I’m on a diet…

So everyone else must eat.

These salads look particularly good today:

Classic California Cobb

1 ripe avocado, peeled, chopped
1 Tbsp. lemon juice
8 slices bacon, chopped, crisply cooked
1 bag (10 oz.) mixed salad greens
2 boneless skinless chicken breast halves, grilled, chopped
4 plum tomatoes, quartered
1/2 cup crumbled blue cheese
2 hard-cooked eggs, chopped
4 green onions, sliced
1/2 cup (Kraft) Roasted Garlic Vinaigrette Dressing
TOSS avocado with lemon juice. Place in large salad bowl. Add all remaining ingredients except dressing; mix lightly.
SPOON onto salad plates. Drizzle with dressing.
4 (2-1/2-cup) servings (420 cal)


BBQ Chicken and Fruit Salad

4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1/2 cup BULL'S-EYE Original Barbecue Sauce
4 canned or fresh pineapple rings
1 bag (10 oz.) mixed salad greens
1 pt. (2 cups) strawberries, cut in half
1/2 cup KRAFT Light CATALINA Reduced Fat Dressing
PLACE chicken on rack of broiler pan.
BROIL 4 to 6 inches from heat 20 to 25 minutes or until chicken is cooked through, turning and brushing frequently with barbecue sauce during last 15 minutes and adding pineapple during last 5 minutes of broiling time. Cut chicken into strips.
ARRANGE greens and strawberries on serving plate. Top with chicken and pineapple. Serve with dressing.
4 servings (380 cal)


Strawberry Salad

2 bags (10 oz. each) torn romaine lettuce
2 cans (15 oz. each) mandarin orange segments, drained
4 cups sliced strawberries
1 medium red onion, sliced
1 cup Caramelized Almonds
1 cup Poppy Seed Dressing
TOSS lettuce with oranges, strawberries and onion in large bowl.
SPRINKLE with Almonds.
ADD Poppy Seed Dressing; mix lightly. Serve immediately.
8 servings (380 cal)

Spinach and Avocado Salad

1/2 cup sliced avocado
1 tsp. lemon juice
3 cups baby spinach leaves
1 small blood orange or naval orange, peeled, cut into sections
1/4 cup Catalina Dressing
3 Tbsp. orange juice
2 Tbsp. PLANTERS Pecan Halves, toasted
TOSS avocado and lemon juice in medium bowl. Add spinach, orange sections, dressing and orange juice; toss lightly.
SPOON onto 2 serving plates.
SPRINKLE with pecans just before serving.
2 servings -- 250 cal (Save 40 calories and Light Catalina Reduced Fat Dressing.)

Lemonade Cheesecake
I’m not too sure about this one… but it sounds refreshing, and it’s only 170 calories!

1 pkg. (8 oz.) Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor
1/4 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz. or 9 inch)
BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.
8 servings