You can make this simple, delicious and healthy meal for your family and friends even if there are diabetics in your group.  The entree is Baked Salmon served with Pea and Corn Salad.  The salad combines the vegetables green beans, baby peas, shoepeg corn, etc giving each serving a variety.  Make this salad the evening before and refrigerate overnight or make it in the morning and let it refrigerate all day for the flavors to blend.

BAKED SALMON

4 salmon steaks (about 3-oz each)

Vegetable oil cooking spray

2 tbsp fresh lemon juice

1/2 tsp dried whole dillweed

1/2 tsp dried parsley flakes

1/2 tsp freshly ground black pepper

Rinse salmon thoroughly with water and pat dry with paper toweling.  Spray a shallow baking pan with vegetable oil spray.  Place steaks in the prepared pan.  Brush steaks with the lemon juice.  Sprinkle the dillweed, parsley, and pepper evenly over the salmon steaks.  Bake at 350 degrees for 25 to 35 minutes or until salmon flakes easily when tested with a fork.

PEA AND CORN SALAD

1 can French-style green beans, well drained

1 can baby sweet peas, well drained

1 can shoepeg corn, well drained

2 oz. jar pimentos

1/2 large green bell pepper, seeded and diced

1 cup chopped celery

1 onion, diced

Mix all the above ingredients together in a medium bowl.

Dressing:

1 tsp salt

1/2 tsp fresh ground black pepper

1 tbsp water

3/4 cup vinegar

1 cup Splenda

1/2 cup extra-virgin olive oil

Combine dressing ingredients in a small saucepan and bring to a boil.  Boil mixture for two minutes; let cool completely.  Pour cooled dressing over the vegetables; mix well.  Cover and refrigerate overnight or about 8 hours.

Enjoy!