COMMENTS:
A friend made this for a cookout and I LOVED it and demanded she share the recipe with me! Here is where she got it.
SALAD INGREDIENTS:
8 cups broccoli florets (cut into bite-sized pieces)
1/2 cup red onion, finely chopped
1/2 cup sunflower seeds
1 cup crumpled bacon
DRESSING INGREDIENTS:
1/2 cup sugar
1 1/2 cups Mayo
2 Tablespoons white vinegar
salt and pepper to taste.
DIRECTIONS:
Mix salad ingredients together in large bowl.
Mix dressing ingredients together in small bowl.
Pour dressing over salad and mix well. Refrigerate until serving. You want at least a couple of hours for the flavors to soak in.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Apple Cranberry Fruit Salad
COMMENTS:
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Copycat Chipotle Burrito Bowl
COMMENTS:
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Chopped Italian Salad
COMMENTS:
This was great! I adapted the original recipe (found on Pinterest) just a bit but kept the (amazing) dressing recipe as is.
DRESSING INGREDIENTS:
1/2 cup extra virgin olive oil
2 Tablespoons honey (I actually used agave)
2 1/2 Tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon Italian seasoning
1/3 cup grated Parmesan cheese
SALAD INGREDIENTS:
1/2 red onion, finely chopped
1 cucumber, diced
1 cup pepperoni or salami
1 cup anellini pasta, cooked
1 block mozzarella cheese, diced
1 can chickpeas, drained
3 heads Romaine
DIRECTIONS:
In food processer, mix together all dressing ingredients until creamy. Refrigerate until serving. (You may want to re-mix again.)
In a large mixing bowl toss everything together except the Romaine.
When ready to serve, toss Romaine with the other mixture and drizzle with dressing.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
This was great! I adapted the original recipe (found on Pinterest) just a bit but kept the (amazing) dressing recipe as is.
DRESSING INGREDIENTS:
1/2 cup extra virgin olive oil
2 Tablespoons honey (I actually used agave)
2 1/2 Tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon Italian seasoning
1/3 cup grated Parmesan cheese
SALAD INGREDIENTS:
1/2 red onion, finely chopped
1 cucumber, diced
1 cup pepperoni or salami
1 cup anellini pasta, cooked
1 block mozzarella cheese, diced
1 can chickpeas, drained
3 heads Romaine
DIRECTIONS:
In food processer, mix together all dressing ingredients until creamy. Refrigerate until serving. (You may want to re-mix again.)
In a large mixing bowl toss everything together except the Romaine.
When ready to serve, toss Romaine with the other mixture and drizzle with dressing.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Fruit and Nut Salad
COMMENTS:
Summer is a great time to experiment with various salads. This one is great with an Asian dressing, Poppyseed, or Raspberry Vinaigrette.
INGREDIENTS:
1 Bag Salad Greens
1/2 Cup Sliced Strawberries
1/2 Cup Sliced Grapes
1/2 Small Gala Apple Diced
1/2 Cup Chopped Broccoli
1/4 Cup Raw Almonds
1 Large Yellow Bell Pepper Sliced
DIRECTIONS:
Toss together and serve with Asian dressing, Poppyseed, or Raspberry Vinaigrette.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Summer is a great time to experiment with various salads. This one is great with an Asian dressing, Poppyseed, or Raspberry Vinaigrette.
INGREDIENTS:
1 Bag Salad Greens
1/2 Cup Sliced Strawberries
1/2 Cup Sliced Grapes
1/2 Small Gala Apple Diced
1/2 Cup Chopped Broccoli
1/4 Cup Raw Almonds
1 Large Yellow Bell Pepper Sliced
DIRECTIONS:
Toss together and serve with Asian dressing, Poppyseed, or Raspberry Vinaigrette.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Rainbow Salad with Lemon Poppyseed Dressing
COMMENTS:
This salad has a lot of ingredients but it is worth it!
INGREDIENTS:
3 cups torn romaine lettuce leaves
1 cup chopped English cucumber
2 green onions chopped
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1 large carrot peeled and sliced thin
1 Granny Smith apple sliced thin
1 cup fresh blueberries
2/3 cup crumbled feta cheese
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup grapeseed oil
2 tablespoons poppy seeds
DIRECTIONS:
This salad has a lot of ingredients but it is worth it!
