Fresh-from-the-Garden Vegetable Salad  (courtesy www.cookinglight.com)

4 quarts water

3/4 pound green beans, trimmed

3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks

1 tablespoon sugar

2 tablespoons cider vinegar

2 tablespoons mustard

1 tablespoon vegetable oil

3/4 teaspoon salt

1 cup yellow bell pepper strips

1/4 cup finely chopped onion

Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.

Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING: CALORIES 84(31% from fat); FAT 2.9g (sat 0.5g,mono 0.7g,poly 1.2g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 39mg; SODIUM 466mg; FIBER 3.4g; IRON 1.1mg; CARBOHYDRATE 14g

Marinated Fresh Berries (courtesy www.foodnetwork.com)

 2 tablespoons sugar

Grated zest 1 lemon

Grated zest 1 lime

1 cup water

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon pure vanilla extract

1/2 pint raspberries, rinsed

1/2 pint blueberries, rinsed

1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large

1 pint vanilla frozen yogurt

In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla. Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve marinated berries over a scoop of vanilla frozen yogurt.