Salad days are here, delicious Springtime recipes

May 13, 11:17 AMNutrition ExaminerCarol Bardelli

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Enjoy a delicious salad while watching your weight.

Springtime is here and swim suit season is not far behind. Vegetable dishes, particularly salads, are popular with most dieters. And they're packed with nutrition. Just remember to go easy on the salad dressings and high calorie toppings like full fat cheeses. Here's a few of my family's favorite recipes. Enjoy!

Tangy Asparagus and Crab Salad

2 pounds asparagus, trimmed

1/4 cup fresh chives, chopped

1 cup Mandarin orange slices (or tangerine slices)

1 pound lump crabmeat

Salt and black pepper to taste

1 tablespoon fresh orange juice

1 tablespoon fresh lime juice

2 tablespoons sugar

1 tablespoon distilled white vinegar

1 teaspoon grated lime zest

1/8 cup Dijon mustard

1/4 ligh mayonnaise

Additional 2 tablespoons chives, chopped

Boil asparagus in salted water until tender but crisp, about 4 - 6 minutes. Transfer to a large bowl. Mix in chives, oranges and crabmeat. Season to taste with salt and pepper.  Whisk together orange juice, lime juice, sugar, vinegar, and zest in a bowl until sugar dissolves. Whisk in mustard. Season to taste with salt and pepper. Plate asparagus.  Mound crab salad over asparagus. Pour dressing over salad. Sprinkle with remaining chives.

Easy Tropical Carrot Salad                                       Serves 4-6

1/2 cup dried apricots, chopped

4 cups carrots, shredded

1 cup crushed pineapple, drained

2 tablespoons pineapple juice

3/4 cup plain nonfat yogurt

1 teaspoon coconut extract

Place apricots in a glass bowl. Microwave on high for 30 seconds to plump fruit. Combine carrots, pineapple and apricots in a medium bowl. Add yogurt, pineapple juice and coconut extract and mix well. Cover and chill.

Carol's Mom Iva's Waldorf Salad                                                        Serves 4 - 6

3 tart apples - peeled, cored and chopped

3 stalks celery, diced

2 scallions, chopped

1/4 cup walnuts, chopped

5 tablespoons light mayonnaise

3 tablespoons apple juice

1 tablespoon lemon juice

1/4 teaspoon celery salt

Combine apples, celery, scallions and walnuts. Mix together mayonnaise, apple juice, lemon juice and celery salt. Toss ingredients together. Chill.

Recipes from "Love Those Vegetables Cookbook" by Carol Bardelli

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