Just have fun and taste as you go. These all travel really well and last several days in the fridge.

RICE SALAD

cooked rice - any amount

scallions and celery, chopped small

blanched carrots, chopped small

frozen peas

chopped fresh parsley

tuna, packed in oil, drained - always use the darker tuna, less mercury (not albacore)

favorite olive oil dressing: 3 parts virgin organic olive oil, 1 part white balsmic or apple cider vinegar, splash of water, Dijon mustard (1-2 Tbsp, depending on quantity of dressing made, 1-2 Tbsp water, sea salt and pepper.

BLACK BEAN SALAD

cooked black beans - start with at least 2 cans - organic, drained

frozen roasted corn - if 2 cans of beans, about 1/2 cup corn

1 jar roasted red peppers, drained and chopped into squares

1 can ortega chilies, drained

1 fresh organic green pepper, chopped

1/2 - 1 red onion, minced

several scallions, chopped small

1/2 cup chopped fresh organic cilantro

Galeo's Southwest Miso dressing - to taste (this has a nice bite so taste as you add more)

sea salt and pepper to taste

WHITE BEAN SALAD

2 cans cooked, drained canelini beans (also called white kidney)

1/2 - 1 cup chopped maui or other sweeet onion

1/2 cup fresh basil cut into slivers with scissors

1 - 2 cups cherry tomatoes, cut in half

1 organic yellow pepper, chopped

1/2 cup greek, kalmata type olives packed in oil, cut in half or quarters

2-3 Tbsp capers

pesto dressing: 1/2 cup favorite fresh pesto and 2tbsp olive oil

sea salt and pepper

POTATO SALAD

8 cups cubed cooked organic red potatoes, unpeeled or partially peeled. Scrub well before cooking and remove "eyes"

1/2 cup chopped shallots

4 - 6 hard boiled eggs, cut into eights

fresh parsley and fresh tarragon, chopped (try 2 Tbsp parsley, 1 Tbsp tarragon

Ad Hoc Potato Salad dressing or make your own olive oil dressing, as the one for Rice Salad above. Start with 1/2 cup.

LENTIL SALAD

1 box cooked fresh lentils (TJ's salad section) or 3 cups of your own french lentils, not the brown ones that mush.

1 cup uncured no-nitrate ham cubes (optional)

1 or 2 cans artichoke hearts, drained, squeezed, chopped up

1-2 cups maui onion, chopped small (red onion will do)

1/2 cup chopped greek style olives

1-2 cup cooked green beans or aspargus, cut into 1 in pieces

1/2 cup chopped organic cilantro

1 organic red or yellow or orange bell pepper (or 1/2 of two of them)

juice of 3 large lemons plus 1/2 cup whole milk organic yogurt, sea salt and pepper, 2 Tbsp olive oil - shake in jar- toss

CHICKEN CURRY SALAD

4 cups cooked chicken breast, cut into cubes (I use tenders as they cook quicker and stay tender if cooked on low) To really seal in the taste of curry, if you're a true curry fan, sprinkle curry powder on both sides of chicken as it cooks.

1 cups green grapes, halved

1 large sour-ish apple, cubed

1 cup organic celery, chopped

1/2 cup or more toasted chopped almonds

Mix 2 Tbsp curry powder into 1 cup whole milk organic yogurt plus 1/2 cup mayo.

This will have as much non-meat foods as chicken so if you want a greater proportion of chicken, go for 6-8 cups chic

GREEN BEAN CAPRESE SALAD

2 cups french green beans, cooked and cut into 1/2 in pieces

1 container fresh mozzarella balls, rolled in fresh genova pesto (both avail at TJ's)

2 cups chopped tomatoes that have been macerating in 2 Tbsp red wine vinegar + 1/2 tsp sea salt for 1/2 hr.

finely chopped red or maui onion - to taste

pesto dressing:

1/2 cup genova pesto + 2 Tbsp olive oil, s&p

Alternate dressing: 3/4 cup fresh bruchetta sauce; basil leaves on top