Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Asian Salmon Salad

Makes: 4 servings

Takes: 30 minutes

Ingredients

1/4 cup Ketchup (try to use brands with no high fructose corn syrup)

3 tablespoons teriyaki sauce

2 tablespoons lime juice

2 tablespoons sesame oil

2 tablespoons brown sugar

8 cups romaine lettuce, torn

1-2 pounds salmon, cooked and chopped

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

1/4 cup sliced radish

1/4 cup lightly packed cilantro leaves

1 teaspoon toasted sesame seeds

Directions

1. Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
2. Place the salad greens in a large bowl. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

Footnotes

Twist 1: For a leftover solution, use any extra dressing for another salad or as a glaze for grilled or baked chicken, pork or fish. 

Twist 2: For a chicken variation, substitute 2 cups sliced grilled chicken for the salmon. 

Firecracker Cole Slaw

Ingredients:

4-5 cups sliced cabbage

1 1/2 cup shredded carrots

1 cup chopped bell pepper (green, red, yellow, orange or combo of any colors)

1/2-1 seeded chopped cucumber

For dressing combine:

1/4 cup lemon juice

2 Tbs honey

1/4-1/2 tsp crushed red pepper (add only if you want it spicy)

Directions:

Combine first 4 ingredients in large bowl. Pour dressing over cabbage mixture and allow to marinate in refrigerator for at least 2 hours.

* Note, to make this a main dish, you can add any type of leftover meat (i.e. chicken, fish).

Cucumber & Black Eyed Pea Salad

Active Time: 20 minutes
6 servings, about 1 cup each

PREPARATION

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Freshly ground pepper to taste
• 4 cups peeled and diced cucumbers
• 1 14-ounce can black-eyed peas, rinsed
• 2/3 cup diced red bell pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup slivered red onion
• 2 tablespoons chopped black olives

1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Creamy Cucumber Soup

Makes: 4 servings

Takes: 35 minutes

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 small onion, diced

1 tablespoon lemon juice

4 cups peeled, seeded and thinly sliced cucumbers, divided

1 1/2 cups vegetable broth, or reduced-sodium chicken broth

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Pinch of cayenne pepper

1 avocado, diced

1/4 cup chopped fresh parsley, plus more for garnish

1/2 cup low-fat plain yogurt

PREPARATION

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

TIPS & NOTES

Make Ahead Tip: Refrigerate for up to 4 hours.

Spicy Italian Salad

Prep Time: 30 Min; Ready In: 4 Hrs 30 Min

Servings 6

Ingredients

1/2 cup canola or olive oil

1/3 cup tarragon vinegar

1 tablespoon stevia or sugar

1 teaspoon chopped fresh thyme

1/2 teaspoon dry mustard

2 cloves garlic, minced

1 (8 ounce) can artichoke hearts, drained and quartered

5 cups romaine lettuce - rinsed, dried, and chopped

1 red bell pepper, cut into strips

1 carrot, grated

1 red onion, thinly sliced

1/4 cup black olives

1/4 cup pitted green olives

1/2 cucumber, sliced

2 tablespoons grated Romano cheese

ground black pepper to taste

Directions

1. In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
2. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Lean Green Smoothie

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Rainbow Salad with lemon poppyseed dressing

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Chicken Souvlaki Gyro Style

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Asian Wonton Salad

Cucumber, Tomato and Feta Salad

Chicken Greek Salad



Cucumber Sandwich

Cucumber-Lemon Water

Individual Lettuce Chopped Salad