Sautéed Snap Peas with Red Bell Pepper

• 1 tsp olive oil
• 1 pound snap peas
• 1 bell pepper, julienned
• 1 tsp chili powder (optional)

1. Heat the oil in a sauté pan. Add the vegetables and stir until heated through, but still crisp. Add the chili powder or just season with salt and pepper. Serve hot.

Lynn's Chopped Salad

Salad

• 6-7 cups mixed green lettuce - romaine, spinach, red leaf
• 1 large chicken breast, grilled (or deli chicken) and chopped
• 1 crisp apple, cored and diced
• 15 oz can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 bell pepper (preferably red, yellow or orange), chopped
• 1 avocado, diced
• 1/2 cup roasted sunflower seeds

Dressing

• 3 fresh tomatillos
• 1 package dry ranch dressing
• 1 cup cilantro
• 1 cup mayo
• 1/4-1/3 cup buttermilk
• 2 cloves garlic
• 1/4 tsp cayenne pepper

1. Puree all dressing ingredients in blender and refrigerate for at least an hour before serving.
2. Toss first 6 salad ingredients, add dressing then toss again. Sprinkle avocado and sunflower seeds evenly over top.

Serve with flour tortillas (uncooked tortillas found in deli aisle)