BROCCOLI FETA SALAD

3 cups broccoli florets (about 1 bunch)

½ cup chopped red onion

¼ cup sunflower seeds

½ cup raisins

½ cup feta cheese, crumbled

Dressing:

½ cup low-fat yogurt

¼ cup reduced-fat mayonnaise

2 tbsp granulated sugar

1 tbsp lemon juice

Salt and pepper

In salad bowl, combine broccoli, onion, sunflower seeds, raisins, and cheese.

Dressing: In measuring cup, stir together yogurt, mayonnaise, sugar and lemon juice; pour over salad and toss to mix. Season with salt and pepper to taste. Cover and refrigerate for 2 hours or up to 2 days.

Makes 6 servings

Nutritional information:

192 calories; 9g fat; 2g saturated fat; 3g fiber; 7g protein; 24g carbohydrate; 17g cholesterol; 255mg sodium; 483mg potassium

Blue and White Salad

• 2 tablespoons raspberry-flavored or blueberry-flavored vinegar
• 1/4 cup fat-free, reduced-sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon fresh mint leaves, finely minced
• 1 1/2 cup fresh blueberries
• 8 cups mixed salad greens, torn
• 2 ounces crumbled reduced-fat feta cheese

To make the vinaigrette, place the vinegar, broth, oil, honey, mint and 10 blueberries in a blender. Blend at low speed until emulsified. Transfer to a jar with a tight lid and refrigerate. Vinaigrette will keep for two to three days. Just before serving, toss mixed greens and remaining blueberries in a large bowl. Shake vinaigrette until thoroughly blended, drizzle over salad and toss lightly. Sprinkle feta on top and serve. Makes four servings.

NUTRITION FACTS Per serving: 134 calories, 12 grams carbohydrates, 5 grams protein, 9 grams total fat (2 grams saturated), 4 grams fiber, 252 milligrams sodium.

LIGHT ASIAN VINAIGRETTE

1 tbsp canola oil

4 tbsp rice vinegar

1/8 teaspoon black pepper

¼ tsp toasted sesame oil

1/2 tsp soy sauce

½ tbsp brown sugar

Shake ingredients together in a jar.

CHAMPAGNE VINAIGRETTE

(from Barefoot in Paris)

3 tbsp champagne vinegar or white wine vinegar

½ tsp Dijon mustard

½ tsp minced fresh garlic

1 extra large egg yolk, at room temperature (optional)

¾ tsp kosher salt

¼ sp freshly ground black pepper

½ cup good olive oil

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.