Great Greek Salad

1 cup diced tomatoes
1 medium cucumber, peeled and diced
2 large radishes, sliced
1 small onion, sliced
3 oz. feta cheese, crumbled
¼ cup sliced black olives
2 Tbsp. lemon juice
3 Tbsp. olive oil
½ tsp. dried oregano
2 cups chopped Romaine or leaf lettuce

In medium bowl, combine tomato, cucumber, radish, onion, feta cheese and olives. Pour olive oil, lemon juice and oregano over vegetable mixture and stir. Cover and refrigerate for at least 1 hour to allow flavors to blend. Top lettuce with dressing mixture.

Serves 8 (½ cup). Per serving: 100 calories, 8 g fat,
2 g protein, 5 g carbohydrate, 1 g fiber,
210 mg sodium

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500 Club Veggie Pockets

½ cup lettuce or spinach leaves
1 whole wheat pita pocket
¼ cup shredded carrots
4 oz. cooked chicken breast, diced
¼ cup sliced cucumbers
1 Tbsp. low-fat ranch dressing
¼ cup sliced radishes

In a medium bowl, combine vegetables with chicken and lightly coat with ranch dressing. Cut the pita pocket in half and gently spoon half of the mixture into each pouch. For a complete meal that includes all five food groups, serve veggie pockets with low-fat yogurt mixed with berries or milk and a piece of fruit.

Makes 2 servings. Per serving: 160 calories, 5 g fat, 13 g protein, 16 g carbohydrate, 3 g fiber, 450 mg sodium

Grilled Radishes

1 bunch radishes, sliced
1½ tsp. minced garlic
2 Tbsp. butter, cut into small pieces
1 ice cube
salt and pepper, to taste

Directions: Preheat grill on high heat. On a large double layer of aluminum foil, place radishes, garlic, butter and ice cube. Season with salt and pepper then tightly seal foil around contents. Place foil packet on grill and cook 20 minutes or until radishes are tender. Let cool slightly, then unwrap carefully and serve hot.

Serves 6. Per serving: 50 calories, 4 g fat, 1 g protein, 3 g carbohydrate, 1 g fiber, 65 mg sodium

Veggie Pockets

Ingredients
1/2 cup lettuce or spinach leaves
1 whole wheat pita pocket
1/4 cup shredded carrots
4 oz. cooked chicken breast, diced
1/4 cup sliced cucumbers
1 Tbsp. low-fat ranch dressing
1/4 cup sliced radishes
Directions: In a medium bowl, combine vegetables with chicken and lightly coat with ranch dressing. Cut the pita pocket in half and gently spoon half of the mixture into each pouch.2 Servings.

Per serving: 160 calories, 13 g Protein, 16 g Carbohydrate, 5 g fat