What's good in a healthy salad?!
Answers: I wanto to eat a healthy salad, but I don't know what to put in it besides chicken or beans. What healthy dinner options do I have?
I like my salad with a piece of grilled chicken, black beans, corn, a boiled egg, carrots and cheese. Topped off with either lemon juice or salsa
I enjoy a turkey and avacado salad, I toss a spring mix lettuce with cut up turkey lunch meat and avacado wedges. For seasoning i use extra virgin olive oil and sea salt and freshly ground pepper yummmmmmmmm!!!!
all sorts of nuts (peanuts, sunflower seeds, almonds, pecans, etc.)
fruits, including dried (craisins, apricots, fresh strawberries or pineapple, apple, grape halves, orange sections, raisins, etc.)
Bites of fresh veggies: think color! Squash, zucchini, cauli, brocc, cartos, celery, tomatoes, avocado, jicama, purple cabbage shreds, frozen green peas (will thaw instantly)
For protein: boiled eggs, cheese shreds, edamame (soybeans), peanuts, ham, chicken, turkey, dry beans or peas
Spinach, hearts of Romain, tomatoes, green onion, broccoli, cauliflower, carrots, cucumber,avacodo, chopped boiled egg,chopped cooked chicken,and chick peas..all these ingredients are very good for you have contain lots of fiber.
If you want a really healthy salad, do not use salad dressing, that's where most of the calories are hidden.
Try using lots of different veggies. I like my salads with tuna, cucumber, banana peppers and olives. Just try different combinations and see what you like.
Green Bean and Cherry Tomato Salad
1 1/4 oiybds green beans
1 1/4 pounds chopped fresh or 1/2 teaspoon dried oregano (can also use italian seasoning)
2 tablespoons red wine vingegar
1 tablespoon minced shallots
1 1/2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1) Trim ends from beans, and remove stems. Cook beans in boiling water for 7 minutes or until tender. Drain and plunge beans into ice waer, drain. Place beans, tomatoes, and oregano in a large bowl, toss gently to combine.
2)Combine vinegar and shallots, stirring with a whisk. Let vinegar mixture stand 10 minutes. Add oil, salt, and pepper to vinegar mixture, stirring with a wisk until well blended,. Pour vinaigrette over bean mixture and toss well.
Cobb Salad
Start to Finish: 40 min.
Ingredients
1/2 cup olive oil or salad oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 clove garlic, minced
6 cups shredded red Swiss chard or shredded lettuce
3 cups chopped cooked chicken
1-1/2 cups chopped, seeded tomatoes (2 medium)
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, chopped
1 small head Belgian endive
1 medium avocado, seeded, peeled, and cut into wedges
Directions
1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.
2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.
3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.
Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.
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Steak Cobb Salad with Dijon Vinaigrette
6 servings
Prep: 35 minutes
Marinate: 6 to 24 hours
Broil: 15 minutes
Ingredients
1 pound boneless beef top sirloin steak, cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon dried oregano, crushed
6 cups shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
1-1/2 cups halved grape tomatoes or chopped, seeded tomatoes
1 medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, sliced
Dijon Vinaigrette (see recipe below)
Directions
1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.
Dijon Vinaigrette: In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.
Ham, beef chicken or turkey salad.
Serve with:
lettuce
hard boiled eggs mixed with spring onions and a little mayonnaise
Sweetcorn
Radishes
Red, green and yellow peppers
Apple and celery mixed together wtih a little mayonnaise
Tomato and cucumber (add a drizzle of good brand olive oil)
Enjoy
All greens.
Put some smashed chicken assholes in it for additional flavor and protein.