Roasted Blueberry and Mango Salad

Ingredients:

18 oz blueberries
4 oz crumbled blue cheese
1 mango diced
7 oz honey roasted pecans
baby spinach/field green mix (8-10 oz)
Pinch of sugar

Preheat oven to 375.   Line cookie sheet with foil or parchment paper.  Spread blueberries out and sprinkle liberaly with sugar.  Bake at 375 for 15 minutes.  Take out and cool.  Keep the juice.

Layer the greens in bottom of salad bowl, add the mango, then the cooled blueberries (some of the juice will automatically go with them, that is what you want), then layer the blue cheese crumbles and top with the honey roasted pecans.

Blueberry Balsamic Vinaigrette

3/4 cup blasamic vinegar
1/4 cup olive oil
2 table spoons honey
blueberry juice left over from the roasting.

Blend til smooth.  Add more honey or blueberries to taste.

Chipolte Chicken Salad

Source:  FB share

Ingredients

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Preparation

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Sweet Kale Salad

 
 Source: Cathy Bloodworth Hall FB page

Mix ingredients
• 1 ½ tsp Dijon mustard
• 1 tsp poppy seeds
• Sea salt & Pepper to taste (about ¼ tsp each)
• 1 ½ tsp chp’d fresh dill
Mix above into
• 1 tsp olive oil
• 2 tbs cider vinegar
• 1 ½ tsp honey
Put in fridge to chill

Salad Ingredients:
• Chop – smaller than bite size
• Broccoli
• Cabbage (purple & green)
• Chicory
• Kale
• Brussels (if small cut in ½ after cleaning & removing outer leaves – do not use if core is hard)
• Dried Cranberries
• Roasted Pumpkin seeds
Mix well
Pour dressing over the mixed salad… toss – serve – Enjoy!

Avocado Chicken Salad

OMG where has this been my whole life?!?!...No mayo!.. Avocado Chicken Salad: 2 or 3 boneless, skinless chicken breasts,1 avocado,1/4 chopped onion, juice of 1/2 a lime, 2 Tbsp cilantro,salt and pepper, to taste. Cook chicken breast until done, let cool, and then shred. Mix with all other

Summer Salad

1 can of pinto beans, drained
1 can of blackeyed peas, drained
1 can of corn
1 jalepeno
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1/4 cup oil (original recipe is 1/2 cup, but I don’t think that much is necessary)
1 tsp black pepper
3/4 cup sugar (I used baking Stevia to save on calories)
3/4 cup cider vinegar

1. Chop up all the peppers, onion, and jalepeno (this is where having a chopper is nice, especially since I usually make triple batches for parties)
2. Put the oil, pepper, sugar, and vinegar in a saucepan. Bring to boil to dissolve and then let cool.
3. Mix all the ingredients together and let sit in fridge overnight.

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Unstuffed Cabbage Rolls

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

Amish Broccoli Salad

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar- can use substitute as well
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

Quinoa and Barley Salad

Pack this salad for lunch and keep yourself fueled with good stuff all day.

Ingredients:

1/4 tsp (1 mL) salt
2/3 cup (150 mL) barley
2/3 cup (150 mL) quinoa, rinsed
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) each finely diced carrot, celery, onion, sweet red pepper and zucchini
1/2 cup (125 mL) finely diced cucumber
1 tbsp (15 mL) each fresh parsley and mint
1 tsp (5 mL) chopped fresh thyme
Ginger Vinaigrette:
1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) white wine vinegar
1 tsp (5 mL) grated gingerroot
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper

Preparation:

In saucepan, bring 1-1/2 cups (375 mL) water and half of the salt to boil; add barley. Reduce heat; cover and simmer until tender and liquid is absorbed, about 40 minutes; let cool.
Meanwhile, in separate saucepan, bring 1 cup (250 mL) water and remaining salt to boil; add quinoa. Reduce heat; cover and simmer until tender and liquid is absorbed, about 15 minutes; let cool.
Meanwhile, in skillet, heat oil over medium heat; fry carrot, celery, onion, red pepper and zucchini, stirring occasionally, until tender-crisp, about 5 minutes. Let cool.
Ginger Vinaigrette: In glass measure, whisk together oil, vinegar, ginger, mustard, salt and pepper; set aside.
In large bowl, combine barley, quinoa, vegetable mixture, cucumber, parsley, mint and thyme; pour dressing over top and toss to coat. Serve immediately or cover and refrigerate for up to 24 hours.

