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Serves 4 Nutritional facts per serving Protein: o grams Carbohydrates: 5 grams California Coleslaw 4 cups finely shredded cabbage Vi cup thinly sliced celery Vi cup chopped cucumber 2 tablespoons chopped green pepper 2 tablespoons sliced green onions 1 tablespoon chopped parsley 1 tablespoon lemon juice X cup mayonnaise X cup light sour cream Vi teaspoon salt Vi teaspoon Splenda Dash pepper Dash paprika 1 avocado Combine the cabbage with the celery, cucumber, green pepper, onions, and parsley. To make the dressing, combine the lemon juice, mayonnaise, sour cream, salt, Splenda, pepper, and paprika; mix until smooth. If you make the dressing ahead, cover and refrigerate it until serving time. Just be- fore serving, peel the avocado and dice it. Add the diced avocado and dress- ing to the salad and mix lightly. Serves 6 Nutritional facts per serving Protein: 1 gram Carbohydrates: 6 grams Salads and Soups 161 Avocado and Red Onion Salad 2 heads Boston lettuce, washed and chilled i ripe avocado i large red onion 4 ounces olive-oil-and-vinegar dressing Break the lettuce into a salad bowl in bite-sized pieces. Peel the avocado and cut large pieces into the salad bowl. Peel and slice the onion thinly and add to the salad bowl. Toss with oil-and-vinegar dressing just before serving. Serves 6 Nutritional facts per serving Protein: 1.3 grams Carbohydrates: 6.6 grams Seafood Salad 1 cup flaked cooked halibut 1 cup flaked cooked crabmeat 1 cup chopped celery V2 cup mayonnaise X cup chopped sweet pickle 2 tablespoons lemon juice Combine all the ingredients and chill thoroughly. Serve in lettuce cups. Serves 2 Nutritional facts per serving Protein: 12 grams Carbohydrates: 5 grams # Dressings -> Creamy Garlic Dressing 2 medium garlic cloves, chopped Tegg X cup olive oil or safflower oil !4 cup wine vinegar Vi teaspoon salt ]i teaspoon pepper In a blender, combine all the ingredients and blend until creamy and smooth. Chill several hours or overnight. Serve on greens of your choice. Makes about i]4 cups Nutritional facts per serving Protein: 2 grams Carbohydrates: 0 grams Greek Dressing Vi cup olive oil Vi cup crumbled feta cheese or cottage cheese 3 tablespoons wine vinegar Vi teaspoon oregano Combine all the ingredients and mix well. Chill several hours or overnight. Serve on greens of your choice. • Makes 1 cup Nutritional facts per serving Protein: 2 grams Carbohydrate: o grams Salads and Soups Italian Vinaigrette M cup olive or safflower oil V* cup wine vinegar 1 large garlic clove, crushed 1 teaspoon salt Vi teaspoon dry basil Vi teaspoon dry oregano Combine all ingredients and mix well. Chill several hours or overnight. Serve on greens of your choice. Makes about 1 cup Nutritional facts per serving Protein: o grams Carbohydrate: o grams 2 bulbs garlic, cloves peeled 1 teaspoon salt 6V2 pounds prime rib roast, fat trimmed offin one strip and reserved 12 bay leaves Pepper 2 cups red wine Preheat the oven to 450°. Puree the garlic in a blender or food processor fit- ted with a steel blade.