Chicken Salad

Chicken Salad by Susan

This recipe is from Martha Stewart. I used a rotisserie
chicken, and added some celery. I didn't put in the cayenne.


Ingredients
Serves 8.

4 cups (20 ounces) cooked chicken, shredded or chopped
1/2 cup Red Delicious apple, peeled and chopped
1 cup red seedless grapes, chopped
1/2 cup onion, finely chopped
1/2 cup low-fat Nayonnaise or low-fat natural mayonnaise
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
Whole wheat bread, for serving (optional)
Directions
1.Place chicken, apple, and grapes in a medium bowl; toss to
combine. Let stand for 3 minutes.
2.Add onion, mayonnaise, cayenne, and salt to chicken mixture
and toss until well combined. Cover and refrigerate until
chilled before serving. Serve on whole wheat bread, if desired.

Curried Couscous Salad

Curried Couscous Salad by Bobbie (jazzed up from allrecipes.com)

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 cup frozen peas, thawed
3/4 cup diced cucumber
1 large carrot, shredded
1/4 cup crumbled cooked bacon
2 green onions, chopped
1 teaspoon minced fresh parsley
DRESSING:
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon curry powder
Directions

In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, peas, cucumber, carrot, bacon, onions and parsley. Cover and refrigerate until chilled.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Cucumber Salad

Cucumber Salad by Tammy

3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
1/4 cup vegetable oil
1 cup water
1/4 cup sugar, or more to taste (or diet sweetener)

The cucumbers may be scored or part of the skin can be peeled
for better absorption of the juice.
Layer cucumbers with the onion in a large bowl. In a separate
bowl, mix remaining ingredients, stirring until sugar has
dissolved.

Taste and adjust sugar for sweetness, adding more sugar, if
needed. Pour over vegetables and toss lightly.

Cover and chill for 2-4 hours before serving.

Black Bean Salad

Black Bean Salad by Marcy (Foodnetwork.com by Guy Fieri)

Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.

Bean Salad

Bean Salad by Karina

Ingredients

- 1 chopped medium onion (white, red, or other)
- 1 can garbanzo beans
- 1 can pinto beans
- 1 can butter beans
- 1 can great northern beans
- 1 can black beans
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar (or other)
- salt"

Directions

In a medium bowl, mix everything together.

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad by Edina (from allrecipes.com)

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad by Cora (from allrecipes.com)

Ingredients

1/2 cup uncooked quinoa
1 cup water

1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Directions

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.