• 2 cups water
• 2 tablespoons tiger sauce
• 1 tablespoon cajon seasoning
• 1/2 lemon
• 1-2 lb shrimp
• 2 cups mayonaise
• 1 tablespoon horseradish
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons shrimp stock
• 1 tablespoon paprika
• 3 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon cajun seasoning
• 2 tablespoons minced parsley
• 2 tablespoons chopped green onions

Directions
Bring water to boil and add cajun seasoning and lemon. Let simmer.

Add shrimp and cook 3-4 minutes.

When done, chill shrimp in fridge and set shrimp stock aside.

In a bowl whisk together mayo, horseradish, red wine vinegar, lemon juice, shrimp stock, paprika, hot sauce, cajun seasoning, green onions, parsley, and Dijon mustard.

Pour remoulade sauce over shrimp, enough to cover, and put back in fridge for 1 hour.

Serve over a bed of lettuce greens and tomato.

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips

Directions
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Notes
Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes

• 1 head romaine lettuce – rinsed, dried and chopped
• 2 (11 ounce) cans mandarin oranges, drained
• 6 green onions, thinly sliced
• 2 tablespoons white sugar
• 1/2 cup sliced almonds
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon white sugar
• 1/8 teaspoon crushed red pepper flakes
• ground black pepper to taste

Directions
In a large bowl, combine the romaine lettuce, oranges and green onions.

Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.

Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.

Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Notes
Makes 8 servings

• 6 cloves garlic, peeled
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 6 tablespoons grated Parmesan cheese, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• salt to taste
• ground black pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces

Directions
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Notes
Makes 6 servings

• 2 (3 ounce) packages chicken flavored ramen noodles
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup white wine vinegar
• 1 (16 ounce) package shredded coleslaw mix
• 1 (11 ounce) can mandarin oranges, drained and sliced
• 1 (8 ounce) can water chestnuts
• 1 bunch green onions, chopped
• 1/2 cup sunflower seeds

Directions

Place noodles in a bowl of warm water and soak for 15 minutes or until soft.

Whisk together the oil, sugar, vinegar and seasoning packs.

Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.

Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.

Notes
Makes 5 servings

Directions
Mix all ingredients except salsa and chips in a large salad bowl.
Toss to mix well.
Add salsa and toss again.
Serve on bed of tortilla chips.

Makes 4 servings

1/4 cup fresh lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp table salt
1/2 tsp hot pepper sauce
4 cup romaine lettuce, shredded
8 oz deli-style roast beef, cut in strips
1 medium avocado, diced
1 cup tomato(es), diced
15 oz canned black beans, drained and rinsed
3/4 cup cilantro, leaves, roughly chopped
3/4 cup onion(s), sweet, sliced
4 medium whole wheat tortilla, warmed (about 6 inches each)

Directions
Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

POINTS Value: 9
Servings: 4
Preparation Time: 25 min

4 Pickled beets
4 Tbsp Lemon oil or other flavored oil
Coarse sea salt and pepper to taste

Directions
Wash the mache and dry in a salad spinner. Arrange on four plates.
Garnish salads with the pine nuts and feta.
Slice the beets and place one sliced beet on top of each salad.
Drizzle the salads with lemon oil (or any type of oil you think would go well – I used homemade lemon-infused extra virgin olive oil).
Season each salad with coarse sea salt and freshly ground pepper to your taste.

Makes 4 servings

4 cups Mixed Salad Greens – I like the baby greens
1 cup Fresh pineapple diced or crushed
1 cup Broccoli Cole Slaw
1 cup Shredded Carrots
1/4 cup English Mint Sauce – see that recipe
1 dash Cayenne Pepper – to taste

Directions
In a large bowl, mix vegetable ingredients together. Pour the mint sauce over the salad while tossing lightly. Shake a bit of red pepper over the salad and toss once more.

Serve piled up. Garnish with croutons, garlic sesame sticks, or some baked Cheese Nips crackers, or maybe some Goldfish crackers. You’ll have to count the calories of the garnish separately if you’re watching such things.

Makes 2 servings

Directions
Drain and rinse beans. Combine all ingredients in a bowl and toss. Serve chilled or at room temperature.

Makes 4 servings