Lime-Infused Fruit

Ingredients:

4 cups mixed chopped fruit

1 tablespoon brown sugar

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

Instructions:

1) Combine 4 cups mixed fruit, 1 tablespoon brown sugar, 1/2 teaspoon grated lime rind, and 2 tablespoons fresh lime juice; toss gently to coat. Cover and chill.

**Tip: Precut fruit from the produce section can also be used.

Green Salad with Pepper and Nut Sauce

Ingredients:

1/4 cup Pepper and Nut Sauce

2 tablespoons hot water

1 tablespoon red wine vinegar

6 cups torn curly endive

1 (5-ounce) package gourmet salad greens

9 oil-cured ripe olives, pitted and chopped

2 hard-cooked large eggs, chopped

Instructions:

1) Combine Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

2) Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately.

*Makes 10 servings*

Roasted Vegetable Salad

Ingredients:
1 red bell pepper
1 yellow bell pepper
3 tablespoons balsamic vinegar, divided
2 teaspoons honey, divided
1 cup vertically sliced red onion
1 teaspoon fresh thyme leaves
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
4 cups chopped escarole
2 cups baby arugula leaves

Instructions:
1) Preheat broiler.
2) Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into thin strips.
3) Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk. Add onion and thyme; toss well to coat. Let stand for 15 minutes.
4) Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl. Drizzle vinegar over escarole mixture, and toss gently to combine.

*Makes 6 servings*

Blueberry Vinaigrette Salad

Ingredients:
3 tablespoons Blueberry vinegar
1 teaspoon honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons extra virgin olive oil
4 cups baby arugula leaves
1 cup chopped frisee
1 cup blueberries
1/2 cup thinly sliced red onion

Instructions:
1) Combine Blueberry vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisee, blueberries and onion in a large bowl. Arrange 1 cup salad onto each of 6 platters; drizzle 1 tablespoon vinegar mixture onto each serving.

*Makes 6 servings*

Ingredients for Vinegar Mixture
1 cup blueberries
3/4 cup white vinegar
2 tablespoons sugar
1/2 small bay leaf

Instructions:
1) Place blueberries in a small saucepan, and mash with a potato masher. Add white vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; cover and let stand for 4 hours. Strain mixture through a fine sieve, and discard solids. Cover and chill.

*Makes 1 cup* (Serving size: 1 tablespoon)

Herb Salad

Ingredients:
4 cups gourmet salad greens
1 1/2 cups fresh pea shoots (about half of a [3-ounce] container)
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh tarragon
3 tablespoons vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil

Instructions:
1) Place first 7 ingredients in a large bowl; toss gently to combine.
2) Combine vinegar and the next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over greens mixture; toss gently to coat.

*Makes 6 servings* (Serving size: about 1 cup)

Salmon Salad

Ingredients:

Dressing:
1/4 cup fat-free mayonnaise
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fat-free buttermilk
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
2 garlic cloves, minced
2 canned anchovy fillets, drained and chopped

Salad:
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Spanish smoked Paprika
Dash of ground red pepper
4 (6-ounce) salmon fillets, skinned
Cooking spray
8 cups torn romaine lettuce
1 cup fresh corn kernels
1 cup garlic-flavored croutons

Instructions:
1) To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
2) To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
3) Heat a large nonstick fillet over medium-high heat. Coat pan with cooking spray. Add fish, spiced side down, to pan; cook 4 minutes or until lightly browned. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4) Combine lettuce, corn, and croutons in a large bowl. Drizzle dressing over lettuce mixture; toss gently to coat. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.

*Makes 4 servings*

Watercress Salad with Mahimahi

Ingredients:
2 1/2 teaspoons extra virgin olive oil, divided
2 (6-ounce) Mahimahi fillets
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 cups watercress
2 cups torn Bibb Lettuce
1/2 cup chopped yellow tomato
1/2 cup chopped red tomato
1/4 cup thinly sliced shallots
1 tablespoon red vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard

Instructions:
1) Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 4 minutes or until lightly browned. Carefully turn fish over; cook 3 minutes or until the fish starts flaking off easily when tested with a fork or cook until desired degree of doneness. Remove fish from pan; keep warm.
2) Combine watercress, lettuce, tomatoes, and shallots in a large bowl. Combine vinegars, honey, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; gradually add remaining 1 1/2 teaspoons oil, stirring with a whisk. Pour vinaigrette over lettuce mixture; toss gently to coat. Arrange 2 1/2 cups lettuce mixture on each of 2 plates; top each serving with 1 fillet.

