Combine all ingredients in a large bowl. Refrigerate for 1 hour to let flavors combine.

Makes 8 Servings (each serving is about 1 cup)

8 oz dry Soba noodles
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, thinly sliced
1/8 c fresh parsley, chopped
1 Tbsp sesame seeds, lightly toasted

Dressing:
1 Tbsp hot chili sesame oil
2 Tbsp dark rice vinegar
2 Tbsp mirin
1/8 tsp sea salt

Cook the pasta according to package directions; rinse and drain. If you are pressed for time you can run cold water over the noodles to chill them.

In a medium bowl, toss the cooked noodles with vegetables and sesame seeds.

Combine the ingrediets for dressing in a small bowl, then pour over noodle mixture and toss well. Serve chilled.

1/2 c apple cider vinegar
1/2 c olive oil
1/4 c shoyu
5 tbsp honey
1 tsp garlic powder
1 tsp minced fresh thyme
1 tsp minced fresh ginger
1/8 tsp cayenne

Place all the ingredients in a glass jar with a tight-fitting lid and shake to combine. Refrigerate. Good as a salad dressing or marinade for mushrooms and veggies.

1 1/2 c Seashell pasta
1 (12 ounce) pkg Imitation crabmeat
1 Small green bell pepper, diced
1 Sweet onion, diced
1/2 c Diced black olives
5 Radishes, diced
1 Tomato, seeded and diced
1/2 c Diagonally sliced celery
3/4 c Mayonnaise
1 T White vinegar
1 t Lemon juice
1/2 pkt Artificial sweetener
1/2 t Garlic powder
1/2 t Dried dill weed
1/2 t Dried basil
1/2 t Dried oregano

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.

In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste.

Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.

8 oz peeled cooked potatoes, cubed
3 Tbsp minced onion
1 1/2 t white wine vinegar
1/4 t salt
2/3 cup cottage cheese, sieved
1 T plus 1 t low fat mayonaise
1 T chopped fresh parsley
1/2 t dijon mustard
dash hot sauce
2 eggs, hard cooked and chopped
2 parsley sprigs

In a bowl toss potatoes with onion, vinegar, and salt. In a small bowl combine cottage cheese, mayonaise, parsley, mustard, and hot sauce. Spoon cottage cheese mixture over potatoes; add eggs and toss to combine. Cover and refrigerate 1 hour. Garnish with parsley sprigs.

Per serving: 262 calories, 18g protein, 11g fat, 22g carbohydrate, 756 mg sodium

1 Large egg
2 Cloves garlic, minced
1 T Fresh lemon juice
1 t Worcestershire sauce
Salt and freshly ground pepper
1/2 c Freshly grated Parmigiano-Reggiano
1/3 c Olive oil
1 Head romaine lettuce, washed, dried, and torn into bite-size pieces
1-2 c Croutons

Place the egg in a saucepan and cover with cold water. Bring the water to a boil over medium heat. Cook for 1 1/2 minutes. Drain the egg and cool under running water. Peel.

In large heavy bowl, mash the garlic and egg together. Beat in the lemon juice, Worcestershire, salt, and pepper. Slowly beat in the cheese and olive oil.

Toss the lettuce and croutons with the dressing. Serve immediately.

8 oz Small pasta (shells)
1 T Vegetable oil
2 Cucumbers, sliced
1 Onion, sliced
1 1/2 c Sugar
1 c Water
3/4 c Vinegar
1 T Prepared mustard
1 T Parsley
1 t Salt
1 t Pepper
1 t Garlic powder/salt

Cook pasta according to package, drain and rinse in cold water. Place in a
large bowl, stir in oil, cucumber and onions. Combine remaining
ingredients, pour over salad and toss. Cover and chill for 3-4 hours,
stirring occassionally. Serve with a slotted spoon.

1 cn Kidney beans
2 c Corn, cooked
1 Tomato, chopped
1/4 c Green onion
1 Halapeno pepper, minced
1/4 c Chili sauce
3 T Oil
2 T Apple cider vinegar
1 t Chili powder
1/2 t Cumin
1/4 t Salt
1/8 t Pepper
Lettuce

Combine first five ingredients. Whisk chili sauce and rest of ingredients.
Pour over bean mixture and stir. Serve over lettuce leaves.

10 Strips cooked bacon,crumbled
1 1/2 lb Broccoli, chopped
1 c Red onion, chopped
1 c Raisins
1 cn Water chestnuts (optional)
1 c Sunflower seeds
1 c Mayonaise
1/2 c Sugar
2 T White vinegar

Mix mayonaise, sugar, and vinegar and let stand for several hours. Shake or stir before adding to all other ingredients just before serving.