Svetlana’s Recipes

Ingredients:

-1/2 lb smoked turkey, cut into cubes
-4 cups chopped romaine hearts
-1 cup Pico de Gallo
-3/4 cup small cubes Pepper Jack cheese
-1/2 cup canned corn, drained
-1/3 cup finely chopped red onion
-1 (2.25 oz) can sliced ripe olives, drained and chopped
-avocado dressing (recipes follows)
-tortilla chips, for garnish

1. Place first seven salad ingredients in a large bowl
2. Drizzle with dressing and toss well to coat
3. Garnish with tortilla chips

Avocado Dressing:
1. Whisk together 2/3 cup Guacamole, 3 tablespoons fresh lime juice and 1 teaspoon Mexican Seasoning in a small bowl

Ingredients:

-2 cups fresh broccoli florets
-2 cups fresh cauliflower florets
-1 medium seedless cucumber, halved and thinly sliced
-1 cup sliced fresh mushrooms
-1 cup cherry tomatoes, halved
-1/3 cup finely chopped red onion
-1/2 cup Italian salad dressing

1. In a large bowl, combine broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion
2. Add dressing; toss to coat
3. Cover and refrigerate for 8 hours or overnight

Ingredients:

Dressing:
-1/4 Kikkoman Teriyaki Sauce
-1/4 cup olive oil
-2 tablespoons honey
-2 tablespoons vinegar
-1 teaspoon freshly grated orange peel

Salad:
-1 pound chicken breast tenders
-freshly ground black pepper
-1 egg
-1 tablespoon Kikkoman Teriyaki Sauce
-1/2 cup flour
-1 tablespoon Panko Bread Crumbs
-1/2 cup smoked almonds, finely chopped
-3 tablespoons olive oil
-6 cups mixed baby salad greens
-2 oranges, peeled and cut into wedges

1. Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel
2. Season chicken tenders with pepper
3. Beat egg with teriyaki sauce in shallow dish until well blended
4. Place flour in shallow dish
5. Combine bread crumbs and almonds in another shallow dish
6. Dust both sides of chicken with flour, then dip into egg mixture and finely coat with almond mixture
7. In a skillet, heat 2 tablespoons olive oil over medium high heat
8. Add chicken and cook 7 minutes or until no longer pink in center, turning over once and adding more oil as needed
9. Divide salad greens among 4 dinner plates
10. Arrange chicken and orange wedges on greens
11. Serve with the dressing

Ingredients:

-1 pound seedless cucumbers
-4 tablespoons Kosher salt
-6 tablespoons finely chopped fresh dill
-2 cloves garlic, thinly sliced

1. Wash the cucumbers
2. Thinly slice cucumbers lengthwise
3. Place the cucumbers, salt, dill and garlic in an airtight container and toss well
4. Let the ingredients marinate for 15 minutes in the refrigerator
5. Serve as a side dish

Ingredients:

-3 cups thinly sliced cucumbers, peeled and seeded
-3 tablespoons rice vinegar
-1 teaspoon sugar
-2 teaspoons dark sesame oil
-1/2 teaspoon salt
-2 tablespoons chopped green onions
-2 tablespoons chopped dry-roasted unsalted peanuts

1. Combine first 5 ingredients in a medium bowl; toss to coat cucumber
2. Sprinkle with onions and peanuts before serving

Ingredients:

-4 cups finely chopped Chinese cabbage
-1/2 cup chopped scallion
-1/4 cup soaked organic hijiki seaweed
-1 medium tomato, seeds and excess pulp removed

Dressing
-1 teaspoon grated fresh ginger
-2 medium cloves garlic, pressed
-1 tablespoon lemon juice
-1 teaspoon honey
-2 tablespoons soy sauce
-1/4 teaspoon dry mustard
-1 tablespoon extra virgin olive oil
-salt to taste
-pepper to taste
-sesame seeds

1. Rinse and soak hijiki in 1 cup warm water until softened, about 10 minutes
2. Drain and squeeze out excess water when ready
3. While hijiki is soaking, chop cabbage, scallion and place in a bowl
4. Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips
5. Whisk together dressing ingredients and toss with cabbage, tomato, scallion and hijiki
6. Sprinkle with sesame seeds

