Health Craft Kitchen Machine salad maker. NOW available in 5 UL approved colors plus chrome.

Kitchen Machine – Food Cutter

The American Cancer Society recommends: five or more servings of fruits and vegetables each day to help prevent cancer. Since the serving sizes are relatively small, most people can easily follow the recommendations. Substitute low calorie, high-fiber fruits and vegetables for higher calorie foods and snacks; they'll help you feel full and you'll save on calories!

A salad a day just may help keep the doctor away and it will help you achieve your goals of weight control, and a high-fiber diet.

Making salads is now easier, and quicker with the NEW Health Craft ‘Salad’ Machine food cutter. 

Scroll down for our favorite family recipes

Potato Salad

Serves: 20

Preparation Time: 1hour

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter

• 10           medium red potatoes, cooked waterless and cubed
• ½             cup celery, chopped
• ½             cup red onion, chopped #2 blade
• 1              cup sour cream or low-fat yogurt
• ½             cup low-fat mayonnaise
• ½             teaspoon onion powder
• ½             teaspoon garlic powder
• ½             teaspoon pepper
• ½             teaspoon celery salt
• 2              eggs hard cooked*, quartered (see instructions below)
• ¼             cup green onions, chopped

In a large bowl combine potatoes with next eight ingredients. Toss well. Top potato salad with eggs, tomato, and green onion. Refrigerate until ready to serve.

NUTRIONAL BREAKDOWN PER SERVING: Calories 32; Fat Grams 0; Carbohydrate Grams 7; Protein Grams 1; Cholesterol mg 0; Sodium mg 124.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

Hard Cooked Eggs*

In a cool 1-quart Saucepan place eggs and 2 tablespoons water for one egg, adding 1 tablespoon water for each additional egg, up to six.

Cover, close the vent. Place over medium heat cooking for 5 minutes. Turn burner off and leave covered 10 minutes.

Cool with water or ice, then peel.

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Poppy Seed Fruit Salad

Serves 5

Preparation Time: 15 minutes

Equipment: French chef knife, medium stainless mixing bowl, small stainless mixing bowl,

• 1              10½ ounce (300 g) can mandarin orange
• 1              8 ounce (230 g) can pineapple tidbits, or
• ½             fresh pineapple, cubed
• 1 ½         cup small strawberries or seedless fresh grapes
• 1              medium apple
• ½             cup pineapple yogurt
• ½             teaspoon poppy seeds
•                 Lettuce leaves

Drain mandarin oranges; drain pineapple, reserving 1 tablespoon juice. If using strawberries, cut in half. Core apple and cut into bit size pieces. Mix all fruit in a medium size bowl. Toss lightly to mix. For dressing, in small mixing bowl stir together yogurt, poppy seeds and reserved pineapple juice.

To serve, line salad plates with lettuce leaves. Arrange fruit mixture on lettuce leaves. Drizzle with dressing over fruit.

NUTRITION BREAKDOWN PER SERVING: Calories 101; Fat Grams 1; Carbohydrate Grams 23; Protein Grams 2; Cholesterol mg 1; Sodium mg 16.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 1; Sodium Points ½; Fiber Points 1; Carbohydrate Points 1 ½;  Cholesterol Points 0.

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Thai Grilled Sirloin Salad

Serves 8

Preparation Time: 45 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, Large stainless Mixing Bowl

• 1              teaspoon pepper, freshly ground
• 1              pound (460 g) beef sirloin, trimmed
• 1              small head red cabbage, shredded #5 blade
• 1              head romaine lettuce cut in 1 inch (2.5 cm) strips
• ½             cup mint leaves
• 2              shallots, peeled and thinly sliced into rings
• 8              green onions, chopped including tops
• 2              hot peppers, seeded and diced
• 1              cup chicken broth or stock
• 1              teaspoon fresh lime juice
• 2              tablespoons fish sauce
• 1              teaspoon sugar
• 1              teaspoon roasted rice powder (See instructions at bottom of page)

Preheat skillet over medium-high heat. While the pan is heating, rub black pepper into beef sirloin. Place sirloin in skillet, when it loosens from the pan (about 4-5 minutes), turn and sear about 3 minutes on other side (beef should be rare). Remove sirloin to platter, and place in freezer 30-45 minutes. Note: slightly freezing will make sirloin easier to slice thinly. Drain excess fat from skillet and place on the side, do not clean.

While beef is cooling, in large mixing bowl combine cabbage, romaine lettuce, mint, shallots, green onions and hot peppers.

