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Marinated Tofu Salad
-Submitted By Kelly Rienhardt

4 chopped fresh tomatoes
1 square of extra firm tofu squeeze the liquid out and cube
1 can of artichoke hearts - quartered
5 - 6 basil leaves - minced
1 cup Newman's Own Balsamic Viniagrette (sp?) how the hell do you spell that?

combine! marinate a couple of hours! do not salt!


Mango Coconut Cucumber Salad
from the Moosewood Low-Fat Favorites
Submitted by Jen Chapman

1 Cuke, peeled, seeded and diced
1/2 tsp minced fresh chile
1 Tbsp lemon juice
1 Tbsp lime juice
2 tsp brown sugar
2 Tbsp dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced
Combine all ingredients in a bowl. Chill 20 minutes and serve cold. Top with chopped cilantro or spearmint leaves.
Notes: I have not looked at this recipe for a few years, but have thrown together the cuke, mango and pepper with lime juice and some heat (dash of cayenne or chile powder, I think) with great success. We eat this as a salsa on tortilla chips or with a burrito.



Tabouleh with Whatever
-Also submitted by Jen Chapman

A local favorite is Tabouleh with whatever is happening at the farm or in the garden + some bulgur. Also served with tortilla chips or pita wedges or homemade bread. A recipe? Hmm.
1 cup bulgur
1 1/2 cups boiling water
juice of one lemon or a quarter cup of olive oil
garlic
lots of parsley
onions/scallions/chives
tomatoes
1 can chick peas
feta cheese ?
mint
salt and pepper
cucumber, peppers, anything else you have.

This is super flexible and tasty and fresh because you use whatever you like and have on hand. Pour the boiling water over the bulgur and let is soak for 30 minutes. Use this time to chop up everything else you want to add. The parsley and garlic kind of make the dish, but everything else is optional. Let the flavors blend in the fridge for a couple hours and serve it up with your favorite bread/cracker/chip.



Peach Summer Salad
-Submitted by Sandy Sundberg
romaine lettuce
2-3 peaches sliced
a cucumber thinly sliced
fresh mozzerella (the kind you buy in the deli that's packed with water), ripped into pieces
salt, pepper, and drizzle of olive oil.

mix it all together, and voila, instant yummy EASY salad!!



Chicken Salad
(cafe on the square-asheville, nc)
-Submitted by Heather Gast

serves 6
1 1/4 lb cooked, diced chicken breasts
3/8 lb (approx 1-1 1/4cups) red seedless grapes (halved)
1 1/8 lbs Jarlsberg cheese, cut into small julienne
1/2 cup walnuts, chopped into small dice
1 c mayo
1 1/2 tsp fresh dill or 1/2 tsp dried
1/8tsp salt
1/8 tsp pepper

combine ingredients and mix well. I love to serve it on fresh croissants!



Cool Lentil & Couscous Salad
-Submitted by Mary Beth Worrell

1 C green lentils (I prefer the french variety but any green will do)
1 C couscous
1/4 C lemon juice
3 T. red wine vinegar
1/4 C olive oil...walnut oil is good also
2 garlic cloves minced
salt
green onions chopped
1C crumbled feta
The rest is to your liking I usually change the salad as the options change at the tailgate market
parsley or other herbs
arugula chopped
cherry tomatoes halved

Cook lentils until just tender about 45 minutes. Drain and rinse under cold water. Bring 1C water to a boil and pour over couscous that you have put in a bowl. Cover and let stand for 10 minutes.. Fluff with fork and stir in lentils. Whisk lemon juice, vinegar, oil, garlic, salt to combine. Pour over the lentils and couscous and mix well and add herbs. Cover and refrigerate until chilled. Add feta and all other ingredients you are using just before serving.



