Avocado, Artichoke, & Fruit Quinoa Salad

1/2 cup dry quinoa, rinsed
1 cup water or broth
1 (14oz) can artichoke hearts, drained and chopped
1 (14oz) can black beans, drained and rinsed
1 avocado, cut into bite sized pieces
1 mango, nectarine, or peach (whichever you prefer)
2-3 Roma tomatoes, chopped
5 green onions, chopped
1/2 cup cilantro, chopped
4 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp vinegar of your choice (red wine, apple cider, etc.)
sale & pepper to taste

Rinse quinoa.  Place quinoa and water or broth in small pot on stove.  Bring to a boil, cover and simmer approximately 15-20 minutes.  Let cool completely.  Toss together cooled quinoa, artichoke hearts, black beans, avocado, fruit, tomatoes, onions, and cilantro.  Whisk together lime juice, olive oil, and vinegar to make dressing.  Pour dressing over salad and toss.  Add salt and pepper to taste.  Serve as side dish, main dish, or on top of grilled chicken or fish.

Recipe by Meredith

"Space" Salad

1 (18oz) container cottage cheese (small or large curd)
1 (3oz) pkg. red Jell-O
1 (20oz) can crushed pineapple
1 small carton Cool Whip

Mix all ingredients. Refrigerate until time to serve.

Recipe from The Rowley's

Don't ask me why it's called "Space" Salad, because I don't know!!! :)

Honey Pecan Chicken Salad

4 cups chicken, cooked and cubed
3 celery stalks, sliced
1 cup dried cranberries
1/2 cup toasted pecans
1 1/4 cup mayo
1/3 cup honey
1/4 tsp salt
1/4 tsp pepper

Mix first four ingredients together. Stir mayonnaise, honey, salt and pepper together and add to chicken mixture. Serve on a bed of lettuce with a sprinkle of pecans on top.

*My variations: substitute walnuts (untoasted) for pecans. Also, you can add about 1/2 cup each diced apples and halved grapes.

Recipe from Karen