Food and cooking are favorite topics among the clinical dietitians who work for Seton Family of Hospitals facilities and for the Diabetes Education Program. Network Food Service Director Scott Carlisle asked his staff for contributions of recipes often requested by patients, families, customers of the network's cafeterias and other Seton associates. Some represent the dietitians' own favorites.

In some cases, the recipes have been modified from other sources to be more suitable for people on special diets or to reduce sodium and fat. They represent a mix of international cuisines and regional favorites.

From time to time, we would like to share these recipes with you. The focus this time is on salad.

Greek Salad with Marinated Beef

Ingredients:

1 1/2 pounds flank steak
1 lemon, juiced
3 cloves garlic, minced
1/2 cup Canola oil
4 sprigs rosemary or 2 teaspoons, minced
3 sprigs of thyme or 1 teaspoon, minced
3 teaspoons Dijon mustard
4 teaspoons dried oregano
2 teaspoons black pepper

1/4 cup pitted Kalamata or black olives, sliced
1 cucumber, sliced
2 red bell pepper, sliced into strips
2 tomatoes, chopped
1 bag of washed spring mix (5.5 oz.)
3 tablespoons balsamic vinegar
4 tablespoons fat free ranch dressing
1/4 cup reduced fat feta cheese

Directions:

• Preheat oven to 400 degrees.
• Whisk all ingredients except flank steak in a bowl.
• Place steak on roasting pan and rub with mixture. A add 1 cup of warm water in pan.
• Cook for 30 minutes. Let meat rest for 10 minutes before slicing.
• Whisk ranch dressing and balsamic vinegar in a large mixing bowl.
• Add remaining ingredients and toss well. Season with pepper.
• Place on individual plates and top with sliced flank steak.

Cous Cous Garbanzo Bean Salad With Lemon Thyme Vinaigrette

Ingredients:

1 14-ounce can low-sodium chicken broth
1 cup uncooked cous cous
1 15-ounce can garbanzo beans, rinsed and drained
4 green onions, sliced
1 carrot, diced
1 red Bell pepper, diced
1/2 cup pitted Kalamata or black olives, sliced (optional)

5 sprigs of fresh thyme, finely chopped
3 tablespoons Canola oil
1 tablespoon lemon juice
1/2 teaspoon black pepper

Directions:

• Bring broth to a boil in a saucepan. Add couscous, cover pan, and remove from heat. Uncover in 10min.
• Combine cooked couscous, garbanzo beans, onions, carrot, Bell pepper and olives.
• Whisk together ingredients for vinaigrette and toss with salad.
• Season with pepper and serve.

Favorite Tuna Salad

Ingredients:

3 6-ounce cans solid white tuna, water-packed
1 hard boiled egg, diced
1/2 cup celery, diced
1 1/2 tablespoons red onion, chopped
1/4 cup cucumber, seeded and diced
1/2 teaspoon fresh dill, snipped
1/4 teaspoon celery salt
1/2 teaspoon lemon juice
1/2 cup light mayonnaise
1/4 cup sweet pickle relish
Salt & pepper to taste

Directions:

• Drain tuna in a strainer.
• Combine all ingredients together in a large bowl and mix well.
• Serve over lettuce greens.