Instead of the traditional mayonnaise-based dressing, Kim's Coleslaw Salad uses oil & vinegar with a touch of sugar.  It's zesty, fresh, crunchy and hard to stop eating.  This particular recipe is a BIG HIT for potluck meals.  Kim has told me that even when she has doubled the recipe for parties, hoping to bring home leftovers, she ends up bringing home an empty bowl.

Beside using oil & vinegar, this recipe calls for the uncooked noodles from a package of Ramen Noodles. Don't be put off, the noodles are delicious!  They absorb the dressing and soften without becoming too soft.  And this extra layer of texture just makes it harder to stop eating.

HERE'S ALL YOU DO
This could make 10 to 15 servings, folks will come back for seconds.

• 1 small green cabbage, shredded
• 1/4 small purple cabbage, shredded
• 1 bunch green onions, chopped
• 1/2 green bell pepper, chopped
• 1 package Ramen Noodles, crumbled, discard season packet
• 3 to 4 ounces sunflower kernels

Toss all the vegetables, crumbled noodles and sunflower kernels in a large salad bowl.

Mix the dressing in a separate bowl

• 1/2 cup white vinegar
• 1/2 cup neutral tasting oil
• 1/4 cup granulated sugar

Add the dressing to the tossed coleslaw salad when ready to serve.  Toss well and serve.  Leftovers are delicious the next day and the next day after that.

Tastes wonderful on the side of any meal.  See?

Coffee-Cardamom Grilled Brisket with Chocolate-Cherry Barbecue Sauce

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Salad

• 1 large container of Fresh organic baby greens

The following are amounts to your liking:

• Red Grapes sliced in half
• Avocado's peeled and cut into bite size pieces, sprinkled and tossed with lemon juice to prevent browning
• Bacon cut into 1-inch pieces and fried to a hard crisp

Dressing
On the reverse side of Good Season Italian dry salad dressing package is their recipe to make their dressing.  The only change you make to this recipe is to substitute the vinegar for balsamic vinegar, then make as directed. Let sit for 30 minutes before using.

Toss the greens with the dressing JUST before serving.  Then layer in order written.  You can plate the salad or make a large bowl.

Thank you for sharing your recipe, Jo K.!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Fresh, bright and super easy to bring together. This salad is delicious at room temperature and cold.

HERE'S ALL IT TAKES

• 1 box Far East Tabouleh Wheat Salad
• 2 to 3 green onions
• 1 small cucumber
• 1 large tomato
• juice of 1 medium lemon
• 1 tablespoon olive oil
• 1 (4 ounce) package crumbled Feta cheese

• 15 to 20 raw shrimp, shelled & deveined
• olive oil
• salt & fresh ground pepper

Prepare the tabouleh as directed on the package. This first step requires that the tabouleh sit in the frig for one hour, so account for that.  I started the tabouleh in the morning before my day got started. Anyhoo.

By dinner time: Heat the oven to 400ºF

Chop the green onions, cucumber and tomato into the same size small chunks and place in large bowl.  Set aside.

Place the shrimp on a cookie sheet, drizzle a little olive oil on top, season with salt and pepper.  Toss with clean hands until shrimp is well coated.  Distribute shrimp evenly on cookie sheet.  Roast for 6 to 8 minutes until shrimp is pink and opaque.  Allow to cool a few minutes before adding to salad mix.

In the large bowl with the onions, cucumber and tomato, stir in the shrimp, lemon juice, and oil THEN toss in tabouleh and feta.  Serve at room temperature or refrigerate it for later.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Don't do it! I have a tasty alternative.

Close your blinds, turn up the thermostat for one hour and put on some shorts...or not if you look into the mirror to find that your pasty white trunks are whiter than the snowdrifts in your driveway and the lack of sunshine is causing you to look like Gollum from Lord of the Rings and then you might snap and they'd find you in the kitchen cupboards mumbling about blizzards and the sunlight burning your eyes...not that I speak from experience. Anyhoo, go into the kitchen to make this summery tasting salad. You'll feel better, I promise.