INGREDIENTS:
3 cups torn romaine lettuce leaves
1 cup chopped English cucumber
2 green onions chopped
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1 large carrot peeled and sliced thin
1 Granny Smith apple sliced thin
1 cup fresh blueberries
2/3 cup crumbled feta cheese
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup grapeseed oil
2 tablespoons poppy seeds
DIRECTIONS:
Toss
the romaine lettuce, cucumber, green onions, yellow bell pepper, red
bell pepper, and carrot together in a large bowl. Arrange the apple
slice atop the vegetable mixture. Scatter the blueberries, and feta
cheese over the top of the salad.
Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Secret Fruit Salad
COMMENTS:
This isn't so secret anymore - I found it on Pinterest! Obviously, you could substitute any fruit. The natural juices of the fruit mix with the pudding mix and give you an extra sweet treat!
INGREDIENTS:
2 tablespoons dry instant vanilla pudding mix
1 pound strawberries quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple cubed
1 bunch grapes
DIRECTIONS:
This isn't so secret anymore - I found it on Pinterest! Obviously, you could substitute any fruit. The natural juices of the fruit mix with the pudding mix and give you an extra sweet treat!
INGREDIENTS:
2 tablespoons dry instant vanilla pudding mix
1 pound strawberries quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple cubed
1 bunch grapes
DIRECTIONS:
Sprinkle fruit pudding powder and stir.
Serve immediately or allow to sit overnight.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Serve immediately or allow to sit overnight.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Strawberry Salad with Brown Sugar Almonds
This was so good!!!! The combination of sweet and crunchy and fresh... perfect summer lunch!
INGREDIENTS:
1 tablespoon butter
1/2 cup slivered almonds
1/4 cup brown sugar
1 Tsp cinnamon
1/4 cup lemon juice use as much fresh as you can
2 tablespoons oil
2 tablespoon sugar
sprinkle ground ginger
1 bunch baby spinach washed
strawberries sliced
1 can mandarin oranges drained
DIRECTIONS:
Toast
the almonds over medium heat, watching carefully so as to not burn
until slightly browning. Make sure you move them around while toasting.
Add butter, brown sugar and cinnamon. Continue to cook, stirring
frequently until brown sugar begins to bubble and stick to the almonds.
Remove from heat and set aside.
Place the dressing ingredients in a jar and shake to combine or place in a bowl and whisk together.
Drizzle desired amount of dressing over the salad, toss everything together in a bowl, top with almonds and serve immediately.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Place the dressing ingredients in a jar and shake to combine or place in a bowl and whisk together.
Drizzle desired amount of dressing over the salad, toss everything together in a bowl, top with almonds and serve immediately.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Loaded Baked Potato Salad
COMMENTS:
I was looking for something different to take to a cookout/picnic and found this at dishingwithleslie.blogspot.com. It was a huge hit!
INGREDIENTS:
4 large Russet or Yukon Gold potatoes,
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives divided
8 strips bacon 6 for the salad and 2 for topping, cooked and crumbled
1 tsp black pepper
salt to taste
DIRECTIONS:
I was looking for something different to take to a cookout/picnic and found this at dishingwithleslie.blogspot.com. It was a huge hit!
INGREDIENTS:
4 large Russet or Yukon Gold potatoes,
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives divided
8 strips bacon 6 for the salad and 2 for topping, cooked and crumbled
1 tsp black pepper
salt to taste
DIRECTIONS:
In a small bowl, mix together your mayonnaise, and sour cream. Make
sure the two are completely combined and then add half of the chives,
cheese, and pepper. Taste mixture to see if you prefer some salt. (I
usually add a dash or two.) Let chill in fridge for a bit. Meanwhile,
peel and cube your potatoes in to bite size pieces. Put in a large pot,
cover with water, and boil until fork tender. About 20 minutes. *You
need to keep an eye on them. If they cook too long you'll end up with
more of a mashed potato consistency when you mix them with the sauce.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Chunky Salad
COMMENTS:
I found this recipe on Pinterest. The recipe calls for tuna and that was pretty good. The next time we tried it with canned chicken; it was excellent!
INGREDIENTS:
Rinse baby spinach and place in large salad bowl.
Add tuna, kidney beans, avocados, green onions, apple chunks, and feta.
In small bowl mix dressing ingredients.
Add dressing to salad and enjoy.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found this recipe on Pinterest. The recipe calls for tuna and that was pretty good. The next time we tried it with canned chicken; it was excellent!
