"antipasto cobb" salad.

You could also add a layer of cheese.

 

Avocado Tea Sandwiches

• 1 avocado, ripe, sliced
• 1 tablespoon reduced-fat mayonnaise
• 1/2 teaspoon lemon juice
• 1/8 teaspoon cracked black pepper
• 8 very thin slices wheat bread
• 2 ounces thinly sliced smoked salmon
• 12 thin slices European cucumber

 

Eating Well Power Salad

Here's my healthy take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.

• 6 cups mixed, salad, greens
• 1 cup shredded carrots
• 2 tablespoons red onion, chopped
• 1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
• 10 cherry tomatoes
  
  
• 4 slices roast turkey breast, cut up (3 ounces)
• 2 slices reduced-fat Swiss cheese, cut up (2 ounces)

 1

Crab Salad with Pimiento Mayonnaise

 

 Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

• 1/4 cup nonfat plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons pimientos, rinsed and patted dry
• 1 small clove garlic, minced
• 1/8 teaspoon salt, or to taste
  
  
• 1/8 teaspoon cayenne pepper, or to taste
• 2 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
• 6 cups mixed salad greens
• Lemon wedges, for garnish 

 This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang.

• 1/2 avocado, peeled and pitted
• 3/4 cup nonfat buttermilk
• 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
• 2 teaspoons tarragon vinegar, or white-wine vinegar
• 1 teaspoon anchovy paste, or minced anchovy fillet
• 8 cups bite-size pieces green leaf lettuce
• 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
• 1/2 cucumber, sliced
  
  
• 1 cup cherry or grape tomatoes
• 1 cup canned chickpeas, rinsed
• 1 cup rinsed and chopped canned artichoke hearts
• 1/2 cup chopped celery 

Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
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