Seafood Avocado Salad

• 1 lb. seafood (I used surimi here but shrimp, crab, or any firm fish will work well)
• 2 avocados, peeled and cubed
• 2 tomatoes, cubed
• 4-6 green onions, minced
• Juice of 1 lime
• 1 tablespoon canola or avocado oil (A neutral tasting oil is best here)
• A handful of fresh cilantro, chopped
• A pinch of salt and fresh pepper

Mix them together. Eat.

If you're planning to make this ahead of time, coat all the ingredients thoroughly with the lime juice as the avocado will turn brown without the lime juice. Cover with plastic wrap right on top of the salad to help prevent oxygen from getting to your lovely little avocado bits.

This salad is really delicious on a bed of lettuce or rolled in a tortilla.
Now close your eyes and count the days until summer.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Roasted chicken and fresh cooked chickpeas taste so good together.  Thrown on top of a mound of fresh vegetables and the meal is complete!

HERE'S ALL IT TAKES

• 1 roasted chicken breast
• mixed green salad
• chopped broccoli
• 1/2 carrot shredded
  
• canned or home cooked chickpeas
• your favorite salad dressing

I've learned something about making individual salads for future meals.  Stacking the ingredients is key to keeping it all fresh looking.

Using a tall container, like a 2 cup storage container with a screwtop lid.
Fill the container in this order:

• salad dressing
• meat
• shredded vegetables
• chopped vegetables
• lettuce/mixed greens

When it's time to eat, turn contents over straight onto serving plate and toss.  The salad will be as fresh as if you had just tossed it together.  Keeping the dressing on bottom and away from the fresh greens helps prevent wilting.

Give it try! It opens up more opportunities to TAKE a fresh salad to lunch, instead of buying a pre-made salad that doesn't have all your favorite toppings.  AND you can keep your lunch money in your pocket!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

"What's for lunch?" I mumble to myself while staring into the frig.
"Anything and everything!" I answer.
"That won't make me any fatter?" I cry back.
To which I reply, "Uuuh."

Do you talk to yourself while looking for your next meal? I do all the time.

This lunch came without a plan.  It looks weird, I know, but it was GOOD.  I ate every bite.  I made it based on what I had in the frig and in the pantry.  It was just me eating.  I didn't have to worry about someone else's likes and dislikes.  I knew that I liked eating each ingredient individually, so why not just throw a little of this and a little of that on the plate.  Drizzle with my favorite dressing and I'm done.

Today, I just wanted to show you that fresh mixed greens, a clementine orange, smoked cheddar, golden raisins, smoked turkey, and pinto beans makes a good salad.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

This chickpea salad is super fast to throw together and tastes AWESOME! It's very filling and makes a perfect light meal.

I've made it a habit to cook up a bag of chickpeas in the pressure cooker, so I can have them on hand when the craving hits. Yesterday, I made Charlie a batch of Italian Soup to take to lunch. Of course, I had plenty of chickpeas leftover to make hummus AND something else, but what?

I started flipping through my favorite Italian cookbook and came across this recipe. It turned out to be very satisfying for a light dinner. The original recipe did not call for a bed of fresh spinach, however, I had it on hand and I can never get enough greens in my diet. I was worried about Charlie enjoying a 'light salad' for his dinner, but he really liked it. I noticed he went back for seconds.

Now the recipe says to let it stand for an hour before serving. I didn't have the extra hour and it tasted very good. I could guess that it would be better the longer it sat. There's just enough leftover for my lunch today, so I'll report back in the comments section as to the difference.

Meanwhile, HERE'S ALL IT TAKES

• 2 (14 oz) cans chickpeas, or 2 cups cooked chickpeas
• 6 green onions, chopped
• 2 medium tomatoes, cut into cubes
• 1 small red onion, finely chopped
• 1 tablespoon capers, drained
• 2 tablespoons finely chopped parsley or cilantro
• 4 hard boiled eggs, cut into quarters

For the dressing

• 5 tablespoons olive oil
• 4 tablespoons white wine vinegar
• salt and freshly ground black pepper

If using canned chickpeas, be sure to drain off the liquid. Place them in a serving bowl. Mix in the other ingredients, EXCEPT THE EGGS. Mix the dressing ingredients together in a small bowl. Toss the salad with the mixed herbs. Pour the dressing over the salad and mix well. Taste for seasoning. Allow to stand for at least one hour. Just before serving decorate the salad with the egg wedges.

