Chicken Waldorf with Flax Seed-oil Dressing

Chicken Waldorf with flax seed-oil dressing
Serves 4

1/2 cup walnuts
2 Tbsp olive oil and flax seed oil
3 Tbsp cider vinegar
1 tsp honey
Coarse salt and pepper to taste
2 Granny Smith apples, cored, sliced into 1/4 inch wedges
1/2 cup dried Cranberries
2 ribs eatery, thinly sliced
1/4 small red onion, finely chopped
3 cups shredded close boiled chicken

Preheat oven to 350. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, concoct gritty; deposed.

While nuts roasting, in a large bowl, whisk together olive oil, flax seed oil, vinegar, honey and two tablespoons of water. Season to taste with salt and pepper.

Add apples, dried cranberries, Celery, onion and chicken; then bride to combine. Divide among 4 plates. Top with walnuts. Find out how good something this healthy can taste.

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Tomatoes and Corn Chip salad

Tomatoes and Corn Chip salad
Serves 6-8

1 main iceberg lettuce, torn in pieces, bite-size
3 small tomatoes, chopped
1 (15 oz) can be dark red kidney beans, rinsed, drained
4-oz shredded Cheddar cheese
1 cup coarsely grained crushed corn chips
Italian Vinaigrette, bottled

Layers first 5 ingredients in sequence in a large bowl. Exert on the battle dressing.

Serve with Italian Vinaigrette.

Greek Tuna Pasta Salad

Greek tuna Pasta Salad
Serves 4

1 lb zitti pasta
3 Tbsp red wine vinegar
1/3 cup olive oil e.v.
2 plum tomatoes, chopped
1/2 cucumber, tylosinets and gritty chopped
1/4 red onions are chopped finely
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
Salt and pepper
1 6-oz can solid white tuna in water, drained and "chunk"
1/4 cup crumbled feta cheese

In a large pot of boiling, salted water cook the pasta until al dente; drain and spread on a baking sheet to cool.

In the meantime, pour the vinegar in a large bowl and slowly whisk in olive oil. Stir in tomatoes, cuke, onions, and olives.Add pasta and parsley and the bride; season with salt and pepper. Stir in tuna. Top with feta.

Chickpeas and Parm salad

Chickpea and Parm salad
Serves 2

1 bag of pre-washed lettuce leaves
1 can (14 oz) chickpeas, drained
1 lemon
1 small handful of shredded parmesan cheese

Open the lettuce and pick enough magazines for laying on chickpeas.

Add the desired amount of peas onto leaves.

Punch a hole in the lemon juice and press juices over salad. Shake on cheese and serve.

Creamy Green Goddess Dressing

Creamy Green Goddess Dressing
Makes 2 pints

2 oz anchovy
1/2 bunch parsley, wash, dry press
3 Cloves garlic cloves
1 pint mayonnaise
1 pint sour cream
1 lemon, pressed into juice
3 Tbsp tarragon vinegar
1 pinch each salt and black pepper, to taste

Concoct anchovy, garlic and parsley very finely with a food processor, grinder, or by hand.

Add mayo, sour cream, juice of a lemon, vinegar, salt and pepper and mix well.

Dill and Salmon Pasta Salad

Dill and Salmon Pasta Salad
Serves 4

8 oz pasta
1/2 lb fresh asparagus
4 Tbsp olive oil
2 Tbsp lemon juice
1 tsp white wine vinegar
2 Tbsp chopped fresh dill
1 tsp grated lemon peel
1/2 lb salmon, cooked and flaked
4 Tbsp grated Parmesan cheese

Cook pasta according to package directions, drain and set aside.

Trim asparagus and sliced the skinny parts in 1-inch pieces (save stalk-y part to soup second day). Cook 2 to 3 minutes; drain and refresh in ice water.

For the dressing, beat the oil, lemon juice and vinegar together; stir in dill and lemon peel. Season to taste with salt and pepper.

Throw the pasta with a bandage. Add asparagus pieces and flaked salmon; cast easy. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.