve, spoon the garbanzo bean mixture over the spinach, drizzle with the yogurt sauce, and garnish with mint.

Lemon and Dill Chopped Salad

Makes:
Four Servings

Nutrition per serving:
Calories = 115, Fat = 11g, Carbs = 4g, Protein = 1g

Ingredients
1 head romaine lettuce, shredded
1/2 head radicchio, shredded
2 scallions, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried
sea salt and freshly ground black pepper to taste

Directions
In a large bowl, toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the oil, lemon juice, dill, salt, and pepper. Pour the dressing over the salad and toss to coat. Serve immediately.

Tangy Marinated Corn Salad

Makes:
Serves Four

Nutrition per serving:
Calories = 51, Fat = 1g, Carbs = 9g, Protein = 2g

Ingredients
1 teaspoon olive oil
1 yellow onion
1 green bell pepper, small diced
1 large tomato, small diced
1 zucchini, halved lengthwise and thinly sliced crosswise
2 cups fresh or thawed frozen corn kernels
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
Sea salt and freshly ground pepper to taste

Directions
Heat a large skillet over medium heat. Add the oil, followed by the onion, bell pepper, and cumin and cook until the onion is tender. Add the tomato, zucchini, corn, garlic, salt and pepper and cook until the pepper begins to become tender, but is still firm. Transfer the vegetables to a bowl and allow to cool slightly.

Add the vinegar and parsley to the vegetables and toss to combine. Let sit at room temperature for 10 minutes to marinate and then serve.

Spinach and Garbanzo Bean Salad with Yogurt

Makes:
Four Servings

Nutrition per serving:
Calories = 175, Fat = 5g, Carbs = 20g, Protein = 6g

Ingredients
1 (15.5 ounce) can garbanzo beans, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup red onion, small diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
Pinch of cayenne pepper
Sea salt and freshly ground black pepper to taste
3 tablespoons plain non-fat yogurt
1 tablespoons orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon honey
2 cups lightly packed baby spinach
1 tablespoon chopped fresh mint

Directions
In a medium bowl, toss together the garbanzo beans, parsley, and onion. In a small bowl, whisk together the oil, lemon juice, zest, cumin, cayenne, salt and pepper. Drizzle the dressing over the garbanzo mixture and toss to coat. In another small bowl, whisk together the yogurt, orange juice, and zest. To serve, spoon the garbanzo bean mixture over the spinach, drizzle with the yogurt sauce, and garnish with mint.

Summer Berry Green Salad

Makes:
Two Servings

Nutrition per serving:
Calories = 161, Fat = 10g, Carbs = 13g, Protein = 6g

Ingredients
4 cups mixed greens of your choice
1/2 red onion, thinly sliced
1 cup any combination summer berries, sliced if necessary
1/2 cup low-fat goat cheese crumbles
1/2 cup sliced almonds
Balsamic vinegar and extra virgin olive oil for dressing

Directions
Combine the greens with the onions and berries. Divide among salad plates and top with the cheese and almonds. Drizzle with oil and vinegar and serve.