A recipe I developed about ten years ago (around 1996) as pears and blue cheese crumbles seamed to find their way on to the tops of salads found in fancy restaurants. Now this style salad is incredibly popular and can be found lots of restaurants.

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This pasta salad is accented with naturally sweet Michigan dry cherries (their really wonderful to cook with) and salty prosciutto ham and would be right at home being served in a small Italian restaurant.

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My quick and easy version of the Chinese chicken salad, tasty and full of “good for ya” vegetables.

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Another salad recipe I developed while working at The Marsh in Minnesota, this one features wild mushrooms and a yummy “Italian” tomato salsa. Quick, easy and delicious.

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Another low fat recipe which I created when working at the Marsh health club / spa in Minnetonka Minnesota around 1999. The salad is crunchy and full of satisfying vegetables like cucumbers and sweet red bell peppers and flavored with a limey chili vinaigrette.

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Another healthy salad option with no fat what so ever! The salad dressing is made from mango’s and rice vinegar and can be sweetened with honey if necessary.

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This is a fantastic recipe I created several years after culinary school, the “mango and raspberry sauce” really adds an extra element to the recipe. Perfect for Sunday brunch or a healthy low fat treat.

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