Santa Fe Salad (Revised)

This is a great recipe that was in desperate need of some update photos... so the salad is not revised, just the blog post! Yet another delicious, nutritious salad for your dinner table!

Ingredients:

Head of Romaine

chicken breast (I use 1/2 per person)

1 can black beans

1 ear of cooked corn (frozen/can will work)

1 avocado

1 tomato

1/2 red onion, thinly sliced

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced * optional

crushed tortilla strips

Dressing: You can make your own by mixing ranch dressing with some heaping spoonfuls of salsa or use your own favorite, a lot of times I revert to my staple balsamic which, of course, works well on this too!

Seasoned and Shredded Chicken from the Crock pot

(see "Time Saving Tips" below)

BBQ sauce added to the shredded chicken

Adding the veggies, beans, and chicken

All mixed up!

Directions:

*If you are going to cook your own corn, start boiling your water. Then brown your chopped chicken breasts with a little bit of lemon pepper seasoning OR salt & pepper and a little BBQ sauce (my fav). Set that aside. Drain and rinse a can of black beans. Chop your salad, tomato, and red onion. Pull your corn out and cut off the kernels. Shred your cheese, use what you have if you don't have or won't both, do what works for you! Dice some jicama and avocado last, then top with crushed tortilla chips and dressing and enjoy!

TIME SAVING TIP: I also use shredded chicken in this recipe which I cook in my crock pot. I will put 4 breasts in the crock pot, add a splash of water (and usually s & p & garlic powder) and then cook them for 6 hours. When they are done, I shred them and separate it for different meals that week. Ideally I store it in the fridge if I am going to use it in the next 2-3 days, but if not you can freeze it and use it later. I find when freezing it, it's better to have some "liquid" on the chicken to prevent drying out- so add your salsa or BBQ sauce BEFORE freezing- but use it fresh if you can. I For instance, might use 1/3 of it for this Santa Fe Salad, 1/3 for Chicken noodle soup, and the other 1/3 for BBQ Chicken Pizza or Tostada Pizza.... always thinking ahead on ways to save some time in the kitchen!

Vegetarian- Simply remove the shredded chicken and double the beans!

Pomegranate Salad

Between all the "Scrumptious Desserts" and Halloween being here tomorrow, are you in need of something green and healthy?? Try this fun fall salad- it goes great as a side with a cup of soup for a fun "soup and salad" combo! Don't be overwhelmed by using the pomegranate, it is actually really easy to peel and get the seeds out... I promise! (see directions below) And the new Sweet Balsamic Dressing is such a great compliment to the tangy pomegranate seeds, the cinnamon in the nuts, the flavor of the mixed greens! Yum Yum I could have eaten the whole bowl!

Ingredients for the Salad:

1 bag of mixed greens, your choice

1 pomegranate, de-seeded

1 avocado

1/2 cup walnuts or pecans, plain or candied

a sprinkle of feta cheese

Sweet Balsamic Dressing: (double this if you are making it for more than 4)

1/4 cup balsamic vinegar

1/8 cup olive oil or grape seed oil

1/8 cup honey

1/2 tsp soy sauce

1/2 tsp yellow mustard

Directions:

I love this salad because it's quick and easy to make, it only takes a few minutes to throw it together! Wash and spin your mixed greens, soak and de-seed your pomegranate, slice your avocado, sprinkle your feta, add your walnuts (my recommendation is to candy them!) and toss with your favorite balsamic dressing! Enjoy!

To De-Seed your Pomegranates: Fill up a large bowl in your sink with cool water. Take your pomegranate and slice it in half with a sharp knife. Submerge one half of the pomegranate in the water and peel back the skin like you are turning it inside out. All the seeds will pop out and because it's under water there will be no spraying or staining of your clothes! Plus, all the seeds will sink to the bottom and all the excess stuff from the inside of the pomegranate will float to the top. Then you can skim off the top of the bowl with you hand and strain the seeds out for eating. I usually do a bunch at a time and store them in a ziplock bag in the fridge to snack on!

