Gather all ingredients and equipment.
Shred chicken by hand into chunks.
Place the chicken in a food processor and pulse chicken several times to finely chop.
Combine chopped chicken, mayonnaise, yogurt, garlic powder, onion powder, dill, salt, and pepper in a small bowl.
Top each Wasa cracker with half of the chicken salad and serve immediately.
Place the shrimp in a bowl with the lemon juice and the lemon zest.
Toss well and set aside (in the refrigerator).
Place the drained chickpeas in a large mixing bowl and set aside.
Place a large skillet over medium high heat.
Add two teaspoons of the olive oil, and when it is hot, add the garlic.
Cook for about one minute, then add the onion.
Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.
Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.
When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.
Remove from the heat and let stand for 5 minutes.
While the quinoa is cooking, place a second large skillet over medium high heat.
Add 1 teaspoon of the olive oil and then the shrimp.
Saute for about 4 minutes on one side and turn the shrimp.
Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.
Add the remaining liquid from the marinade and the white wine to the pan.
Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.
Add the liquid to the bowl with the chickpeas and shrimp.
When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.
Chill well.
When the salad is cold, add the cucumber, tomato, dill, and feta cheese.
Fold together gently and serve.
Gather all ingredients and equipment.
In a large mixing bowl toss the romaine, tomatoes and 1/2 cup of dressing. Garnish with shaved parmesan cheese.
In a small saucepan bring 2 cups of water to a simmer. Remove from heat.
Add shrimp to saucepan. Stir and cover. Cook shrimp for about 2-3 minutes or just until opaque. Drain and set shrimp aside to cool.
While shrimp is cooling prepare salad ingredients. Segment pomelo or grapefruit by cutting the top and bottom off to expose just the top of the fruit’s flesh. Set the fruit on a cut end. Working from top to bottom, and following the contour of the fruit, cut away the peel and pith, leaving only the flesh.
Once the peel and pith are removed, slide a paring knife along each of membranes to remove the fruit segments.
In a large bowl, combine segmented citrus, toasted cashews, cilantro, shallots, and cucumber. Reserve some cashews and cilantro for garnish.
Once cool, slice shrimp in half lengthwise and add to salad mixture.
In a small bowl, combine fish sauce, lime juice, sugar, pepper, and garlic. Stir until the sugar dissolves. Pour over shrimp and salad mixture and gently toss to combine.
Divide mixture into lettuce leaf cups. Top with cilantro and cashews for garnish. Serve.
Place the water in a large sauce pan over high heat. When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat. Add the onions and cook for about 5 minutes, stirring frequently.
Peel the casing from the sausage and discard. Dice the sausage. When the onions are translucent, add the diced sausage and cook for about 5 minutes, stirring frequently.
Add the tomatoes, water, Creole seasoning, thyme, salt and pepper. Cook for about 20 minutes over medium low heat, stirring occasionally. Cook until there is almost no liquid left, then add the shrimp.
Cook for another 5 minutes until the shrimp is cooked through. Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.
Mix well and chill in the refrigerator.
When the salad is cold, add the bell pepper, celery and mayonnaise and fold together. Chill until ready to serve.
Preheat the oven to 375°F.
Place the water and vinegar in a large skillet over high heat.
When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.
Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.
Remove the salmon to a plate, let cool, and then put in the refrigerator.
Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.
Add the olive oil and onion to the pan and return to the oven.
Roast the onions for 15 minutes. Stir occasionally.
Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.
While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.
After the corn is cooked, add it to the mixing bowl.
Fold together with the goat cheese and mustard until blended and the cheese has melted.
Refrigerate until chilled.
Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.
Serve.
Place the oil in a large non-stick skillet over medium-high heat. Add the pumpkin seeds and cook for about one minute.
Add the onion and pepper and cook for about 3 minutes, stirring frequently.
Add the corn and cook, tossing frequently, for about 5 minutes.
Add the chicken and cook for another 5 minutes. While the chicken is cooking add the goat cheese to a medium sized mixing bowl.
When the chicken is cooked, remove from the heat and add the chicken and corn mixture to the bowl with the goat cheese. Add the salt, pepper and lime juice. Toss well until the goat cheese is melted. Chill.
After the salad is chilled, add the red pepper, cucumber and cilantro and toss well. Serve on a bed of shredded lettuce.
Place the olive oil in a medium skillet over medium-high heat. When the oil is hot add the scallops. Cook for about 5 – 7 minutes until just firm. Remove to a paper towel.
Place the scallops in a large bowl with the shallot, red bell pepper, celery, salt, pepper, olive oil and mustard. Chill.
Place the almonds in a medium non-stick skillet over medium-high heat. Shake frequently while the almonds brown. Don’t let the almonds get overly brown. Let the almonds cool.
To assemble the salad, place the leaves of romaine on a plate and top with the scallop salad. Top with the grapefruit and almonds. Serve with a 2-ounce whole grain or gluten-free whole grain roll.
Combine all ingredients into a large mixing bowl and chill for at least 15 minutes before serving.
Try this salad as a sandwich, with 2 wasa crackers, over 2 cups of greens, or however you like to eat your tuna salad.
Preheat oven to 350°F (180°C).
Spray a medium oven proof sauté pan with cooking spray or add 1 teaspoon of oil and place over medium-high heat.
Add chicken breast and cook until the chicken is golden brown on the bottom.
Turn the chicken, and then place in the oven to finish cooking.
Bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F (74°C).
Set aside to cool.
While the chicken is cooling, add the mayonnaise, yogurt, mustard, vinegar, celery, pecans, apple, raisins, salt, and pepper to a large bowl and mix thoroughly.
Dice or shred the cooled chicken breast and add it to the sauce mixture.
Fold together thoroughly.
Chill thoroughly before serving.
To serve place 1/4 cup of chicken salad (per serving) with sliced cucumber and lettuce on top of Wasa crispbread crackers.
