Mexicana Chopped Salad

Mexicana Chopped Salad


1/3 cup Zesty Italian dressing
½ teaspoon ground cumin
15 ounce can black beans, rinsed and drained
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper, chopped
½ cup chopped red onions
½ cup Mexican-style finely shredded four cheese


Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing and mix lightly

Green Pea Pasta

Green Pea Pasta

2 tablespoons white wine vinegar
1 tablespoon olive oil
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
2 cups cooked rotini, drained and rinsed
1 ½ cups fresh or frozen peas (thawed)
1 plum tomato, chopped
1 tablespoon chopped fresh basil
¼ cup shaved parmesan cheese

In a large bowl whisk together vinegar, oil, lemon zest, salt and pepper. Stir in rotini, peas, tomato and basil; top with cheese. Serve immediately

Frozen Peanut Butter Turtle Pie

Frozen Peanut Butter Turtle Pie

8 oz. Tub cream cheese spread
1/3 cup creamy peanut butter
1/2 cup sugar
2 cups thawed whipped topping
¼ cup caramel ice cream topping
6 oz. Oreo pie crust
¼ cup coarsely chopped pecans, toasted
2 squares semi-sweet chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended; add whipped topping and mix well. Spread caramel topping onto bottom of crust, cover with cream cheese mixture and freeze 4 hours. Top with nuts just before serving. Melt chocolate as directed and drizzle over pie

Fresh Peach Salsa

Fresh Peach Salsa
1 large fresh peach, chopped
2 tablespoons light balsamic vinaigrette dressing
1 ½ tablespoons chopped fresh basil
1 tablespoon finely chopped red onion
1 teaspoon finely chopped seeded jalapeno peppers
Combine all ingredients. Good with grilled chicken, shrimp, fish or pork