Water Aerobics and a Salad Lunch

The water was a bit chilly at the college pool today - 82 degrees - but it still felt good to get an aerobic workout. Water aerobics energizes me for the day. I left a little early this morning, though, so I would have time to shower and dress, and pick up Mother for a salad lunch outing.

The Extension Homemakers Council sponsored the lunch, which consisted of about ten different low-calorie salads for attendees to sample. The event served as a training workshop to remind us that we need to include more fruits and vegetables in our diets. This was an excellent time for such a workshop, since most of us are open to recipe ideas that will help us drop those holiday-goodie pounds.

Our Extension Services agent reminded us that even though fresh fruits and vegetables can be expensive, they are economical in the long run, because eating these healthy foods can lead to better health, which translates to a savings in health care costs.

The workshop ended with drawings for unusual door prizes...the leftover salad ingredients, like a half head of lettuce or onion, a partial box of white raisins, and part of a package of pita pockets. Mother and I went away empty-handed, but tummy-satisfied. Here are a couple of salad recipes that we particularly enjoyed:

CORN SALAD

Serving size: 1/6 of recipe
Yield: 6

Ingredients:

2 cups fresh or frozen whole kernel corn - cooked and drained (we'll use canned corn)
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch dressing, fat-free (we like Wishbone)

Combine vegetables in a bowl; stir in dressing; cover and refrigerate. 80 calories per serving.

PINK PARTY SALAD

Serving size: 1/6 of recipe
Yield: 6

Ingredients:

4 potatoes, washed and cut in half
3 cups beets, cooked, peeled and diced (we'll use canned beets)
1 cup green peas, fresh or frozen (or canned)
3 eggs, hard boiled
1 apple
1 teaspoon lemon juice
2 tablespoons olive oil
3 tablespoons vinegar
1 tablespoon sugar
(recipe does not call for salt, but we plan to use seasoning salt when we make it)

Boil potatoes until tender. When thoroughly cool, dice potatoes and place in large bowl. Add diced beets and mix. Set aside 1/4 cup of peas for garnish and add the rest to the bowl. Save one egg to use as garnish. Chop the rest and add to the bowl. Peel the apple and remove the core. Cut apple into small pieces, place in a small bowl and sprinkle with lemon juice. Add apple to the salad. Add the vinegar, olive oil an sugar. Mix thoroughly. Chill and serve. Calories: 140 per serving.