Chickpea Salad

1 cup canned chickpeas, rinsed and drained
1 medium tomato, seeded and chopped
1 clove garlic, minced
2 tablespoons lime juice
2 tablespoons fresh cilantro, finely chopped
2 teaspoons olive oil
1/2 teaspoon ground cumin

In a large bowl, combine the chickpeas, tomato, garlic, lime juice, cilantro, oil, and cumin. Mix well and serve with salad or rice.

Yield: 4 Servings

Cucumber Salad

1 large red, yellow or orange bell pepper, cored and chopped
1 large cucumber, peeled and chopped
¼ cup red onion, chopped
½ teaspoon dried dill
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper

In a mixing bowl, combine all ingredients and toss.
Refrigerate for at least two hours for best flavor.
Store refrigerated in a sealed container. Will keep up to five days.

Yield: 4 Servings; 1 Serving = 1 Cup


8 - cups shredded romaine lettuce
1 - yellow Bell pepper, seeded and diced
1 - cup diced cucumber
4 - grilled boneless skinless chicken breasts (cooked weight about 4 ounces each)
1/2 - cup hummus
1/2 - cup Salsa Vinaigrette
2 - tablespoons chopped fresh parsley or cilantro

Place romaine, Bell pepper and cucumber in large mixing bowl. Add Salsa Vinaigrette. Toss well. Divide salad evenly between 4 dinner plates.

Place one grilled chicken breast on top of each salad. Top each chicken breast with 2 tablespoons hummus. Garnish with parsley or cilantro. Serve immediately

Yield: 4 servings

Obviously this IS NOT your typical grilled chicken salad :) Let me know what you think about it.


4 cups shredded carrots
3/4 cup of raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons milk

Place carrots and raisins in a bowl. In a separate bowl, whisks together the mayonnaise, sugar and enough milk for a creamy salad dressing. Pour over carrot mixture and too to coat.

(You can use fat free mayo and a sugar substitute if desired)


1/2 cup light mayonnaise
1/2 cup low fat plain yogurt
3/4 tsp. curry powder
1/4 tsp. salt
3 cups diced cooked chicken
1 1/2 cups red seedless grapes , cut them in half
3/4 cup sliced celery
1/3 cup green onions with tops, thinly sliced
2 Granny Smith apples
1/3 cup pecans, chopped
1 medium cantaloupe
Your choice of Lettuce leaves

In a small bowl, blend mayo, yogurt, curry powder and salt; set aside.

Dice chicken, cut grapes in half and thinly slice celery and green onions. Core and slice the apples (cut into eights.) Chop pecans.

In a large bowl,combine chicken, grapes, celery, green onions, apples and pecans. Add mayo mixture; mix lightly. Cover and refrigerate at least for one hour or overnight.

Cut cantaloupe in half lengthwise, remove seeds. Peal rind from melon. Place melon halves flat side down and cut crosswise into slices.
To serve, place cantaloupe slices on lettuce-lined plates;top with chicken mixture.


Lettuce of your choice
Seedless purple grapes cut in half
Toss in Ranch dressing/or dressing of your choice.
I personally like ranch dressing; so i use it on most of my salads.


3 cups chopped romaine lettuce
4 oz. turkey breast
2 plum tomatoes, seeded and chopped
1/4 cup crumbled blue cheese
2 pcs. of crisp bacon, crumbled
1 pkg (8 oz.) refrigerated crescent rolls
2 garlic cloves, chopped
1/2 teaspoon dried basil leaves
4 ounces (1 cup)shredded mozzarella cheese
2 tablespoons Italian salad dressing
2 hard boiled eggs, sliced

Preheat oven to 350 degrees. Chop lettuce, cut turkey into 1/2 inch cubes. Seed and chop tomatoes. Add turkey, tomatoes, blue cheese and bacon to a bowl; cover and refrigerate.

Separate crescent rolls into 4 rectangles on a cookie sheet. Press perforations together to seal; roll out dough to make 4 rectangles, 4x6 inches. Add chopped garlic to the top of the dough. Sprinkle with basil. Bake 12-15 minutes or until golden brown. Remove from oven IMMEDIATELY top crusts with the cheese.

Toss salad mixture with dressing. Place equal amount of salad mixture over warm crusts. Top with sliced eggs.....serve immediately.

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