Ingredients:

-2 bunches asparagus
-4 sundried tomatoes
-1 cup fresh tomato, seeds and excess pulp removed, and chopped
-4 cloves garlic, pressed
-2 teaspoons balsamic vinegar
-1 teaspoon honey
-2 teaspoons fresh lemon juice
-3/4 teaspoon salt
-1/2 teaspoon cracked black pepper
-2 tablespoons olive oil

1. Bring a medium pot of salted water to a boil that will hold asparagus
2. While water is coming to a boil soak sundried tomatoes in hot water for about 10 minutes or until soft, and chop fine
3. Cut fresh tomato in half, squeeze out seeds and cut out inner pulpy flesh so just the outer layer remains
4. Dice and mix with rest of ingredients, whisking in oil at end a little at a time
5. Discard bottom fourth of asparagus stalks and cut rest into 2 inch lengths
6. Cook asparagus for just about 2-3 minutes depending on thickness
7. They should still be crisp inside
8. Immediately strain and place in ice water to stop cooking
9. Strain again and pat dry with paper towel
10. Toss asparagus with a little dressing and serve

Ingredients:

-6 cups chopped Savoy cabbage
-1/2 cup chopped scallion
-1 tablespoon minced garlic
-1 tablespoon minced fresh ginger
-1 tablespoon chicken broth
-1 1/2 tablespoons soy sauce
-1/2 tablespoon rice vinegar
-salt to taste
-pepper to taste

1. Heat 1 tablespoon broth in a large stainless steel skillet
2. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently
3. Add soy sauce, rice vinegar, and season with salt and pepper to taste

Ingredients:

-3 tablespoons sugar
-3 tablespoons mayonnaise
-2 tablespoons milk
-1 tablespoon poppyseed
-1 tablespoon white wine vinegar
-2 cups baby spinach leaves (or any other lettuce)
-1 cup strawberries, sliced

1. Mix first 5 ingredients and set aside
2. Divide spinach leaves and strawberries on 2 plates
3. Pour poppyseed dressing over each plate
4. Enjoy immediately

Ingredients:

-1 lb red potatoes
-2 English cucumbers
-10 radishes
-2 tablespoons parsley, finely chopped
-2 tablespoons fresh dill, finely chopped

Dressing
-2/3 cups olive oil
-2 tablespoons sesame oil
-1 tablespoon honey
-2 tablespoons fresh lemon juice
-salt
-pepper

1. Peel red potatoes and cook for 10-15 minutes
2. Cut into thin slices and pour the dressing over it; set aside
3. Slice cucumbers into thin slices
4. Slice radishes into thin slices
5. Chop parsley and dill
6. Add cucumbers, radishes and herbs to the potato mixture
7. Mix everything together and serve right away

Ingredients:

-4 cups baby spinach leaves
-8 oz Shredded Mozzarella Cheese
-3 cups torn Boston lettuce
-1 small red onion, thinly sliced, separated into rings
-2 cups fresh strawberries, sliced
-1/2 cup Walnut Halves, toasted
-1/2 cup Kraft Creamy Poppyseed Dressing

1. Place half of the spinach on serving plate
2. Top with half each of the cheese, Boston lettuce, onions and strawberries
3. Repeat layers
4. Sprinkle with walnuts
5. Drizzle with dressing just before serving

Ingredients:

-2 cucumbers, cut into chunks
-6 plum tomatoes, cut into wedges
-4 green onions, thinly sliced
-1 small red onion, thinly sliced
-4 oz feta cheese, cut into cubes
-1/2 cup Kalamata olives, pitted
-1/3 cup chopped fresh Italian parsley
-1/4 cup thinly sliced fresh mint
-1/3 cup fresh lemon juice
-1/3 cup olive oil
-1 teaspoon black pepper
-1 teaspoon dried mint
-1 teaspoon seasoned salt
-1 teaspoon salt

1. Toss the cucumbers, tomatoes, green onions, red onion, feta cheese, olives, parsley, and fresh mint in a large bowl
2. Whisk the lemon juice, oil, black pepper, dried mint, seasoned salt, and salt in a small bowl to blend
3. Toss the salad with the dressing to coat
4. Serve immediately

