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Posts tagged salad

Buffalo Chicken… Salad

I took a bite of a buffalo wing at happy hour the other day and knew I had to make this for dinner.  It has all the flavor of buffalo wings and none of the guilt!

1 small organic chicken breast, grilled
2 big handfuls of organic romaine, chopped
2 organic celery stalks, chopped
2 organic carrots, chopped
1/2 oz organic blue cheese crumbles
2 tablespoons blue cheese dressing (you need this dressing)
Franks RedHot Buffalo Sauce

Grill chicken.  While chicken is cooking, wash and dry lettuce (dressing sticks better to dry lettuce and I find I use less), set aside in a large bowl.  Chop carrots and celery.  Toss dressing and a splash of Frank’s with lettuce, carrots, and celery.  When chicken is finished cooking, slice and toss with more Frank’s.  Plate salad, sprinkle blue cheese crumbles, top with chicken, and enjoy! 

cal:  280,  fat:  3.75g,  protein:  31g,  fiber:  4.5g

Emerald City Salad

Gotta love the Emerald City!  This is my most favorite salad of all time (thanks PCC!).  Make a batch and eat it for days!  Dress ahead - it won’t wilt!

2.5 cups wild or black rice, prepared
1 bunch kale, chopped
1 bunch chard, chopped
1 red bell pepper, diced
1 yellow pepper, diced
1 fennel bulb, sliced thin
1 bunch green onion, chopped
1/2 cup parsley, chopped
1/2 cup olive oil
1/2 cup lemon juice
2 teaspoons garlic, minced
2 teaspoons salt
1 teaspoon black pepper

Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook rice according to instructions, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chop. Combine with peppers, fennel bulb and chopped green onion. Toss veggies with dressed rice. 

Mini Greek Salad

My favorite party plate - so simple, so tasty!

cherry or grape tomotoes
english cucumber
kalamata olives
feta cheese

The key is to cut square cubes of feta so each bite will stand on it’s own.  I love finger food!

Late Summer Salad

Salty, sweet, and crunchy - this salad has it all!

2 cups romaine (1 heart), chopped
1/2 a medium pear, chopped
5 radishes, sliced
1/4 cup dried cranberries
3 slices crisp turkey bacon, chopped
1 ounce feta cheese, crumbled
1/8 cup walnuts, chopped
2 tbsp balsamic vinaigrette 

nutrition (serves 2)
cal: 245,  fat: 10.5g,  protein: 14g,  fiber: 4.5g

Edamame Slaw w/ Ginger Dressing

3 tbsp agave
3 tbsp canola oil
3 tbsp red wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp peanut butter 
½ tsp sriracha sauce 
1 tbsp minced fresh ginger

6 cups prepared shredded coleslaw
1 red pepper, finely chopped
10 ounce bag shelled edamame, cooked 
4 medium scallions, finely chopped
1 cup fresh cilantro, chopped

nutrition (serves 4)
1 serving - calories: 245,  fat: 12g,  protein:  9.4g,  fiber: 10.6g  

Lentil Quinoa Salad

3/4 cup quinoa
1 can of lentils, rinsed
1 tsp dijon mustard
2 tbsp red wine vinegar
1/4 cup canola oil
1/4 tsp garlic powder
1/2 lime, juice
kosher salt and fresh ground pepper
4 green onions, chopped
1/4 cup fresh cilantro, chopped

Prepare 3/4 cup of quinoa as directed.  Rinse lentils in cold water. In a bowl, whisk mustard, vinegar, and oil.  Add garlic powder, lime juice, and salt & pepper (to taste).  In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro.  Top the salad with the dressing and toss.

Chomp Chomp Salad

                       Like a chop chop salad, only more delicious.

½ lb. chicken breast, cooked, cooled & shredded 
1 ♥ of romaine, chopped
1 medium tomato, diced
2 ears of corn (preferably fresh)
2 green onions, finely diced
½ cup of jicama, chopped - ½” cubes
½ can of black beans, rinsed

top with a little
smoked cheddar (smoked gouda is nice too)
tortilla chips, (these are amazing + small bag = less temptation)
squeeze of lime

mix together equal parts bbq sauce & ranch dressing (I loathe ranch, but like this). When choosing a bbq sauce, read the label - almost all of them have high fructose corn syrup.

Cook the chicken. BBQ it if you can, otherwise I boil it; super easy and you don’t really have to watch it. Cool, shred, and set aside.  Prep and toss the rest of the ingredients in a bowl. Add a bit of bbq sauce to the chicken, dress the salad, place chicken on top, and add chips, cheese, cilantro, & lime to your liking.  Makes 2 - 3 big salads

TIPS: Keep this salad on hand! Prepare chicken (cook, shred, sauce), contain & refrigerate.  Prep all veggies, add beans, contain & refrigerate.  Now just chop lettuce when you’re ready to eat, add chicken, veggie/bean mix, dress and enjoy!  It’s THAT easy! 

Breakfast Salad

Yeah, that’s right - salad for breakfast.  So good you’ll want it for dinner too!

Serves 1:

1 big handful of fresh spinach
1 small Roma tomato, diced
1 green onion, diced
2 pieces nitrate-free turkey bacon, cooked - I like
1 egg, poached

Toss the first 4 ingredients together, soft poach an egg and place atop the salad.  Break the yolk for instant salad dressing, add salt & pepper and enjoy!  

Turn it into dinner with the addition of polenta!  

 TIPS: Cook the whole package of turkey bacon all at once so you can easily add to eggs, salads, and sandwiches.  Bake in the oven it if you like it crispy.

Fresh Corn & Black Bean Salad

The perfect summer recipe now that corn is in season and a great one to keep in the fridge for a ready made meal.  It’s so delicious that I usually make a double recipe.  Fresh, raw corn is the key ingredient!

1 - 15 oz can black beans (drain & rinse)
1 1/2 cups fresh corn cut from cob (2 ears?)
1 cup celery sliced
1/2 red bell pepper diced
1/2 orange or yellow bell pepper diced
1/2 cup jicama
1/4 cup purple onion 
1/2 cup chopped cilantro
2 fresh jalapeno peppers seeded and minced - if you are spicy!

1/4 cup lime juice
1/4 cup olive oil
1 tbsp Agave Nectar (or 2 tbsp brown sugar)
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper

Pour dressing over salad and mix well.  Let stand one hour in refrigerator or overnight.  Keeps well for several days.

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