Fresh Salsa Taco Salad

Ingredients
1 cup black beans
1 avocado
Fresh salsa
1 cup 2% shredded cheddar cheese
Tortilla chips
Oil and vinegar dressing

Directions
Mix all ingredients together and serve cold.

Oriental Chicken Salad

Ingredients
4 chicken breasts, boneless skinless, cooked and cut into small pieces
8 oz. water chestnuts, drained and sliced
3 green onions and tops, chopped
1/4 cup sesame seeds, toasted
1/3 cup sliced almonds, toasted
1 tbsp. Poppy Seed Dressing, recipe below
3 oz. chow mein noodles
Romaine lettuce cut into pieces

Poppy Seed Dressing:
4 tbsps. sugar or sugar substitute
4 tbsps. cider vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 cup olive oil
1/2 tbsp. poppy seeds

Directions
Mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed. Pour dressing over chicken mixture and toss gently to mix well. Refrigerate for about 2 hours.  When it’s time to serve, combine and mix the chicken mixture with noodles and lettuce.  To prepare the dressing  mix together 4 tbsps. sugar, 4 tbsps. cider vinegar, 1 tsp. salt and 1/2 tsp. pepper in a pint jar and add 1/2 cup vegetable oil and 1/2 tbsp. poppy seeds. Shake vigorously.

White Bean and Salmon Salad Recipe

Ingredients
2 cans white beans, drained and rinsed thoroughly
1 can wild salmon, drained
1 small to medium red onion, halved and thinly sliced
Small handful chopped fresh parsley or cilantro
3 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil

Directions
Toss white beans, salmon, onion, olive oil, and lemon juice in a large bowl. Sprinkle parsley or cilantro on top right before you serve.

Mexican Style Three Bean Salad

Ingredients
1 can green beans
1 can garbanzo beans
1 can kidney beans
1 cup of green pepper, chopped
1/2 cup red onion, chopped
1 cup cider vinegar
Dash of salt
½ tsp pepper
¾ cup of olive oil
1 package of your favorite taco seasoning mix (low sodium)

Directions
After draining the canned beans combine them with the green pepper and onion. Set aside.
Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally.

Lamb and Spinach with Pomegranate

Ingredients
10 oz. (300g) of lean lamb shoulder steak
6 oz. (200g) of baby spinach leaves
1 pomegranate
1 banana shallot, finely chopped
3 oz. (100g) of goats cheese
Chopped fresh mint, for garnish

Dressing
3 tbsp of extra virgin olive oil
½ tsp of dried oregano
Fine sea salt & freshly ground black pepper

Directions
Cut pomegranate in half and release seeds, put in bowl. Finely chop shallot and put to side. Prepare dressing by combining olive oil, oregano, salt, pepper, and shake. Cook sliced lamb with olive oil in pan. Boil spinach leaves, rinse with cold water, and dry using a salad spinner.  Add spinach leaves to shallots. Add lamb and juices to spinach and shallot; add dressing. Crumble goat cheese and sprinkle with pomegranate seeds.

Green Bean Salad

Ingredients
1 (15 oz. ) can green beans, drained
1 (15 oz. ) can peas, drained
1 (15 oz. ) can whole kernel corn, drained
1 (4 oz. ) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1/2 cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Directions
Combine vegetables in a large bowl. In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Apple Mango Salad

Ingredients
1 mango – peeled, seeded and cubed
1 Granny Smith apple, peeled, cored and diced
3/4 cup toasted cashews
1 tablespoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt

Directions
In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.