Mix the sour cream, white vinegar, dill, Swerve and garlic powder in a small bowl. Pour the dressing over the cucumbers and onion and mix well.

Serve immediately.

Prepare the dressing by whisking all the ingredients in a measuring cup. Set the dressing aside.
In a large bowl with a wide base (12-13 inches), spread the spring mix.

Next add the strawberries and onion slices, breaking them all apart and spacing them evenly.

Top with the cooled pine nuts and the feta crumbles, layering them in until they have all been used.

Whisk the dressing one more time. Using the spout in the measuring cup, drizzle long streams of the balsamic dressing in crisscross patterns across the top of the salad.

Serve.

Note: You can toss the salad if you wish. The presentation is much more attractive and dramatic if the salad is not tossed.

In a bowl, stir together mayonnaise and sugar. Spread over the top of the salad after the bacon layer.

Top with the shredded cheddar cheese.

Cover container with plastic wrap and refrigerate for 8-12 hours.

Note: Many of the listed ingredients can be changed or substituted to fit your tastes/preferences.

Rinse the potatoes thoroughly and pierce each with a fork. Transfer to a microwave-safe container or plate and microwave on high until tender, about 6–8 minutes. Turn the potatoes halfway through cooking time. Once cooked, let the potatoes cool until they are safe to handle. Cut into halves or quarters and set aside.

While the potatoes are in the microwave, bring a small pot of water to boil on the stove. Add eggs straight from the fridge into the boiling water and let cook for 7 minutes. After 7 minutes, use a slotted spoon to remove the eggs and immediately plunge them into a bowl of ice water for 1–2 minutes to stop the cooking process. The eggs should be cool enough to peel at this point. Set aside.

While water is still boiling, plunge green beans into the pot for 1 minute. Remove and run under cold water for one minute. Set aside.

Place the chopped kale in a large bowl with 2 tablespoons of olive oil and massage the leaves using your hands for 2–3 minutes.

Assemble salads by splitting the massaged kale evenly between bowls. Top with remaining ingredients: tuna, eggs, potatoes, green beans, tomatoes and olives. Drizzle 1–2 tablespoons of dressing on each salad and enjoy!

In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), tomatoes, peas and onions. Position the sliced eggs on their sides. Use any extra eggs and the reserved lettuce to keep them in place. Spread the dressing over the top and smooth to seal. Cover with plastic wrap and refrigerate 4 hours to overnight.

Right before serving, top with shredded cheese, bacon and green onions.

In a large wide bowl, spread greens. Top with red onion, strawberries, walnuts, feta cheese and bacon. Drizzle dressing over the top and toss. Serve promptly.

Rinse bulgur wheat under cold water. Place in a small bowl and cover with boiling water. Leave to swell, around 20 minutes.

Cut tomatoes into quarters. Use a knife to cut out the seeds and discard. Blot the inside of the tomatoes with paper towel then dice the flesh into small pieces.

Drain bulgur and mix with parsley, mint, spring onion, tomatoes and dressing mixture. Combine well and top with some freshly ground pepper.

In large skillet, brown ground beef and drain excess grease. Add taco seasoning and water. Simmer for 5–7 minutes. Let beef cool 10–15 minutes before adding it to the salad.

In large serving bowl, add iceberg lettuce. Top with green pepper, black olives, tomato, corn, black beans, cheddar jack cheese and seasoned cooked beef. Right before serving, add crushed Doritos and dressing. Toss to coat.

Notes:
• I get my adobo sauce from a can of chipotle peppers packed in adobo sauce. I save the leftover peppers and sauce for other recipes. They should be stored in an airtight container in the refrigerator. They can be found in the hispanic food section of your grocery.
• You can substitute 1 to 2 pinches of cayenne for the adobo sauce.

Add the kale to a large mixing bowl and drizzle ⅓ cup of the dressing over the top. Use your hands to massage the dressing into the kale for 5–6 minutes. This will help to tenderize the kale leaves, softening the texture and making them more palatable to chew. You’ll see them turn a vibrant green color as you continue massaging the dressing into the leaves.

Add the spinach in along with about 2 more tablespoons of dressing and toss to coat. Add the dried tart cherries, roasted almonds, and crumbled goat cheese and toss again to combine.

Transfer to plates and serve immediately. Store leftovers in an airtight container for 3–4 days. Enjoy!

In a large bowl, whisk mayonnaise, whole grain mustard, Dijon mustard, vinegar, sugar, salt, and pepper.

Toss in sliced Brussels sprouts and slaw mix. Refrigerate for at least 2 hours to let flavors blend. Check for seasoning before serving.