Fish Taco Salad

Ingredients

• 1 lb. Orange roughy or other white fish
• 1 t. Blackened or Mexican seasoning
• 12 c. shredded cabbage
• ½ red onion, diced
• 4 med. limes, juiced
• ¼ c. fresh snipped cilantro
• 8 T. salsa

Instructions

1. Preheat oven to 400 F.
2. Lightly mist a baking sheet with olive oil pan spray.
3. Place fish on baking sheet and sprinkle with blackened seasoning.
4. Bake for 12-15 minutes or until fish flakes easily with a fork.
5. Remove from oven and cool slightly.
6. Place shredded cabbage, red onion, and cilantro into a large mixing bowl. Pour lime juice over top of cabbage and toss well.
7. Divide equally between 4 salad plates and top cabbage with cooked fish fillet and salsa.

Makes 4 servings
Calories: 157 per serving Fat: 1g.

Jerk Turkey Salad

Ingredients

• 3 ½ oz of turkey breast (100 grams)
• 1 tablespoon Caribbean jerk seasoning
• ½ sliced peeled cucumber
• 2 oz chopped fresh pineapple (do not use can pineapple)
• 2 oz strawberries or raspberries
• ¼ cup sliced celery
• 2 slices of green onion
• ¼ cup lime juice
• Salt and cumin to taste.

Instructions

1. Grill Turkey breast with jerk seasoning until turkey is not longer pink and juices run clear.
2. Remove from grill and cool. Cut turkey into bite-size pieces.
3. Toss together greens, turkey, cucumber, pineapple, strawberries, and green onion.
4. Combine lime juice; add salt and cumin to taste.

Broccoli Salad w/ Sweet Vinaigrette

Instructions

1. In a large plastic bowl, whisk together the orange juice, yogurt, mustard and Stevia.
2. Add the broccoli and onion, toss to coat.
3. Cover and refrigerate for at least 1 hour or up to 1 day before serving.
4. Makes 4 servings of 2 cups each
5. Calories: 92 per serving, Fat; 0g.

Ginger Tomato Salad

Ingredients

Instructions

1. In a small bowl, whisk together rice vinegar, ginger, Stevia, and salt.
2. Add tomatoes and onion.
3. Toss gently to coat.
4. Cover and chill for 1-4 hours.
5. Eat as is or serve over fresh cut greens.
6. Makes 4 servings of ½ cup each
7. Calories: 25, Fat: 0g.

Cucumber Apple Mint Salad

Instructions

1. In a medium bowl, combine cucumber, apple, yogurt, lemon juice, and mint.
2. Stir well to mix.
3. Add salt and pepper to taste.
4. Chill until serving.
5. Makes 4 servings of 3/4 cup each
6. Calories: 32, Fat: Trace

Asian Cucumber Salad

Instructions

1. Mix ingredients together
2. Marinate for 15 minutes or more
3. Serve chilled.

Cucumber Shrimp Salad

Instructions

1. Cook shrimp, and then chill for 1 hour or longer.
2. Mix all ingredients in a bowl.
3. Serve immediately or place in the fridge.

Buffalo Chicken Salad

Instructions

1. Marinate the chicken in the wing sauce for about an hour and then grill it.
2. To assemble the salad, place greens on a plate with celery sticks, and sprinkle chopped green onion over the top.
3. Combine about 1/4 cup blue cheese dressing with about a tablespoon of the wing sauce and pour over top of the salad.
4. Slice chicken and place on top of salad.

Chili Lemon Shrimp Asparagus Salad

Instructions

1. Lightly steam asparagus until crisp tender.
2. Cut into 1 inch pieces.
3. Lightly steam or grill shrimp until cooked.
4. Allow to cool.
5. Combine lemon juice, garlic zest and chili.
6. Mix well and allow to marinate for approximately 30 minutes in the refrigerator then serve.