Ingredients:

-1/2 small English cucumber, sliced
-2 oz goat cheese, crumbled
-1 tablespoon snipped chives
-1 tablespoon olive oil
-1 tablespoon fresh lemon juice
-freshly ground black pepper
-freshly ground salt

1. Divide cucumber slices, goat cheese and chives equally between two plates
2. In a small bowl, whisk together oil and lemon juice
3. Season to taste with salt and pepper
4. Pour over salad and serve

Ingredients:

-1 cup shredded romaine lettuce
-1 tomato, finely chopped
-½ cup finely diced cucumber
-8 thin slices red onion
-1 oz (30g) crumbled feta cheese
-4 pitted black olives, sliced
-4 pitted green olives, sliced
-½ tablespoon extra virgin olive oil
-½ tablespoon lemon juice
-2 whole grain pita breads, cut in half and opened into pockets

1. Mix together all the ingredients in a bowl until well combined
2. Fill each pita half with equal amounts of the filling
3. Serve right away

Ingredients:

-1 (6 ounce) package strawberry flavored gelatin
-1 1/2 cups boiling water
-1 (16 ounce) package frozen strawberries, thawed and drained
-1 (20 ounce) can crushed pineapple, drained
-1 cup chopped walnuts
-4 cups frozen whipped topping, thawed

1. Mix gelatin and water together
2. Stir until dissolved, then add frozen strawberries
3. Chill until slightly firm
4. Fold in nuts and pineapple
5. Add whipped topping
6. Refrigerate before serving

Ingredients:

-2 pounds fresh tuna steak, cut 1-inch thick
-4 tablespoons olive oil, plus extra for brushing
-2 1/2 teaspoons salt, plus extra for sprinkling
-1/2 teaspoon coarsely ground black, plus extra for sprinkling
-2 limes, zest grated
-1 teaspoon wasabi powder
-6 tablespoons freshly squeezed lime juice (3 limes)
-2 teaspoons soy sauce
-10 dashes Tabasco hot sauce
-2 ripe Hass avocados, medium diced
-1/4 cup minced scallions, white and green parts (2 scallions)
-1/4 cup red onion, small diced

1. Brush the tuna steaks with olive oil, and sprinkle with salt and pepper
2. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side
3. Set aside on a platter
4. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce
5. Add the avocados to the vinaigrette
6. Cut the tuna in chunks and place it in a large bowl
7. Add the scallions and red onion and mix well
8. Pour the vinaigrette mixture over the tuna and carefully mix

Ingredients:

-2 tablespoons lemon juice
-2 tablespoons orange liqueur
-2 teaspoons honey
-1 16-ounce container strawberries, trimmed
-1 8-ounce container blueberries
-1 6-ounce container raspberries
-1/4 cup chopped fresh mint leaves

1. In a small bowl, whisk together the lemon juice, orange liqueur, and honey
2. In a large bowl combine the berries and the mint
3. Pour the dressing on top and toss gently

Ingredients:

-2 English cucumbers
-1 small red onion
-1 1/2 tablespoons salt
-1 tablespoon plus 1 teaspoon white wine vinegar
-1 teaspoon sugar
-2 tablespoons fresh

1. Slice the cucumber lengthwise, remove the seeds, and slice thinly
2. Thinly slice the onion
3. In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes 4. Press the liquid out of the vegetables and rinse well with cold water
5. In a medium bowl combine the vinegar and sugar and stir well
6. Add the cucumber mixture and toss to coat
7. Stir in the dill

Ingredients:

-4 oz very thin bean thread noodles (also known as glass noodles)
-1 lb cooked, peeled, and deveined large shrimp
-1 large mango, peeled and cut into cubes
-3 scallions, thinly sliced
-1/4 cup coarsely chopped fresh basil
-1 teaspoon chopped fresh serrano
-1/3 cup rice vinegar
-2 tablespoons sugar
-1 1/2 teaspoons salt

1. Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes
2. Drain noodles in a colander and rinse with cold running water
3. Drain well, then return to bowl
4. While noodles are soaking, combine shrimp, mango, scallions, basil, and serrano in another bowl
5. Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad
6. Serve noodles topped with shrimp salad

Ingredients:

