HEART HEALTHY COOKING CLASS - Salute to Salads

Tuna & Pasta Salad

3 cups pasta, cooked, drained
2 cans (6 ounces each) white tuna in water, drained, flaked
1 can (8 ounces) sliced water chestnuts, drained
1 cup Miracle Whip Lite Salad Dressing
1 cup broccoli florets
1 cup coarsely chopped carrots
1 cup sliced celery
1 teaspoon dill weed
1/2 teaspoon pepper

Mix all ingredients. Refrigerate several hours or overnight.

Broccoli Bacon Salad

1 large bunch broccoli, separated into florets
1 small red onion, coarsely chopped
1 cup craisins - dried cranberries
10 turkey bacon strips, cooked and crumbled
3 tablespoons vinegar
1/3 cup fat-free mayonnaise
1/3 cup sugar

In a large salad bowl, combine the broccoli, onion, craisins and bacon. In a small bowl,
combine vinegar, mayonnaise and sugar; stir until smooth and sugar is dissolved. Pour over broccoli mixture; toss to coat. Serve immediately.

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