- 6 cups Baby spinach
- 1 large can of tuna or chicken
- 1 can kidney beans drained and rinsed
- 1/2 cup feta cheese
- 2 avocados chopped
- 1 apple chopped
- 1 cup chopped green onions chopped
- 1/2 cup fat free plain yogurt
- 2 Tablespoons olive oil
- 1 teaspoon honey
- 1 Tablespoon Dijon mustard
- 1 garlic
- 2 pinches garlic salt
Rinse baby spinach and place in large salad bowl.
Add tuna, kidney beans, avocados, green onions, apple chunks, and feta.
In small bowl mix dressing ingredients.
Add dressing to salad and enjoy.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Power Salad
COMMENTS:
A super yummy salad! (Original recipe found here.) I just tweaked it a little for what I had and what I knew our family would (or wouldn't) eat.
SALAD INGREDIENTS:
Baby spinach - one container
1/2 can corn
1 1/2 cups cooked chicken (I used a large can of chicken)
1 avocado, sliced
1/3 cup Feta cheese, crumbled
1/4 cup sesame seeds
DRESSING INGREDIENTS:
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
salt and pepper to taste
DIRECTIONS:
Toss salad ingredients together.
Mix dressing ingredients together; pour over salad as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
A super yummy salad! (Original recipe found here.) I just tweaked it a little for what I had and what I knew our family would (or wouldn't) eat.
SALAD INGREDIENTS:
Baby spinach - one container
1 1/2 cups cooked chicken (I used a large can of chicken)
1 avocado, sliced
1/3 cup Feta cheese, crumbled
1/4 cup sesame seeds
DRESSING INGREDIENTS:
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
salt and pepper to taste
DIRECTIONS:
Toss salad ingredients together.
Mix dressing ingredients together; pour over salad as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Balsamic Chicken Salad
COMMENTS:
A pretty recipe from Woman's Day - and very tasty!
INGREDIENTS:
3 Tablespoons olive oil, divided
Sliced chicken breasts (I used Hormel's grilled chicken found with the lunch meat.)
salt
pepper
2 Tablespoons balsamic vinegar
2 scallions, thinly sliced
1 green apple, cut into small pieces
1 stalk celery, thinly sliced
2 Tablespoons lemon juice
1 15-oz. can lentils, drained and rinsed
2 cups baby spinach, chopped
DIRECTIONS:
Heat 1 Tablespoon oil in large skillet over medium heat. Add chicken and season with salt and pepper. Remove from heat and add balsamic vinegar, turning chicken to coat.
In a large bowl, toss together scallions, apple, celery, lemon juice, remaining 2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the lentils and spinach. Top with chicken.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
A pretty recipe from Woman's Day - and very tasty!
3 Tablespoons olive oil, divided
Sliced chicken breasts (I used Hormel's grilled chicken found with the lunch meat.)
salt
pepper
2 Tablespoons balsamic vinegar
2 scallions, thinly sliced
1 green apple, cut into small pieces
1 stalk celery, thinly sliced
2 Tablespoons lemon juice
1 15-oz. can lentils, drained and rinsed
2 cups baby spinach, chopped
DIRECTIONS:
Heat 1 Tablespoon oil in large skillet over medium heat. Add chicken and season with salt and pepper. Remove from heat and add balsamic vinegar, turning chicken to coat.
In a large bowl, toss together scallions, apple, celery, lemon juice, remaining 2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the lentils and spinach. Top with chicken.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Chicken Salad Supreme
COMMENTS:
This is a great lunch recommended to me by my nutritionist since it includes protein, fat, and carbs - and is gluten free! It was very good too!
INGREDIENTS:
1 can (13 oz) chicken breast
3 hard boiled eggs, chopped
1 apple, chopped
1 stalk celery, chopped
1/3 cup safflower mayo
1 Tablespoon lemon juice
dash of salt
dash of onion salt
DIRECTIONS:
Mix together all ingredients and serve over spinach, Romaine lettuce, with rice crackers, or plain!
This is a great lunch recommended to me by my nutritionist since it includes protein, fat, and carbs - and is gluten free! It was very good too!
INGREDIENTS:
1 can (13 oz) chicken breast3 hard boiled eggs, chopped
1 apple, chopped
1 stalk celery, chopped
1/3 cup safflower mayo
1 Tablespoon lemon juice
dash of salt
dash of onion salt
DIRECTIONS:
Mix together all ingredients and serve over spinach, Romaine lettuce, with rice crackers, or plain!