The original recipe called for 12 black olives, pitted and cut in half. I didn't have them on hand. When you make this and you use black olives, let me know how you liked it.

One more thing, I didn't think the one tablespoon of capers made that much of a difference. I did enjoy the flavor when I came across them in a bite, but one tablespoon was really not enough to cover the amount of salad here. If you don't have capers, don't sweat it. Just keep going.

I do wonder how a roughly chopped ripe avocado would taste in the mix. Hmmm.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Taco Salad takes very little time to throw together and it only takes a little of this, a little of that.

HERE'S ALL YOU NEED

• cooked ground beef seasoned with chili powder & cumin
• green leafy lettuce
• can of kidney beans, drained
• shredded monterey jack & cheddar cheese
• medium tomato, roughly chopped
• purple onion, thinly sliced
• tortillas chips
• salt & pepper
• Catalina dressing or Thousand Island

Start by seasoning cooked ground beef with chili powder and cumin. Set aside and allow to cool. Lay down the lettuce as the foundation, start with ground beef, then work your way down the list. You add as much of each ingredient as you wish to eat. I prefer Catalina dressing, but my husband prefers Thousand Island. To each their own.

The beef and beans make this a filling meal fit for serving at dinner time. My husband totally enjoyed it after a long hard day. (Yeah!!!)

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

The first time I enjoyed this salad I couldn't believe how wonderful it tasted. It's fresh, crunchy, has lots of flavors without be overpowering anywhere (not even the shrimp) and it's very filling. It doesn't take much to get full.

The recipe I'm sharing here is a combination of what I have eaten from the nearest foodie mart deli (79 miles away) and Barefoot Contessa's Roasted Shrimp and Orzo. It makes plenty to share with your friends and neighbors. If you want to make it just for the two of you to eat on for a few days, then I would DEFINITELY divide this recipe in half.

HERE'S ALL THERE IS TO MAKING THIS SIMPLE SHRIMP SALAD

• kosher or sea salt
• delicious extra virgin olive oil
• 2 cups uncooked orzo pasta
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled & deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped cilantro
• 1/2 medium green bell pepper, diced
• 1/2 medium red bell pepper, diced
• 1/2 cup red onion, finely diced
• 8 ounces good feta cheese, small diced

Preheat the oven to 400F degrees.

Fill a large pot with water, add 1/2 tablespoon salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 8 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the 1/4 cup lemon juice, 1/4 cup olive oil, 1 teaspoon salt and 3/4 teaspoon pepper. Pour over hot pasta and mix well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 6 to 8 minutes, until the shrimp are cooked through. Don't overcook.

Add the scallions, cilantro, bell peppers, red onion and shrimp. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. (That's what Ina said.)

I say, EAT UP! I preferred this salad chilled, but it's delicious to eat right away. You judge for yourself.

NOW FOR ALL YOU VISUAL LEARNERS

LET'S EAT!!!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

I enjoyed this salad for three days in a row! I changed up the salad dressing and shredded cheese topping each day, so I wouldn't feel like I was eating the same ol'salad.

I used the extra Caesar Chicken fillets from the night before to make this salad filling and keep away the hunger pains until dinner time.

LUNCH FOR 3 DAYS

• 1/2 head of dark green leaf lettuce
• 2 large carrots thinly sliced
• 2 to 3 green onions, thinly sliced
• Parmesan and/or cheddar cheese
• Briannas Homestyle Caesar dressing, Honey Mustard dressing, and/or Blush Wine Vinaigrette
• 3 Caesar Chicken fillets, sliced into bite size pieces.

Wash and prep the veggies; toss them together in a large bowl. Using 3 of your favorite lunch storage containers, pour 2 to 3 tablespoons of one dressing on the bottom of each container. Lay the chicken fillet pieces on top of the dressing. Next add as much shredded cheese as you like and top with tossed salad. Cover with a secure lid. Bag up a few of your favorite crackers, a napkin and a fork while you're in an assembly mood, just to save yourself time later.

You have lunch ready for the next 3 days! YEAH!!! When you're ready to eat, turn the closed container upside down and shake it like an Etch-A-Sketch.

You can mix up any of your favorite veggies to go with the Caesar chicken fillets. Chicken goes with everything!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.