Asian Asparagus Salad
For the dressing:
1/4 cup rice vinegar
2 cloves garlic, minced in a garlic press
2 tablespoons soy sauce
1 tablespoon grated fresh gingerroot
1/2 teaspoon Tabasco or other hot sauce, or to taste

For the salad:
1 pound asparagus
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup canned baby corns, drained
2 cups cooked barley, brown rice or
other whole grains of your choice

Combine the dressing ingredients.

Break the tough ends off the asparagus and cut the stalks into 1” pieces. (Diagonal cuts look attractive.) Steam the asparagus for 8 minutes, or until just crisp-tender. (Alternatively, cook in boiling water for 3-4 minutes.) Rinse the cooked asparagus in cold water and drain.

Combine the asparagus with the remaining salad ingredients and stir in the dressing.

4-6 servings

 

Bean Salad with Smoked Salmon

1/4 pound smoked salmon, cut in bite-size pieces
1 16-ounce can small white beans , drained
2 oranges, peeled and cut in bite-size pieces
1 small red onion, chopped
2 stalks celery, chopped
1 jalapeno chili, seeded and minced, or to taste
1 cup frozen green peas
1/2 cup Italian parsley, chopped
1 teaspoon oregano
juice of one lemon or 2 tablespoons red wine vinegar
2 tablespoons fat-free Italian dressing, or to taste

Mix all ingredients except the Italian dressing. Taste and decide whether you want the additional moisture (some smoked salmon is dry, some is moist) and add the dressing as desired. Chill.

4-6 servings

 

Citrus Waldorf Salad

2 tart apples, cored and cut in chunks
2 oranges or 6 tangerines, peeled and cut in bite-size pieces
1 bell pepper, chopped
1 stalk celery, chopped
1 bunch green onions, sliced
1/2 cup golden raisins
1 8-ounce can sliced water chestnuts, drained
1 cup cooked, chilled wild rice
juice of 1 lemon
1/2 cup fat-free mayonnaise
1/2 teaspoon cinnamon or dessert spice blend

Combine all ingredients and chill.

4-6 servings