Tropical Slaw

1 can (20 ounces) pineapple tidbits
1 tablespoon lemon juice
1 medium firm banana, sliced
3 cups of shredded lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins
1/2 teaspoon salt
1 carton (8 ounces) pineapple yogurt

Drain pineapple, reserving 2 tablespoons of juice; set pineapple aside. Stir lemon juice and banana into reserved pineapple juice. In a large salad bowl combine the cabbage, oranges, marshmallows, coconut, walnut, raisins, salt, pineapple, and banana mixture, Add yogurt; toss to coat. Cover and refrigerate until serving. 10 servings

Black Bean salad w/feta WW points incl.

2 (15-ounce) cans black beans, rinsed and drained
1 sweet red bell pepper, cored, seeded, and chopped
2 cups finely chopped cabbage
4 green onions , chopped
4 ounces feta cheese, crumbled
1/4 cup chopped fresh parsley leaves
1 clove garlic, minced
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil,
Salt and pepper to taste

In a large bowl, combine beans, bell pepper, cabbage, onion, feta cheese, parsley, garlic, lemon juice, olive oil, salt, and pepper; toss to mix. Cover and refrigerate until well chilled.

Makes 8 servings (1 cup each)

3 WW points a serving