Mushroom salad 10 to 12 button mushrooms, halved 1 red pepper, seeded, cut into strips 1 orange, peeled, segmented, pith removed 1 salad onion, diced 1 tablespoon chives, chopped
1/3 cup yoghurt, non-fat, sugar free 1 tablespoon unsweetened apple juice
1 tablespoon vinegar 1 tablespoon lemon juice 1/4 teaspoon dry mustard grated rind of 1 lemon
Mix all the dressing ingredients together thoroughly and gently fold through the vegetables and orange. Serve chilled.
Pear and corn salad
1 tablespoon vinegar 16 tablespoon unsweetened apple juice concentrate 1 teaspoon dry mustard 1 tablespoon yoghurt, low-fat, sugar free
4 pears, fresh, peeled and diced 1 tablespoon lemon juice 16 cup com, fresh 1 small cucumber, sliced (skin on)
14 lettuce, tom into bite-size pieces 1 tablespoon fresh mint, chopped
1 tablespoon chives, chopped
Gently coat the pears in the lemon juice to prevent them going brown. Mix in the com. Mix together the liquids, yoghurt, mint and chives. Add the lettuce and cucumber to the pears and com, and fold in the mixture. Refrigerate and serve chilled.
Serves 4 to 6
1 slice pineapple, fresh or 1/2 cup canned pineapple, unsweetened, drained
2 tablespoons lemon juice
1/2 teaspoon dry mustard 1 teaspoon vinegar 1 teaspoon parsley, chopped
Place all the ingredients into 1/2 processor and, using the cutting blade, process until pureed. Use on your favourite salad.