Homemade Croutons

When I think of croutons, I think of my childhood... I was the kid that liked to sneak a handful of croutons from the salad bar when no one was looking! I loved them as a little snack.... regardless or not if they were on top of a salad! But in my adult years, I haven't really seen much of them, I guess I kinda forgot about them... I have just gotten used to adding nuts and seeds to my salads and have neglected the long lost little croutons- that is until now. You have to admit they are a fun little treat... and way better homemade than store bought! Honestly, if you have never had fresh, homemade ones- you MUST try this recipe... you'll thank me later!

I had some left over Ciabatta bread on my countertop the other day and I was thinking of a way it could go to use and not be wasted... at the same time I was desiring a little change to my daily dinner salads that I make- and WHA-LA! Just like that, I found myself making a batch of homemade, crunchy, seasoned, crispy, way-better-than-any-boxed-crouton-you-have-EVER-tried kinda a crouton for dinner. Here's all you need to make your own...

Ingredients:

Day old Bread, at least 1/2 a loaf

Grape Seed Oil (or Olive Oil)

sea salt

garlic powder

dried herbs (basil, thyme, oregano, or parsley)

(I seasoned this batch with salt, garlic powder, oregano & thyme)

Make sure they aren't stacked on top of each other for even baking!

Directions:

SO simple. Cut your bread into cubes, I prefer my croutons a little on the smaller side, (1" x 1") but if you want bigger ones, no one is stopping you! Throw them all in a bowl, drizzle your oil on them (I used Grape Seed Oil but you can use Olive Oil if that's what you cook with). Then season them to your liking with your preferred flavors, toss them well and then spread them in a single layer on a roasting pan or cookie sheet lined with foil. Bake on 350 for 20 - 30 minutes. If you prefer yours softer, go 20, if you like them brown and crunchy and toasted (like me!) you will be closer to 30! Let cool for a few minutes and enjoy! They will store up to 2 weeks in an air-tight container or ziplock bags!

Greek Salad Stuffed Pitas...

I don't know about you guys, but we can't get enough salads over here during these summer months! Here's another great option to add to your repertoire! Super simple, light, fresh, and fast!

Salad Ingredients:

Head of Romaine

1 lb. chicken tenders

1/4 thinly sliced red onion

1/2 thinly sliced bell pepper

1/2 thinly sliced cucumber

1/4 cup crumbled feta cheese

**olives, optional

Dressing Ingredients:

6 TBSP red wine vinegar

5 TBSP Olive Oil

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1/4 tsp Dijon mustard

Additional Ingredients:

Pita Breads sliced in half

2 TBSP fresh lemon juice for your chicken

Directions:

Prep your chicken and brown it in a skillet with 1 TBSP Grape Seed Oil. I also added 2 TBSP of freshly squeezed lemon juice while it cooked to give it more flavor, then I seasoned the tenders with s & p and let them cook until both sides were browned. Chop the chicken when it's done cooking to top your salad. To prep your salad, simple- wash and slice your veggies, add your chicken, feta, and dressing right before serving and toss well. Fill your pitas with your salad mix and enjoy!

Delicious Raw Broccoli Salad

Finally A Broccoli Salad with NO MAYO!!!

I have to confess, broccoli isn't my favorite veggie even though I really wish it were because of its great health benefits. If I were really honest, I would 'fess up and tell you, it's in the bottom 3 of my favorites. BUT there is hope on the horizon, I concocted this new recipe that I love so much, I think I could make it once a week!

Ingredients:

3 crowns of broccoli, chopped

1 Granny Smith Apple, chopped

1/2 cup sunflower seeds, toasted

1/2 cup raisins

1/4 of a red onion, diced really small

Dressing:

1/4 cup Balsamic Vinegar

1/4 cup Olive Oil

2 TBSP honey or brown sugar

2 tsp Tarragon Vinegar

1 lemon, juiced

Directions:

Prepare all your ingredients by washing and chopping them where needed. I used raw sunflower seeds, so I toasted them on the stove top by adding a 1/2 tsp Grape seed oil in a skillet with the sunflower seeds. I continually turned them until they were toasty brown and added a sprinkle of sea salt to them.... they were so YUMMY! Then I made the dressing, whisked it together and poured it over top, tossed it and served it immediately. This salad doesn't do well to serve it the next day because the apples get mushy, so eat it right away!

