Curried Chicken Salad Recipe

1/2 cup light mayo
1/2 cup fat free plain yogurt
3/4 tsp curry powder
1/4 tsp salt
3 cups cooked diced chicken
1 1/2 cups seedless grapes, cut in half
3/4 cup celery, sliced
1/3 cup green onions w/tops, thinly sliced
2 Granny Smith apples
1/3 cup pecans, chopped
1 medium cantaloupe (I don't have this for tonight, it's not in season)
lettuce leaves

In small bowl, blend mayo, yogurt, curry powder and salt; set aside.

Dice chicken and cut grapes. Core and slice apples, cut into small pieces. Chop pecans. Combine chicken, grapes, celery, green onions, apples and pecans in large bowl. Add mayo mixture; mix lightly. Cover and refrigerate at least 1 hour or overnight.

Place cantaloupe slices on bed of lettuce and top w/chicken mixture.

Bowtie Pasta Primavera Salad

1 pound thin asparagus, cut into 2 inch pieces
1 pound bowties
1 cup sliced radishes
1 cup frozen baby peas, thawed
1 green onion, sliced thin
2 tablespoons chopped fresh parsley

Lemony Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon minced garlic
1 teaspoon grated lemon peel
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a medium saucepan of water to boil over high heat. Add the asparagus and cook until tender, about 2 to 3 minutes. Drain and rinse under cold water. Meanwhile, cook pasta according to package directions. Drain and rinse under cold water. Make Lemony Dressing: Whisk together all dressing ingredients in a large bowl. Toss Lemony Dressing with pasta, asparagus, radishes, peas, green onion and parsley. Makes 4 servings

Three-Bean Salad

1 cup red kidney beans, freshly cooked or canned
1 cup white kidney beans, freshly cooked or canned
1 cup chick peas, freshly cooked or canned
3/4 cup finely chopped onion or scallions
1/2 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley
1 small green pepper, seeded and coarsely chopped
1 teaspoon salt
Freshly ground black pepper
3 tablespoons wine vinegar
1/2 cup olive oil

If you plan to use canned cooked beans and chick peas, drain them of all their canning liquid, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.

If you plan to cook the beans yourself, follow the initial soaking directions, and then cook them until tender. One half cup of dry uncooked beans yields approximately 1-1/4 cups cooked.

In a large bowl, combine the chick peas, red kidney beans and white kidney beans, the chopped onions or scallions, garlic, parsley and the chopped green pepper.

Add the salt, a few grindings of black pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again.

This salad is better if allowed to rest for at least an hour before serving.