Walnut Chicken Salad in Tomato Cups

• 1 lb. (2 cups) purchased chicken salad
• 1/3 cup chopped walnuts
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon leaves, crushed
• 2 medium tomatoes
• Lettuce leaves, if desired

1. In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.

2. Cut each tomato in half; scoop out seeds and pulp from center and discard. Arrange lettuce on individual plates; top each with tomato half.

3. Spoon 1/2 cup chicken mixture into each tomato half.

4 servings

Tomato Flowers: Begin with 4 medium tomatoes and cut each into 6 wedges, cutting to, but not through, bottom of tomato. Open each "flower" and serve chicken salad in the center of each tomato.

Presentation: Add an orange slice twist, a strawberry fan and edible flower to the plate.

Smoked Turkey Waldorf Salad

• 2 medium red apples, chopped
• 1/2 cup chopped celery
• 1/2 lb. smoked turkey, cubed (1 1/2 cups)
• 1/3 cup reduced-calorie mayonnaise or salad dressing
• 4 cups torn Bibb or Boston lettuce
• 1/4 cup chopped walnuts, toasted if desired

1. In medium bowl, combine apples, cleler, turkey and mayonnaise; mix well.

2. Arrange lettuce on individual plates. Spoon apple mixture onto lettuce. Sprinkle with walnuts.

4 servings

Presentation: To add a bit of tang to this salad, add 1 tablespoon lemon juice and 1/2 teaspoon grated lemon peel. Garnish the salad with lemon wedges or long curls of lemon zest (peel).

To toast walnuts: Spread on a cookie sheet and bake at 350 deg.F. for 5 to 7 minutes or until golden brown, stirring occasionally.

Vegetarian Choices

Vegetable Taco Salad

• 1 (1 lb.) pkg. Green Giant Pasta Accents Creamy Cheddar Frozen Vegetables with Pasta
• 1/4 cup shelled sunflower seeds
• 1 cup chopped tomatoes
• 4 cups shredded lettuce
• 1/2 cup coarsely crushed tortilla chips (1 oz.)
• 1/2 cup Old El Paso Salsa

1. Prepare vegetables with pasta as directed on package. Cool 10 minutes.

2. Add sunflower seeds and tomatoes; mix well.

3. To serve, arrange lettuce on individual plates. Spoon vegetable mixture onto lettuce. Top with tortilla chips. Serve with salsa.

4 servings

Presentation: Serve the salad in baked tortilla bowls. You can find them in the deli section of your favorite supermarket.

Varations: To add an authentic Southwest flavor, use shelled pumpkin seeds (also called pepitos) in place of sunflower seeds. And, use blue or red corn tortilla chips in place of the yellow corn chips.

Seven Layer Salad

• 1 (12 oz.) pkg. American-blend mixed salad greens
• 1 cup shredded carrots
• 1 cup sliced radishes
• 4 oz. (1 cup) shredded Swiss cheese
• 2 cups purchased broccoli-coleslaw blend
• 1/4 cup shelled sunflower seeds, if desired
• 1 1/2 cups creamy Herb Dressing*

In large glass salad bowl, layer half of salad greens, all of carrots, remaining half of greens, radishes, cheese, broccoli-cloeslaw blend, sunflower seeds and dressing. Cover; refrigerate at least 1 hour or until serving time.

8 servings

Varations: Use shelled pumpkin seeds, chopped almonds or salted peanuts in place of the sunflower seeds.

*Creamy Herb Dressing

• 3/4 cup firmly packed fresh parsley
• 1/4 cup firmly packed fresh basil
• 1 tablespoon sugar
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 3/4 cup low-fat plain yogurt
• 3/4 cup fat-free mayonnaise or salad dressing
• 1 tablespoon white wine vinegar

In food processor bowl with metal blade or blender container, combine all ingredients. Blend until smooth. Refrigerate until ready to serve. Store in a tightly covered container in the refrigerator.

Makes 1 1/2 cups