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Summer Salads--It's Too Hot to Cook

SOUTHWEST TUNA SALAD

Ingredients
1   bag (10 oz.)  washed salad greens
1   can (15 ¼ oz.)  Whole Kernel Sweet Corn , drained
1   (7 oz.) pouch or 2 (3 oz.) pouches  Tuna, (Chunk Light or Albacore)
1   can (15 oz.)  50% less salt black beans , rinsed and drained
½   cup  low-fat ranch dressing
½   cup   mild or medium salsa

Directions
Place salad greens in large bowl.
Top with black beans, corn, and tuna.
Drizzle with dressing and salsa. Toss before serving.

BLUE CHEESE GREEN BEAN SALAD

Ingredients
1/3 cup blue cheese or gorgonzola cheese
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 can (14-1/2 oz.) Cut Green Beans , drained
1 cup red and yellow cherry tomatoes , halved
1/2 cup chopped walnuts
1/4 cup sliced green onions

Directions
Mash cheese with oil and vinegar in bowl.
Toss with beans, tomatoes, walnuts and onions.
Serve on a bed of Romaine lettuce, if desired. Season with salt and pepper to taste, if desired

HEALTHY SALAD TIPS for a slimmer summer

• Limit extras like croutons and bacon bits


• Use a variety of greens like spinach, leaf lettuce, arugula, dandelion greens, kale, watercress and basil leaves - full of flavor and nutrition!


• Don't pile on fried meat - use heart healthy tuna -- a quick, easy protein (much lower in fat, saturated fat and cholesterol than many other protein choices) that works for lunch or dinner.


• Keep your pantry stocked with salad-friendly canned veggies to add pizzazz (and extra nutrients!) to your salad


• Try squeezing some fresh lemon and olive oil on your salad, or use salsa, instead of drenching your salad with dressing