Tomato, Bean and Camargue Rice Salad

150g cherry tomatoes (cut each one in half)
270g tin of mixed beans salad in water (drained)
125g camargue (red) rice, cooked and cooled

Directions:

1. mix ingredients together
2. add seasoning and low fat dressing (if desired) to taste

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VEGETABLE PASTA SALAD

250g wholegrain pasta (cooked and cooled)
4 small courgettes 4 tomatoes, skinned and cut into cubes
15g pack of fresh basil, finely chopped
1tbsp olive oil pepper (and salt) to taste

Directions:

1. slice courgettes and boil in water until slightly soft, drain water and allow courgettes to cool
2. mix together the basil and olive oil and leave while pasta is cooking
3. pour in basil/oil mixture
4. add courgettes and tomatoes, pepper (and salt)

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SPINACH, AVOCADO AND NUT SALAD

100g fresh washed whole leafed spinach
1 avocado (halved, pitted, skinned and chopped
100g walnuts (chopped or whole)
100g unsalted peanuts
100g cashew nuts
100g sultanas

Directions:

1. mix ingredients together in a large salad bowl
2. add seasoning and low fat dressing to taste

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