Cucumber fruits salade

Ingredients

 1 medium cucumber, peeled, seeded, and diced

 1 medium tart apple, chopped
 1 cup halved green grapes
 1 cup halved seedless red grapes
 1/2 cup sour cream
 1 tablespoon sugar
 1 tablespoon minced fresh parsley
 1/3 cup chopped walnuts

Directions

1. In a bowl, combine the cucumber, apple and grapes. In a small bowl, combine the sour
cream, sugar and parsley. Pour over cucumber mixture and toss to coat. Stir in walnuts if
desired. Serve immediately.

Footnotes

 Nutritional Analysis: One serving (prepared with nonfat sour cream and without walnuts)
equals 87 calories, trace fat (0 saturated fat), 2 mg cholesterol, 19 mg sodium, 20 g
carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fruit.

Sweet sour broccoli salade

Ingredients

 4 cups broccoli florets

 1 cup peanuts
 1 cup raisins
 1/2 cup chopped onion
 1 cup mayonnaise
 2 tablespoons cider vinegar
 2 tablespoons sugar

Directions

1. In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the
mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and
refrigerate for at least 2 hours.
Cherry tomato corn salade

Ingredients

 1/4 cup minced fresh basil

 3 tablespoons olive oil
 2 teaspoons lime juice
 1 teaspoon sugar
 1/2 teaspoon salt
 1/4 teaspoon pepper
 2 cups frozen corn, thawed
 2 cups cherry tomatoes, halved
 1 cup chopped seeded peeled cucumber

Directions

1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper;
shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with
dressing and toss to coat. Refrigerate until serving.

Footnotes

 Nutritional Analysis: 2/3 cup equals 125 calories, 7 g fat (1 g saturated fat), 0 cholesterol,
302 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.

Orange-cucumber lettuce salade

Ingredients

 5 cups torn Bibb lettuce

 1 navel orange, peeled and sectioned
 1/2 medium cucumber, sliced
 1/4 cup orange juice
 2 tablespoons honey
 2 tablespoons olive oil
 1/4 teaspoon cider vinegar

Directions

1. On two salad plates, arrange the lettuce, orange sections and cucumber. In a small bowl,
whisk the orange juice, honey, oil and vinegar. Drizzle over salads.