Bleu Cheese Brocolli Slaw
-Submitted by Rebecca Manske

bag of brocolli slaw
tub of blue cheese crumbles
1/3 c. of dried cherries
1/2 c. chopped walnuts
coleslaw dressing to taste- i like to go light on the dressing



Lebanese Style Bulgar Salad
-Submitted by Eden Z. Perry

Serves 8-10. Bulgur is precooked cracked wheat, requiring only the addition of water to reconstitute. This twist on traditional tabbouleh includes sun-dried tomatoes, flax oil, and spinach.
¾ cup bulgur
2 cups boiling water
1 pound baby spinach
1 cup finely chopped fresh parsley
½ cup finely chopped fresh mint
1 cucumber (12 ounces), peeled, seeded, and finely diced
½ cup coarsely chopped marinated sun-dried tomatoes
1 cup cooked chickpeas (garbanzos), rinsed and drained
4 cloves garlic, crushed
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup fresh lemon juice
2 tablespoons flax oil
2 tablespoons extra-virgin olive oil

Sliced or crumbled feta cheese and fresh tomato quarters, for garnish
Place bulgur in a large bowl and cover with boiling water. Cover bowl and let sit for 1 hour. Drain bulgur in a sieve, pressing gently to expel excess water. Return to bowl.
Blanch spinach in plenty of boiling salted water for 30 seconds. Drain, plunge in cold water, and drain thoroughly. Squeeze out every bit of water. Chop finely and add to bulgur. Add parsley, mint, cucumber, sun-dried tomatoes, and chickpeas, stirring well.
Combine garlic and salt in a small bowl; add pepper, lemon juice, flax oil, and olive oil. Whisk until emulsified. Add to bulgur mixture. Stir well and let sit for at least 15 minutes, allowing flavors to develop. To serve, scoop salad into low, flat bowls and garnish with feta and quartered tomatoes.




The Devil's Eggs
-Submitted by Holly Roe

1 dozen fresh eggs ( hard boiled and chilled) do ahead
1 Tbsp. Real Mayo (the lite or lo fat doesn't work well here)
1 Squeeze of yellow mustard ( I use French's)
1 Dash Salt & Pepper
1 tsp. pickle juice
Sprinkle on Paprika

Prepare and chill eggs.
Peel eggs (start at the big end, that's where the air pocket is, makes peeling easy).
Cut eggs in half and remove yolks to a mixing bowl. Smush with a fork. Add mayo, mustard & pickle juice and whip until smooth. You may add more mayo/ mustard to make a slightly thinner filling. With a tsp. or a decorating bag with star tip, fill the depression in each egg. Chill until ready to serve in a closed container (otherwise, your whole frig will smell of egg). Sprinkle each egg with a little paprika just before serving. Stand back, there will be a stampede and these will be gone by the time the dust settles.




Barbecue Chicken Salad
-Submitted by Allyson D. Roe

Romaine lettuce, chopped 2 Cucumber, chopped 1-2 Avocado, chopped 2 small tomatoes, chopped ~1/2 cup of red onion, chopped Shredded cheddar cheese Shredded Asiago cheese Eating Light Ranch Dressing Low fat Padrinos tortilla chips, slightly crushed Chicken breast Sweet Baby Ray's BBQ sauce (or equivalent) turkey bacon (optional) red peppers (for roasting- again optional)
Mix chopped veggies with romaine lettuce. Add ranch dressing and toss. Add cheese and toss. Add tortilla chips and chicken last so that the chicken doesn’t get cold and the chips don’t get too soggy. A little sog is ok though.
Marinate chicken in BBQ sauce. Grill or cook in a pan. Brush with BBQ sauce while cooking. Cook turkey bacon until crisp. Remove chicken from grill and let rest on a cutting board. Finish cooking turkey bacon and then remove to drain. Chop bacon into bits. Cut chicken into strips or chunks, whichever you prefer.
Roasted red peppers- throw a couple peppers on a baking sheet and broil it for ~20 min or until the outside is black, you have to turn it a few times with some tongs. After the outside is pretty charred, remove the skins and the seeds and cut into strips.




Cucumber Salad
-Submitted by Beth Nason

7 cups of unpeeled cukes ( about 6)
1 cup of sugar (you can even play with this taste wise to see if you like less-the original recipe calls for cup and a half)
1 cup of vinegar
1 Tbsp of celery seed
1 cup of red onion rings

Slice the cukes and sprinkle them with one Tbsp of salt. Let them stand for one and hour and be sure to drain the liquid. Combine remaining ingredients. Pour over pickles and refrigerate over night or several days, stirring occasionally. Drain liquid before serving.