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Healthy Potlucks

Many of us will enjoy potluck meals this season at family reunions, church picnics, and other celebrations. There is no reason for these dishes not to be healthy. I’ve included several salad ideas. Enjoy your potluck and keep it healthy.

MARINATED TOMATOES AND ASPARAGUS
1 lb. grape tomatoes, cut in half
1 lb. fresh asparagus (trim cut ends and peel outer skin from bottom of stalks with peeler)
4 cloves fresh garlic, minced
1/3 cup extra virgin olive oil
1 teaspoon salt
1 Tablespoon fresh basil
2 Tablespoons fresh lemon juice

In a large skillet bring a small amount of salted water to a boil. Cook asparagus two minutes. Immediately put in ice water to stop cooking. Drain well. Cut in 1-inch pieces. In a large bowl mix all ingredients together and toss gently. Refrigerate overnight. Serves 8.

NUTRITIOUS POTLUCK FRUIT SALAD
1 (20-oz.) can pineapple chunks
Sugar substitute equal to 2/3 cups sugar (I use Splenda)
2 Tablespoons flour
1/3 cup orange juice
2 Tablespoons lemon juice
Egg substitute equal to 1 egg
2 cups light whipped topping
3 pints fresh strawberries, sliced
4 cups green seedless grapes
6 kiwi fruit, peeled and sliced
1 pint raspberries
1 pint blueberries
6 medium bananas, peeled and cut in 1/2-inch slices

Drain pineapple, reserving juice, and set aside. In a saucepan combine sugar substitute and flour. Stir in orange, lemon, and pineapple juices. Bring to a boil and remove from heat. Stir small amount of hot mixture into egg substitute and stir, then add egg substitute to pan, stirring constantly. Bring to a boil and cook over medium heat, stirring constantly for two minutes. Cool to room temperature, stirring occasionally; when cooled, fold in whipped topping. In large bowl combine all ingredients and toss lightly to coat. Serve immediately or refrigerate until serving time. Serves 14-16.

COLORFUL ITALIAN SALAD
2 medium red bell peppers, thinly sliced
2 medium yellow bell peppers, thinly sliced
1 banana pepper, cut into rings
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
6 Roma tomatoes, sliced thin
1 cup grated nonfat Parmesan cheese
3/4 cup nonfat Italian dressing
1 Tablespoon chopped fresh basil
1 Tablespoon fresh chives, snipped

Toss all ingredients together and serve immediately or store in refrigerator for a few hours. Serves 6.

Coming Next Month: Fresh from the Apple Orchard

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