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Easy Greek Salad
1 cup chopped cucumbers 1 tomato, coarsely chopped 1/4 cup coarsely chopped green peppers 1/4 cup thinly sliced red onions 1/4 cup ATHENOS Traditional Crumbled Feta Cheese 2 Tbsp. KRAFT Greek Vinaigrette Dressing 1/2 tsp. grated lemon peel
COMBINE all ingredients.
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Chicken Bow-Tie Pasta Salad
2 cups farfalle (bow-tie pasta), uncooked 2 cups fresh broccoli florets 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips 1 cup halved cherry tomatoes or 1 large tomato, cut into chunks 1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing, divided 1/2 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles 1/4 cup sliced black olives 1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain. TOSS chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly. SPRINKLE with Parmesan cheese.
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Tropical Fruit Salad
1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks 1 medium mango, peeled, pitted and cut into bite-szed chunks 1 medium papaya, peeled, pitted and cut into bite-sized chunks 1 medium red grapefruit, peeled, sectioned 1/2 cup dried cranberries 1/4 cup KRAFT Mayo Light Mayonnaise 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 2 Tbsp. sugar 1 Tbsp. orange juice
COMBINE fruit in large bowl. MIX remaining ingredients until well blended. Add to fruit mixture; toss to coat. Cover. REFRIGERATE several hours or until chilled.
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Roasted Sweet Potato Salad
1-1/2 lb. sweet potatoes, peeled, cubed (about 5 cups) 1/3 cup KRAFT Zesty Italian Dressing, divided 3 Tbsp. KRAFT Mayo Real Mayonnaise 3/4 cup chopped celery 1/2 cup PLANTERS Walnut Pieces, toasted 1/4 cup chopped red onions
PREHEAT oven to 400°F. Toss potatoes with 3 Tbsp. of the dressing; spread into shallow foil-lined baking pan. BAKE 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely. MIX mayo and remaining dressing in large bowl. Add potatoes, celery, walnuts and onions; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
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Turkey Egg Salad
1-1/2 cups MIRACLE WHIP Dressing 6 hard-cooked eggs, chopped 1/2 cup CLAUSSEN Sweet Pickle Relish 1/2 cup chopped celery 1/2 of a small onion, finely chopped 1 Tbsp. celery seed 6 cups chopped leftover cooked dark and white meat turkey
MIX dressing, eggs, relish, celery, onion and celery seed in large bowl. Gently stir in turkey. COVER and refrigerate at least 1 hour before serving.