Slice sirloin thin across the grain. Reheat skillet over medium-high heat. When the skillet begins to sizzle deglaze with chicken stock. Add lime juice, fish sauce, sugar and rice powder, stir and bring to a simmer. Add sliced sirloin and remove skillet from heat. Let cool for 3-5 minutes and pour over prepared salad and toss well. Serve with soy sauce if desired.

NUTRIONAL BREAKDOWN PER SERVING: Calories 113; Fat Grams 3; Carbohydrate Grams 8; Protein Grams 13; Cholesterol mg 44; Sodium mg 469 (230 if homemade chicken stock).

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 2; Fat Grams 3; Sodium Points 20 (10 if homemade chicken stock); Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 4.

Roasted Rice Powder 

Heat 8-inch gourmet skillet or small skillet over medium-high heat. Add ¼ cup raw rice, and stir constantly as rice heats. After a few minutes it will have a lightly roasted aroma and will begin to turn pale brown.  Continue stirring until all rice kernels are slightly browned. Remove from heat and place in blender and grind to a fine powder. Placed in a glass jar and sealed, it will remain fresh for several months. 

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German Potato Salad

Serves: 6-8

Yields 4 cups

Preparation Time: 30 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, Slotted Spoon.

• 2              strips bacon, sliced
• 5              white potatoes, sliced #4 blade, or waffle cut #5 blade
• 1              onion, chopped #2 blade
• ¼             cup (60 ml) vinegar (white distilled or apple cider vinegar)
• 2              tablespoons sugar

In the skillet, cook bacon over medium heat until slightly crisp. Remove from pan with a slotted spoon and set aside.

Add potatoes and onions to skillet, cover, close the vent and reduce heat to medium-low and cook for about 10 minutes. With a flexible spatula, turn potatoes, cover, and continue cooking, about 5-7 minutes.

Combine vinegar and sugar; add mixture to pan along with crumbled bacon.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 168; Fat Grams 2; Carbohydrate Grams 34; Protein Grams 4; Cholesterol mg 3; Sodium mg 71.

THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Points 2; Sodium Points 3; Fiber Points 1; Carbohydrate Points 2 ½; Cholesterol Points 0.

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Orange Cucumber Salad

Serves: 4

Preparation Time: 10 minutes

Equipment: Kitchen Machine food cutter, French chef knife, Cutting Board, medium stainless Mixing Bowl

• ½             cucumber, sliced #4 blade, or waffle cut #5 blade
• 1              11 oz (310 g) can mandarin orange sections drained
• 1              small green pepper, chopped (½ cup)
• 2              tablespoons parsley, chopped
• ½             cup plain yogurt
• ¼             teaspoon ground thyme
•                 Salad greens

In mixing bowl, combine cucumber, oranges, green pepper, parsley and toss. Combine yogurt and thyme and spoon over salad mixture. Toss lightly, cover, and chill.

Serve on crisp salad greens.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 46; Fat Grams 0; Carbohydrate Grams 9; Protein Grams 3; Cholesterol mg 1; Sodium mg 57.

THE POINT SYSTEM: Calorie Points ½; Protein Points ½; Fat Grams 0; Sodium Points 3; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.

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Layer Salad

Serves: 10

Preparation Time: 25-30 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine

• 1              head lettuce of choice, torn into bite size pieces
• 8              ounce (230 g) frozen peas, thawed and drained
• 1              red onion sliced thin
• 3              tablespoons sugar
• 1              8 ounce (230 g) package Swiss cheese, shredded #2 blade
• ½             cup Low Fat yogurt
• ½             cup nonfat mayonnaise

In a large salad bowl layer prepared ingredients in 3 layers, first layer of lettuce, then one-third portion onions spread evenly, sprinkle 1 teaspoon of sugar over onions, add one-third portion of peas and one-third portion of Swiss cheese. Repeat layer twice more. Combine yogurt and mayonnaise and spread evenly over top.

Salad may be kept at this point for 24 hours before serving. To serve, toss well to blend ingredients.

NUTRIONAL BREAKDOWN PER SERVING: Calories 126; Fat Grams 6; Carbohydrate Grams 8; Protein Grams 9; Cholesterol Grams 21; Sodium Grams 97.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 1; Fat Grams 6; Sodium Points 4; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 2.

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Chinese Salad

Serves: 10

Preparation Time: 25-30 minutes

Equipment: Kitchen Machine food cutter, French chef knife, Cutting Board, 10-inch Gourmet Skillet, 1-quart Saucepan, Large Salad Serving Bowl.

