Summer Finale

Step out of the kitchen and into the beautiful warm summer days with these seasonal eats. Featuring recipes that are no-cook, no-bake or can be prepared on the grill, this collection will keep you out on the deck or in the yard enjoying the weather. Don’t forget to share the recipes, because your friends and family will love them, too!

Apple, Apricot and Cinnamon Waldorf-Style Salad

6 SERVINGS | ½ CUP

▼ LC | ▼ LS

CAL 87 | FAT 4G | SAT FAT 1G | PROTEIN 1G | CARBS 13G | CHOL 2MG | FIBER 2G | SODIUM 29MG

DIETARY EXCHANGE ½ FAT, 1 FRUIT

2 tablespoons fat-free sour cream
1 tablespoon light mayonnaise
1 tablespoon sugar substitute (optional)
¼-½ teaspoon ground cinnamon
8 ounces Granny Smith or Gala apples, diced
½ cup finely chopped celery
⅓ cup chopped dried apricots or dried cherries
¼ cup (1 ounce) pecan pieces, toasted*

1. Stir together sour cream, mayonnaise, sugar substitute, if desired and cinnamon in small bowl until well blended.

2. Add apples, celery, apricots and pecans. Toss until well coated. Serve immediately.

*Note: To toast pecans, place in nonstick skillet. Cook and stir over medium-low heat until beginning to brown, about 5 minutes. Remove immediately to plate to cool.

TIP

Did you know that apricots are a relative of peaches? They are in season from May through August and are a good source of vitamins A and C. Add apricots to cereal or yogurt, or carry them as a snack. A small apricot has about 20 calories.

6-Bean Party Salad

10 SERVINGS | 1 CUP

▲ FI | ▼ LF

CAL 224 | FAT 2G | SAT FAT 2G | PROTEIN 13G | CARBS 40G | CHOL 1MG | FIBER 11G | SODIUM 392MG

DIETARY EXCHANGE 2½ BREAD/STARCH, 1 MEAT

2 romaine lettuce hearts
1 can (about 8 ounces) reduced-sodium lima beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium pinto beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium dark red kidney beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium chickpeas, rinsed and drained
1 can (about 15 ounces) reduced-sodium black beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium pigeon peas, rinsed and drained
½ cup reduced-fat Italian salad dressing

1. Set aside 10 romaine lettuce leaves for garnish. Thinly slice remaining lettuce leaves; place in large bowl.

Add all