Original recipe yield:
4 to 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
• 1/2 cup cashews

1. Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
2. Whisk together the oil, sugar, vinegar and seasoning packs.
3. Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
4. Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.

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• 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

1. 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.
2. 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.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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• 1/4 cup orange juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon-style prepared mustard
• 2 teaspoons honey
• 1/8 teaspoon cracked black pepper

1. In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

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"This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat. Wonton wrappers (or skins) can be found in the deli or produce section of most supermarkets."

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
2. Grill or broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

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