• 2              tablespoons unsalted butter
• 2              3 ounce (85 g) packages Ramen noodles, crushed
• ¼             cup sliced almonds
• 1              tablespoon sesame seeds
• ¼             cup vinegar
• ½             cup sugar
• ¼             cup (60 ml) oil
• 2              tablespoons low sodium soy sauce
• 1              head Napa cabbage, chopped #3 blade
• 1              bunch green onions, chopped

In 10-inch skillet melt butter over medium heat. Add Ramen noodles, almonds, and sesame seeds. Brown slowly. Set aside and allow to cool completely.

In 1-quart saucepan combine vinegar, sugar, oil and soy sauce and bring to a simmer over medium heat. Remove from heat and set aside.

Place cabbage and onion is salad serving bowl. Add cooled Ramen noodle mixture and dressing. Toss and serve.

NUTRIONAL BREAKDOWN PER SERVING: Calories 214; Fat Grams 13; Carbohydrate Grams 23; Protein Grams 5; Cholesterol Grams 13; Sodium Grams 331.

THE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 13; Sodium Points 14; Fiber Points 2; Carbohydrate Points 1 ½; Cholesterol Points 1.

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Roasted Red Pepper Salad

Serves: 12

Preparation Time: 1 hour 20 minutes

Equipment: French chef knife, Cutting Board, Large Skillet, Paring Knife

• 6              red peppers cut in half cored and seeded
• 6              tablespoons (90 ml) olive oil
• 2              tablespoons red wine vinegar
• 1              clove garlic, chopped
• 1              green onion, sliced

Flatten red pepper halves with masher or palm of your hand. Preheat skillet over medium-high heat. Brush skin of peppers with olive oil. Place skin side down in hot skillet, occasionally pressing peppers flat with masher or spatula to char skin. Do not turn peppers, cook until skin blackens.

Remove from pan and wrap in clean towel to cool for 15-20 minutes. Remove from towel, using a paring knife peel away skin. Cut peeled peppers into strips. Mix remaining oil and vinegar. Place peppers on serving dish and cover with dressing.

To serve, top with chopped green onions and garlic.

NUTRIONAL BREAKDOWN PER SERVING: Calories 70; Fat Grams 7; Carbohydrate Grams 3; Protein Grams 0; Cholesterol Grams 0; Sodium mg 1.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 7; Sodium Points 0; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

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Indian Cauliflower Salad

Serves: 8

Preparation Time: 20 minutes

Equipment: Paring knife, Cutting Board, 11-inch Mini WOK/Saucier w/cover

• 1              head cauliflower
• 8              green onions
• 2              teaspoons black mustard seeds
• 2              teaspoons cumin seeds
• 2              teaspoons fennel seeds
• ½             teaspoon turmeric
• ½             cup (80 ml) warm water
• ¼             cup (60 ml) vegetable oil
• ½             cup fresh cilantro, chopped
• 1              head romaine lettuce, chopped or torn

Separate cauliflower into 1-inch (2.5 cm) florets. With a paring knife, peel stems and cut into thin slices. Set aside.

Trim onions and chop, including tops. Set aside.

Have spices and water ready right next to stove. Heat oil in WOK over medium-high heat, add mustard seeds, cumin seeds and fennel seeds. Reduce heat to low. Keep cover lid handy if seeds sputter and begin to pop. When seeds stop sputtering add turmeric and stir, add cauliflower and stir to coat. Add water and cover, about 10 minutes.

To serve, place prepared romaine lettuce in salad bowl, top with green onions and cilantro, then pour cauliflower over and toss.

This dish is bright, attractive, unusual, and very good. Can be served with prepared brown rice or sliced sausage.

NUTRIONAL BREAKDOWN PER SERVING: Calories 93; Fat Grams 8; Carbohydrate Grams 5; Protein Grams 2; Cholesterol 0; Sodium mg 18.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 8; Sodium Points 1; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

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Chicken Caesar Salad

Serves: 4

Preparation Time: 20 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, Large Salad Bowl

• 2              boneless, skinless chicken breasts
• ½             cup non-fat plain yogurt
• 1              teaspoon anchovy paste
• 1              teaspoon fresh lime juice
• 1              teaspoon balsamic vinegar
• 1              teaspoon Dijon mustard
• ½             teaspoon Worcestershire sauce
• 1              clove garlic, minced fine or pureed with a knife
• ¼             cup Parmesan cheese, freshly grated #1 blade
• 1              head romaine lettuce, cut into 1-inch (2.5 cm) wide strips
• ½             red onion, sliced very thin
• ½             red bell pepper, sliced into very thin rings

Preheat Large Skillet over medium heat. Sprinkle a few drops of water in the pan, if the water droplets ‘dance’, the pan is hot enough. Place chicken breasts in pan, cover, open the vent and brown, about 5-7 minutes. The chicken will release easily when seared sufficiently. Turn, cover and cook 5-7 minutes. Remove from the pan, cut into bite size pieces and place in the refrigerator to cool.

