salads

Amish Coleslaw

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil

1. In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA® Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Makes 8 servings.

Note: Submitted by a home cook, this recipe has not been tested by the SPLENDA® Test Kitchens.

Nutrition Info Per Serving (1/8 of recipe): Calories: 220; Calories from Fat: 190; Total Fat: 21g; Saturated Fat: 3g; Cholesterol: 0mg; Sodium: 320mg; Total Carbs: 8g; Dietary Fiber: 3g; Sugars: 4g; Protein: 2g

Asian Pea Pod Salad

6 cups torn romaine
2 cups fresh pea pods, trimmed and halved crosswise
1/3 cup bottled Italian salad dressing
1 tablespoon hoisin sauce
1 tablespoon sesame seeds, toasted

1. In a large salad bowl toss together the romaine and pea pods. In a small bowl stir together the dressing and hoisin sauce. Pour over romaine mixture and toss to coat. Sprinkle with sesame seeds.

Makes 6 side-dish servings.

Nutritional facts per serving: calories: 98, total fat: 7g, saturated fat: 1g, monounsaturated fat: 2g, polyunsaturated fat: 4g, cholesterol: 0mg, sodium: 153mg, carbohydrate: 6g, total sugar: 3g, fiber: 2g, protein: 2g, vitamin A: 0%, vitamin C: 25%, calcium: 4%, iron: 6%

Asparagus and Carrots with Asian Vinaigrette

8 ounces baby carrots with tops, trimmed to 2 inches, or packaged peeled baby carrots
12 asparagus spears
4 cups torn red-tip leaf lettuce or leaf lettuce
1 cup fresh enoki mushrooms
Asian Vinaigrette (see recipe below)
2 teaspoons sesame seeds, toasted (optional)

1. In a medium skillet cook carrots, covered, in a small amount of boiling water for 2 minutes. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Add asparagus spears to carrots. Cover and cook for 4 to 6 minutes more or until vegetables are crisp-tender. Drain; immediately plunge vegetables into ice water. Let stand for 1 minute. Drain and pat dry.
2. Line salad plates with lettuce. Arrange carrots, asparagus, and mushrooms on lettuce. Drizzle with Asian Vinaigrette. If desired, sprinkle with sesame seeds.

Makes 4 side-dish servings.

Asian Vinaigrette: In a small bowl combine 1/4 cup bottled Italian salad dressing, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1/4 teaspoon crushed red pepper.

Nutritional facts per serving (1/4 of recipe): calories: 98, total fat: 7g, saturated fat: 1g, monounsaturated fat: 2g, polyunsaturated fat: 4g, cholesterol: 0mg, sodium: 153mg, carbohydrate: 6g, total sugar: 3g, fiber: 2g, protein: 2g, vitamin A: 0%, vitamin C: 25%, calcium: 4%, iron: 6%

California Broccoli Salad

2 heads fresh broccoli, cut into bite size pieces
1 cup raisins
1/2 cup red onion, chopped
4 tablespoons SPLENDA® No Calorie Sweetener, Granulated
6 tablespoons white wine vinegar
1 1/2 cups light mayonnaise
12 slices extra lean turkey bacon
1 cup sunflower seeds

1. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together SPLENDA® Granulated Sweetener, vinegar, and mayonnaise. Pour over broccoli mixture, and toss to coat. Refrigerate for at least 2 hours.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Dice, and set aside.
3. Sprinkle broccoli salad with sunflower seeds and crumbled bacon, toss, and serve immediately.

Makes 12 (3/4 cup) servings.
Preparation Time: 20 Minutes
Total Time: 2 Hours 35 Minutes

Nutrition Info Per Serving (3/4 cup): Calories 200 | Calories from Fat 90 | Fat 10g (sat 1.0g) | Cholesterol 10mg | Sodium 410mg | Carbohydrates 25g | Fiber 3g | Sugars 15g | Protein 6g