Autumn Fruit Salad Yield: 8-10 servings Ingredients: 1 ½ c sugar ½ c flour 1 ½ c water 1 tsp butter 1 tsp vanilla 6 c cubed, unpeeled apples 2 c halved seedless grapes 1 c diced celery 1 c walnut halves Directions: In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add dressing and toss gently. Refrigerate until serving. Fresh Strawberry Salad Serves: 4 Ingredients: 4 Cups chopped romaine lettuce 16 Oz. fresh strawberries, rinsed and sliced into quarters 1/4 cup feta cheese 2 TBS. sliced almonds Dressing: 1/3 Cup Balsamic Vinegar 2/3 Cup Extra Virgin Olive Oil 2 tsp. dried oregano 1 tsp. sugar Salt and pepper Directions: In a large salad bowl, place the lettuce first and top with the strawberries, feta and almonds. In a separate bowl, add the vinegar, salt, pepper, sugar and oregano, and whisk or blend in the oil until it is a creamy brown color. Drizzle over the salad and enjoy! . . Asparagus and Strawberry Salad Yield: 6 servings Ingredients: 1 cup water 1 pound fresh asparagus, trimmed ¼ cup sugar ¼ cup vegetable oil 2 tablespoons cider vinegar 1½ teaspoon sesame seeds 1 teaspoon poppy seeds 1 teaspoon grated onion ¼ teaspoon salt 1/8 teaspoon paprika 1/8 teaspoon Worcestershire sauce 2 cups sliced fresh strawberries ¼ cup crumbled blue cheese, optional Directions: In a large skillet, bring water to a boil.  Add asparagus; cover and boil for 3 minutes.  Drain and immediately place asparagus in ice water.  Drain and pat dry; set aside In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, sesame seeds, poppy seeds, onion, salt, paprika and Worcestershire sauce; shake well.  Cover and refrigerate for 1 hour. In a bowl, combine the asparagus and strawberries.  Drizzle with dressing; and toss to coat.  Sprinkle with blue cheese if desired. . . Crunchy Spinach Salad with Shrimp and Grapes Yield: 4 servings Ingredients: 8 cups spinach leaves, loosely packed 2 cups seedless grapes ½ lb shrimp, cooked, peeked and deveined 1 cup celery, thinly sliced 1 cup jicama, peeled and julienned 1 cup English cucumber, julienned ¼ cup green onion, sliced Sesame Vinaigrette Dressing: ¼ cup rice wine vinegar 2 T olive oil 1 T sesame oil 1 T granulated sugar 1 T minced garlic 1 T minced ginger 1 tsp salt 1 tsp pepper Directions: In a large bowl, toss spinach, grapes, shrimp, celery, jicama, cucumber and green onion. Prepare dressing by combining all of the ingredients in a blender and pulsing until emulsified. Toss salad ingredients with the vinaigrette. Per serving: 250 calories 15 g protein 12 g fat25 g carbohydrate 111 mg cholesterol 5 g fiber 497 mg sodium Sweet Potato and Ginger Salad Yield: Four Servings Ingredients: 2 1/2 lb. sweet potatoes, peeled and cubed 2-3 Tbsp. olive oil 1 tsp. coarse salt 1/2 tsp. ground pepper 2 Tbsp. fresh orange juice 1 tbsp. fresh Ginger, peeled and grated 1 tbsp. Dijon Mustard 3 scallions, sliced thin Directions: Pre-heat oven to 425* On non-stick rimmed baking sheet, toss sweet potatoes, with 1-2 Tbsp. olive oil, coarse salt and ground pepper; roast until fork-tender, about 35 min. In large bowl, whisk together orange juice, 1 Tbsp. olive oil, grated fresh ginger, and Dijon Mustard. Add scallions, and potatoes; toss to coat with dressing. Season with salt and pepper. Serve warm, cold, or at room temperature. Mango Chicken Salad Yield: Four Servings Ingredients: ½ Cup sweetened shredded coconut ¾ cup plain low-fat yogurt ½ cup chopped fresh cilantro 2 Tbsp fresh lime juice 2 Tbsp mango chutney 1 Tbsp Dijon mustard 1 tsp turmeric ¼ tsp cayenne pepper Course salt and ground pepper 4 cups shredded cooked chicken 1 mango, peeled, seeded and diced 10 oz baby spinach Directions: Preheat oven to 350*. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden brown, 8 to 10 minutes; cool. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango, toss. Serve on spinach, sprinkled with coconut. Festive After Thanksgiving Salad Yield 4 salads Ingredients: ½ C mayonnaise ½ C salsa 6 C torn romaine lettuce 2 C diced holiday turkey 8 slices bacon, cooked and crumbled 1/2 C canned black beans, drained and rinsed 8 cherry tomatoes, halved Red onion slices (to taste) Directions: Combine mayo and salsa. Toss with remaining ingredients. Serve immediately. Flank Steak and Arugula Salad Serves 4 Ingredients: 2 tsp chili powder ½ tsp dried oregano ½ tsp ground cumin course salt and ground pepper 1 pound flank steak 2 tsp olive oil 1 cup prepared salsa (I used mild) 2 tsp balsamic vinegar 3 large bunches arugula (about 1/14 lb., thick stems discarded) 2 ounces soft goat cheese . Directions: Combine chili powder, cumin, oregano and ½ tsp salt into a small bowl. Rub spice mixture evenly over flank steak to coat. In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5-8 minutes. Turn; cook until browned on other side, 5-8 minutes for medium rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before slicing. To slice, use a sharp knife and slice thinly against the grain for the tenderest pieces. In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top. Serve with Tomato Avocado Toasts To make this dish even lighter, use the broiler. Coat the rack with nonstick cooking spray, and cook the steak, turning once, about nine minutes total for medium rare. Rinse the arugula in cold water. This spicy green grows close to the ground and can be sandy. Pat dry or use a salad spinner to prevent a soggy salad. Winter Greens Salad Serves 4 Ingredients: 6 c Spring Greens 1 Red Bartlett pear, chopped, skin on ½ c Bleu Cheese 1 C Candied Walnuts ¼ - ½ C bottled Balsamic Vinaigrette Dressing . Directions: Toss greens with pears, walnuts, cheese and dressing just before serving. Arrange onto plates or into bowls. Garnish with additional pears, cheese and walnuts.