Lemon Poppyseed Broccoli Salad



1 head of fresh broccoli

1/4 cup dried cranberries

1/4 cup sliced almonds

1/4 cup sunflower seeds

1/4 cup cheddar cheese, shredded or cubed



1/3 cup mayo

1/3 cup plain Greek yogurt

1/2 tbsp. red wine vinegar

1/2 lemon

1/2 tsp. poppyseeds


1.Place chopped broccoli in a bowl.  Mix the dressing ingredients together and stir well.  Stir the dressing into the broccoli.  Top with the cranberries, cheese, sunflower seeds and poppyseeds.


Apples and Cheddar Chicken Salad



1.5 cups chopped lettuce

1/2 cup chicken breast, shredded or diced

1 small apple, diced or sliced

2 sliced of cheddar cheese, diced

1/4 cup chopped walnuts




1/4 cup plain Greek yogurt

2 tbsp. mayonnaise

1.5 tbsp. honey



1.Place salad ingredients in a bowl.  Mix together dressing ingredients and add to the salad.  Mix well.




Southwest Chopped Chicken Salad



1.5 cups lettuce

1/3 cup chopped  chicken

3 tbsp. each diced green peppers, avocado, corn, black beans, tomato

1/4 cup crushed tortilla chips

1 tbsp. chopped cilantro



For the dressing:

3 tbsp. plain Greek yogurt

1 tbsp. mayonnaise

2 tsp. ranch dressing powder

1 tsp. taco seasoning powder


1.Put the salad ingredients in a bowl,  then stir in the dressing.




BLT Chopped Salad



1.5 cups chopped lettuce

1/2 tomato, diced

1/2 avocado, diced

2 tbsp. bacon, chopped

1 tbsp. feta or blue cheese

1/4 cup corn



1/4 cup olive oil

1/4 cup apple cider vinegar

zest of 1 lime

2 tbsp. lime juice

2 tsp. sugar


1.To make the  vinaigrette, put the dressing ingredients into a container and shake, or place in a bowl and whisk.

2.Put the salad ingredients in a bowl and top with the dressing.



Apple Cranberry Walnut Salad



3 cups of salad – lettuce, spinach or both

1 apple, diced

1/4 cup walnuts, chopped

3 tbsp. feta cheese, crumbled

3 tbsp. dried cranberries



1/2 cup apple juice

2 tbsp. apple cider vinegar

2 tbsp. oil

1 tbsp. honey

pinch of salt and pepper
1. Mix the salad ingredients in a bowl.  Mix the dressing ingredients in a container and shake.  Add to salad.

Oriental Cole Slaw



(1 serving)

3 cups coleslaw

1/2 cup purple cabbage

2 tbsp. slivered almonds

1 tbsp. sesame or sunflower seeds

1/2 package of ramen noodles

1 tbsp. green onions, chopped

1 tbsp. butter

1 tbsp. vegetable oil

1 tbsp. sugar

1 tbsp. soy sauce

2 tbsp. red wine vinegar



1.Place the butter in a skillet, once it is melted add the crumbled ramen noodles; plus add the almonds and nuts.  Cook in the skillet until it is browned.

2. In a bowl, add the coleslaw, cabbage and green onion.  Top with the browned nuts and seeds.

3.To make the dressing, combine the vegetable oil, sugar, soy sauce and red wine vinegar in a container and shake.  Top the salad and stir.

Chicken Oriental Salad



1  tbsp. honey

3 tbsp. rice wine vinegar

1/4 cup plain Greek yogurt

1/2 tsp. Dijon mustard

1/4 tsp. sesame oil

2 cups lettuce (can add some broccoli slaw or cabbage)

1/2 chicken breast, diced

1/4 cup of mandarin slices

1 tbsp. sliced almonds

1/4 cup fried won tons (optional)

1. Mix  the honey, rice wine vinegar, Greek yogurt, Dijon mustard and sesame oil together and refrigerate for 15 minutes minimum.

2. Add the lettuce, chicken, almonds, mandarin slices and won tons to a bowl.  Top with dressing.