Italiano "Meatballs"

Southwestern Salad
With Chili Croutons

1 cup (28) saltine crackers, crushed

1 cup corn flakes, crushed

1 cup cheddar cheese, shredded

3/4 cup walnuts, chopped

1/2 cup onion, chopped

4 large eggs

2 tablespoons grated Parmesan cheese

1 teaspoon beef style seasoning

1 teaspoon dried basil

1/2 teaspoon garlic powder

In large bowl combine all ingredients. Coat large frying pan with cooking spray; heat over medium heat. Use tablespoon to drop "meatball" mixture into heated pan. Fry on both sides, use additional cooking spray as needed.

1 jar (28 oz.) marinara sauce

Arrange meatballs in greased 8x8 inch baking dish. Cover with marinara sauce. Bake at 350º F for 15 minutes.

Garnish with snipped parsley.

4 1/2 cups leaf lettuce, torn in bite-size pieces

1/2 cup tomatoes, diced

1/2 cup jicama, peeled and julienned

1/2 cup avocado, peeled and diced

3 tablespoons red onion, chopped

3 tablespoons green pepper, chopped

In large bowl combine all salad ingredients. Keep chilled.

Chili Croutons

2 tablespoons margarine

1 cup bread cubes

1/2 teaspoon chili powder

Melt margarine in large frying pan over medium heat. Add bread cubes and chili powder. Sauté for 5 minutes, stirring occasionally.

2 tablespoons olive oil

2 teaspoons lemon juice

1 teaspoon sugar

1/4 teaspoon salt

In small bowl combine dressing ingredients. Pour dressing over salad just before serving. Add croutons, toss gently just to coat.