Tuna Apple Salad

Thanks to Don, British Columbia, Canada Ingredients

• 1 can tuna, flaked
• 1/2 cup [125 mL] plain yogurt or mayonnaise
• 1/2 teaspoon [2.5 mL] vanilla
• 1/4 cup [60 mL] walnuts
• 1/2 teaspoon [2.5 mL] curry powder
• 1/4 cup [60 mL] raisins (I don't have it)
• 2 apples, cored and chopped
• 1 stalk, chopped Green onion
• ground black pepper, salt for taste

Direction

Mix all ingredients and serve, or refrigerate until ready to serve.

Ingredients

• 1/2 pound carrots, grated
• 3/4 cups chopped black walnuts
• 3/4 cup chopped raisins
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 tablespoon lemon juice

Method

Mix carrots, walnuts and raisins.
Blend mayonnaise, sugar and lemon juice.
Add to carrot mixture stirring to coat.

Orignal from Mountain-breeze

Vegetable Salad with Peanuts and Lime

Ingredients

• 2 cooked chicken breast halves
• 4 cups chopped romaine lettuce
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 cup chopped scallions
• 1 cup reduced-sodium chicken broth
• 2 tablespoons smooth peanut butter
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoon fresh lime juice
• 2 teaspoons sesame oil
• 1/4 cup dry roasted peanuts

Method

Using a fork, pull chicken meat from bone in shreds.
Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.

In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

Original from foodnetwork Thai Chicken Salad with Peanuts and Lime by Robin Miller
Convert food http://www.gourmetsleuth.com/gram_calc.htm
Temperature http://www.convert-me.com/en/convert/temperature

Salmon and Chickpea Salad

Ingredients

• 1/3 cup light mayonnaise
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon garlic powder
• 1 teaspoon wasabi paste
• 2 (6-ounce) cans salmon, drained
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 stalk celery, diced
• 2 tablespoons chopped fresh cilantro leaves
• Salt and ground black pepper
• 2 cups cooked rice
• 1/4 cup mirin or rice wine
• 4 Boston or Bibb lettuce leaves

Method
In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.
In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.

Original recipe from Salmon and Chickpea Salad Over Chilled Mirin Rice by Multitasking