White Bean and Roasted Chicken Salad

SALAD

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 oz.) cans cannelini beans or other white beans, rinsed and drained

DRESSING

1/4 cup red wine vinegar
2 T extra virgin olive oil
1 T fresh lemon juice
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp freshly ground pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently, to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle over salad, tossing gently to coat.

Watergate Salad

1 cup miniature marshmallows
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.

Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.

Stir in whipped topping.

Refrigerate for 1 hour.

Turkey-Broccoli Salad with Grapes

1/3 cup white balsamic vinegar
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper

1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.

2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.

Creamy Ranch Dressing

1 cup buttermilk

1 cup mayo

1 cup sour cream

1 tsp. parsley flakes

1/4 tsp. black pepper

1 T. lemon juice

1 T. vinegar

1 T. garlic salt

1 T. onion powder

Combine all ingredients and mix well with a whisk. Refrigerate.

NOTE: A half recipe makes 2 cups of dressing, which is plenty

Black Bean and Couscous Salad

1 cup couscous

1-1/4 cups chicken broth

6 T. Olive oil

4 T. lime juice

2 tsp. red wine vinegar

1 tsp. cumin

6 green onions

1/2 red pepper chopped

1/4 cup finely chopped fresh cilantro

1 can shoepeg corn, drained

2 cans black beans (rinsed and drained)

Bring the chicken broth to a boil.

Add couscous to broth, remove from heat and cover for 5 minutes.

Whisk together oil, lime juice, vinegar and cumin.

Fluff couscous in a large mixing bowl; add onions, pepper, cilantro, beans and corn.

Pour oil mixture onto couscous and toss to coat. Salt and pepper to taste.

Chill before serving.

NOTE: Keeps well for serveral days. Dressing and veggies could be used on left over brown rice.

Vegetable Trio with Orange-Thyme Dressing

Ingredients

3 medium beets, greens removed
1 lb. carrots, peeled, cut into 2-inch lengths
1 2-lb. acorn squash (or any other winter squash)
cut into 1-inch pieces
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme leaves plus sprigs
3/4 tsp kosher salt
1/4 tsp ground black pepper
Zest and juice of 1 orange
2 to 4 Tbsp white wine vinegar

Directions

1. Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 minutes.

2. In a bowl toss together carrots, squash, garlic, 2 Tbsp. olive oil, several thyme sprigs, 1/2 tsp. salt and 1/4 ground pepper. Transfer to a rimmed baking sheet. Toast alongside the beets until just tender and golden, 35 to 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.

3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp. salt and drizzle in 2 Tbsp. olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.