*Makes 2 servings*

Salad Mix

Ingredients:
3 tablespoons Vinegar
1 teaspoon Honey
1 teaspoon Maple syrup
1/2 teaspoon stone-ground Mustard
2 teaspoons Grapeseed oil
7 cups loosely packed baby Arugula
2 cups red grapes, halved
2 tablespoons toasted sunflower seeds kernels
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:
1) Combine Vinegar, Honey, Syrup, and Mustard in a small bowl. Gradually add oil, stirring with a whisk.
2) Combine Arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over Arugula; sprinkle with salt and pepper. Toss gently to coat.

*Makes 6 servings* (Serving size: 1 cup)

Daily Garden Salad

Ingredients:
3 tablespoons fresh lime juice
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil
4 cups shredded romaine lettuce
1 cup yellow pear tomatoes, halved
1 cup chopped peeled cucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh clives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1/2 cup chopped avocado

Instructions:
1) Combine first 5 ingredients in a small bowl. Gradually add oil, stirring with a whisk.
2) Combine lettuce and next 6 ingredients (through squash) in a large bowl. Drizzle dressing over lettuce mixture, and toss gently to coat. Top with avocado.

*Makes 6 servings* (Serving size: about 1 cup salad and 4 teaspoons avocado).

Salad with Berries and Nuts

Ingredients:
5 cups gourmet salad greens
1 3/4 cups raspberries or blackberries (about 1, 6-ounce container)
1/4 cup chopped fresh chives
3 tablespoons distilled vinegar or white citric acid
2 teaspoons honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
6 tablespoons of nuts (mixed or single)

Instructions:
1) Combine first 3 ingredients in a large bowl. Combine vinegar and next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon sweet nuts.

*Makes 6 servings*

Sweet nuts:
Ingredients:
1 cup sliced nuts
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 large egg white, lightly beaten
Cooking Spray

Instructions:
1) Preheat oven to 325 degrees.
2) Combine nuts and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325 degrees for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool nut mixture, break nut mixture into small pieces.

*Makes 2 cups* (serving size, 1 tablespoon)

Shrimp Salad

Ingredients:
1 tablespoon sugar
3 tablespoons fresh lime juice, divided
1 tablespoon water
1 garlic clove, minced
2 teaspoons chili garlic sauce, divided
1 1/2 teaspoons fish sauce
1/2 teaspoon salt, divided
1 tablespoon orange marmalade
2 teaspoons dark sesame oil, divided
24 large shrimp, peeled and deveined
5 cups shredded Napa Cabbage
1 1/2 cups trimmed watercress leaves
1 1/2 cups shredded carrot
1/3 cup chopped fresh mint
2 tablespoons toasted sesame seeds

Instructions:
1) Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
2) Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
3) Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
4) Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

*Makes 4 servings*

Sauteed Tuna Salad

Ingredients:
1 Large carrot
1 Tablespoon rice vinegar
1 tablespoon fresh orange juice
1 teaspoon salt, divided
1/2 teaspoon chili garlic sauce
1 tablespoon dark sesame oil, divided
4 (6-ounce) yellowfin tuna steaks
1/4 teaspoon freshly ground black pepper
16 green onions, cut into 5-inch pieces (about 2 bunches)
4 cups torn romaine lettuce
2 cups shredded bok choy
2 cups grape tomatoes, halved
1 tablespoon toasted sesame seeds

Instructions:
1) Cut carrot lengthwise into ribbons using a vegetable peeler. Curl ribbons around fingers, and place carrot curls in a bowl or ice water.
2) Combine vinegar, juice, 3/4 teaspoon salt, chili garlic sauce, and mustard. Add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil, stirring with a whisk.
3) Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Remove fish from pan.
4) Heat remaining 1/2 teaspoon sesame oil and remaining 1/2 teaspoon canola oil in pan over medium-high heat. Add onions to pan; saute 5 minutes or until lightly browned, turning occasionally.
5) Combine lettuce, bok choy, and tomatoes in a large bowl. Drain carrot curls; add carrot curls to lettuce mixture. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 1/2 cups lettuce mixture onto each of 4 plates. Cut each tuna steak into thin slices. Arrange 1 tuna steak and 4 onions on each serving; sprinkle each serving with 3/4 teaspoon sesame seeds.

*Makes 4 Servings*