Salad #28 - Exotic Chicken Salad

• 1 honeydew melon
• 6 cups cubed, cooked chicken meat
• 2 cups chopped celery
• 2 cups seedless grapes
• 1 (8 ounce) can sliced water chestnuts
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1 1/2 teaspoons curry powder
• salt and pepper to taste

Cut melon in half, and remove seeds. Cut into bite-size pieces. Add chicken, celery, grapes and water chestnuts. Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad. Season with salt and pepper to taste. Serve.

Calories: 244
Total Fat: 6.4g
Cholesterol: 69mg
Sodium: 94mg
Total Carbs: 22.6g
Dietary Fiber: 2.2g
Protein: 25g  

Salad #27 - Spicy Bean Salad

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.

Calories: 260
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 827mg
Total Carbs: 46.9g
Dietary Fiber: 13.6g
Protein: 12.7g 

Salad #26 - Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Calories: 77
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total Carbs: 19.7g
Dietary Fiber: 0.2g
Protein: 0.2g

Salad #25 : Watermelon Waldorf Salad

• 2 cups cubed watermelon (about 1/2-inch cubes)
• 1/2 cup sliced celery
• 1/2 cup seedless red grape halves
• Dash of salt
• 1/4 cup Greek yogurt
• 2 tablespoons sliced almonds, toasted

Stir together watermelon, celery and grapes in bowl. Just before serving, stir salt into yogurt for dressing. You may want to add a little water to lighten the thickness. Pour mixture over fruit and stir until coated. Sprinkle with almonds.

Watermelon Slice Popsicles

Watermelon slices, cut into triangular wedge shapes (about 1/2 – 1 inch thick)
Popsicle sticks

For an easy, fun take on the yummy watermelon slice, insert a popsicle stick into the rind! It makes clean-up a breeze — especially for kids. You can also freeze the slice popsicles for a refreshingly chilly treat.

Salad #24 - Green bean salad

(not real photo)

To serve 4 to 6

1/2 lb. - 3/4kg.     small tender green beans, trimmed 
salt 
1 tbsp. -  15 mi.   butter  
1                          garlic clove, halved 
2 tbsp. 30 mi.      finely chopped fresh chervil   
2 tbsp. 30 mi.     finely chopped, fresh young burnet  
leaves 
2 tbsp. 30 mi.    finely chopped fresh tarragon  
2 tbsp. 30 mi.    finely cut fresh chives  
2 tbsp. 30 mi.    finely chopped fresh watercress  
                         olive oil 
                         tarragon vinegar 
                         freshly ground black pepper


Cook the bflans in boiling salted water with the butter until just tender, then drain them. Rub a salad bowl with the garlic clove and arrange the beans pleasingly in the bowl. Mix the herbs together and arrange them in a ring around the beans. Season the salad at the table with the olive oil, tarragon vinegar and a little black pepper.

Salad #23 - Melon Curry Salad

To serve 3 or 4


3 cups  small cubes of cantaloupe or watermelon
1 tsp.  curry powder
1 tbsp. fresh lemon juice
1 tbsp.  cider vinegar
1/3 cup  heavy cream
lettuce leaves

Mix the curry powder, lemon juice and cider vinegar in a small bow 1. Let the dressing stand for five minutes. Whip the cream until thick but not really stiff. Stir the curry mixture gently into the whipped cream, then carefully mix in the melon cubes. Chill for 10 minutes. Serve spooned into indi-vidual lettuce leaves

Salad #22 - Green Banana Salad

This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4    Green bananas.
Salt.
1    Large tomato, peeled, seeded and carelessly chopped.
1    Cup Sliced celery.
2    Medium-sized carrots, scraped and shredded.
1    Medium-sized avocado, halved, peeled, pitted and sliced.
Lettuce leaves.
1/2 vinaigrette, made with 2 tsp [10ML] Dijon mustard.

Peel the green bananas by cutting through the skin length wise in two or three places, then peeling the skin of in sections. Put the bananas into a saucepan with enough cold water to cover them, and add a little salt. Bring the water to a boil. Reduce the heat, cover and cook for about 10 minutes or until the bananas are tender. Drain, cool, and cut the bananas crosswise into slices lfz inch [ 1 em.] thick.
Mix the bananas, tomato, cucumber, celery, carrots and avocado lightly with the vinaigrette. Line a salad bowl with the lettuce leaves and fill with the banana mixture