Salad Day -- TONS of recipes!

Today is Salad Day! I will be featuring these every once in a while! I think sometimes we think of salad as something boring and routine. I know I think of those buffet's where you eat all the salad you want! YEAH! Thats healthy! lol

But these salads are not only healthy, but FILLING!

Check them all out!

Pear and Blue Cheese Salad
2 fresh pears, peeled
2 ounces maytag blue cheese, crumbled
1/2 cup walnut halves (toasted)
baby green lettuce (to serve as a bed for the rest of the salad)
Dressing
1/4 cup olive oil
2 tablespoons raspberry vinegar
2 ablespoons sugar
salt and pepper
a dash of Tabasco sauce

Cover each salad plate with a modest bed of baby green lettuce.
Slice and core a half pear for each plate.
Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
Top with toasted walnuts and a generous serving of crumbled blue cheese.
Whisk dressing ingredients and spoon over the salad mixture.
Nutritional Information:
4 servings
341 Cal.
27g fat
3g fiber
9 points


Asian Shrimp Salad
24 peeled raw jumbo shrimp (about 1 lb)
2 medium summer squash, cut in 32 bite-size chunks
1 bag Asian Supreme Complete Salad with Sesame Orange Dressing

Heat outdoor grill. Thread shrimp and squash on eight 12-in. skewers, soaked in water first if wooden. Mix 1 Tbsp Sesame Orange Dressing with 1 Tbsp oil. Brush on skewers. Sprinkle with salt and pepper.
Grill 5 minutes, turning once, until shrimp are cooked through and squash are crisp-tender.
Slide shrimp and squash off skewers into a large bowl. Add salad and remaining dressing; toss to mix and coat.






Nutritional Information
4 servings
344 cal.
16g fat
3g fat
8 points

Grilled Southwestern Pasta Salad
8 oz multigrain or whole-wheat penne
8 oz lean boneless sirloin steak
1/2 tsp each ground cumin, salt and pepper
3 medium poblano chile peppers, halved and seeded
1 ear fresh corn, husked
1 medium sweet onion, sliced 1/2 in. thick
Nonstick spray
2 large ripe tomatoes, cut in bite-size chunks
1 Tbsp olive oil
1/4 cup lime juice
1/2 cup chopped cilantro

Cook Pasta in a large pot of lightly salted water as package directs. Drain; rinse under cold water and drain again. Transfer to a large serving bowl. Heat outdoor grill. Rub steak with 1/4 tsp each of the cumin, salt and pepper. Coat steak, peppers, corn and onion with nonstick spray. Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender. Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl. Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.

Nutritional Information
1 bowl
410 cal.
9g. fat
8g fiber
8 points

Tomato-Cucumber Salad
DRESSING
1⁄4 cup light mayonnaise
1⁄4 cup reduced-fat sour cream
1⁄4 cup seasoned rice-wine vinegar
1 Tbsp fresh lime juice2 pt cherry tomatoes, halved
1 small seedless (hothouse) cucumber, thinly sliced
3 Tbsp finely chopped scallions
3 Tbsp fresh dill

Dressing: Whisk ingredients in a large bowl until blended.
Add remaining ingredients; stir gently to mix and coat.







Nutritional Information
7 cups
67 cal.
4g fat
1g fiber
1 point

Fruit Kabobs with Two Sauces
(not really a salad, but it works! lol)
Chocolate Dipping Sauce
1 cup (6 oz) semisweet chocolate chips
1⁄2 cup heavy (whipping) cream
2 Tbsp light corn syrup
Orange Dipping Sauce
1 cup (8 oz) fat-free sour cream
3 Tbsp sugar
1 tsp freshly grated orange peel
2 Tbsp fresh orange juice
16 large strawberries
2 kiwis, peeled and quartered
8 2-in. chunks fresh pineapple
2 plums, quartered
8 2-in. chunks ripe honeydew melon
You also need: Sixteen 10- to 12-in. wooden skewers

Chocolate Sauce:
Microwave chocolate chips and heavy cream in a medium microwave-safe bowl on high at 30-second intervals until cream is steaming hot. Let stand 1 minute, then stir until chips have melted and sauce is smooth and starts to thicken. Stir in corn syrup. Cool to room temperature or, stirring often, refrigerate to cool quickly. Sauce will thicken more as it cools. If sauce is too thick, warm gently in microwave. Orange Sauce: Mix ingredients in a small bowl, cover and refrigerate. Using 2 skewers per kabob, thread a strawberry, piece of kiwi, pineapple chunk, plum wedge, honeydew chunk and another strawberry. Cover and refrigerate until ready to serve. Accompany with the sauces for dipping.

Nutritional Information
8 kabobs
266 cal.
13g fat
5g fiber
8 points