beet, orange, & goat cheese salad

This comes from Gi8er Natalie. Thanks for sharing!!

Big pile of greens: spinach, kale, etc.

2 small beets, sliced

2 clementines or 1 small orange slices

1/2 avocado, sliced

1 oz. crumbled goat or feta cheese

4 oz. grilled shrimp, chicken, or tilapia

Cracked black pepper & pinch of sea salt

Squeeze of fresh lemon juice

Drizzle balsamic vinegar 

1 tbsp extra virgin olive oil

Pile up all ingredients, add EVOO, vinegar & lemon juice.

Shaved Brussels Sprout Salad

I love roasted brussel sprouts. For a while I thought it was the only way I liked them prepared.

But I've recently discovered I love shaved brussels sprout salad. I've made two variations so far.

I threw this one together with the following:

- thinly sliced ("shaved") brussels sprouts
- dried cranberries
- diced apple
- toasted chopped walnuts
- goat cheese
- dressing made from balsamic vinegar, light mayo, honey and s+p.

It was delicious!!


The other variation I've made was really light and fresh-tasting. We loved it as well! If you've never tried this, give it a go!

ingredients:

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice


preparation:
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
cooks' notes:
· Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. · Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

garden pasta salad

from tanya! :)

garden pasta salad
cooked whole wheat medium pasta shells ... approximately 1/2 a box                                                            4 large tomatoes (from the garden) 
2 avocados 

1 can of whole olives, drained

4 ears of sweet corn, cut off the cob

1 can of kidney beans, drained and rinsed

mozzarella cheese  

broccoli

KRAFT FAT FREE Zesty Italian dressing

 

bell pepper, cucumbers, or grilled chicken would also be good in it

 

Cut ingredients into bite size pieces and toss together.....ENJOY!

                                                                         

The sweet sweet corn and the fresh garden tomatoes made it remarkable!!

sassy chicken salad

from Kirkland Signature Chunk Breast of Chicken

1 can (10 oz) diced tomatoes and green chilies, drained
1/2 cup light or olive oil mayonnaise
1 tablespoon honey
1 can (12.5 oz) canned chicken
1 cup celery, thinly sliced
1 cup grapes, halved
1/3 cup toasted pecans, chopped

In medium bowl, combine tomatoes, mayonnaise, and honey. Stir in chicken, celery, grapes, and pecans. Cover and chill. May be served in hallowed-out melons, avocados, or papayas. Serves 6.

Avocado Chicken Salad

From fellow Gi8er Laura...

1/2 cup (or however much you want) shredded chicken breast
1 whole ripe avocado
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup greek yogurt
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne
whole wheat bread or whole wheat pita

Mix it all together, adding more seasoning and greek yogurt to taste, spread on bread or stuff inside a pita. I like to add a layer of spinach and tomato on my sandwich. It is SO YUMMY. Way better and way healthier than regular chicken salad!! I got this recipe from tastykitchen.com (the original called for mayo, but I subbed it out for greek yogurt, you can use plain yogurt if greek is too strong). Enjoy!

Quinoa Salad with Olives and Cucumber

This recipe is compliments of Stephanie!

(makes 6 cups)

3 cups cooked quinoa

1 cup diced red bell pepper

1 cup black olives, sliced

1 cup diced english cucumber

3 scallions, finely chopped

2 Tablespoons chopped fresh parsley

2 Tablespoons extra virgin olive oil

Freshly squeezed lemon juice to taste

1/2 cup crumbled low fat feta cheese

1/4 teaspoon kosher salt

black pepper to taste

In a large bowl, combine quinoa, bell pepper, olives, cucumber, scallion, and parsley- toss to combine. Add oil, lemon juice feta, and season with salt and pepper. Toss and serve chilled or at room temperature.