-2 tablespoons honey
-2 tablespoons soy sauce
-1 lime, juiced
-1 tablespoon olive oil
-2 teaspoons sesame oil
-1/4 seedless cucumber, peeled and chopped
-1 pound cooked medium shrimp, tails removed
-Salt
-1 tablespoon toasted sesame seeds
-1/2 head iceberg lettuce, cut into wedges

1. Mix the honey, soy, lime juice and oils in a medium bowl
2. Add cucumbers and shrimp and toss to coat
3. Season the salad with salt and garnish with sesame seeds
4. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad

Ingredients:

-2 pounds medium shrimp, cleaned
-1 cup fresh mint leaves
-2 tablespoons lemon juice
-3 tablespoons olive oil
-1/2 English cucumber, seeded and diced (about 1 1/2 cups)
-1 lemon, zested
-Salt and pepper

1. Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator
2. Put mint and lemon juice in food processor and pulse to coarsely chop the mint
3. Drizzle olive oil into processor while pureeing until mint is finely chopped
4. In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine

Ingredients:

-16 fresh asparagus spears (about 3/4 pound)
-1 strip bacon, cut into small pieces
-10 medium-size shrimp, peeled and deveined
-1 teaspoon olive oil
-1 1/2 teaspoons red wine vinegar
-1/8 teaspoon dried thyme
-1/4 teaspoon Dijon mustard
-1 small shallot, minced
-pinch salt
-pinch black pepper

1. Trim spears, discarding tough ends
2. Fill medium-size saucepan with 1 inch of hot water fitted with a steamer basket and place over high heat
3. When water boils, add asparagus and cover
4. Steam for 2 minutes or until crisp-tender
5. Drain and run under cold water, and set aside
6. Heat a small skillet over medium high heat
7. Add bacon and cook 2 to 3 minutes or until crispy
8. Remove bacon from skillet and drain on paper towels
9. Reserve bacon fat from skillet and set aside
10. Add shrimp to skillet
11. Cook for 2-3 minutes per side or until pink; remove and set aside
12. In a small bowl, whisk reserved bacon fat, olive oil, vinegar, dried thyme, mustard, 1 tablespoon of the minced shallot, salt and pepper
13. In a medium-size bowl, combine asparagus, bacon, shrimp and remaining shallot
14. Drizzle with dressing and toss to combine
15. Serve immediately

Ingredients:

-2 to 3 English cucumbers, thinly sliced
-1 tablespoon finely chopped purple onion
-salt
-1/3 cup sour cream
-1 tablespoon vinegar
-ground black pepper
-1 1/2 tablespoons fresh chopped dill

1. Arrange cucumber slices in a serving bowl, sprinkling layers with salt
2. Place a saucer or other weight on cucumbers to weigh down
3. Cover and let stand for at least 2 hours
4. Pour off juices which accumulate
5. Add purple onions and toss
6. Combine sour cream, vinegar, pepper to taste, and chopped dill, and pour over cucumbers

Ingredients:

-2 tablespoons raspberry vinegar
-2 tablespoons raspberry jam
-1/3 cup olive oil
-8 cups spinach, rinsed, stemmed and torn into pieces
-3/4 cup coarsely chopped Macadamia nuts or toasted almond slices
-1 cup fresh raspberries
-3 kiwis, peeled and sliced

1. Combine vinegar and jam in blender or small bowl
2. Add oil in thin stream, blending well
3. Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi’s and the dressing
4. Top with the remaining ingredients (nuts, raspberries and kiwis)
5. Serve immediately

Ingredients:

-1 pound fresh lump crabmeat
-2 limes, zest grated
-6 tablespoons mayonnaise
-salt
-ground black pepper
-thinly sliced cucumbers, for garnish

1. In a bowl, combine the crabmeat, lime zest, and mayonnaise to evenly coat the crab
2. Arrange thinly sliced cucumbers on 4 salad plates
3. Place the crabmeat in a mound atop the cucumbers and serve

Ingredients:

-2 tablespoons lemon juice
-1/2 cup mayonnaise
-1 teaspoon salt
-3 1/2 cups diced cooked chicken breast
-1 cup finely diced celery
-1/3 cup slivered almonds

