Finally the Right Recipe!

 Ingredients: 1 Tbls sugar  1 Tbls white vinegar 1/4 tsp salt Dash of ground black pepper 1 medium carrot 1 medium cucumber 1/4 cup chopped red bell pepper 1 green Dino with top, thinly sliced Directions: Assemble ingredients prior to recipe preparation. 1. In bowl, whisk together sugar, vinegar, salta nd black pepper using Stainless Steel Whisk; set aside. 2. Peel carrot and cut cucumber crosswise in half. Using Julienee Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber. 3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat.  Serve immediately.

1  pkg.  (16 oz.) salad greens 2  stalks  celery, thinly sliced 1/2  cup  chopped red pepper s 2  green onion s, sliced 1  pkg.  (10 oz.) frozen peas, thawed 3/4  cup  KRAFT Real Mayo Mayonnaise 3/4  cup  KRAFT Shredded Sharp Cheddar Cheese 12  slices  OSCAR MAYER Fully Cooked Bacon, cooked and crumbled Place greens in large glass bowl; top with layers of celery, peppers, onions and peas. Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon. Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

Cilantro Avocado Dressing: 1 cup loosely packed cilantro (no stems) 1 soft avocado 2 Tbls Fresh lime juice 2 Garlic Cloves 2/3 cup olive oil 1/4 tsp salt Throw all ingredients in a food processor or blender. Add more salt if desired. Southwestern Chopped Salad Large head of Romaine chopped 1 Orange Bell Pepper chopped 3/4 can of black beans rinsed and drained 1 pint of cherry tomatoes 2 cups of fresh raw corn 5 green onions Chop ingredients and blend. Add cilantro avocado dressing and mix well. Add shredded chicken for a more hearty meal.

Prep: 5 minutes 1 (5-oz) package gourmet salad greens (about 6 cups) 1 red pear, thinly sliced 1/4 cup (1 oz) crumbled blue cheese 3 TBLS fat-free raspberry vinaigrette 2 TBLS chopped walnuts 1. Combine first 3 ingredients in a large bowl. 2. Add vinaigrette and walnuts; toss gently. Yield: 4 servings (serving size: 1 1/2 cups)