This thread is for all SB LEGAL SALADS

From Chef2Chef website.

Raspberry Spinach Salad With Baked Crusted Cheese

Yield: 2 Servings

Ingredients

1/2 c_ part-skim farmer's cheese
1 c feta cheese, crumbled
1 clove garlic, crushed
1/2 ts fresh dill weed snipped
1/4 c_ whole wheat pastry flour
2 eggs, beaten
1/4 c_ fine bread crumbs, toasted
1 clove garlic, crushed
1/3 c rice wine vinegar
2 tb ons, fresh or frozen raspberries
1 ts honey (or agave)
1/3 c olive oil
1 ts fresh ground black pepper
10 oz spinach washed and dried
2 scallions, sliced

Instructions

First, make the cheese patties by placing the farmer cheese, feta cheese, garlic and dill in a blender or food processor. Blend until well combined. With a tablespoon and floured hands, form the cheese into 2 large or 4 small patties.

Spread the flour in a shallow plate, the egss in a shallow bowl and the bread crumbs in another plate. Carefully dredge each patty in flour, them dip in the egg, and finally roll in the bread crumbs, gently pressing so the crumbs adhere. Dip each patty once more in the egg and coat again with crumbs. Place patties on a lightly oiled baking sheet and refrigerate until 20 minutes before serving.

Preheat the oven to 350#161#F. Bake the cheese patties until well browned (about 20 minutes).

While the patties are baking, prepare the dressing. Place the garlic,
vinegar, raspberries, honey, oil, and pepper in a jar with a tight-fitting
lid. Shake vigorously until well emulsified and set aside.

Arrange the spinach leaves and scallions in a large bowl and toss with the dressing. Divide the spinach between the plates and top each with a hot cheese patty. Grind fresh black pepper over each and serve immediately.

I picked up a salad recipe from the Barefoot Contessa last weekend--it looks good and I'm planning to try it very soon!

Endive and Avacado Salad

1 1/2 tbl dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3 heads endive
3 ripe haas avacados, peeled and seeded.

Whisk together the mustard, lemon jiuce, oilve oil, salt and pepper to make a vinaigerette. REmoce 1/2-inch from the stem end of each endive and discard. Cut the rest across into 1 inch chunks. Cut the avacados into larde wedges or chunks. Toss the avacados and endive with the vinaigerette. Season, to taste, and serve at room temp.

Susan

One of the best ways to avoid diet boredom is to experiment with new ingredients. In the recipe below, tuna salad is anything but ordinary with the addition of cumin and chickpeas:

Middle Eastern Tuna Salad
3 servings

Ingredients
1/3 cup nonfat plain yogurt
2 tablespoons tahini or fruity olive oil
1 teaspoon fresh lemon juice
2 cloves garlic, very finely chopped
1 teaspoon ground cumin
1 6-ounce can solid white tuna in water, drained and flaked
1 8-ounce can chickpeas (3/4 cup), drained and rinsed
1/4 cup chopped parsley, preferably Italian flat-leaf
Salt & freshly ground black pepper to taste

Instructions
Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl.

Stir in tuna, chickpeas and parsley and season with salt and pepper.