Thai Style Carrot & Mango Salad Recipe

Ingredients:

4 carrots
1 small, ripe mango
200 g firm tofu
1 tbsp chopped fresh chives

Dressing:
2 tbsps orange juice
1 tbsp lime juice
1 tsp clear honey
1 tsp sesame oil
1 tsp sesame seeds, toasted


Method:

Peel and coarsely grate the carrots.

Peel the mango and thinly slice the flesh away from the stone.

Drain the tofu, pat dry with kitchen paper and cut into 1cm dice. Toss together with the carrots and mango in a salad bowl.

For the dressing, put all the ingredients in a screw top jar and shake well to mix evenly.

Pour the dressing over the salad and toss well to coat the salad evenly.

Just before serving, toss the salad lightly and sprinkle with chopped chives. Serve immediately.

Chickpea Salad Recipe

Ingredients:

1 can of chickpeas
1 onion
1 tomato
Black olives
Basil
Chopped fresh chilies or chili flakes
2 tablespoon olive oil

Preparation:
Chop it all up, mix it together and serve.

Vietnamese Rice-Noodle Salad Recipe

Ingredients:

5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
12 ounce dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

Cooking method:

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for about 5 minutes.

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Reference: http://allrecipes.com/

Caprese Salad Recipe

INGREDIENTS :

2 medium red tomatoes, cut into wedges
2 medium yellow tomatoes, cut into wedges
3/4 cup diced fresh mozzarella cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste

DIRECTIONS :

Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.

Spicy Thai Shrimp Salad Recipe

INGREDIENTS :

2 tablespoons lime juice
4 teaspoons fish sauce, (see Note)
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

DIRECTIONS :

Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Chicken & Fruit Salad Recipe

INGREDIENTS :

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast, (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese


DIRECTIONS :

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl.

Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat.

Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Mango salad recipe

Ingredients

Green mango 1 large
Lettuce 1 large bunch
Fresh coriander leaves, chopped 1 cup
Red chilli, seeded and chopped 1 fresh
Shallots, chopped 2
Lemon juice 2 tablespoons
Light soy sauce 1 tablespoon
Salt to taste

Method

1.Peel mango and cut into long strips. Soak in iced water for ten minutes. Drain in a colander.

2.Line a large salad bowl with lettuce leaves.

3.Meanwhile, combine the red chilli, shallots, lemon juice and soy sauce in a small bowl.

4.Mix mango with dressing and add coriander leaves. Adjust salt.

5.Transfer into a bowl lined with lettuce and serve immediately.

Endive and Asiago Salad

6 tablespoons olive oil
4 1/2 tablespoons fresh lemon juice
6 heads of Belgian endive, cut into 1-inch pieces
6 cups (loosely packed) arugula
3 green onions, chopped
1 1/2 cups grated Asiago cheese (about 3 1/2 ounces)

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.

recipe taken from http://www.epicurious.com/recipes/food/views/240084

Zone Diet Recipe ~ Chunky Tomato Salad

Chunky Tomato Salad 2 cups fresh tomatoes – cut in ½” cubes
¼ cup scallions – sliced
1 cup mushrooms – sliced
1 tablespoon olive oil
1 tablespoon vinegar1 tablespoon water
1 teaspoon dried basil
1/8 teaspoon dried oregano
½ teaspoon splenda – or your choice
salt and pepper to taste

Combine veggies. In small bowl mix rest of ingredients. Add to veggies. Toss gently till spices are evenly spread thru out. Chill overnight.

Zone Diet Recipe ~ Cajun Chicken Caesar Salad

1 large chicken breast
cajun spice or cayenne pepper to taste
2 tablespoons Hot Sauce
2 Cups romaine lettuce
2 tablespoons caesar dressing
2 tablespoons parmesan cheese

Sprinke spices on chicken breast. May be grill on the BBQ , baked,fried, etc. Cut it to 1 inch cubes and toss with hot sauce. Set aside.
Mix lettuce, dressing and cheese. Put on a plate and top with chicken. Top with addittional parmesan cheese if desired.

Zone Diet Recipe ~ Easy Egg Plant Salad

1 large eggplant – cut ½” pieces
1 large onion – cut ½” pieces, (red, white, yellow,spanish)
1 can pitted black olives – diced small1
Small jar Spanish olives diced into small pieces
¼ cup cider vinegar – more to taste
1 quart tomato sauce

Mix all chopped ingredients and add the vinegar. Toss well to mix the vinegar with the mixed veggies. Let set a few minutes and toss again. Add the tomato sauce and mix again. Add red pepper and black to taste (1/2 tsp red is hot).
Mix one more time before placing in a 4 qt. Corningware pot. Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy)
Let cool to room temperature, toss and refrigerate before serving.

