Orange-Almond Asian Salad
Dressing		Combine the dressing ingredients in a saucepan; boil for 1 minute, let cool. Cut off the root end of the romaine lettuce. Separate the leaves; rinse, drain and tear into bite-size pieces. Chop the green onions. Place in a large bowl. Break the uncooked noodles into a skillet(do not use the seasoning packet). Add the nuts and seeds. Cook, stirring over medium heat 10 minutes or until brown. Toss with all other ingredients. Total Weight Watcher points 65. One serving (1 Tbsp. dressing and 1 Tbsp. of topping) =3 pts.
1/3 Cup Splenda
1/4 Cup Vegetable Oil (16)
1/4 Cup Distilled Vinegar
2 Tbsp. Soy Sauce
1/2 Tsp. Ground Ginger
Salad
1 Head Romaine Lettuce
1 Bunch Green Onions
2 Packages Ramen Noodles(16)
4 Oz. Slivered Almonds (16)
2 Oz. Sesame Seeds
1 Can Mandarin Oranges, drained (1)

From the kitchen of Sandi Smith		September 28, 2013
Avocado Salad
2 Packages Lime Jell-o		Drain pineapple and add water to make 2 cups. Add Jell-o in saucepan and add Splenda. Boil for 2 minutes. Cool. Add rest of ingredients and refrigerate until set (1 to 2 hours). Whip cream and add teaspoon of Splenda and vanilla. Add to Jell-O mixture and pour into cake pan.
1 Large can crushed Pineapple
1 Cup Walnuts
1 Cup finely chopped Celery
1 or 2 Ripe Avocados
1/2 Pint Whipped Cream
3/4 Cup Splenda
1 Tsp. Vanilla
1 Tsp. Splenda

From the kitchen of Sandi Smith		September 28, 2013
Black Bean Corn Salad
3 Cups Black Beans		Mix lime juice, vinegar, cumin and cilantro together. Put all other ingredients into a bowl and toss together. Add liquid mixture and toss again. Refrigerate several hours before serving.
2 Cups Corn
1/2 Cup Chopped Red Onion
1 Cup Chopped Bell Peppers (all colors)
1 Tsp. Ground Cumin
1/4 Cup Fresh Cilantro (1 Tsp. dried)
1/4 Cup Lime Juice
1/4 Cup Rice Vinegar



From the kitchen of Sandi Smith		September 28, 2013