Chunky salad recipe:

Chop up:
  Sushi ginger
  Garlic to taste

Chop up into chunks:
  Organic prewashed mixed greens
  1 or 2 endives
  1 medium-size radicchio
  One small-to-medium bok choy
  One medium cucumber or two Kirby cucumbers

Cut into 1-inch cubes:
  Firm tofu

Other possibilities:
  Half a jar of Mezzetta roasted red peppers
  Canned corn (small can)
  Aunt Nellie's picked beets

Add:
  A can of La Costeņa marinated carrot slices
  (discard jalapeņos or keep them as desired)
  Or if you can't find these, slice some carrots
  in advance and marinate them in rice vinegar.
    
Dressing A:
  Fill 2-cup measuring cup to 1 cup with:
  . Miso (not too much, it's super-salty)
  . Rice vinegar and/or Mirin
  . Kikkoman low-sodium soy sauce
  . A few drops of Sesame oil
  . Chopped-up sushi ginger
  . Minced fresh garlic
  . Peanut butter (about tablespoon)
  . Sesame seeds
  Fill it the rest of the way with:
  . Iced tea (e.g. Turkey Hill)
  . Goya pear or peach nectar

Makes 7 or 8 meal-size servings, which last for about a
week, refrigerated.  Put some low-fat cottage cheese in a
bowl and then put one serving of the salad on top. Good for you,
no fat, low in calories, high in protein and nutrition.