Servings: 6

Watermelon Salad

Watermelon Summer Salad

added by Sheri Mullins

A light refreshing side dish for the heat of the summer! Goes great with chicken salad croissants. Our summers here in Texas routinely go over 100 degrees. My turn at Bunco fell on a 102 degree day. The last thing I wanted was to heat my kitchen so I came up with this dish by combining a few different recipes. It was a hit!

 Prep time: 35 Min

Ingredients

1 large cucumber, sliced

1/4 c apple cider vinegar

2 Tbsp olive oil, extra virgin

3 c watermelon, cut into small size chunks

3 large tomatoes, cut into small size chunks (same size as the watermelon)

1/4 to 1/3 c red wine vinaigrette dressing

1 pinch sea salt (large)

black pepper

1 Tbsp sugar

1/3 to 1/2 c feta cheese (tomato and basil flavored)

Directions

1. Peel cucumber and slice in thin slices. Place in a bowl with tight fitting lid. Add vinegar and olive oil. Stir until combined. Add a couple dashes of pepper. Close lid and shake bowl to distribute mixture and pepper. Refrigerate overnight.

2. The next day - Cut watermelon and tomatoes into small chunks. Place in large bowl.

3. With slotted spoon, strain cucumber from vinegar mixture onto cutting board. Discard vinegar mixture.

4. Cut cucumber slices in half and add to watermelon bowl.

5. Sprinkle sea salt and sugar over watermelon mixture; mix until well combined.

6. Add dressing and a couple dashes of black pepper; stir until combined. Refrigerate for at least 2 hours before serving.

7. 30 minutes before serving, stir in feta cheese.

Dreamsicle Salad

1 - .3 ozs pkg. sugar free orange jello
1 - 3 ozs. pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed

Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until
smooth. Fold in oranges and whipped topping (by hand). Refrigerate.

Try strawberry jello with strawberries, peach jello with (no sugar added) peaches, etc.

Dreamy! Weight Watchers points per cup - 1 (Prior to Points Plus)

Perfect Tuna Macaroni Salad

Ingredients

• Salt and pepper
• 1 pound elbow macaroni
• 3 ribs celery, finely chopped
• 1/2 cup finely diced red onion
• 1/2 cup finely chopped fresh parsley

• 1 carrot, grated
• 1 12-oz. can tuna in water, drained
• 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 tablespoon plus 1 tsp. cider vinegar

Preparation

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Note: Add veggies: Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas: You can use any short pasta shape in this recipe.

Avocado and Tomato Salad

Avocado and Tomato Salad (SHARE to save on your wall)
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

Pineapple Chicken Salad

Pineapple-Pecan Chicken Salad

3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c.Low fat mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice


Directions
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.

2. Chill for about 30 minutes before serving.

Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

Lemon Pasta Salad

 

 Source: Food Network

Ingredients

Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-lemon-pasta-salad-recipe/index.html?oc=linkback

BLT Pasta Salad

Ingredients: 

• 1/2 pound fusilli pasta
• 1/4 cup light mayonnaise
• 1/4 cup lowfat buttermilk or milk
• 1 1/2 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 3/4 teaspoon fine sea salt
• 1/2 pound sliced bacon, cooked until crisp and chopped
• 2 large tomatoes, preferably heirloom, diced
• 1/2 red onion, diced
• 4 lightly packed cups sliced romaine or other crispy lettuce

Method: 

Cook fusilli according to package directions until just tender; drain, cool under cold running water and drain again.

Meanwhile, in a large bowl, whisk together mayonnaise, buttermilk, mustard, garlic and salt. Add pasta and toss until coated. Add bacon, tomatoes, onion and lettuce and toss again. Serve immediately.

Nutritional Info: 

Per Serving:280 calories (130 from fat), 14g total fat, 4g saturated fat, 20mg cholesterol, 570mg sodium, 26g carbohydrate (2g dietary fiber, 4g sugar), 11g protein

Lime Shrimp and Avocado Salad

Ingredients
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

Directions
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

 GRILLED CORN, AVOCADO AND TOMATO SALAD
Source: Getting Healthy with Jessie (FB page)

*Note, I added some black beans for extra crunch.

INGREDIENTS


1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
DIRECTIONS

GRILLED CORN, AVOCADO AND TOMATO SALAD

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING

1
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.