For salad dressing, blend together yogurt, anchovy paste, lime juice, balsamic vinegar, Dijon mustard, Worcestershire sauce, garlic, and Parmesan. Place in refrigerator to cool.

To serve: In a large salad bowl add cut romaine, red onions, red pepper, chicken and dressing. Toss well, top with fresh cracked pepper.

NUTRIONAL BREAKDOWN PER SERVING: Calories 215; Fat Grams 6; Carbohydrate Grams 6; Protein Grams 33; Cholesterol mg 82; Sodium mg 382.

THE POINT SYSTEM: Calorie Points 3; Protein Points 4; Fat Grams 6; Sodium Points 16 ½; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 8.

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Shrimp Dressing

Serves: 10 – Yields 2 cups

Preparation Time: 10 minutes (8 hours)

Equipment: French chef knife, Cutting Board

• 1              cup low calorie mayonnaise
• ½             tube anchovy paste (1.6 ounce or 45 g)
• 1              cup low-fat yogurt
• 1              small can small shrimp, drained
• 1              small can mushroom pieces
• 1              clove garlic, minced fine or pureed with a knife
• 2              teaspoon onion, minced
• 1              tablespoon parsley, chopped

Mix all ingredients together and let stand about 8 hours in refrigerator for flavors to blend thoroughly.

To serve: Spoon over lettuce with Homemade Croutons, or over steamed shrimp or crab.

NUTRIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 7; Carbohydrate Grams 4; Protein Grams 7; Cholesterol mg 25; Sodium mg 182.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 1; Fat Grams 7; Sodium Points 8; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 2 ½.

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Patata-Piccata Salad

Serves: 6

Preparation Time: 2 hours

Equipment: French chef knife, Cutting Board, 3-quart Saucepan

• 1              pound (460 g) small new potatoes or red potatoes
• 1              cup (60 ml) Chablis or other dry wine
• 3              tablespoons chicken broth
• 2              tablespoons water
• 1              tablespoon olive oil
• 2              teaspoons tarragon vinegar
• 2              teaspoons freshly squeezed lemon juice
• ¼             teaspoon sea salt or kosher salt
• ¼             teaspoon fresh ground black pepper
• 2              tablespoons sugar (or sugar in the raw)
• 3              tablespoons green onions, minced
• 3              tablespoons fresh parsley, minced
• 1              tablespoon capers, chopped

Scrub potatoes and remove blemishes, cut in half. Place a paper towel in the bottom of the 3-quart and fill the pan with potatoes with the skins touching the bottom and sides of pan.  Rinse and pour the excess water off. Place on medium or medium-low heat with the cover on and the vent closed. In 3-5 minutes the lid will spin freely on a cushion of moisture around the rim. This is the proper cooking temperature for waterless cooking. If the lid does not spin, increase the heat slightly. If the lid spits moisture, reduce the heat slightly. Note: the paper towel absorbs any starch that may run from the potatoes and prevents the starch from scorching. Potatoes cook at about 10 minutes per quart and should be tender within 30 minutes from the time the lid spins.

Allow the potatoes to cool slightly. Cut in cubes and place in medium Mixing Bowl. Add wine; toss gently, and let stand about 15 minutes, tossing occasionally.

Combine the chicken broth, water, olive oil, vinegar, lemon juice, salt, and pepper, and sugar, whisk and pour mixture over potatoes. Add green onions, parsley, and capers; toss gently. Cover and chill, about 1 hour.

NUTRIONAL BREAKDOWN PER SERVING: Calories 111; Fat Grams 2; Carbohydrate Grams 20; Protein Grams 2; Cholesterol mg 0; Sodium mg 172.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 2; Sodium Points 7 ½; Fiber Points 1; Carbohydrate Points1 ½; Cholesterol Points 0.

