Black Bean & Corn Salad

From the Kroger black beans can
Serves 6

1 can black beans, drained and rinsed
1 can corn, drained
1 medium onion, diced
1/2 red onion, finely diced
1/4 C lime juice
1 t cumin

In a medium bowl, mix all ingredients together until well combined. That's it folks, and it's amazingly good.

Thai Chicken Salad

From Cooking Light
Makes 4 servings

6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup sliced celery
2/3 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
1/8 teaspoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges (optional)

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

~*Veg*n Options*~
I left the chicken off but still felt the need for something 'meaty'. I didn't have any tofu handy, and honestly I'm still afraid of cooking it, so I threw some canellini beans on there, and it was really tasty.

Balsamic Poppyseed Vinaigrette

Stephanie is a master salad maker in my opinion. She's always got great recipes and ingredients to put together to make tasty and beautiful salads. This dressing comes from her. Feel free to modify the actual salad ingredients to fit your tastes and desires.

Dressing:
1/3 cup Balsamic vinegar or fresh lime juice
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon poppy seeds
3/4 cup olive oil
1/8 cup Dijon mustard

Mix together all ingredients, cover and refrigerate overnight to allow flavors to fully develop

Salad:
1/8 red onion, finely sliced
1/2 cup slivered almonds
3 tablespoons sugar
1 bunch spinach
1 bunch romaine or red leaf
1/2 cup Swiss cheese
1/2 pound bacon

Cook bacon until crispy; let cool and cut into small pieces. Place almonds and sugar in a small non-stick skillet over medium heat and cook until caramelized; set aside. In a large bowl place spinach and romaine; toss. Top with onion, almonds, swiss, and bacon. Drizzle the salad with dressing just before serving

**Notes from Em**
On caramelizing the almonds - I had no idea what I was doing the first time I tried this, and it really freaked me out to just throw dry sugar and nuts into a pan. As the nuts warm up though they release their oils and the sugar clings to the oils.

I like to add Craisins to my salad.

Chilled Grape Chicken Salad

Chilled Grape Chicken Salad

From Eating for Life

Serves 2

2 portions of cooked chicken, chopped (about 1/2 lb)
1/2 C seedless red grapes, chilled, halved
1/2 C green grapes, chilled, halved
1 apple, cored and diced
1/2 C fat-free mayonnaise
1 lemon, halved
1/4 t ground black pepper
2 C baby romaine leaves
2 T chopped pecans

In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.

Place baby romaine leaves on 2 small plates. Divide chicken salad mixture into 2 portions and spoon onto lettuce. Sprinkle each salad with half the chopped pecans. Serve and enjoy!