1. Combine lemon juice, mayonnaise, and salt and blend well
2. Toss with chicken, celery and almonds
3. Serve over crisp lettuce

Ingredients:

-1 bag (10 oz.) baby spinach leaves
-1 medium mango, peeled, sliced
-1 medium avocado, peeled, sliced
-1 small red onion, thinly sliced
-2/3 cup Kraft Light Raspberry Vinaigrette Dressing
-2 cups cooked chicken strips

1. Toss spinach with mango, avocado and onion in large bowl
2. Add dressing and mix lightly
3. Spoon onto 5 plates
4. Top with chicken
6. Serve immediately

Ingredients:

-1 (16 ounce) package uncooked penne pasta
-1/4 pound bacon
-1 pound cooked shrimp, peeled and deveined
-2 avocados – peeled, pitted and diced
-1 cup shredded Cheddar cheese
-1 cup mayonnaise
-1/4 cup lemon juice
-2 tomatoes, diced
-1 teaspoon crushed red pepper
-4 cups shredded lettuce

1. Bring a large pot of lightly salted water to a boil
2. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain
3. Rinse under cold running water to cool
4. Place bacon in a skillet over medium high heat, and cook until evenly brown; drain and crumble
5. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper
6. Serve over lettuce

Ingredients:

-8 oz. bow tie pasta, uncooked
-1 container (16 oz.) Cottage Cheese
-2 cups chopped fresh tomatoes
-1/4 cup thinly sliced fresh basil
-1/4 teaspoon pepper

1. Cook pasta as directed on package
2. Drain pasta and place in large bowl
3. Stir in cottage cheese, tomatoes, basil and pepper
4. Serve right away

Ingredients:

-2 heads fresh broccoli
-1/2 pound bacon
-3/4 cup raisins
-3/4 cup sliced almonds
-1 cup mayonnaise
-1/2 cup granulated sugar
-2 tablespoons white wine vinegar

1. Place bacon in a skillet and cook over medium high heat until evenly brown; cool and crumble
2. Cut the broccoli into bite-size pieces
3. Combine with the bacon, raisins, almonds and mix well
4. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth
5. Stir into the salad, let chill for an hour or so and serve

Ingredients:

-1/2 cup thinly sliced sweet onion
-8 sliced radishes
-1 English cucumber, peeled, halved lengthwise, and sliced
-1/4 cup rice wine vinegar
-2 teaspoons olive oil
-1 teaspoon dark sesame oil
-1/4 teaspoon salt
-1/8 teaspoon crushed red pepper
-1 teaspoon sesame seeds, toasted

1. Combine onion, radishes, and cucumber in a medium bowl
2. Combine vinegar, olive oil, sesame oil and salt in a small bowl and stir until blended
3. Drizzle vinegar mixture over cucumber mixture, tossing to coat
4. Cover with plastic wrap, and chill for 15 minutes
5. Sprinkle with sesame seeds before serving

Ingredients:

-olive oil to brush
-16 large scallops
-6 cups of baby spinach, washed
-12 cherry tomatoes, halved
-lemon juice, freshly squeezed
-olive oil to drizzle
-salt
-black pepper
-parsley for garnish, optional
-lemon wedges for garnish, optional

1. Heat a grill pan and brush with a little olive oil
2. Place the scallops on the grill pan and cook for 2 minutes, then turn and cook for another 1 to 1 1/2 minutes
3. Meanwhile, mix spinach and tomatoes together
4. Tuck the scallops between the spinach leaves
5. Squeeze a little lemon juice over the scallops and drizzle with some olive oil
6. Season well with salt and pepper
7. Garnish with parsley and lemon wedges, and serve immediately

Ingredients:

-4 slices prosciutto
-1 bag (7 ounces) fresh veggie salad mix (such as Fresh Express)
-1 Golden Delicious apple, cored and sliced
-1 cup fresh raspberries
-1/2 cup walnuts
-1/3 cup bottled raspberry vinaigrette

1. In a medium-size nonstick skillet, cook prosciutto over medium-high heat until crisp, about 5 to 6 minutes
2. Tap with paper towel to remove the grease
3. In a large salad bowl, combine greens, apple slices, raspberries and walnuts
4. Gently toss with dressing
5. Crumble prosciutto over salad and serve

