Makes 4 to 6 servings - 2 cups cooked, diced chicken breasts - 1 1/2 cups California seedless grapes - 1 medium apple, cored and sliced - 1/2 cup each raisins and diced celery - 1/2 teaspoon dried
- 2/3 cup non-fat light sour cream substitute - 1/4 cup red wine vinegar - 2 green onions, sliced - 2 to 3 teaspoons hot-sweet mustard - salt and pepper, to taste - Butter lettuce leaves - 2 pint
2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into
- 3 to 4 California kiwifruit, peeled and diced (1 1/2 cup) - 2 medium tangerines or 1 orange, peeled and diced - 1 cup peeled and diced jicama - 1/2 cup diced sweet red or yellow bell pepper -
Makes 6 side-dish servings - 6 torn mixed salad greens - 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1 1/2 cups peeled jicama cut into thin strips - 1 medium red onion, sliced and separated
Makes 6 servings. - 6 large Florida tomatoes - 1 large cucumber, peeled, seeded and finely chopped - 1 large green bell pepper, finely chopped - 1 medium-size red onion, minced - 3 tbs. red wine vinegar
Makes 4 servings - 1 medium onion, coarsely chopped - 1 medium green bell pepper, coarsely chopped 3/4 cup ketchup (no salt added) - Grated peel and juice of 1/2 Sunkist lemon 1 tablespoon cornstarch -
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