4 hard boiled eggs
1 can white beans, rinsed and drained
3 T chopped olives
2 T diced chives
1 t Dijon mustard
hot pepper sauce to taste
1/2 t black pepper
8 slices of cucumber
1 large tomato, cut in 8 wedges
1 T lemon juice
1/4 t salt
2 t light olive oil
In a mixing bowl, coarsely chop the eggs.
Add the beans.
Spread the olives on a paper towel and blot well, then add them to mixture.
Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.
Arrange 2 lettuce leaves on each of 4 salad plates.
Mound one-fourth of the egg salad in the center of each plate. (ice cream scoop works like a charm for this)
Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil.
Add pepper to taste.
Pour the dressing over the vegetables and toss to coat.
Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad.
1 head of lettuce (medium)
3 kiwi peeled and sliced
2 oranges peeled and sectioned
3 T. apple cider
1 t. lemon juice
Salt and pepper to taste
2 T.olive oil
1 small red onion, sliced into rings
Wash the lettuce and tear into bite-sized pieces and place on a serving platter.
Top the lettuce with the kiwis and oranges placed in a circular pattern.
Combine the vinegar, lemon juice, pepper, salt and oil in a small bowl. Whisk until blended.
Drizzle the dressing over the salad.
Top with the onion rings and serve.
1 medium carrot, shredded
1 cup shredded green cabbage
1 cup shredded red cabbage
1 T. white wine vinegar
1 T. olive oil or grapeseed oil
1 t. honey
1 t. Dijon mustard
1/2 t. dried dill
1/4 t. salt
1/8 t. ground black pepper
Put the veggies in a bowl, and gentle stir together.
Combine the dressing ingredients and whisk to mix well.
Pour the dressing over the salad and toss.
Serve immediately or cover and chill until ready to serve.
12-ounce tuna in water (drained)
1-1/2 cups artichoke hearts (drained)
1/4 to 1/3 cup chopped sun-dried tomatoes in olive oil
1-1/2 tablespoons finely chopped fresh basil or 1-1/2 teaspoons dried
1/4 teaspoon coarsely ground black pepper
1/2 can sliced black olives
Place the tuna, artichoke hearts, sun-dried tomatoes, basil, and pepper in a medium-sized bowl. Add a couple of tablespoons of the reserved artichoke marinade and toss to mix well. Add a little more marinade if the mixture seems too dry.
Serve immediately or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens, in whole-wheat pita pockets, or whole-wheat wraps lined with mixed salad greens.
1/2 cup Water
1 cup Cider vinegar
Non-nutritive sweetener equivalent
2 tbsp Dill pickle, chopped fine
1 1/2 tsp Salt
2 cup Cucumbers, sliced thin
1 Stack celery, sliced thin;
Boil water, vinegar, sweetener, pickle, and salt. Place cucumbers and
celery, slices in glass jar; pour boiling liguid over; cover and
refrigerate overnight. Drain before serving.
1 Envelope Orange gelatin diet or low
2 cup Boiling water
1/2 cup White cabbage, chopped
1/2 cup Carrots, shredded
1/2 cup Celery, finely chopped
1/4 tsp Celery seeds
Dissolve gelatin in boiling water. Chill until consistency of egg
white. Fold in vegetables and celery seeds. Pour in 1 quart mold and
rerfrigerate until firm.
3 medium Size cucumbers
1 cup Plain low-fat yogurt
1 tbsp Fresh lemon juice
1 tsp Ground cumin
1 tsp Dried mint leaves
Peel cucumber, cut in half, discard seeds and slice thinly. Mix remaining ingredients together, add cucumbers and stir together.