Ingredients:

-2 tuna steaks (4-oz each)
-2 teaspoon olive oil
-1/2 teaspoon black pepper
-3 cups spinach leaves
-1 cup shredded green cabbage
-1 cup shredded red cabbage
-1 cup shredded carrots
-1/4 cup Good Seasons Asian Sesame with Ginger Dressing
-1/4 cup peanuts

1. Brush tuna steaks with olive oil and season with pepper
2. Grill tuna 4 to 5 minutes on each side
3. Place spinach in a large bowl
4. Add cabbage and carrots, and mix lightly
5. Add dressing and toss to coat
6. Cut tuna into slices and place on top of the salad
7. Spinkle with the peanuts

Ingredients:

-1 1/2 pounds shrimp (36 to 40 count), peeled
-salt
-ground black pepper
-2 tablespoons chili oil
-2 mangoes, peeled, pitted, and diced
-1 large red onion, finely diced
-1 cup chopped fresh cilantro, finely chopped
-1/2 cup fresh lime juice

1. Heat a large saute pan
2. Season the shrimp with salt and pepper
3. Add the chili oil to the pan, then add the shrimp to the pan and cook for about 3 minutes per side; remove from heat
4. In a large bowl, combine the shrimp with the mangoes, onion, cilantro, and lime juice
5. Toss and season with salt and pepper to taste
6. Serve immediately, or chill, to serve it cold

Ingredients:

-1/4 cup fresh lime juice
-1/4 cup olive oil
-2 large heads Boston lettuce, shredded
-2/3 cup chopped fresh cilantro
-1 container of fresh salsa
-salt
-ground black pepper
-2 large ripe avocados

1. In a small bowl, whisk together the lime juice and olive oil
2. In a large bowl, combine the lettuce, cilantro, and salsa
3. Season with salt and pepper, and toss with the lime juice dressing
4. Cut the avocados in half and remove the pits
5. Squeeze each avocado half so that the flesh comes out of the skin in chunks
6. Add the avocado chunks to the salad and gently toss
7. Serve immediately

Ingredients:

-3 tablespoons fresh lemon juice
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-3 tablespoons olive oil
-1 1/4 pounds assorted tomatoes (regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow tomatoes)
-6 ounces fresh mozzarella cheese, sliced
-2 tablespoons thinly sliced fresh basil leaves

1. Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl
2. Gradually whisk in the oil to blend
3. Set the dressing aside
4. Cut the regular tomatoes into 1/4-inch thick slices, and the plum tomatoes into wedges
5. Cut the cherry, grape, and yellow tomatoes in half
6. Arrange the tomatoes and cheese on a platter
7. Drizzle the dressing over
8. Sprinkle with the basil and additional salt and pepper, and serve

Ingredients:

-2 tablespoons raspberry vinegar
-2 1/2 tablespoons raspberry jam
-1/3 cup extra-virgin olive oil
-8 cups spinach, rinsed and torn into bite-size pieces
-1/2 cup chopped walnuts
-8 strawberries, quartered
-2 kiwis, peeled and sliced

1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container
2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl
3. Toss with raspberry dressing
4. Serve immediately

Ingredients:

-2 teaspoons butter
-1 cup chopped onion
-4 garlic cloves, thinly sliced
-8 cups thinly sliced Brussels sprouts (about 1 1/2 pounds)
-1/2 cup fat-free, less-sodium chicken broth
-1 1/2 tablespoons sugar
-1/2 teaspoon salt
-8 teaspoons coarsely chopped pecans, toasted

1. Melt butter in a large skillet over medium-high heat
2. Add onion and garlic, saute 4 minutes or until lightly browned
3. Stir in Brussels sprouts, saute 2 minutes
4. Add broth and sugar, and cook 5 minutes or until liquid almost evaporates, stirring frequently
5. Stir in salt
6. Sprinkle with pecans

Ingredients:

-4 medium-size slices sourdough, French bread, cut into cubes
-2 tablespoons extra-virgin olive oil
-1/2 teaspoon each salt and pepper
-2 large shallots, diced
-juice of 1/2 lemon
-1 lb (500 g) ripe cherry, plum, or grape tomatoes, halved
-2 red or yellow tomatoes, quartered
-2 yellow and/or red beefsteak tomatoes, cut into bite-sized chunks
-large bunch basil leaves, chopped
-4 oz (100 g) firm, mild, goat cheese, crumbled

