MamasHealth.com Home Salad Recipes Almond & walnut salad Ambrosia Apple Black bean Brocolli & walnut salad BLT Brrr fruit Butternut apple Campania Carrot raisin Chicken BLT Corn Cottage cheese potato Cuban chicken Five bean Frito bean Florida Greek lentil Green bean Grilled bell pepper Ham Light fruit Light pasta Low-cal potato Mandarin avocado Mayan potato Mediterranean Mint fig Mint potato Radicchio & pear Rocket Seafood potato South pacific beef Southwest Spinach chicken Steak Sunflower Sweet potato Tofu Tortellini Turkish Vietnamese Waldorf Walnut Watergate Wild rice Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Vietnamese Salad Ingredients: 3 chicken breasts, boneless, skinless and poached 1/2 tbsp of fish sauce 1 tbsp of sugar 1 tbsp of lime juice 1 carrot, shredded 1 head of cabbage, shredded 1 red onion, sliced thinly 3 tbsp of peanuts, chopped 1/2 cup of mint, chopped 1/2 cup of coriander, chopped Directions: Tear the chicken into small pieces. Mix the lime juice, sugar, fish sauce together. Combine all the ingredients together in a bowl. Serve immediately or roll up scoops of the salad in rice paper. Serves: 4 persons       Beat and Green Bean Salad Ingredients: 1 large pickled beat, sliced 3 cups fresh green beans, steamed 3 tbsp of olive oil 1 tbsp of red wine vinegar 1 clove of garlic, crushed 1/4 cup of feta, crumbled 2 tbsp of capers, drained pepper Directions: Mix all the ingredients together (except the feta) in a large glass bowl and refrigerate for 3 hours Crumble the feta over top the salad before serving. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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