Broccoli- Wokoli
COMMENTS:
This is an Asian slaw mix that is very yummy! Add cooked shredded chicken to make a whole meal! Or serve as is for a side.
INGREDIENTS:
2 packages shredded broccoli-slaw mix
1/4 cup toasted sesame seeds
1/2 cup slivered almonds
1/3 cup beef broth
1/3 cup safflower oil
5 tablespoons white vinegar
4 tablespoons sugar
1 tablespoon sesame oil
1/2 teaspoon pepper
1 1/2 teaspoons powdered garlic
1 teaspoon soy sauce
DIRECTIONS:
Mix together broccoli-slaw, sesame seeds, and almonds in large bowl. Right before serving, whisk together remaining ingredients for dressing and pour over slaw. Mix together and enjoy!
This is an Asian slaw mix that is very yummy! Add cooked shredded chicken to make a whole meal! Or serve as is for a side.
INGREDIENTS:
2 packages shredded broccoli-slaw mix
1/4 cup toasted sesame seeds
1/2 cup slivered almonds
1/3 cup beef broth
1/3 cup safflower oil
5 tablespoons white vinegar
4 tablespoons sugar
1 tablespoon sesame oil
1/2 teaspoon pepper
1 1/2 teaspoons powdered garlic
1 teaspoon soy sauce
DIRECTIONS:
Mix together broccoli-slaw, sesame seeds, and almonds in large bowl. Right before serving, whisk together remaining ingredients for dressing and pour over slaw. Mix together and enjoy!
Great Greek Salad
COMMENTS:
This is so yummy - I can eat as my whole meal. It is simple and easy to double or triple for large groups.
INGREDIENTS:
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
3/4 teaspoon oregano
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red onion, sliced
1 cucumber, sliced
1 bunch broccoli, chopped
1 bunch broccoli, chopped
3 tomatoes, sliced
12 ounces Feta cheese, crumbled
DIRECTIONS:
In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, and oregano. Set aside.
In a large bowl, toss remaining ingredients together. Pour dressing over the salad and toss again.
Chinese Salad
COMMENTS:
This is so yummy! (probably because of all the sugar) and the Ramen noodles on top make for a tasty crunch!
INGREDIENTS:
2 tablespoons soy sauce
1 bunch green onion, chopped
3/4 cup vegetable oil
2 bunches romaine lettuce leaves
1/4 cup sliced almonds
1/4 cup balsamic vinegar
1/2 cup sugar
6 ounce package Ramen noodles
4 ounces sesame seeds
1/2 stick butter
DIRECTIONS:
Boil the oil, sugar, vinegar, and soy sauce for one minute.
Toss the lettuce and onions with this dressing and set aside.
Saute the almonds, sesame seeds, and Ramen noodles in the butter. Garnish the top of the salads with the crunchy saute.
This is so yummy! (probably because of all the sugar) and the Ramen noodles on top make for a tasty crunch!
INGREDIENTS:
2 tablespoons soy sauce
1 bunch green onion, chopped
3/4 cup vegetable oil
2 bunches romaine lettuce leaves
1/4 cup sliced almonds
1/4 cup balsamic vinegar
1/2 cup sugar
6 ounce package Ramen noodles
4 ounces sesame seeds
1/2 stick butter
DIRECTIONS:
Boil the oil, sugar, vinegar, and soy sauce for one minute.
Toss the lettuce and onions with this dressing and set aside.
Saute the almonds, sesame seeds, and Ramen noodles in the butter. Garnish the top of the salads with the crunchy saute.
Frosty Cranberry Salad
COMMENTS:
This is a frozen salad we have every Thanksgiving and Christmas. But it is so easy and delicious, it could definitely be made more often. To make for a good presentation, add pineapple rings to the top and serve over lettuce leaves.
INGREDIENTS:
1 16-oz. can of whole cranberry salad
1 can (8 3/4 oz) crushed pineapple, drained well
1 cup sour cream
1/4 cup sifted confectioners sugar
DIRECTIONS:
Combine cranberry sauce and crushed pineapple. Stir together confectioners sugar and sour cream; add to fruit mixture. Line a 3 cup refrigerator tray with foil; pour in fruit mixture. Freeze firm.
To serve: Turn out frozen salad and let stand a few minutes at room temperature. Remove foil and cut salad in wedges.
This is a frozen salad we have every Thanksgiving and Christmas. But it is so easy and delicious, it could definitely be made more often. To make for a good presentation, add pineapple rings to the top and serve over lettuce leaves.