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Green Beans & Fennel Salad

Serves: 8

Preparation Time: 45 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Steamer Basket, 6.5=quart Stockpot, Paring knife, small stainless Mixing Bowl

• 1              pound (460 g) fresh green beans, trimmed, cut 1" pieces
• 2              bulbs fresh fennel
• ½             pound (230 g) mushrooms, cleaned, trimmed, quartered
• 2              tablespoons lemon zest, graded blade #1
• 1              cup (60 ml) balsamic vinegar
• 2              tablespoons water
• 2              tablespoons fresh squeezed lemon juice
• 2              tablespoons extra virgin olive oil
• 1              teaspoon sugar

Steam green beans in 6-quart steamer basket placed inside 6.5-quart Stockpot over boiling water about 5-7 minutes with the cover one and the vent open.

Run under cold water to stop beans from cooking process or fill the steamer basket with ice. Drain, dry and place in large serving bowl.

Trim fennel leaves, reserve. Quarter bulb and remove core. Slice fennel bulb thinly, add to serving bowl along with quartered mushrooms, and sprinkle with lemon zest.

In a small mixing bowl combine vinegar, water, lemon juice, oil and sugar. Mix well, pour over salad and toss.

Mince finely reserved fennel leaves, sprinkle on top of salad. Cover and refrigerate 30 minutes.

NUTRIONAL BREAKDOWN PER SERVING: Calories 68; Fat Grams 4; Carbohydrate Grams 10; Protein Grams 2; Cholesterol mg 0; Sodium mg 273.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 4; Sodium Points 12; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

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Raita

Serves: 6

Preparation Time: 10 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter

• ½             teaspoon sea salt or kosher salt (optional)
• 1              cup plain yogurt
• 1              clove garlic, minced
• ½             teaspoon freshly grated ginger #1 blade
• 2              teaspoon white distilled vinegar
• 2              tablespoons mint leaves, chopped
• ¼             teaspoon black pepper, or to taste
• ¼             teaspoon of garam masala*
• 2              cucumbers with skin, sliced thin #4 blade

*See recipe below for Garam Masala.

Mix all ingredients except cucumbers. Just prior to serving add cucumber and mix well.

NOTE: The yogurt and cucumber mixture can take the fire out of hot spicy curry dishes. Serve as a small side salad.

NUTRIONAL BREAKDOWN PER SERVING: Calories 36; Fat Grams 0; Carbohydrate Grams 6; Protein Grams 3; Cholesterol mg 1; Sodium mg 143.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 6; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

Garam Masala*

• 1              bay leaf
• ½             teaspoon whole black pepper
• ½             teaspoon whole cloves
• ½             teaspoon cinnamon stick
• ½             teaspoon cardamom

Garam Masala is simply a blend of fresh roasted spices. Individually dry roast each spice of medium heat until fragrant. Using a coffee grinder (used for spices only) or mortar and pestle, grind the spices together.

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Company Tossed Salad

Serves: 8

Preparation Time: 15 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 8-inch Gourmet Skillet

• 1              large head green leaf or romaine lettuce
• 3              strips bacon, sliced ¼-inch (0.5 cm)
• 2              cloves garlic, minced
• ¼             cup (60 ml) red wine vinegar dressing
• 5              mushrooms, sliced #4 blade
•                 Homemade croutons (recipe below)

Clean and dry greens in salad spinner or on paper towels, refrigerate covered with damp paper towels. Tear or cut greens prior to mixing with other ingredients.

Cook bacon and garlic together in 8-inch Gourmet Skillet over medium-high heat. When done, remove from skillet with slotted spoon, drain on paper towels. Set skillet with drippings aside.

Just prior to serving, heat bacon drippings, deglaze pan with prepared dressing. Pour over mixed greens and mushrooms, toss well.

To Serve: Divide between individual salad plates and top with bacon bits and homemade croutons.

NUTRIONAL BREAKDOWN PER SERVING: Calories 94; Fat Grams 5; Carbohydrate Grams 10; Protein Grams ½; Cholesterol mg 5; Sodium mg 180.

THE POINT SYSTEM: Calorie Points 0; Protein Points 4; Fat Grams 5; Sodium Points 8; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points ½.

Homemade Croutons

Serves: 8

Preparation Time: 10 minutes

• 2              tablespoons of low calorie margarine or unsalted butter
• 1              tablespoon basil
• 1              teaspoon parsley flakes
• ½             teaspoon ground black pepper
• 4              slices toasted bread, cubed
• 2              tablespoons grated Parmesan cheese, #1 blade

Melt margarine or butter in small skillet. Add basil, parsley, and pepper. Place cubed bread in plastic bag with Parmesan cheese. Pour margarine (butter) mixture over bread and shake to coat.

