1. Brown onions in olive oil and then add everything in order. Simmer for 20-30 minutes or until rice is tender. Can be served in a tortilla and/or with salad.

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. In a large bowl, whisk together the mayonnaise, SPLENDA® Granulated Sweetener, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, SPLENDA® Granulated Sweetener or mayonnaise to suit your taste. Chill several hours before serving.

1. Combine all ingredients and stir well.

1. In a large bowl, toss together the salad mix, cabbage, peppers, snow peas, and green onions. Add chicken to bowl. Set aside.
2. Whisk together remaining ingredients except rice noodles and pour into bowl. Toss lightly and portion onto 4 plates. Top each salad with 2 tablespoons noodles (or nuts).

1. In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and SPLENDA® Granulated Sweetener. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.

1. Dice chicken breasts into bite size pieces. Add celery, onion, almonds and ranch dressing. Mix and serve on a cold bed of lettuce.

1. Core and seed the apple, and cut into 4 pieces.
2. Mix together apple, grapes, marshmallows, yogurt, and almonds.

1. Mix together all ingredients. Chill and serve.

1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion and jicama in a large bowl.
2. In a small bowl, whisk together vinegar, oil, Splenda, garlic, cumin, salt and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.
3. Refrigerate for at least 1 hour. Keeps well for several days.

1. Combine all ingredients in a serving dish and toss to coat well. Refrigerate for 1 - 2 hours to allow flavors to blend. Toss again before serving.