Dressing Ingredients:
-1/2 garlic clove, chopped
-1 1/2 tablespoons red wine vinegar
-3 1/2 tablespoons extra-virgin olive oil
-1/2 teaspoon Dijon mustard

1. Preheat oven to 400 degrees F
2. On a baking sheet, toss the bread crumbs with the olive oil, salt, and pepper
3. Bake for 6 minutes or until light and golden
4. Remove from the oven and leave to cool
5. Meanwhile, toss the shallots with the lemon juice in a bowl
6. Place all of the dressing ingredients in a jar, close the lid, and shake well to combine
7. In a large bowl, combine the tomatoes and basil
8. Pour the dressing over the salad and turn to coat
9. Divide the salad between 6-8 small bowls, sprinkle with the goat cheese, and serve

Ingredients:

-2 tablespoons rice vinegar
-1 tablespoon soy sauce
-1 tablespoon vegetable oil
-1 cucumber, peeled and sliced
-salt and freshly ground black pepper

1. In a serving bowl, combine vinegar, soy sauce and oil
2. Add cucumber and toss to combine
3. Season with salt and black pepper

Ingredients:

-1 1/2 pounds fresh spinach, washed and dried
-1 cup fresh raspberries
-1/4 cup chopped walnuts
-1 tablespoon chopped fresh tarragon (1 teaspoon dried)
-1/4 cup raspberry vinegar
-1/2 cup raspberry juice

1. Tear spinach into small pieces
2. In a salad bowl, place spinach, raspberries, walnuts, and tarragon
3. Mix together vinegar and raspberry juice
4. Pour over salad and toss to coat

Ingredients:

-1/4 cup of white wine vinegar
-1/4 cup grapeseed oil
-3 garlic cloves, minced
-1/2 lb medium shrimp, cooked, peeled, and de-veined
-2 ripe avocados
-Lettuce – preferably butter lettuce or red leaf lettuce

Optional:
-2 tablespoons chopped roasted walnuts or pistachios
-1 tablespoons chopped cilantro
-lemon slices for garnish

1. Combine oil, vinegar, and garlic in a bowl
2. Chop shrimp into 1/2 inch pieces and add to oil mixture
3. Arrange leaves of lettuce on individual plates
4. Cut avocados in half and remove pits
5. Remove some of the avocado around the pit area and mix in with the shrimp
6. With a spoon, carefully scoop out avocado halves from their skins in one piece
7. Place avocado half on plate with lettuce
8. Spoon shrimp mixture on to avocado
9. Sprinkle with walnuts and cilantro (optional)
10.Serve with lemon slices for garnish

Ingredients:

-1/2 lb boneless, skinless chicken breast, sliced into strips
-salt and pepper
-sesame oil
-grapeseed or canola oil

-1/2 head of Napa cabbage, thinly sliced
-1/2 red bell pepper, thinly sliced
-3-4 scallions, sliced
-1 carrot, julienned
-1/2 cup loosely packed cilantro leaves, chopped
-2 tablespoons sesame seeds, toasted

Dressing:
-2 tablespoons tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce)
-2 tablespoons dark sesame oil
-2 tablespoons seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
-1 tablespoon grapeseed or canola oil
-1 teaspoon fresh grated ginger
-1 clove garlic, minced
-1/2 teaspoon chili pepper flakes

1. Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn’t stick)
2. Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking
3. Drain and set aside
4. In a large salad bowl, whisk together the dressing ingredients
5. Add the chicken and salad ingredients and toss well (If you don’t have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing)

Ingredients:

-2 cans (6 ounces each) lump crabmeat, drained
-1/3 cup bacon and tomato twist mayonnaise
-1/4 cup sweet pickle relish
-1 medium head green leaf lettuce, chopped
-1 medium head iceberg lettuce, chopped
-1 small green bell pepper, sliced into 1/4-inch rings
-1 medium cucumber, sliced
-1 tomato, sliced into 8 wedges
-1/2 can (1/2 of a 6-ounce) ripe olives (whole and pitted), drained
-2 hard-boiled eggs, quartered lengthwise

