h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

We all love salads - especially when there's lots of dressing.

I came up with this recipe when trying to decide what to do with some leftover cooked turkey breast while dog-sitting at a friend's house, I came across these ingredients in her cupboard and frig; Hollyvista is the name of her street.

Hollyvista Turkey Crunch Salad Yield: ~3 cups of salad, or 6 servings (about 1/2 to 2/3 C each)

6 oz. cooked diced turkey breast
2/3 C. shredded carrots
1/4 C. slivered almonds
1/4 C. dried currants (or dried cranberries)
1/3 C. diced red or sweet onion
1/3 C. thinly sliced green or red pepper
1/4 C. crushed pineapple (fresh or canned in juice, drained well)

Dressing
2-3 Tblsp. low-fat mayo
1/2 tsp curry powder (use mild or hot as preferred)
salt, pepper and/or chile powder to taste
1/8 tsp grated ginger (optional -- go easy, or you might as well call it ginger salad!)

1. Assemble all ingredients except mayo and spices in a 4 C. bowl/container with lid and toss well.
2. Mix mayo and spices; add to ingredients in container. If the dressing seems too thick, you can add a *tiny* splash of your favorite vinegar.
3. Close tightly and shake gently. (This will distribute the curry-mayo mixture evenly and let a relatively small amount of dressing go a long way!)

Notes: 1 serving is about 1/2 to 2/3 cup. Nutritionally, per serving, it works out to about: 118 Calories; 5g Fat (35.7% calories from fat); 9g Protein; 11g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 55mg Sodium. Diabetic Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

Note: If trying to cut calories, cut amount of turkey, almonds and mayonnaise slightly, and add more veggies. Great either way. My favorite is to make a wrap sandwich using whole wheat chapati bread (or a whole wheat tortilla).

SC

From a Rachael Ray recipe... Very simple cole slaw recipe that contains no mayo.

• Red cabbage, half head, sliced thin
• Lime juice
• Honey
• Olive oil
• Frank's Hot Sauce
• Black Pepper & Salt to taste

Slice the cabbage thin, and keep the segments bite-sized. Add the lime juice from one lime, a liberal squeeze of honey (from Mr. Bear, whoever that is...) a drizzle of olive oil, and a couple of shakes of hot sauce. Stir, and add black pepper and salt to taste.

This is excellent fresh, and will still taste good an hour after the preparation. More than four hours, and the red coloring begins to leak out of the cabbage, and everything gets very watery.