Time for Recipes

INGREDIENTS
1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
2. 1 stalk celery, finely diced
3. 1/4 cup minced fresh basil
4. 10 Kalamata olives, pitted and finely chopped
5. 1 medium shallot, minced
6. 2 tablespoons reduced-fat mayonnaise
7. 1 tablespoon white wine vinegar
8. Pinch of freshly ground pepper
9. 4 large ripe tomatoes, cored

COOKING DIRECTIONS
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

INGREDIENTS
1. 3 tablespoons white-wine vinegar
2. 2 tablespoons finely minced shallot
3. 1 tablespoon Dijon mustard
4. 1/4 teaspoon salt
5. 1 teaspoon freshly ground pepper
6. 3 tablespoons extra-virgin olive oil
7. 10 cups mixed salad greens
8. 1/2 pound shredded cooked chicken breast (see Tip)
9. 2 eggs, hard-boiled, peeled and chopped (see Tip)
10. 2 slices bacon, cooked and crumbled
11. 2 medium tomatoes, diced
12. 1 large cucumber, seeded and sliced
13. 1 avocado, diced
14. 1/2 cup crumbled blue cheese (optional)

COOKING DIRECTIONS
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.

INGREDIENTS
1. 1/4 cup mayonnaise
2. 2 tablespoons fresh lemon juice
3. 2 (6 ounce) cans light tuna packed in olive oil, drained
4. 1/2 cup chopped drained bottled roasted red peppers
5. 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
6. 1 large celery rib, chopped
7. 2 tablespoons finely chopped red onion
8. 1 (20- to 24-inch) baguette
9. 2 tablespoons olive oil
10. Green leaf lettuce

COOKING DIRECTIONS

• Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
• Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.