INGREDIENTS:
1 16-oz. can of whole cranberry salad
1 can (8 3/4 oz) crushed pineapple, drained well
1 cup sour cream
1/4 cup sifted confectioners sugar
DIRECTIONS:
Combine cranberry sauce and crushed pineapple. Stir together confectioners sugar and sour cream; add to fruit mixture. Line a 3 cup refrigerator tray with foil; pour in fruit mixture. Freeze firm.
To serve: Turn out frozen salad and let stand a few minutes at room temperature. Remove foil and cut salad in wedges.
Crunchy Chicken Salad
COMMENTS:
This is an all-time favorite summer meal! I never thought I would like this recipe but I have a hard time throwing away a recipe without trying it first. I am so glad I tried it!!!! YUM! And it makes a bunch so you get leftovers that are just as delicious!!!
INGREDIENTS:
2 1/2 Tablespoons vegetable oil
2 Tablespoons cider vinegar
1 Tablespoon soy sauce
1 Tablespoon honey
1 Tablespoon sesame seeds
1/2 teaspoon parsley flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
2 chicken breast halves, chopped
1 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup fresh snow peas, halved
1/2 cup sliced carrots
1/4 cup sliced green onions
1/4 cup sliced radishes
salted peanuts
DIRECTIONS:
Cook chicken over cooktop. Meanwhile, toast sesame seeds at 350 degrees for 5 minutes.
Combine the oil, vinegar, soy sauce, honey, sesame seeds, parsley, ginger, and mustard; mix well.
Stir in the chicken. Cover and refrigerate for at least one hour.
Just before serving, toss cabbage, peas, carrots, onions, and radishes in a serving bowl. Top with chicken mixture. Sprinkle with peanuts.
This is an all-time favorite summer meal! I never thought I would like this recipe but I have a hard time throwing away a recipe without trying it first. I am so glad I tried it!!!! YUM! And it makes a bunch so you get leftovers that are just as delicious!!!
INGREDIENTS:
2 1/2 Tablespoons vegetable oil
2 Tablespoons cider vinegar
1 Tablespoon soy sauce
1 Tablespoon honey1 Tablespoon sesame seeds
1/2 teaspoon parsley flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
2 chicken breast halves, chopped
1 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup fresh snow peas, halved
1/2 cup sliced carrots
1/4 cup sliced green onions
1/4 cup sliced radishes
salted peanuts
DIRECTIONS:
Cook chicken over cooktop. Meanwhile, toast sesame seeds at 350 degrees for 5 minutes.
Combine the oil, vinegar, soy sauce, honey, sesame seeds, parsley, ginger, and mustard; mix well.
Stir in the chicken. Cover and refrigerate for at least one hour.
Just before serving, toss cabbage, peas, carrots, onions, and radishes in a serving bowl. Top with chicken mixture. Sprinkle with peanuts.
Warm Spinach Salad
COMMENTS:
This salad is so good and it has a very pretty presentation so it's great for dinner guests too!
INGREDIENTS:
2 10-ounce packages spinach leaves, washed
1/2 pound turkey bacon, chopped
1 red onion, finely chopped
1 10-ounce package frozen corn
3/4 cup balsamic vinegar
6 teaspoons sugar
1/4 cup Feta cheese
DIRECTIONS:
Make a bed of spinach on each dinner plate.
In a large skillet, over medium-high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.
In the same skillet, add onion, corn, vinegar, and sugar. Stir mixture until onion is limp, 3-4 minutes. With a slotted spoon, transfer onion and corn onto plates of spinach, then spoon cooking liquid over salads. Crumble cheese over the tops and serve.
This salad is so good and it has a very pretty presentation so it's great for dinner guests too!
INGREDIENTS:
2 10-ounce packages spinach leaves, washed
1/2 pound turkey bacon, chopped
1 red onion, finely chopped
1 10-ounce package frozen corn
3/4 cup balsamic vinegar
6 teaspoons sugar
1/4 cup Feta cheese
DIRECTIONS:
Make a bed of spinach on each dinner plate.
In a large skillet, over medium-high heat, stir turkey bacon until browned and crisp, about 5 minutes. Spoon equal portions of the bacon over spinach.
In the same skillet, add onion, corn, vinegar, and sugar. Stir mixture until onion is limp, 3-4 minutes. With a slotted spoon, transfer onion and corn onto plates of spinach, then spoon cooking liquid over salads. Crumble cheese over the tops and serve.
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