Spinach Salad with Nuts, Crans, & Apples

This is a great salad to make this time of year, apples are at their peak and it looks festive in fall colors of green, red, and cranberry. It's easy with minimal chopping, therefore great to prep before hand and bring along to large gatherings (it's what I am taking to Thanksgiving Dinner!). **You can also substitute the spinach for romaine if you prefer.

Ingredients:

spinach

candied pecans (or walnuts)

apples chopped

cranraisins

goat cheese (or feta if you prefer)

balsamic dressing (use fresh garlic, it's wonderful!!!)

Directions:

Wash and spin your spinach and refrigerate until ready to eat. Candy your nuts with this recipe, the cinnamon in it gives the salad a wonderful flavor! Chop your nuts and store them in a ziplock until serving. You can prepare this salad ahead of time and then put it all together right before you eat. At the last minute, chop you apples, throw in your cheese & nuts, and pour on the dressing. Toss and serve.

Candied Pecans

These are SO, SO, SO good- like, so good that you are supposed to add them to your salad, but you might eat them all before they make it there! Only one requirement to seeing this recipe through unto completion- DON'T STOP STIRRING!!!! And get excited, they are cheaper than buying them already candied in the store--- way to save yourself some grocery money!!!

Ingredients:

2 cups chopped pecans (you could use walnuts too)

1/2 cup brown sugar

1/4 tsp cinnamon

1/8 tsp salt

Directions:

First, chop your nuts. Then heat your pan to medium or medium high heat. I put a sliver of butter to prevent sticking and give them a quick stir. Then I added the rest of the ingredients and stirred.... and stirred, stirred, stirred. Don't stop stirring!!! If you do- you will have burnt nuts! You will see the sugar begin to melt, keep scraping it off your pan with a spatula and turn them over and over (I keep a butter knife near my spatula to scrape the melted sugar off the spatula back into the pan). Do this until all the sugar is melted and the nuts are evenly coated, then turn them out onto a piece of foil or wax paper. Let them cool in a single layer then add them to you salad!

Gadget PROMO!!! So, one of my favorite wedding gifts that I received was this awesome cutting board and rounded cutting blade. I am pretty sure it was from Costco, but if you do a lot of chopping, you would love this bad boy. It prevents your ingredients from flying all over the place- jot it down, Christmas is coming!!!

Simple Spinach Salad

This was so tasty and yet so minimal.... words right from my husbands mouth "This salad is bomb." Wow, I thought to myself, really??? "Why do you think so honey???" I asked. "Well, the dressing is really different, a good change up- and the flavors go really well together- AND it's spinach, so it's real good for you and stuff."

So there you have it folks, try adding this to your entree. You might really like the change up.

Spinach Salad for two:

3 large handfuls of baby spinach

1/4 cup almonds, toasted

handful of cranraisins

1/4 yellow bell pepper, sliced

Dressing:

1/4 cup olive oil

2 TBSP red wine vinegar

1 tsp Dijon mustard

1 tsp agave (or honey)

pinch of sea salt

* This will make more than enough dressing for 2, so make it in a craft to store for later.

Directions:

Self explanatory right?? You know, wash & spin your spinach, add your sliced pepper and cranraisins, and to toast the almond slices just add a thin slice of butter to a hot pan and put in your almonds while continually stirring them so they don't burn- just for a few minutes, then remove them from the pan to cool. Add them to the salad right before putting the dressing on. Dress, toss and serve!