1. In a medium bowl, combine crabmeat, mayonnaise, and relish. Set aside
2. On a large chilled platter or in a chilled bowl, combine the two types of lettuce
3. Spoon the crabmeat mixture into the center
4. Arrange the remaining ingredients around the crabmeat mixture

Ingredients:

-1 (12-ounce) package romaine lettuce, chopped
-12 ounces of grilled chicken breast strips, coarsely chopped
-2 cups grape tomatoes, halved
-3/4 cup chopped seeded cucumber
-1/3 cup reduced-fat feta cheese
-2 tablespoons sliced ripe olives
-1/4 cup thinly sliced red onion
-1/4 teaspoon freshly ground black pepper
-1/4 cup reduced-fat olive oil vinaigrette
-1 tablespoon fresh lemon juice (1/2 lemon)

1. Combine first 8 ingredients; toss gently
2. Combine vinaigrette and lemon juice in a small bowl; stir with a whisk
3. Pour dressing over lettuce mixture; toss gently

Ingredients:

-2 tablespoons rice vinegar
-2 tablespoons reduced-sodium soy sauce
-1 tablespoon honey
-2 teaspoons minced peeled fresh ginger
-1 teaspoon dry mustard
-1 teaspoon Asian (dark) sesame oil
-1/4 teaspoon crushed red pepper
-3 tablespooons sesame seeds
-1/2 teaspoon salt
-freshly ground pepper
-4 (1/4 pound) skinless boneless chicken breast halves
-1 tablespoon vegetable oil
-4 cups rinsed mixed baby greens, or shredded rinsed romaine lettuce

To prepare the dressing
1. Combine vinegar, soy sauce, honey, ginger, mustard, sesame oil, and red pepper in a small saucepan
2. Bring the mixture just to a boil, them remove from the heat

1.Combine the sesame seeds and pepper on a piece of wax paper
2. Coat the chicken on both sides with the sesame seed mixture
3. Heat the vegetable oil in a large nonstick skillet, then add the chicken
4. Cook, turning, until cooked through, 4-6 minutes per side
5. Transfer the chicken to a cutting board
6. Cut each chicken breast on the diagonal into pieces
7. Arrange the greens on plates
8. Keeping the chicken slices together, arrange each chicken breast over greens
9. Drizzle each serving with the dressing and serve at once

Ingredients:

-1 (12-ounce) can white tuna in water, drained
-1 cup frozen petite green peas, thawed
-3/4 cup chopped celery
-3/4 cup mayonnaise
-1 tablespoon lemon juice
-1 teaspoon curry powder
-1/2 teaspoon salt
-1/4 teaspoon pepper

-1 (10-ounce) package mixed salad greens
-3/4 cup chow mein noodles

1. Combine first eight ingredients in a large bowl
2. Cover and chill at least 1 hour
3. Serve over greens, and sprinkle with chow mein noodles

Ingredients:

-4 cups mixed salad greens
-1/2 cup grape tomatoes
-1 small red onion, chopped
-1/4 cup dried cranberries or dried cherries
-1/4 cup pecans, toasted and chopped
-2 tablespoons grated parmesan cheese
-1/4 cup olive oil
-1/4 cup raspberry vinegar or red wine vinegar

1. Combine greens, tomatoes, onions, cherries, pecans and parmesan cheese in a large bowl
2. In a small bowl, whisk together olive oil and vinegar until well blended
3. Add salt and pepper
4. Pour half of the dressing over the salad
5. Toss to mix well and thoroughly coat
6. Add additional dressing according to taste
7. Serve immediately

Ingredients:

-1/4 lb. shell macaroni
-6 oz. canned salmon, drained, picked over and flaked
-3/4 cup tomatoes\raw, chopped
-1/2 avocados, chopped
-1/2 red onions\raw, thinly sliced
-2 Tbsps. black olives, chopped
-1/2 cup fat-free Italian dressing
-4 green lettuce leaves

1. Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain
2. Combine next 5 ingredients in a bowl
3. Combine pasta with salmon mixture
4. Add dressing and mix gently until well coated
5. Serve on lettuce leaves

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