South Beach Diet Club Sandwiches

Ingredients:

• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 4 slices Canadian bacon (about 1 ounce each)
• 8 slices thin-sliced whole-grain bread, lightly toasted
• 4 small red lettuce leaves
• 1/2 lb. thinly sliced salt-free or reduced-socium deli turkey breast
• 1/2 small avocado, cut into 4 slices
• 1 large beefsteak tomato, cut into 4 slices

Makes 4 Servings

1. In a small bowl , combine mayonnaise, lemon juice, cumin and cayenne.
2. Lightly coat a skillet with cooking spray and heat over medium-high heat. Add bacon and cook until edges begin to brown, about 1 minute per side. Transfer to a paper towel-lined plate.
3. Spread mayonnaise mixture onto 4 toast slices. Top each slice with 1 lettuce leaf, one-fourth of the turkey, 1 avocado slice, 1 bacon slice and 1 tomato slice; cover with remaining toast Cut in half, secure with toothpicks, if necessary, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who does not love a club sandwich once in a while? Club sandwiches are very easy to prepare and can be good for you. These sandwiches can be made in 20 minutes or less. This club sandwich is spiced up with the cumin and cayenne in the mayonnaise and if you really want to add more flavor, add garlic to the mayonnaise and make it spiced lemon aioli. You can also use any kind of lettuce leaf in this sandwich such as spinach, arugula, etc and it will still be filling and delicious. One bite of this poolside favorite and you'll never have to go to a restaurant again to order this treat, I guarantee.

Crispy Jicama Salad with Creamy Cilantro Dressing

Ingredients:

• 1/2 cup nonfat or low-fat plain yogurt
• 1/4 cup finely chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 (10-ounce) head red leaf lettuce, chopped (6 cups)
• 1 (1-pound) jicama, peeled and cut into matchsticks
• 1 medium cucumber, seeded and thinly sliced

Makes 4 (2 1/2-Cups) Servings

In a small bowl, combine, yogurt, cilantro, lime juice, oil, salt and pepper. Place lettuce in a large bowl and toss with 1/4 cup of the dressing; divide among 4 salad plates. Add jicama and cucumber to the same large bowl and toss with remaining dressing. Spoon jicama and cucumber mixture on top of lettuce and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The folks at South Beach have done it again. This salad was crunchy and delicious. The combination of olive oil and lime juice really wakes up your taste buds. I really loved how the jicama was a refreshing crunch in your mouth along with the creamy cilantro dressing. This salad makes a great meal during a heat wave when you don't want to cook and you want something filling and satisfying. And you can make this salad can be made in 20 minutes or less.