Ingredients:6 tablespoons low-fat mayonnaise 3 tablespoons finely chopped cilantro 3 tablespoons water 1 minced scallion 2 tablespoons fresh lime juice 2 teaspoons sugar ½ teaspoon chili powder 15 ounce can of black beans, rinsed 1 ½ cups cooked corn 2 cups grape tomatoes 1 red bell pepper, cut into strips 8 cups shredded romaine lettuceDirections:Combine the mayo, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl. Chill until ready to use. In a large bowl, combine the beans, corn, tomatoes, bell pepper and romaine lettuce. Toss the salad with the dressing and serve.Source: llstyling.blogspot.com

Ingredients:1 pound thinly sliced radishes ¼ cup cilantro ½ red onion, sliced 2 tablespoons orange juice 3 tablespoons fresh lime juice 1 tablespoon olive oil 1 teaspoon sugar Salt and pepperDirections:Combine the orange juice, lime juice, oil and sugar until the sugar dissolves. Add the radishes, cilantro and onion. Season with salt and pepper and toss. Chill the salad for one hour before serving.Source: laaloosh.com

Ingredients:4 cups chopped cauliflower 4 cups chopped broccoli florets 2 cups chopped carrot 2 cups chopped celery 1 chopped red pepper 1 cup chopped onion 2 minced garlic cloves ¼ cup apple cider vinegar 3 tablespoons olive oil 2 teaspoons Italian seasoning 1 teaspoon salt ¼ teaspoon pepperDirections:Pulse the veggies in your food processor until finely diced. Combine the garlic and vinegar in a small bowl. Whisk in the olive oil, then add the Italian seasoning, salt and pepper. Pour the dressing on the salad and chill one hour before serving.Source: fooddonelight.com

Ingredients:1 head thinly shredded Napa cabbage ¼ head red cabbage, shredded 1 peeled and julienned carrot 1 cup thinly sliced snow peas ¼ cup fresh basil ¼ cup cilantro 1 diced avocado ¼ cup roasted cashews, chopped 2 tablespoons black sesame seeds2 tablespoons creamy peanut butter 2 tablespoons rice wine vinegar 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon honey ½ teaspoon sriracha sauce 1 finely minced garlic clove 1 teaspoon grated fresh ginger 2 tablespoons waterDirections:Place the veggies and half the herbs in a bowl and toss to combine. In a small bowl, whisk together the peanut butter, vinegar, sesame oil, soy sauce, honey, sriracha, garlic, ginger and water. Pour the dressing on the salad and toss to combine. Top with the other half of the herbs, the cashews and sesame seeds.Source: scalingbackblog.com

Ingredients:½ head iceberg, chopped ½ English cucumber, sliced 2 chopped tomatoes 2 hard-boiled eggs, sliced 8 ounces cooked and chopped chicken ¼ cup shredded low-fat cheese 1 cup low-fat buttermilk ranch dressingDirections:Toss everything except the dressing in a large bowl. Drizzle in the ranch and toss to coat.Source: ifoodreal.com

Ingredients:3 zucchini Salt 4 carrots ½ red onion 1 to 2 cups lettuce, torn 3 tablespoons lemon juice ¼ cup olive oil 2 tablespoons fresh snipped dill Black pepperDirections:Shave the zucchini into thin strips. Season with salt and drain in the colander for 15 minutes. Shave the carrots and thinly slice the onion. Rinse and drain the zucchini. In a serving dish, place one layer of zucchini, followed by layers of lettuce, carrots and onion. In a separate bowl, combine the lemon juice and oil. Drizzle a small bit on the veggies. Repeat the layers twice more. Cover the salad and chill for 1 hour. Sprinkle with dill and pepper and cut the salad into squares for serving.Source: recipe.comWhich one are you planning to make first?