Relished Egg Salad

2 Tbsp plain non-fat yogurt
3/4 tsp garlic salt
3/4 tsp oregano leaves, crushed
1 medium cucumber, peeled, seeded and chopped
1 small tomato, peeled, seeded and chopped
4 Born Free® hard boiled eggs, chopped
1/4 cup minced red onion
2 Tbsp sliced drained ripe olives
Pita bread pockets, cut into wedges

In medium bowl, stir together yogurt, garlic salt, and oregano until well blended. Stir in cucumber, tomato, eggs, onion and olives until well combined. Cover and chill to blend flavors. Serve with pita wedges for scooping salad.
Makes 2 cups

 

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Italian Asparagus Medley

1 package (10 oz.) frozen asparagus cuts
3 Born Free® hard boiled eggs, chopped
3 Tbsp bottled Italian salad dressing
3 Tbsp fine dry Italian-style bread crumbs
3 Tbsp grated Parmesan cheese

Conventional Oven: Cook asparagus according to package directions. Stir in eggs and 2 tablespoons of the dressing. Pour into 1-quart casserole. Stir together remaining dressing, crumbs, and cheese until well combined. Sprinkle evenly over asparagus.

Bake in preheated 350°F oven until hot throughout, about 10 – 15 minutes.

Microwave Oven: In 1-quart casserole, cook asparagus according to package directions. Add remaining ingredients as above. Cook, uncovered, on full power, until hot throughout, about 2 to 3 minutes.
Makes 3 servings.

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Chicken Salad Supreme

1/3 cup mayonnaise
1 tsp lemon juice
one-half tsp onion powder
1 can (5 to 6.75 oz.) chunk chicken, drained
4 RF hard boiled eggs, chopped
1 cup chopped fresh spinach leaves
one-half cup finely chopped celery
2 Tbsp well-drained bottled capers – Optional

In medium bowl, stir together mayonnaise, lemon juice and onion powder until well blended. Stir in remaining ingredients until evenly coated with dressing. Cover and chill to blend flavors. Serve as salad on spinach leaves or as a sandwich.
Makes 4 servings