Summer Salad with Cucumber Dressing

Salad

Ingredients:

• 1 head of Iceberg lettuce
• 1 head of Romaine lettuce
• 1 cup chopped broccoli
• 1 Cup shredded carrots
• 1/2 Cup halved cherry tomatoes
• 1/2 Cup of diced apples

Tear lettuce with hands into bite sized pieces and place in large bowl. Add remaining ingredients and mix.

Dressing

Ingredients:

• 2 cucumbers roughly chopped
• 1 tsp. basil
• 1 tsp parsley
• 1 tsp dill
• 2 TBS extra virgin olive oil
• 1/2 Cup non-fat yogurt (plain)
• pinch of salt and pepper to taste

In food processor, at cucumbers and pulsate until pureed. while on low speed, add olive oil, basil, parsley and dill. turn off and place ingredients in medium bowl. Stir in yogurt with rubber spatula until well blended. Add salt and pepper to taste. Place dressing over salad and toss gently until mixed.

Optional:  Pine nuts and raisins can be added to salad mixture or sprinkled on top.

Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped

1 small onion, finely chopped

1/2 cup finely chopped fresh cilantro or parsley leaves

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

2 small jalapeños, finely chopped

1 clove garlic, finely chopped

1 tablespoon Chicken Flavor Bouillon

4 medium tomatoes

2 medium ripe avocados

1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

French Salad

500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1 cup low fat sour cream
300 g (10 oz) fat free mayonnaise
1 tsp prepared mustard
salt, pepper

1. Toss the peas, carrots, potatoes, cucumbers together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Spicy Eggless Salad

8 oz. package of firm tofu
1 tsp. curry
1/4 cup light mayonnaise
1/4 cup shredded raw carrots
1 tsp. onion powder

chop tofu into cubes (about 1/2 inch). Mix all ingredients in a bowl and place in refrigerator until chilled. eat as a sandwich or scoop onto a bed of lettuce.

Ham Salad

3 cups coarsely ground ham
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup low fat mayonnaise or fat free sour cream
1/4 cup diced sweet pickle
2 teaspoons prepared mustard
1/8 teaspoon black pepper

In medium bowl stir together all ingredients. Makes about 3 3/4 cups, enough for 6 sandwiches. Make sandwiches on soft sandwich buns or whole wheat bread, topped with lettuce leaves.

Avocado Salad Dressing

1/4 seedless cucumber, finely diced
1 ripe avocado, mashed
1 tomato, finely diced
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tbsp. Spanish onion, finely chopped
1/2 tsp. low-salt chicken base powder
1 tbsp. lemon juice
1 tsp. fruit sugar or honey
1/4 tsp. Vegit (optional)
1 tbsp. good health mayonnaise
Braggs Seasoning or sea salt to taste

Mash the avocado with onion powder, garlic powder, fruit sugar, Bragg's, Vegit, and mayonnaise. Add a little water to thin the avocado mixture. Stir in the diced cucumber, tomato and onion. Pour the dressing over romaine lettuce.

Red Leaf, Pear and Walnut Salad

3 tablespoons apple cider vinegar
1/2 cup apple juice or apple cider
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
Salt and pepper to taste (optional)
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped, packed
2/3 cup walnut pieces (or coarsely chopped), toasted* (sliced or slivered almonds can be substituted)
4 pears, peeled, cored, and cut into 3/4-inch pieces

• Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
• Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

* To toast the walnut pieces, broil in toaster oven or oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

Spinach, Orange and Almond Salad

• For the vinaigrette: 1/2 teaspoon soy sauce
• 1 teaspoon fresh lime juice
• 1/2 teaspoon finely chopped shallots
• 5 teaspoons olive oil
• salt to taste
• freshly ground black pepper
• For the salad: 1 tablespoon slivered almonds
• 1/2 cup spinach, cleaned and torn into bite-sized pieces
• 1/8 orange, peeled and sectioned

For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate. Arrange the orange sections on top and sprinkle with the almonds.

Chopped Veggie Salad with Watermelon and Feta Cheese

• 1 pound Campari or plum tomatoes, diced, drained
• 1 1/2 cups diced seeded watermelon
• 1 large green bell pepper, seeded, cut into 1/3-inch cubes
• 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
• 1/2 cup very thinly sliced radishes
• 3 tablespoons olive oil, divided
• 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
• 2 green onions, chopped, divided
• 1/4 cup thinly sliced fresh mint leaves, divided
• 1/2 cup plain Greek-style yogurt*
• 1 teaspoon dried oregano

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain

Mixed Greens with Tangerines and Fennel

• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons chopped shallot
• 1 teaspoon finely grated tangerine peel
• 1 5-ounce package mixed baby greens
• 2 medium fennel bulbs, very thinly sliced crosswise
• 4 tangerines, peeled, segmented

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.

Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over and serve.

Broccoli and Cauliflower Salad

1 bunch broccoli, broken into small pieces
1 head cauliflower, broken into small pieces
1 small onion, chopped
3 carrots, shredded
3 slices turkey bacon, cooked and crumbled
3/4 cup raisins


Dressing:
3/4 cup low-fat mayonaisse
1/2 cup sugar
2 tablespoons vinegar

Mix the dressing ingredients together and set aside. In a large bowl, combine the broccoli, cauliflower, onion, carrots, bacon and raisins. Pour dressing over the vegetables and toss. Let sit overnight.

Broccoli and Cauliflower Salad

1 bunch broccoli, broken into small pieces
1 head cauliflower, broken into small pieces
1 small onion, chopped
3 carrots, shredded
3 slices turkey bacon, cooked and crumbled
3/4 cup raisins


Dressing:
3/4 cup low-fat mayonaisse
1/2 cup sugar
2 tablespoons vinegar

Mix the dressing ingredients together and set aside. In a large bowl, combine the broccoli, cauliflower, onion, carrots, bacon and raisins. Pour dressing over the vegetables and toss. Let sit overnight.

Patriotic Salad

2 Tbsp. raspberry-flavored or blueberry- flavored vinegar
1/4 cup fat-free, reduced-sodium chicken broth
2 Tbsp. extra virgin olive oil
1 tsp. mild-flavored honey
1/2 tsp. fresh mint leaves, finely minced
1 cup each of fresh blueberries and strawberries
8 cups torn, mixed salad greens
2 oz. crumbled reduced-fat feta cheese

To make the vinaigrette, place in a blender the vinegar, broth, oil, honey, mint and 1/4 cup of blueberries. Blend at low speed just until emulsified. Transfer to a jar with a tight lid and refrigerate until needed. Store chilled, vinaigrette will keep up to 2 to 3 days.

Just before serving time, toss mixed greens, remaining blueberries, and strawberries in a large bowl. Shake vinaigrette until thoroughly re-blended, drizzle over salad and toss lightly. Sprinkle crumbled feta over top and serve.

This is a wonderful meal to serve on Independence Day and other patriotic holidays

8 cups torn, mixed salad greens
2 oz. crumbled reduced-fat feta cheese

To make the vinaigrette, place in a blender the vinegar, broth, oil, honey, mint and 10 blueberries. Blend at low speed just until emulsified. Transfer to a jar with a tight lid and refrigerate until needed. Store chilled, vinaigrette will keep up to 2 to 3 days.

Just before serving time, toss mixed greens and remaining blueberries in a large bowl. Shake vinaigrette until thoroughly re-blended, drizzle over salad and toss lightly. Sprinkle crumbled feta over top and serve.