This very colorful and delicious Broccoli and Walnut Salad is high in heart healthy ingredients!

Servings: 20-24

Salad Dressing:
1 Tbsp. Splenda
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp. red onion (finely chopped)
1 tsp. lemon juice
1/2 tsp. poppy seeds

Whisk all of the dressing ingredients thoroughly, by hand, in a small bowl and set aside.

Broccoli Walnut Salad Mix:
5-6 cups broccoli florets (rinsed and roughly chopped)
1 medium head of cauliflower – any color* (rinsed and roughly chopped)
2 cups raisins
1 medium red pepper (thinly sliced & chopped)
1-1/2 cups of red onion (diced)
1 cup walnuts (chopped)

In a large bowl, toss together the above salad mix ingredients. Next, slowly drizzle the salad dressing (whisking again prior to adding, if necessary) over the top of the salad, mixing in and tossing together thoroughly, with a salad serving spoon and fork.

Serving Suggestion: About 1/4 cup of the chopped walnuts can be set aside to add to the top of this wonderful Broccoli and Walnut Salad, prior to serving. Enjoy watching it disappear like magic, by your family and friends!

​Karen’s Note: *I used a very colorful cheddar cheese colored cauliflower for this recipe and even though my husband said, “What kind of cauliflower is that?” It turned out to be a very desired salad dish (even on the end of the hard-to-reach buffet counter at my Sister’s house on Easter Sunday :)).

Servings: 10

You’ll need:
1 10 oz. package of frozen corn
1-1/2 to 1-3/4 cups Karen’s Favorite Salsa, freshly made or kept refrigerated
3/4 c. 2% reduced fat Mexican cheese, shredded
2 Tbsp. green onions, chopped
Baked corn tortilla chips
2 Tbsp. Fat free sour cream (optional)

Microwave frozen corn according to package directions and drain off liquid.

Combine corn with 1-1/2 cups of Karen’s salsa in a microwave-safe 9-inch pie plate or casserole dish. Cover with plastic wrap and vent. Microwave on HIGH for about 2 minutes, until bubbly by heating in microwave for 30 second additional intervals.

Sprinkle shredded Mexican cheese over corn mixture. Cover and let stand 5 minutes or heat on HIGH for 30 second intervals, until cheese melts.

Top Hot Mexican Dip with chopped green onions, 1/4 cup of Karen’s Favorite Salsa (1/8 cup served on both sides of the dish) and two Tbsp. (dollops) of (optional) fat free sour cream. Serve immediately with baked corn tortilla chips.

Karen’s Note: To up the fiber and/or protein of this dish…add one can of drained and heated black beans or heated grilled boneless/skinless chicken breast strips.

Makes 6 ooey, gooey, s’more servings!

You’ll need:
6 low fat graham crackers, split into 12 squares
6 tsp. semi-sweet chocolate mini morsels
6 Tbsp. miniature marshmallows

On 3 microwavable plates, lay flat 2 squares. Top each of the 6 squares with 1 tsp. semi-sweet chocolate mini morsels. Microwave each plate on high for about 20 seconds.  For high powered microwaves, reduce time to about 10 seconds.

PLEASE USE CAUTION to remove each plate from oven carefully as the heated microwave plates may be slightly hot!

Next top each semi-melted chocolate covered graham cracker square with 1 Tbsp. miniature marshmallows. Put each plate back into microwave oven and heat on high for only 15 seconds (regular, high-powered microwaves about 10 seconds) each, or until the marshmallows start to bubble.

Again, USE CAUTION to remove each heated plate from oven. Allow each plate to sit for about 5-10 seconds each, before covering each ooey, gooey, square with another graham cracker square, pressing down slightly.

​Karen’s Note: Enjoy this ooey, gooey, sweet treat that is sure to make everyone smile, except when laughed at, because some melted chocolate just might get on your chin! However, laughing can cause happiness, which can be contagious. So, be sure to share this recipe with all your family and friends. That way everyone young and old can enjoy it and be happy!