Garden fresh tomato and herb salad

3 medium to large ripe tomatoes, diced
1/2 large cucumber quartered, and then sliced
1 small green pepper, diced
1/2 red onion, chopped
2 garlic cloves, minced
1/4 C. chopped fresh basil
1/4 C. chopped fresh parsley
1 tbsp extra-virgin olive oil
1 tbsp basamic vinegar
salt and freshly ground pepper

Mix first 4 ingredients in a large bowl. Mix remaining ingredients in a small bowl, and pour over veggies. Mix well. Refrigerate for at least an hour.

Lemon Blueberry Pound Cake

1 3/4 cups granulated sugar
1/2 cup butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract

Preheat oven to 350°.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch buttered and floured tube pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.