Tex Mex Chicken Caesar Salad

So, I have to be honest- I was in a hurry with this recipe and somethings didn't turn out as well as I would have wanted. But, I think it's worthy of another whirl, so I am posting it in hopes of you leaving your tips and suggestions, I think it will be better now that I have re-written the directions and tweaked just a few things! The dressing is great, but if your making the salad for more than 3 people, double the dressing!

Ingredients:

2 heads of romaine, chopped

1 avocado, diced

1.5 lbs of chicken (I used tenderloins)

1/2 cup parmesan

Chicken Seasoning: combine ingredients in a bowl

1/2 cup olive oil

1 TBSP chili powder

1 tsp cumin

pinch of salt

Homemade Croutons:

3 cups of french bread, cubed

1/2 cup of parmesan cheese, grated

3 TBSP olive oil

1 TBSP chili powder

1 clove garlic

Dressing

1/4 cup olive oil

2 cloves garlic, minced

2 lime, juice & zest

2 TBSP cilantro, finely chopped

1 TBSP dijon mustard

2 tsp Worcestershire Sauce

1/2 tsp red pepper flakes

shake of pepper

Directions:

Preheat your oven to 375 for the croutons. Then start with your chicken. Wash it and mix the "chicken seasoning" in a bowl, put the chicken in and make sure the seasoning is equally distributed. You are going to grill that for a few minutes on the BBQ and then cut it into stripes or chunks.

Next, put your cubed bread in a bowl, drizzle 3 TBSP olive oil over top and sprinkle 1 TBSP chili powder and 1 clove garlic and mix it up well. Pour them out onto a roasting pan or a cookie sheet that has been lined in parchment paper, and sprinkle 1/2 cup of parmesan on top. Put in the oven and let them bake for 10- 15 minutes at 375. Remove from oven and let cool.

Next, you are going to wash, chop and dice your lettuce & avocado, put it in a large bowl and sprinkle the other 1/2 cup parmesan on top. Throw on your chicken, homemade croutons, and mix up your dressing. Drizzle the dressing and toss! Ready to serve!

Orzo & Cucumber Pasta Salad...

I had this salad at my sister-in-laws the other night and it was delicious! Unfortunately I didn't have my camera with me, so there isn't a picture of it, but it was so yummy I thought I should include it on the blog. You must use fresh ingredients when making this- fresh lemons and fresh herbs- it is wonderful, a real crowd pleaser!

If you haven't entered the giveaway on the 100th post, make sure to do so now, it ends on Friday, Sept. 18th!!!!

Ingredients:

3/4 lb. orzo pasta

1/2 cup fresh lemon juice

1/8 cup olive oil

1/2 cup finely chopped scallions

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 hothouse cucumber, peeled and sliced

1/2 cup small diced red onion

3/4 cup feta cheese

1/2 tsp sea salt

1/4 tsp pepper

Directions:

Bring a pot of water to boil, cook the orzo pasta for 9-11 minutes, or until done. Whisk together olive oil, salt and pepper. With pasta in a bowl, pour the lemon mixture over top and mix. Add your dill, parsley, scallions, cucumber and onion and toss. Add your feta crumbles last and gently stir. Cover and refrigerate over night or let it sit at room temperature before serving for one hour. Taste before serving and add extra salt and pepper if it's needed.

* You can throw a handful of cherry tomatoes in as well. And the original recipe called for cooked shrimp tossed in too, as a main dish, I liked it without, but feel free to try that option too! Here's a picture of it with shrimp from the Food Network so you can get an idea of what it's like!

Green Veggie Salad

So, someone asked me... "what are the basics you put in your daily, average green salad" so I thought I would jot it down in a post. My mama and sister make wonderful salads, I guess you can say we are a salad loving family- actually on both sides because my sister-in-law Gelayol makes a mean one too-- so here are some ideas that we all use that you might enjoy for your next side salad to add to any meal.

