Salad Recipes

Chicken Breast Seven Color Salad (serves 2)

• 2 chicken breast halves, marinated in teriyaki sauce, grilled, refrigerated
• 1 pear, peeled and cubed
• 10 red grapes (red/purple)
• 1 small can mandarin oranges, drained (yellow/orange)
• 1 yellow pepper, sliced julienne (yellow/green)
• 1 carrot, julienne sliced (orange)
• 1/4 avocado, cubed (yellow/green)
• 2 green onions, chopped (white/green)
• 10 cherry tomatoes (red)
• 1 cup broccoli florets (green)
• 1 package European lettuce mix or raw spinach

• 1 tablespoon rice vinegar
• 2 teaspoons soy sauce 
• 1/2 teaspoon sugar
• 1/8 teaspoon powdered ginger 
• 1/4 teaspoon sesame oil
• 1/8 teaspoon white pepper

Chef's Salad with Balsamic Vinaigrette (serves 2)

• 2 cups bite-sized pieces romaine lettuce
• 2 cups fresh spinach leaves
• 1 scallion, chopped
• 2 tomatoes, chopped
• 12 egg whites, hard cooked and diced
• 12 slices vegetarian turkey, sliced
• 2 tablespoons finely minced parsley

• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1 clove garlic, minced
• 1/2 teaspoon Dijon-style mustard
• 1/4 teaspoon salt
• freshly ground pepper to taste

Cucumber Yogurt Salad (serves 4)

• 1 1/2 cups plain nonfat yogurt
• 1 medium cucumber, peeled, seeded and grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh mint leaves or 2 tsp. Dry mint leaves

Marinated Cucumber Salad (serves 4)

• 2 large cucumbers
• 1/4 cup seasoned rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon hot red-pepper flakes, or season according to taste
• 1/4 teaspoon salt
• 1 slice fresh ginger, 1/4-inch thick, peeled and minced
• 1/8 teaspoon sesame oil
• 1 teaspoon fresh dill or 1/2 teaspoon dried
• 1 tablespoon chopped parsley
• 1-2 teaspoons sesame seeds for garnish