Well like i did promised you all ,Here is another healthy and delicious recipe big kiss to all
Summer Tuna Salad

Ingredients:

2 quarts water
1 teaspoon salt
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup finely chopped shallots (about 2 medium)
2 fire-roasted piquillo peppers, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry vinegar
1 teaspoon Spanish smoked paprika
4 cups arugula
1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
1/4 cup (1 ounce) grated fresh Parmesan cheese
8 (1-ounce) slices French bread 

Preparation

Preheat broiler.
Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp-tender. Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.
Sprinkle cheese evenly over bread slices; place bread on a baking sheet. Broil 2 minutes or until lightly toasted. Serve toasts with salad.

Nutritional Information
Amount per serving

Calories: 391
Calories from fat: 26%
Fat: 11.5g
Saturated fat: 2.2g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 3.6g
Protein: 23.7g
Carbohydrate: 46.5g
Fiber: 6.2g
Cholesterol: 23mg
Iron: 3.5mg
Sodium: 1052mg
Calcium: 198mg

Kiss to all   

Well my sweet friends If you don’t like Feta, try Ricotta Salata or just skip the cheese and use all fruit. It’s fun to serve, and everyone loves it. Our most popular summertime recipe.this one will go to my friend Paul Withey and is cute family

Summer kiwi, Watermelon and Feta Cheese Puzzle

Ingredients

10 kiwifruits
1 medium watermelon, fresh
1 pound feta cheese in large pieces (not crumbled)
mint leaves
berries (your choice)
1/2 Cup light olive oil
1/4 Cup good balsamic vinegar
ground black pepper to taste

Prepare the Recipe

Cut the watermelon into 1 inch cubes of even size.
Peel and cut the kiwi in half, then trim to match the size of the watermelon cubes
Cut drained feta to 1 inch cubes.
On 2 plates, place 5 cubes of melon in a checkerboard pattern. In the gaps, place two cubes of kiwi and two of cheese in opposite directions.
Make a new layer with kiwi in the corners and alternating feta and watermelon in open spaces.
Make a third layer, repeating the same design pattern as the first. Make sure the sides are all even
Whisk together the oil and vinegar with a little bit of ground pepper.
Pour some of the vinaigrette on the plate around the cube.
Garnish the cube with mint leaves and spread some berries around the plate with mint leaves.

KISS TO ALL 

 

 well friends This colorful appetizer recipe would be a fine, addition to your Summer salad collection The flavors just pumps up with its deep savoriness. i hope you all will like it kiss

Summer Prosciutto and Melon

Ingredients:

3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon) $
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Preparation

Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano.

 Nutritional Information
Amount per serving

Calories: 87
Calories from fat: 30%
Fat: 2.9g
Saturated fat: 1.5g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 5.3g
Carbohydrate: 11.1g
Fiber: 0.6g
Cholesterol: 11mg
Iron: 0.4mg
Sodium: 271mg
Calcium: 94mg

Kiss to all  

Oh, pasta salad. It seems like no cookout would be complete without it. Everyone has their favorite recipe, some lighter than others. But in the end there can never be a dinner or lunch without a notritiva salad.

Ingredients

• 1 1/2 cups bowtie or corkscrew pasta
• 1 cup broccoli, chopped small
• 1 12 ounce can water-packed artichoke hearts, drained and chopped
• 1 purple onion, diced
• 1 red or yellow bell pepper, diced
• 1 12 ounce can green beans, diced
• 1 -2 tomatoes, diced
• 1/4 cup sliced black olives
• 2 tbsp chopped fresh basil
• 3/4 cup fat-free vegan Italian salad dressing
• salt and pepper to taste

• Prep Time: 15 minutes
• Cook Time: 0 minutes

• Total Time: 15 minutes
• Yield: 6 nearly fat-free servings

Preparation

Cook the pasta according to package directions in salted water. Drain and allow to cool.
Lightly steam the broccoli, until just tender.
In a large bowl, toss together the pasta, broccoli and remaining ingredients and season to taste with salt and pepper.
Allow to marinate in the refrigerator at least one hour before serving. Toss again before serving.
Makes 6 servings fat-free pasta salad.

Calories: 171; Calories from Fat: 14
% Daily Value:
Total Fat: 1.6g; 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 544mg; 23%
Total Carbohydrates: 34.4g; 11%
Dietary Fiber: 7.4g; 30%
Protein: 7.2g
Vitamin A 28%, Vitamin C 98%, Calcium 9%, Iron 15%
Kiss to all