Ingredients for a staple salad in my house:

Romaine

Red Cabbage

Carrots, shredded or chopped

cucumber

bell pepper

avocado

roasted almond slices

dried cranberries

dill

balsamic dressing

Random Ingredients I would throw in if I had them in the fridge:

kale, ripped into small pieces

red onion, sliced thin

green onions

celery

broccoli florets

snap peas, chopped

radishes

sunflower seeds

apple

sesame seeds

Remember to think of how flavors blend, I wouldn't throw all those nuts & seeds in their together, nor would I put apple with bell pepper. A great combo if using apple: lettuce, carrots, apple, avocado, celery, sunflower seeds, & balsamic dressing. Mix and Match to see what you like best!

Confetti Slaw

This is a light and mayo-free coleslaw that makes a really great alternative to your average salad. Great as a side dish to any meal.

Ingredients:

4 cups finely chopped red cabbage (I did 2 cups red, 2 cups green)

1/2 large red bell pepper, cut into matchsticks

1/2 large yellow bell pepper, cut into matchsticks

1/4 cup finely chopped green onions

1/2 seeded, minced jalapeno chile, *** optional, I omitted 

Dressing:

3 TBSP olive oil

3 TBSP lemon juice

1 TBSP cider (or white) vinegar

1 1/2 TBSP finely chopped mint

1 TBSP finely chopped fresh cilantro

2 tsp sugar

1 clove garlic, minced

Directions:

In a large bowl toss together your chopped cabbage, peppers, green onion, and jalapeno (if using). Make your dressing in a small bowl and toss them together until all the veggies are evenly coated. Season with a little S & P if desired. Serve chilled or at room temperature as a side dish to any meal!

Fruit Salad with Zest!

My sister in law makes this, it is so yummy and just a fun twist on an old favorite. It's from the Food Network, and she makes it for big group gatherings. Give it a whirl the next time you make a fruit salad!

Ingredients:

1/4 freshly squeezed lime Juice

1/4 c sugar (max, you can use less if your fruit is really ripe)

1/2 pineapple, cut and peeled

2 kiwis, peeled and sliced

1/2 pound grapes, pick off stems

1/2 small melon, peeled, seeded, and cut (I use watermelon and cantelop)

1 pint any seasonal berry (I use black berries, blueberries, and strawberries)

1 mango, pitted, peeled, and cut ( I don't always add this guy)

1 orange, peeled and cut (not in the original recipe, but I like it in there)

Directions:

Cut up all your fruit, shortly before using it. If you need to prep this significantly sooner (like the day before if it's for a shower or party) cut all the fruit and put them in their own individual large ziplocks and then combine them at the last minute to ensure the best flavor with the least mushiness.  Juice your lime juice and add about 1/8 cup sugar, mix, taste, add more sugar if needed (depending on how ripe your fruit is already). Add up to 1/4 cup sugar (so another 1/8 of a cup)  to the mixture, then pour over top and toss the fruit. You can also add a dollup of vanilla yogurt to the salad and mix it in for another fun variation. This will definitely be gobbled up so make sure you make enough! You can also zest a little of the lime peel on top of a pretty and tasty presentation!

NOTE: I rarely ever cook with exacts, so use approximations, especially with the fruits and amounts, use what you have, what you like, and what's in season!  

Cucumber Salad

This is a refreshing addition to any meal, great for summertime- perfect for a BBQ or the 4th of July! 

Ingredients:

1 large cucumber, peeled, quartered, and sliced

2 Roma Tomatoes (or large handful of Grape?Cherry Tomatoes- use what you like/have)

1/4 red onion, sliced as thinly as you can get it

1/2 green bell pepper, chopped

2 TBSP basalmic vinegar

2 TBSP red wine vinegar

1/4 tsp sea salt

1/8 tsp pepper

1 clove garlic, minced OR 1/4 tsp garlic powder

* a shake of dill, or some fresh parsley, or chopped fresh basil if you feel up for it! 

Directions:

Slice your cucumbers, chop your peppers, slice your onion, and wash your tomatoes. Toss them all in a bowl. Pour olive oil, vinegars, and seasoning on top. Toss it to make sure everything is evenly coated. Refrigerate and let marinate for an hour or two before serving. Taste, add more S & P if needed, toss and enjoy!

