Red Potato Salad

1 lb red potatoes
2 whole hard boiled eggs {peeled, diced}
2 hard boiled egg whites
1/4 sweet onion, minced
1/2 cup diced celery heart
1/4 cup No Sugar Added sweet relish {I use Mt.Olive}
3 tbsp grainy mustard
1/2 cup plain 2% Greek yogurt {Fage}
1/2 tsp sea salt
fresh ground pepper

Clean the potatoes; boil them whole, just until tender. Allow to cool, then dice into large chunks.

In a small bowl, whisk the yogurt, mustard, and pickle relish together. Add salt and freshly ground pepper to taste.

In a large bowl, stir all the ingredients together, except the eggs, until thoroughly coated. Add the eggs and gently stir in.

Makes 4 servings

Per Serving:
160 calories
3.5g fat
22g carbs
2.5g fiber
10g protein

Tuna & White Bean Salad

1/2 cup cooked cannellini beans
1, 5-oz can albacore white tuna in water
1 tsp extra virgin olive oil
1 tsp dijon mustard
1 tsp fresh lemon juice
1 tbsp fresh chopped parsley
2 tbsp red onion, fine sliced
sea salt and pepper to taste

Rinse the beans under cool water to remove excess sodium. Drain the tuna.

Mix together the olive oil, mustard and lemon juice.

Add all of the ingredients until well mixed. Eat right away or let sit for the flavors to marinate through.

Serves 1

Per serving:
292 calories
5.5g fat
19.5g carbs
4.5g fiber
39.5g protein

Shrimp Cobb Salad

3 cups chopped hearts of romaine lettuce
5 grape or cherry tomatoes
1/4 sliced cucumber
1 hard boiled omega-3 egg, sliced
3 oz cooked, peeled shrimp

Dressing:
2 tbsp 2% Greek yogurt (Fage)
1 tsp lemon zest
1 tsp red wine vinegar
1/4 tsp Worcestershire sauce
1/4 tsp garlic powder
pinch sea salt and fresh ground pepper

Arrange the salad items in a large bowl, container or plate.

Mix together the dressing ingredients until smooth. Pour over salad and enjoy!

Serves 1
216 calories
7g fat
8.5g carbs
3g fiber
29.5g protein