Japanese Spinach Salad

2 eggs
1 sheet of nori, cut into matchsticks
3 ½ oz. Baby Spinach
1 small red onion, finely sliced
½ small daikon radish, finely sliced
2 Lebanese cucumbers, sliced
1 oz pickled ginger, sliced
1 tbsp toasted sesame seeds

Dressing:
1 1/3 cup light olive oil
1 tbsp rice vinegar
1 tbsp light soy sauce

1. Preheat the grill to hot. Beat the eggs lightly in a small bowl, add 1 tbsp water and the nori. Season well. Heat and grease an 8 inch omelette pan. Pour in the mixture to make a thin omelette. When lightly browned underneath, place under the grill to set the top without coloring. Turn out onto a board and leave to cool. Cut the omelette into thin strips.
2. To make the dressing, whisk together the olive oil, vinegar and soy sauce until combined.
3. Toss together the spinach leaves, onion, daikon, cucumber, ginger, toasted sesame seeds, omelette strips and dressing in a large bowl.

Nutrition per serving:
Protein 5g; Fat 25g; Carbohydrate 15g; Dietary Fiber 2gl Cholesterol 90 mg; 295 cal.

Watermelon Grape Salad

1 cup cubed seeded watermelon
1 cup seedless red grapes
2 tbsp. white grape juice
1/2 teaspoon finely chopped fresh tarragon
1/2 teaspoon honey

1. In a small bowl, combine watermelon and grapes. In another bowly, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately

Serves 2

Zucchini Tomato Salad

1/2 cup diced zucchini
1/2 cup seeded diced tomato, divided
2 tbsp. mayonnaise
1 tbsp. minced chives
1 tsp. prepared mustard
1/8 tsp. salt
1.8 tsp. pepper
1 cup ready-to-serve salad greens

1. In a small bowl, combine the zucchini, 1/4 cup tomato, mayonnaise, chives, mustard, salt and pepper. Refrigerate for 20 minutes. Serve on salad greens; sprinkle with remaining tomato.

Serves 2