Notes:
Delicious asian salad with quick marinated mushrooms.

Servings: 1 large

Ingredients:
-Romaine Lettuce
-Tomato, cut in wedges
-Celery cut in small pieces
-Scallions julliened
-4-6 mushrooms cut into slices
-bean sprouts
-mandarin oranges
-Soy sauce (not raw) Unless you get raw soy sauce.
-Sesame oil

Directions:
Slice mushrooms and place in bowl with julliened scallions. Sprinkle with soy sauce and a little sesame oil. Toss to coat and set aside. Wash and chop salad veggies and place on dinner plate. Put marinated mushrooms and scallions on top of salad. Put bean sprouts and mandarin oranges on top and drizzle marinate onto the whole salad. Delicious and satisfying.

Submitted by:
Cheryl

Notes:
I found this recipe online a while back and I really enjoy it, hopefully you will too!

Servings: 4

Ingredients:
Orange-Walnut Salad
• 2 cups romaine lettuce, coarsely chopped (about 6 leaves)
• 1 cup arugula
• 1 cucumber, peeled, quartered lengthwise, seeds removed and chopped
• 1/4 cup red onion, thinly sliced
• 2 navel oranges, peeled and chopped
• 2 tablespoons walnuts, chopped
• 1 tablespoon walnut oil
• 1 tablespoon red wine vinegar
• 2 ounces blue cheese

Directions:
Layer ingredients in a large salad bowl. Just before serving, sprinkle with walnut oil and vinegar and toss. Crumble blue cheese on top.
Serves four

Each serving contains about 152 calories, 12 grams carbohydrate, 6 grams protein, 10 grams fat, 203 milligrams sodium, 3 grams fiber.

Submitted by:
Cassandra

Notes:
A healthy salad for lunch or dinner.

Servings: 2-4

Ingredients:
Spinach,rinsed; purple onion, mushrooms, walnut pieces, rasberries, goat cheese, olive oil,balsamic vinegar to taste.

Directions:
Mix together and enjoy. May substitute rasberry viniagrette dressing or blue cheese.

Submitted by:
Diana

Notes:
On Weight Watchers - 1cup Serving = 2 points

Servings: 12

Ingredients:
4 oz. Uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz. Uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup Olive Oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic cloves(s),minced
2 1/2 oz. olives(s), canned, sliced, black (about 10 medium olives)
1 medium green pepper(s), chopped about 1 cup
1 medium sweet red pepper(s), chopped about 1 cup
3/4 cup grape tomatoes, or other small tomaties, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed

Directions:
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile in a samll bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustand, salt, black pepper and garlic; set aside until ready to use.

In a large bowl, combine cooked pasta with vegetables;pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields 1 cup per serving

Submitted by:
Debbie

Notes:
This nice cool salad has very light and unique flavors!

Servings: 8-12

Ingredients:
One bunch of fresh Asparagus
1/2 Cup of cashews
Box of whole wheat pasta, I use rigotonni
One bunch of green onions
Olive oil to coat
Salt and pepper to taste

Directions:
Very quickly blanch or asparagus. Bring to a quick boil for about five minutes. Then run under cold water. Chop in about quarter inch sections. Boil pasta at the same time. Drain pasta and rinse in cold water. Chop green onions. Use both white and green parts. Throw that in a bowl with the cashews. Drizzle olive oil over it to cover coat lightly. Salt and pepper to taste. Refridgerate overnight so flavors can meld. The cashews add a very unique flavor and crunch to this very light salad.

Submitted by:
Dawnie

Notes:
Ready in 20 minutesServes 4, Per Serving: 280 calories (also loaded into BuddySlim Calorie Counter)

Servings: 4

Ingredients:
Ingredients
• 15gm (3 tsp) sesame seeds
• 200g (8 oz) haricot vert (French beans/Squeaky Beans/Small Green Beans)
• 200g(8 oz) mangetout (snow peas)
• 125g (4 oz)dried medium egg noodles
• 400g (1lb) cooked and peeled prawns/shrimp
• 1 medium-hot red chilli, deseeded and chopped
For the dressing
• 1 tbsp dark soy sauce
• 1 tbsp rice wine vinegar, or white wine vinegar with a pinch of caster/fine granulated sugar
• 1 tsp toasted sesame oil
• 1 tsp sunflower oil
• ½ tsp caster sugar

Directions:
1. Heat a dry frying pan/skillet over a medium-high heat. Add the sesame seeds and stir for 3-4 minutes, until lightly toasted. Transfer to a bowl and leave to cool.
2. Whisk together the ingredients for the dressing.
3. Bring a large saucepan of salted water to the boil.
4. Top and tail the French beans and cut them in half lengthways. Cut the mange tout/snow peas in half lengthways, too. Drop the beans into the pan and cook for 3 minutes, until just tender. Remove with a slotted spoon and refresh under cold water. Add the mange tout and cook for 2 minutes. Remove with a slotted spoon, then drain and refresh as before.
4. Add the noodles to the pan and cook for 4 minutes or until just al dente. Drain and set aside to cool.
5. Mix the beans, mange tout, noodles, prawns, most of the sesame seeds and the chili together in a large bowl. Add the dressing and toss together well. Sprinkle with the rest of the sesame seeds just before serving.

Submitted by:
Juliette

Notes:
simple simple very simple salad but ohhhhhh so yummy for the tummy

Servings: 1

Ingredients:
baby spinich leaves, baby carrots, grape tomotos, grilled chicken and Newmans own lighten up lime dressing… crutions if you like

Directions:
mix veggies and dressing.

Submitted by:
rosemary

Notes:
I love this salad it is yummy, crunchy, nutty and fruity.

Servings: 5-6

Ingredients:
1 Bag of broccoli slaw (I soak mine in ice water for 20 minutes and drain very well)
2 Tablespoon cran raisins (you can use any raisins)
1/4 cup grapes cut in half (option)
2 Tablespoon slightly crushed raw cashews
2 Tablespoon raw sunflower seeds
1 Tablespoon Olive oil
2 teaspoon Sesame oil
2 Tablespoon Rice Vinegar (I add a little more)
Add as much as you want of your favorite veggies I use cukes and grape tomatoes

Directions:
Toss all ingredients together well. I usually mix for about 3-5 minutes. Cover let set for 30 minutes in frig then re-toss and enjoy. Eat with 1/2 cup cottage cheese and you have a great healthy meal!

Submitted by:
Camille

Notes:
bagged salad, onion, tomato, salad toppins, fat free ranch

Servings: 1

Ingredients:
2 cups bagged salad
1/4 cup minced onion
1 small tomato
1 1/3 tbsp. salad toppins
4 tbsp. fat free ranch dressing

Directions:
plate salad, onion, and tomato
top with salad toppins and ranch dressing

145 calories

Submitted by:
Sniper Kitty

Notes:
A Yummy Salad Delight

Servings: 4-6 Serving

Ingredients:
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Toss together all ingredients in a large bowl until combined well.

Submitted by:
DreamGirl