Suggestions: prep time on the above recipe is about 15 minutes, hasa very unique taste that satisfies the appetite.

Zone Diet Recipe ~ Cranberry Salad

1 can crushed unsweetened pineapple – (9-oz.) juice packed
1 sugar-free cherry gelatin – (.3-oz.)
1 tablespoon lemon juice
¼ cup artificial sweetener1 cup fresh cranberries – chopped fine
1 small orange – peeled, quartered and chopped small
1 cup celery – chopped
½ cup pecans – or other nuts (optional)

Drain pineapple and save juice. Set pineapple aside for later use.
Combine pineapple juice with water to equal 2 cups liquid.
Prepare gelatin according to package label using juice-water mixture for the liquid.
Once gelatin is dissolved, stir in lemon juice. Chill until partially set.
In a separate bowl, combine the pineapple, sugar substitute, cranberries, orange, celery and nuts. Add this mixture to the partially set gelatin and stir until blended.
Pour into large mold or individual molds. Chill until firm.
Do not use fresh or frozen pineapple in this recipe! It will not allow the gelatin to jell.

Zone Diet Recipe ~ Caulif-broccoli salad

1 large head cauliflower
1 large bunch broccoli
1 small onion (or 4 green ones)
1 pkg frozen peas (or pea pods)
2 cups mayonnaise
1 cup sour cream
1 tsp garlic powder

mix mayo, sour cream and garlic powder in a small bowl.
Break caulif and broccoli into bite sized florets. Add onion.
Toss sauce with broccoli, cauliflower and onion. Add peas last (if using
pods, cut into ¼ inch pieces. Refrigerate at least 4 hours.

Zone Diet Recipe ~ Bruschetta Style Tomato Turkey Salad

1 cup ground turkey
1 cup mixed lettuce
1 tomato
4 or 5 kalamata olives
Salt to taste
Pepper to taste
1 or 2 T olive oil
1 tsp crushed garlic
1 tsp basil paste (or a few leaves of finely chopped fresh basil)

Dice the tomato and place in a small bowl. Add chopped olives, olive
oil, garlic, basil, and salt and pepper to taste.
Brown the turkey mince in a saucepan. Add the tomato mix to the
turkey and mix together.
Serve over a bed of mixed lettuce. So EASY!!! Tastes as good as
italian restaurant food.

Zone Diet Recipe ~ Broccoli, Olives, & Egg Salad

~ Zone Diet Recipe ~

Fresh broccoli florets
Boiled eggs
Green olives
Red Onion
Mayonnaise
Black Pepper
Paprika
Salt

Quantities of everything according to taste. I would use a bunch
broccoli, 3 eggs chopped in large pieces, ½ cup olives, ½ large
red onion chopped. The rest of the ingredients really depend on your
preferences, but black pepper really makes this salad. Mix
everything together and coat well with mayo. Chill and serve.

Zone Diet Recipe ~ Black & Blue Salad

2 heads of butterhead lettuce
6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese
10 tbs heavy cream
2 tbs mayonnaise
1 tbs vinegar (optional)

Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates.
Pour the bleu cheese dressing over the lettuce.
Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce.
Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.

Zone Diet Recipe ~ Beef Salad

Cold Roast beef – shredded or coarsely chopped boiled eggs
Chopped onion
Chopped dill pickle
Sliced celery
Mayonnaise

Mix in desired amounts

Zone Diet Recipe ~ Deviled Egg Salad

6 eggs
1 head of lettuce
1 pimiento
1 teaspoonful of onion juice
1/2 teaspoonful of paprika
1/2 cupful of chopped boiled tongue
1 saltspoonful of salt
1 saltspoonful of pepper

Hard-boil the eggs, throw them into cold water, remove the shells, cut them lengthwise. Take out the yolks without breaking the whites. Rub the yolks through a sieve into a bowl, then add the tongue and all the seasoning. If the mixture is dry add a tablespoonful or two of cream or olive oil. Roll the mixture into balls that will fit the spaces from which they were taken in the whites, making each ball round. Arrange the lettuce over a platter, stand the whites in the lettuce, and at serving time baste thoroughly with French dressing.