Oriental Salad Dressing1/8 cup olive or vegetable oil1/8 cup peanut

Smorgasbord Fruit Salad1 (20 ounce) can pineapple chunksSugar substitute (Splenda)

Taco Soup1 large onion, diced 1 (14 1/2 ounce) can

Maple Balsamic Vinaigrette 2 tablespoons extra-virgin olive oil 2 tablespoons

Shrimp Pasta Salad3/4 cup uncooked shell macaroni3 cups water3/4 pound

Navajo Beef and Chile Stew3/4 pound lean beef stew meat,

Italian Dressing1/4 cup low-sodium chicken broth1 tablespoon minced red bell

Sesame Jicama Salad1/4 medium jicama, peeled and cut into    matchsticks,

Free Soup1 (46 ounce) can V-8 juice (Hot and Spicy

Honey Mustard Dressing1/2 cup plain nonfat yogurt4 teaspoons prepared mustard4