Chinese Chicken Salad...

This is so tastey and great for a summer day when Napa Cabbage is in season! Really simple and light- great for showers and brunches, or bulk it up with lots of chicken and serve it for dinner... here we go...

Ingredients:

1 Head Napa Cabbage, washed and chopped

1 package chicken tenderloins, browned

1/2 yellow bell pepper, sliced as thin as you can get it

1 can mandarin oranges, drained

4-5 green onions, chopped

1 cup sliced almonds

2 TBSP sesame seeds (buy in bulk at WinCo for better prices)

1 TBSP butter

Dressing:

1/4 cup sugar

1/4 cup red wine vinegar

1/2 cup oil

1 TBSP soy sauce

Directions:

First things first, wash your chicken, and brown it in a big pan on the stove- season it with a little salt, pepper, and garlic powder- set aside. Next it's time to toast your almond slices- add 1 TBSP butter to a hot pan, pour in almonds and sesame seeds, turn constantly so they don't burn. Remove from heat once they are toasted and set on a plate or foil to cool. Start chopping the Napa Cabbage into strips, next chop your green onion, bell pepper and put in large bowl. Put it in the fridge to chill while you make the dressing. Drain your mandarin oranges and put them on at the last minute. Pour on the dressing, mix it all together and serve!

Pear Salad

This is a refreshing salad for the summertime, compliments of my friend Katy Fults. It can be served as a side salad or with chicken as a main dish- you choose :)

Ingredients for Salad:

1 head butter lettuce (romaine works too, but butter lettuce makes it delicious!)

2 Bartlett pears

1/4 cup blue cheese or 1 avocado (pick one or the other depending on your taste buds)

1/2 cup sliced almonds

4 TBSP powdered sugar (to candy your almonds)

Ingredients for Dressing: (to be made in the blender)

2 TBSP green onions

4 TBSP lemon juice

1 TBSP tarragon vinegar

1/2 olive oil

1 tsp. sugar

1/2 tsp. pepper

shake of salt

Directions:

Wash and spin your lettuce. I like to put mine back into the fridge with a paper towel on the bottom of the bowl to absorb excess water- just make sure to remove it when adding the other ingredients! It will remain cripsy and cool in there. This salad has to be tossed right before you serve it because it's ingredients will go brown if it sits too long. To candy your own almonds- YOU HAVE TO DO THIS- it makes the salad what it is and it's easy as pie! You heat your pan on med heat, add your almonds, sprinkle your powdered sugar over top and constantly stir. That's it. Keep stirring and stirring until all the powdered sugar is melted on to the almonds (you can add more sugar to make them more "candied" if you'd like). They will burn if you stop stirring- so keep stirring and turn down your heat if needed. Once they are coated, lay out a piece of foil and pour them on to it and let them cool for 10 minutes. Now to make the dressing- pour all the ingredients into your blender, pulse until smooth (it will be a pretty lime green color), then pour into a craft and put into the fridge to chill. When ready to serve, cut the avocado & pear, sprinkle the blue cheese, add the almonds, and pour the dressing on.(Add cooked chicken pieces if you desire) then, toss and Serve! You will love it!

Sesame Chicken Pasta Salad...

OK, this one's right off the stove- and pretty good for a first-time-make... if you like Chinese Chicken Salads you will definetly like this! Here we go, it's really simple and quick...

