6 Navel Oranges, Chilled

4 c Trimmed spinach 1 lg bunch

1 1/2 c Trimmed watercress 1 bunch

1 T Pine nuts

1/3 c Minced shallots 2-3 large

2 Garlic cloves, peel & minced

5 T White balsamic vinegar

2 t Sherry vinegar

Freshly ground pepper Peel the oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds, and set them aside. Squeeze the residual juice from the membranes into the bowl and reserve. Combine the spinach and watercress in a mixing bowl. Put the pine nuts in a small saute pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown.

Transfer the pine nuts to a small bowl. Put the shallots, garlic, vinegars and reserved orange juice into the saute pan. Bring to a bowl over low heat. Stir in the black pepper (to taste), then pour the dressing over the spinach and watercress. Toss to coat. Arrange mixture on salad plates, spoon orange segments atop each and garnish with the pine nuts and, if you like, orange wheels. MAKING ORANGE WHEELS Slice an unpeeled orange into 1/4-inch rounds. Make a cute halfway across each round, from the peel to the core, and twist the sides of the cut in opposite directions so that the top half of the round will stand upright when placed on the salad.

1 ct Egg beaters (equivalent to 4

Eggs) 1 c Sugar

1/2 c Vinegar - red or white

Whip above ingredients and heat on stove until thick (scorches easily). Cook potatoes, let cool. Add onion, celery, green pepper, or any other vegetables and seasonings you want (no fat, of course). Mix all together. From: “Patricia A. Walch 974-7082″ . Fatfree Digest [Volume 9 Issue 35] July 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Water 24 Asparagus spears, fresh

- medium-sized 6 Red leaf lettuce; leaves

6 tb Buttermilk mayonnaise;

-(see Index) -=OR=- 6 tb -prepared light mayonnaise;

2 tb Pecans; chopped

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master

1 t Dry mustard

1/2 t Salt

1/4 t Pepper

1/2 t Sugar

1 t Dried oregano

2 T Parsley

2 T Minced onions

1 T Minced garlic cloves

1 T Minced sweet red peppers

4 t Lemon juice

4 t White wine vinegar

1/2 c Light oil

In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse)

4 lg Red bell pepper

4 lg Yellow bell pepper

2 1/2 lb Fennel bulbs

1/3 c Extra-virgin olive oil

2 tb Minced fresh parsley

salt freshly ground pepper Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.

2 Cucumbers, peeled

1 oz Sweet wine OR

1 tb Honey

2 ts Wine vinegar

2 ts Liquamen (sep. recipe)

1 Pinch of pennyroyal

(or mint) 1 Pinch of asafetida (opt.)

Black pepper and salt to Taste 1) Slice the cucumbers into thin, 1/8 inch slices and arrange them

neatly around a serving plate. 2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or

mint), and asafetida (optional) and pour over the cucumber slices. 3) Season with salt and pepper to taste (as the Romans would have done

at the table), and serve.

—————————PEANUT GINGER DRESSING————————— 1/4 c Smooth or chunky peanut

-butter 1/4 c Hot water

1/3 c Cider vinegar

2 tb Soy sauce

1 tb Grated fresh ginger root

1 ts Minced garlic

———————————–SALAD———————————– 7 c Chilled cooked shrimp and

-scallops 3 md Kirby pickling cucumbers,

-halved lengthwise, seeded -and thinly sliced crosswise 2 md Red bell peppers, cored,

-seeded and thinly sliced 1 c Cilantro leaves, chopped

-(optional) 1/2 c Sliced scallions

Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings. For a spicier version, sprinkle with crushed red pepper.