Tasty salad recipes anyone?!
Spinach, strawberries, blueberries, and walnuts sometimes are called superfoods because they are loaded with antioxidants, which are often touted as contributing to good health.
1/3 cup raspberry vinegar
2 tablespoons snipped fresh mint
2 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt
4 cups packaged fresh baby spinach leaves
2 cups chopped, cooked chicken breast
2 cups fresh strawberries, hulled and sliced
1/2 cup fresh blueberries
1/4 cup walnuts, toasted and coarsely chopped
1 ounce semisoft goat cheese, crumbled
1/2 teaspoon freshly ground black pepper
1. For vinaigrette: In a screw-top jar, combine vinegar, mint, honey, oil, and salt. Cover and shake well.
2. In a large bowl, toss together spinach, chicken, strawberries, blueberries, walnuts, and goat cheese. Transfer to salad plates. Drizzle with vinaigrette and sprinkle with pepper.
Mexican Chicken Salad Stacks
If you're in a hurry, simply toss the ingredients together and serve this seasoned-chicken medley in salad bowls.
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
1 teaspoon ancho chile powder or chili powder
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
4 cups shredded romaine lettuce
1 avocado, halved, seeded, peeled, and sliced
2 oranges, peeled and sectioned
1 ounce queso fresco cheese, crumbled, or Monterey Jack cheese, shredded (1/4 cup)
1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until about 1/2 inch thick. Remove plastic wrap.
2. Preheat broiler. In a small bowl, stir together chile powder, oregano, thyme, salt, and black pepper. Sprinkle spice mixture evenly over chicken pieces; rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through broiling. Slice chicken.
4. Meanwhile, in a medium bowl, whisk together the orange juice, oil, vinegar, and honey. Add lettuce; toss to coat.
5. To assemble, divide lettuce mixture among four dinner plates. Top with sliced chicken, avocado, and orange sections. Sprinkle with cheese.
Basil-Dijon mustard dressing, tossed with tortellini, broccoli, carrots, and pea pods make up this low-cal salad.
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
4 teaspoons powdered fruit pectin
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon pepper
1/3 cup water
2 tablespoons white wine vinegar or rice wine vinegar
1 9-ounce package refrigerated light garlic-and-cheese tortellini or one 9-ounce package light cheese ravioli
3 cups broccoli flowerets
1 cup sliced carrots
2 green onions, sliced (1/4 cup)
1 large tomato, chopped
1 cup fresh pea pods, halved
4 lettuce leaves
1. For dressing, in a small mixing bowl stir together basil, pectin, mustard, garlic, sugar, and pepper. Stir in water and vinegar. Cover and chill for 30 minutes.
2. Meanwhile, cook tortellini or ravioli according to package directions, except omit any oil or salt. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold running water; drain again.
3. In a large bowl combine the pasta mixture and green onions; drizzle with dressing. Toss to coat. Cover and chill for 2 to 24 hours.
4. To serve, gently stir tomato and pea pods into salad. Line 4 salad plates with lettuce leaves. Top with pasta mixture. Makes four 2-cup servings.
Seedless Cucumber sliced or diced
Sliced red onion
Crumbled feta cheese
Vidalia Onion Dressing (your favorite dressing works)
It keeps very well. Just add croutons as you eat.