The Online Recipe Box

Ingredients:

• 1 1/2 pound new red potatoes. Scrubbed and halved
• 2 cups fresh spinach leaves, chopped
• 1/2 cup chopped scallions
• 3 tbs lemon juice
• 1/2 cup plain nonfat yogurt
• 1/4 tsp black pepper

Directions:

1. Drop potatoes in boiling water and cook over medium heat for 20 minutes or until tender. Drain and allow potatoes to cool.
2. Toss cooled potatoes with spinach leaves and scallions.
3. combine lemon juice, yogurt and black pepper.
4. Toss dressing with potatoes, spinach and scallions

Source: 500 Fat Free Recipes

Servings: 4

Nutrition Info:

• Calories: 204
• cholesterol: 0.5 mg
• Fat: 0.4 g
• Protein: 6 g
• Carbs: 45 g

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Ingredients:

• 2 tbs balsamic vinegar
• 2 tbs rice vinegar
• 1 1/2 tbs honey
• 2 tsp Dijon Mustard
• 1/2 tsp black pepper
• 8 cups torn fresh spinach leaves
• 1 cup sliced strawberries
• 1/2 cup chopped red onions

Directions:

1. Combine balsamic vinegar, rice vinegar, honey, mustard, and black pepper.
2. Toss spinach, strawberries and red onions with dressing.

Source: 500 Fat Free Recipes

Servings: 4

Nutrition Info:

• Calories: 71
• Fat: 0.6 g
• cholesterol: 0 mg
• Protein: 3.7 g
• Carbs: 15 g

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Ingredients:

• 3 medium potatoes
• 1/2 cup chopped scallions
• 1/2 cup chopped celery
• 1 cup plain nonfat yogurt
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dill leaves
• 2 tbs lemon juice
• 1 cup diced cucumber

Directions:

1. Combine potatoes, scallions, radishes and celery in a large bowl.
2. Combine yogurt, mustard, garlic, dill, and lemon juice. Chill for 1 hour.
3. Garnish with diced cucumber and serve.

Source: 500 Fat Free Recipes By Sarah Schlesinger

Servings: 4

Nutrition Info:

• Calories: 33
• Fat: 0 g
• Cholesterol: 0.3 mg
• Protein: 1 g
• Carbs: 6 g

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A great summer dish, where the great thing is there’s no real rules (whatever pasta you want, whatever veggies you want, and whatever sauce you want.) - Sara-Jayne

1. Fill pot with water and bring to a boil
2. Add pasta, about 1/2-1 cup per serving
3. Cook for about 15 min. or tender

4. Drain pasta and rise with cold water, put pasta into a large bowl
5. Cut up veggies (in the picture we have carrots, corn, and peas) but pretty much anything works, you can also try different kinds of cheese.
6. Add veggies to pasta and mix
7. Add sauce, try these different variations: Mayo (you can add a tablespoon of mustard or use half Italian dressing and half mayo), ranch dressing, Caesar dressing, or salad dressing (Italian, roasted pepper, etc.), use different variations and suite to taste, if you want it more creamy add more mayo, if less than use less. If your using 2 or more ingredients for the sauce mix in a separate bowl and then add to pasta and mix.
8. Refridgerate for at least an hour and serve, you can also prepare the night before and refridgerate over night.
9. Enjoy!

Recipe and Picture Submitted by Sara-Jayne Johnson, BC Canada

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