Ingredients

2 big chicken breasts (or 3 small), cubed and browned with a little s & p

1/3 cup green onion (about 2 stalks), chopped

1/3 cup cilantro, chopped

1 red bell pepper

2 carrots, shredded

1 bag pasta (bow tie or the multicolored Radiatore from Trader Joe's is yummy)

1/4 cup sesame seeds (cheapest to buy in bulk at Winco), toasted

Dressing:

1/3 cup olive oil

1/3 cup rice vinegar (red wine vinegar would be my second choice if you don't have rice)

1 tsp sesame oil

3 TBSP sugar

1/2 tsp ginger (comes in a jar)

1/4 tsp pepper

Directions:

For starters, mix the dressing ingredients together, shake and refridgerate so that it has some time to chill together :). Next, get the water boiling for your pasta and get out a frying pan to toast your sesame seeds. I add a little drizzle of olive oil to the frying pan and toss in your 1/4 cup sesame seeds, constantly turning them until browned. Scoop them out and set them aside. Next up- prep the chicken. Wash it and cut it into bite size cubes or slices. Add a little olive oil to your pan and brown your chicken. I have said this before, but the best way to get a good "brown" to your chicken is to put it in your pan and let it sit, don't start turning it over and over. Once it gets a good sear on one side THEN turn it over and do the next side/sides. Add a little s & p to your chicken to give it some flavor. Alright, your chicken is cooked, your pasta is cooking, your dressing is chilling- time for the veggies. Peel your carrot and then shred it, chop your bellpepper, green onion, cilantro, and add it to your pasta bow. Strain your pasta, add it. Throw in your toasted sesame seeds and drizzle your chilled salad dressing to the mix. Toss it to make sure everything is coated. You can serve this dish warm or cold, it's great the second day- tons of flavor and great for a picnic, BBQ, or potluck! * One thing I might throw in the next time I make it is some chopped snap peas for an extra crunch!

Strawberry Salad....

Tis the season for yummy salads.... so here we go with a few of my favorites! They can be used as a side dish (just leave out the chicken) or they can be served as a whole meal- you choose!

Ingredients:

2 hearts of romaine

1/4 cup parsley, chopped

1/2 cup candied pecans, chopped

8- 10 strawberries, sliced

1/4 cup feta (or blue) cheese, sprinkled on top

1/2 cooked chicken breast (per person), chopped

*avocado optional (if you're a lover of it!)

Directions:

Grill up some chicken, lightly seasoned, or use leftovers if you have some. Like always, wash, chop, and chill your lettuce. Chop your parsley, nuts, and chicken. Slice your strawberries right before serving, add your cheese and dressing and toss! I have also added avocado to the mix and it was very tasty! 

For a great dressing, see my recipe for "Refreshing Dressing" or use Brianna's dressing with a Strawberry on the Bottle. For those of you local to Bakersfield, this is a knock off of my favorite salad at Cafe Meds! 

Steak Cobb Salad...

Ok, so this was a fun, impromptu meal last night. We had a leftover steak (pretty good size) from the night before, so I decided to give a Cobb salad a whirl, and what a good whirl it was! Pretty self explanatory, but for the record, here's what I put:

Ingredients:

2 hearts of romaine, washed & chopped

1/2 red bell pepper, chopped

2 green onions, chopped

6 stripes of bacon, cooked & chopped

1 hard boiled egg, sliced

1 avocado, chopped or sliced

1 steak, cooked and chopped (hot or cold would work)

1/2 cup blue cheese *** optional (if you are a blue cheese fan)

Directions:

First things first, cook your bacon ( I used the apple wood kind from Trader Joe's it was really good and has a little less "junk" in it than other brands). Also, hard boil your egg if you don't have a hard boiled egg handy, it just takes a few minutes. Then I washed my lettuce and refrigerated it so it stayed nice and crispy. Then I washed and chopped everything else, added the cheese, and tossed it together and made the "Light Salad Dressing" and topped it off. It was really, really good. Quick, easy, light and a great use of leftovers!  

Balsamic Vinegarette..

Here's a great recipe for a simple, light, low fat salad dressing that you can use as a staple or make in a pinch because you probably have all the ingredients in your kitchen! I usually double it when I make it so it lasts for a while.

Ingredients:

2 tbsp. olive oil

4 tbsp balsamic vinegar

1/4 tsp. salt

1/4 tsp. sugar

1/8 tsp. garlic powder or one fresh clove of garlic

1/8 tsp. pepper. 

Put it in a jar, give it a shake, refrigerate it and serve with any salad!