Salads

This is my FAVORITE salad of all time and several people are begging for this recipe.  Don’t tell them that I gave it to you!

 

Mixed Greens (I like Spring Mix)

Grape (or cherry) tomatoes

¼ c. Craisins (I also like it with 1/3 of a pear)

2 tbsp of goat cheese (low fat feta or blue also works well)

6 oz grilled chicken (I used the bagged strips from Costco)

2 tsp of light olive oil

Balsamic vinegar

 

Quick Chicken “Waldorf”

2 c. Diced chicken breast

1/8 c. Dried cranberries (to taste)

1/4 c. Slivered almonds

1 c. plain nonfat yogurt (Fage greek yogurt is good)

1 diced green apple (or 1 c. red grapes)

 

Mix all ingredients together.  You can either put this over lettuce, in a wrap or eat plain.

 

Surimi Crab Salad

12 oz flaked crab meat (or imitation crab meat)

1 sm. Avocado, chopped

¾ c. shredded carrots

¾ c. celery, thinly chopped

2 tbsp light mayo

2 tbsp plain yogurt (or plain greek yogurt)

2 tbsp creamy horseradish

1 tsp lemon juice

Romaine lettuce leaves

Toss together crab, avocado, carrots and celery.  In separate bowl, mix mayonnaise, yogurt, horseradish and lemon juice.  Add crab mixture and toss gently.  Serve over lettuce leaves.

This one is great for summer BBQs!!!

Jicama Slaw

½ c. clear balsamic vinegar

1 tbsp chopped fresh cilantro

1/3 tsp course ground black pepper

Dash of hot pepper sauce

2 c. peeled, shredded jicama

1 shredded carrot

1/3 c. chopped onion

Combine vinegar, cilantro, pepper and hot pepper sauce together, stirring until well blended.  Add jicama, carrot and onion and toss until well covered.

Moroccan Squash Salad

3 lb butternut squash cut into ½ in cubes

1 c. raisins

¼ c. lemon juice

1 minced cloves garlic

¼ c. extra virgin olive oil

2 tsp light brown sugar (or brown sugar Splenda)

1 tsp salt

1 tsp ground cumin

¾ tsp ground cinnamon

1/8  tsp (pinch) cayenne pepper

¼ c. chopped fresh cilantro or parsley

½ c. slivered almonds (toasted)

Cook squash in boiling salted water for 5 min. or until tender. Add raisins during last minute of cooking.  Drain and rinse under cold water.  Whisk together lemon juice, olive oil, garlic, brown sugar, cumin, cinnamon and cayenne in large serving bowl.  Add squash, raisins, cilantro (or parsley) and almonds.  Toss lightly to coat.  Serve at room temp.

Seafood Pasta Salad

8 oz bow tie (or other “fun”) whole grain pasta

8 oz cooked crab meat

8 oz cooked shrimp, chopped or use “baby” shrimp

2 carrot, peeled and chopped

2 celery stalks, sliced

2 tomatoes, diced

½ c. low fat Italian dressing

2 lemons, halved

½ tsp ground pepper

2 heads romaine lettuce

Prepare pasta according to directions.  Rinse and drain. 

Combing crab meat, shrimp, carrot, celery, tomato, dressing, lemon juice and pepper in large mixing bowl.  Add cooked pasta and toss.  Divide lettuce and top with pasta mixture.

Serves 4

Caribbean Chicken Salad

1 lb chicken breast

2 tsp McCormick Montreal Seasoning (or other chicken seasoning of choice)

1 bag of romaine lettuce blend and 1 bag of baby romaine

1 sliced cucumber

1 red onion, sliced

1 c. radishes, sliced

1 red bell pepper, diced

1 tomatoes, diced

1 can mandarin oranges, drained

1 can pineapple tidbits, drained

½ c. reduced fat cheese, shredded

½ c. Light Honey Dijon Mustard dressing

Preheat grill on high.  Season chicken and cook about 6 minutes on each side or until cooked through. 

While chicken cooks, combine salad greens, cucumber, onion, radishes, bell peppers and tomatoes in a bowl.  Mix well.

Divide salad mixture onto 4 plates.  Top with ¼ mandarin oranges and pineapple tidbits, shredded cheese.  Slice chicken into ½ in strips and place on top of salad mix.  Drizzle dressing over chicken.