Spinach Dip with Mushrooms
Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free sour cream
1 cup fat-free mayonnaise
1 cup chopped fresh mushrooms
3 green onions, chopped

In a medium-sized bowl, combine all ingredients. Mix well, cover and refrigerate. Serve chilled with a variety of raw vegetables.

White Bean Dip
Ingredients
1 can (15 ounces) white (cannellini) beans, rinsed and drained
8 garlic cloves, roasted
2 tablespoons olive oil
2 tablespoons lemon juice

In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles.

Shrimp Scampi
Ingredients

8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic

1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
1/4 chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine

DIRECTIONS

Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook until tender, about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.

Add the garlic and shallots to the saucepan and cool until fragrant, about 10 seconds. Add the lemon juice, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.

Greek Salad
Ingredients

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons extra-virgin olive oil
1 pound spinach, stemmed and torn into bite-sized pieces
1 cucumber, peeled, seeded and diced
1 green pepper, seeded and diced
1 tomato, seeded and diced
1/2 red onion, diced
2 tablespoons pitted, black Greek olives
2 tablespoons crumbled feta cheese

To make the vinaigrette, in a small bowl, whisk together the vinegar, lemon juice, oregano, salt and pepper. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.

In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.