Citrusy Kale Salad W/ Blueberries and Pepitas
From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.
PREP 15 MINS
COOK 5 MINS
1 bunch curly kale (I tried lacinato kale and next time will try Russian kale)
2 tablespoons extra virgin olive oil
3⁄4 teaspoon sea salt
1 lemon, juice and zest of
1 orange, juice and zest of
1teaspoon honey (or alternative sugar)
1⁄2avocado, cubed (second taste test or helping I skipped the avocado)
1cup fresh blueberries
2tablespoons pepitas (toasted)
Variations-Instead of blueberries and pepitas try any of the following: blackberries and walnuts, sliced strawberries and pecans, raspberries and sliced almonds, marionberries and hazelnuts (<<–Oregon style!). I chose blackberry and walnut.
Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands. Do this for a few minutes, massaging the olive oil well into the leaves. Set aside. (Leaves should begin to wilt a little.).
Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves.
Add the avocado, berries and seeds and toss all together. Do not add the dressing, avocado, berries or seeds to the salad until just before serving.
2 1/2 tablespoons olive oil, divided
12 ounces peeled and deveined medium shrimp
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh tarragon
2 teaspoons brown sugar
1 teaspoon chopped shallots
6 cups chopped romaine lettuce
1 peeled avocado, cut into 12 wedges $
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
Courtesy of WarriorWife.com
Cranberry Pecan Salad With Feta Cheese
* 1 -2 cup salad greens
* 2 tablespoons crumbled feta cheese
* 2 tablespoons dried cranberries
* 2 tablespoons chopped pecans
* olive oil and vinegar dressing (I use My Favorite Oil and Vinegar Dressing) or raspberry vinaigrette dressing (I use My Favorite Oil and Vinegar Dressing)
- Place salad greens in a bowl.
2 Top with cheese, cranberries and pecans.
3 Use as much dressing as you prefer, but I like to go light on the dressing.
This recipe and more can be found at: http://www.food.com/recipe/cranberry-pecan-salad-with-feta-cheese-209142
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SOUTHWESTERN CHOPPED SALAD WITH CILANTRO LIME DRESSING
For all you Southwestern and Tex-Mex fans- here is a Southwestern chopped salad to get the party going! Add a side dish to your Tex-Mexican Dinner with this delicious Salad! Your family will love it! Enjoy!
Prep Time 15 minutes
Total Time 15 minutes
Yield 2 servings
A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!
5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish
FOR THE CILANTRO LIME DRESSING
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt 2 cloves garlic Juice of 1 lime Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
To make the dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with tortillas trips, if desired.
Low Carb & Keto Deviled Chicken Salad
Carrot Cranberry Salad
Watch out! This is one of those dishes you’re not going to want to stop eating!