Fruit Fiesta Salad

1 fresh, cored pineapple available in produce department of many markets, chopped
or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional

Ikarian Taro Root Salad

Ingredients

2 pounds taro root, peeled
salt and freshly ground black pepper
1 medium red onion, halved and sliced and blanched
1 small celery stalk, chopped, blanched
1/2 cup chopped fresh parsley
8 kalamata olives
1/2 cup extra virgin Greek olive oil
1 - 2 tablespoons fresh lemon juice

Scrub the taro under cold running water and peel them with a sharp paring knife, cutting off and discarding the stem ends. Cut the taro into 2-inch / 5-cm cubes.

Place in a pot with cold water. Bring to a boil. Reduce heat and simmer until fork tender, about 15 to 20 minutes. Drain and rinse the taro pieces in a colander.

Add the onion, celery, parsley, olives, olive oil, and lemon juice. Season to taste with salt and pepper.

Toss and serve.

    The salad may be served either warm or at room temperature.

Cherry, Feta, and Pistachio Salad

http://www.myrecipes.com/recipe/salad-cherries-goat-cheese-pistachios-50400000122085/

Ingredients

4 cups arugula
2 cups baby spinach
1/3 cup thinly vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
1 cup pitted halved fresh Rainier cherries
1 ounce crumbled goat cheese (about 1/4 cup)
1/4 cup salted dry-roasted pistachios

Preparation

1. Combine arugula, spinach, and onion in a large bowl.
2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.

Mediterranean Chicken and Couscous Salad

Ingredients

• 
  1 cup uncooked Israeli couscous
• 1/4 cup chopped pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped capers
• 1 large tomato, diced
• 2 tablespoons extravirgin olive oil $
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 (7-ounce) packages 98% fat-free chicken breast in water
• 
  
• Preparation
• Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
• Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

Bret and Alex's Chicken Apple Salad

1 c. shredded chicken
1 apple, diced
2 celery stalks, chopped
1 large tomato, diced
1/3 c. raisins
2 tbsp mayonnaise
1 tbsp honey mustard or cranberry honey mustard
2 c. chopped lettuce
2 tsp balsamic vinegar

Mix and toss