NOTE: can be stored in plastic bag in refrigerator up to one week.

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Pasta & Shrimp Salad

Serves: 4

Preparation Time: 30 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter,

• 3              celery ribs, chopped
• 3              sweet pickles, chopped
• 3              hard cooked eggs, chopped
• 2              green onions, chopped
• 1 ½         cups shrimp, peeled and deveined
• 3              cups cooked pasta shells or tortellini
• 3              cups fresh pineapple tidbits and juice
• ½             cup mayonnaise or low-fat mayonnaise
• ½             head lettuce, shredded
• 1              green onion, chopped

In a large salad bowl, combine all ingredients except lettuce. Place lettuce in pineapple cavity, spoon in salad mixture, and top with chopped green onions.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 299; Fat Grams 5; Carbohydrate Grams 50; Protein Grams 13; Cholesterol mg 187; Sodium mg 581.

THE POINT SYSTEM: Calorie Points 4; Protein Points 2; Fat Grams 5; Sodium Points 25; Fiber Points 1; Carbohydrate Points 3 ½; Cholesterol Points 19.

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Italian Salad Dressing

Serves: 12 / 1-ounce servings

Preparation Time: 5 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter

• 5              clove garlic, minced or pureed with French chef knife
• ¼             cup (180 ml) olive oil
• ½             cup balsamic vinegar
• 1/3           cup (80 ml) red wine
• 2              teaspoons sugar
• ½             teaspoon sea salt or kosher salt
• 1              teaspoon pepper
• 1              tablespoon sweet basil (fresh or dried)
• 1              tablespoon fresh parsley, minced

Mix all dressing ingredients together in a covered jar.

Alternative: Mix tradition salad ingredients with small can of sliced olives and ¼ cup grated Parmesan cheese #1 blade.

NOTE: as with any recipe, the quality of the ingredients used will determine the quality of taste.

NUTRIONAL BREAKDOWN PER SERVING: Calories 131; Fat Grams 14; Carbohydrate Grams 2; Protein Grams 0; Cholesterol mg 0; Sodium mg 94.

THE POINT SYSTEM: Calorie Points 1½; Protein Points 0; Fat Grams 14; Sodium Points 4; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

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French Dressing

Yields: 15 / 3-ounce servings

Preparation Time: 10 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter

• 1              10 ¾ ounce (305 g) can tomato soup
• 1/3          cup (80 ml) vinegar
• ¼             cup (60 ml) water
• 1              cup sugar
• 1              cup (240 ml) vegetable oil
• ½             tablespoon paprika
• 4              cloves garlic
• ½             teaspoon sea salt or kosher salt

Combine ingredients in a large jar. Mix of shake to blend, and can be used right after mixing. Shake before each use.

NUTRIONAL BREAKDOWN PER SERVING: Calories 198; Fat Grams 15; Carbohydrate Grams 17; Protein Grams 0; Cholesterol mg 0; Sodium mg 374.

THE POINT SYSTEM: Calorie Points 2½; Protein Points 0; Fat Grams 15; Sodium Points 16; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.

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Southwest Vinegar Dressing

Yields: 10 cups

Serves: 40

Preparation Time: 10 minutes (fermentation time 2 weeks)

Equipment: French chef knife, Cutting Board, 3-quart Saucepan

• 1              large bunch fresh cilantro
• 12           fresh jalapeno peppers, seeded, cut in half lengthwise
• 12           cloves garlic, cut in half lengthwise
• 1              lime, sliced thin
• 12           dried tomato halves
• 1              teaspoon black peppercorns
• 5              17-ounce (2.5 L) bottles white wine vinegar
•                 Additional fresh cilantro sprigs and line slices (optional)

Twist cilantro stems gently. Place cilantro and next 5 ingredients in a large glass container.

In 3-quart Saucepan (3L utensil), bring vinegar to a boil, and pour over cilantro mixture. Cover and let stand at room temperature 2 weeks.

Pour mixture through a large wire-mesh strainer into decorative bottles, discarding solids. Thread additional cilantro sprigs and lime slices on a wooden skewer, if desired, and place in bottle. Seal and store in a cool dark place.

NUTRIONAL BREAKDOWN PER SERVING: Calories 10; Fat Grams 0; Carbohydrate Grams 2; Protein Grams 1; Cholesterol mg 0; Sodium mg 110.

THE POINT SYSTEM: Calorie Points 0; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

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