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Romaine-Salad
Simple Romaine Salad with Blueberries and Apple Cider Vinaigrette
Courtesy of warriorwife.com
Prep Time: 10-15 minutes | Serves: 2
I just love salads as they are so easy to fix and are very healthy.    Salads can be spruced up in many ways, using different ingredients.  A salad can be made as a side dish or a meal in itself!
I found this delicious Simple Romaine Salad on one of my favourite blog sites, WarriorWife.com.    This salad is great for summer bbq’s, gatherings, but can also be great for all year round, too, as a welcomed side dish to a luscious meal!   I am going to enjoy a Simple Romaine Salad tonight!    You as well, Enjoy!   and to your Health and Wellness!
Romaine-Salad (1)
Ingredients:
1-2 heads romaine (depending on the size), chopped
1 clamshell blueberries
1 cucumber, sliced
Kale sprouts (or sprouts of choice), to taste
Green olives, to taste
1 avocado, diced
½ pound ground pork, optional
Salt and freshly ground pepper, to taste
Garlic powder, to taste
Dressing:
¼ cup olive oil
1-2 tablespoons apple cider vinegar
1-2 teaspoons honey
2-3 teaspoons Dijon mustard
Garlic powder, to taste
Salt and freshly ground pepper, to taste
Directions:
1.) If using the pork, cook in a medium sized skillet over medium-high heat, breaking it up into pieces as it cooks. Remove from the heat when it is no longer pink, drain the liquid and season to taste with salt, pepper and garlic powder.
2.) Combine the salad ingredients in a bowl or on two plates. Whisk the dressing together in a small bowl and drizzle over salads before serving.
Enjoy!
Love Paleo Cooking?   Enjoy this Free Cookbook from Us!

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 Health-Fitness and Nutrition
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Bacon Lettuce & Tomato Layered Salad
Bacon - lettuce - tomato layered salad
INGREDIENTS
SERVINGS 6-10
1 lb bacon, cooked crisp and crumbled
1 tablespoon bacon drippings
1 cup mayonnaise
1⁄4 cup sour cream
2 teaspoons white vinegar
1 clove garlic, minced
1⁄4 cup fresh basil, finely chopped
1⁄8 teaspoon ground black pepper
1⁄2 teaspoon seasoning salt (Lawrys)
2 teaspoons sugar
1 head iceberg lettuce, rinsed dried and shredded
2 large tomatoes, thinly sliced
1 small red onion, very finely sliced
2 cups seasoned croutons
DIRECTIONS
In a blender, mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic, salt, pepper, sugar and basil blend dressing and set aside.
Layer lettuce, tomato, onion, in a 9X13 aluminum pan.
Spread mayonnaise mixture evenly over tomato,top with bacon.
Cover and chill 2 hours.
Just before serving top with,croutons.
Source – Food,com
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KJensifyme Healthy | Health and Wellness
Eating healthy  is not giving up flavour!  Check out these awesome recipes – Chef Pete’s Paleo Eats!
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 Health-Fitness and Nutrition
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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
4 Servings

Citrusy Kale Salad w. blueberries and pepitas

Citrusy Kale Salad w. blueberries and pepitas

INGREDIENTS

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)

DIRECTIONS
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.

Looking for a ways to lose excess Belly Fat?  Try this Proven 100% Success Rate …  The Lean Body Breakthrough!

 

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 Health-Fitness and Nutrition
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Shrimp, Avocado, and Grapefruit Salad
Shrimp -Avocado- and Grapefruit Salad
Ingredients
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
1 grapefruit
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 $

Preparation
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.

2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

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Parmesan-Crusted Chicken with Agurla Salad

Why just have a plain salad when you can have a Parmesan-Crusted Chicken with Agurla Salad!  Great combination for a great LCHF meal or side dish!  Dress up your chicken and enjoy a healthy salad meal or side dish!
INGREDIENTS Nutrition
1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1⁄2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1⁄2 cup freshly grated parmesan cheese, divided (I’ve used store-bought in a pinch)
1⁄2 teaspoon water
4 cups packed arugula (I’ve also used a spring mix)
1 cup cherry tomatoes, halved
DIRECTIONS
Preheat the oven to 475 degrees.
In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts, on both sides, with salt and pepper – then brush them all over with the mustard mixture.
Pat about 2 T. of the parmesan on EACH chicken breast (both sides) – it should take about 1/2 Cup total for all 4 breasts.
Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam – for easy release and clean-up).
Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Spoon the salad onto plates, top with the chicken and serve!
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Courtesy Food.com

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Mediterranean Salad
Prep Time: 15 minutes | Serves: 4


Who doesn’t love a Greek Salad?  Delicious taste of Feta Cheese, Black Olives mixed with veggies and mixed greens or Romaine Lettuce!  Simply, delectable!

Ingredients:

6-8 cups organic mixed greens or romaine, chopped
Salt and freshly ground black pepper
2 tablespoons organic lemon juice
2 tablespoons organic olive oil
1 tablespoons organic apple cider vinegar
1 teaspoon fresh organic oregano
2 cloves organic garlic, minced
2 organic tomatoes, diced
1 organic carrot, thinly sliced
1 small organic cucumber, chopped
1 organic roasted bell pepper, sliced
½ cup organic Kalamata olives, chopped
½ cup organic pepperoncini, sliced
Organic red onion, diced
Organic feta, optional


Directions:

1.) In a large bowl, toss the greens with the lemon juice, oil, vinegar, oregano and garlic until well coated. Season to taste with salt and pepper. Add the remaining ingredients and toss well before serving.

Courtesy of WarriorWife.com

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Cranberry Pecan Salad With Feta Cheese
Ingredients:

 
* 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)

Cranberry Pecan Salad with Feta Cheese
Directions:

  1.  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!

southwestern-chopped-salad-with-cilantro-lime-dressingINGREDIENTS

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

celantro-lime-salad-dressingFOR 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

INSTRUCTIONS
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.

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Low Carb & Keto Deviled Chicken Salad

YUM and YUM!!!
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INGREDIENTS
1 whole chicken breast, cooked and cubed
1 hardboiled egg, chopped
1⁄2 cup celery, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
fresh chives or 1 green onion, snipped fine
DIRECTIONS
Prepare whole chicken breast;grilled is tastier.
Cube and put in mixing bowl.
Mix in chopped hardboiled egg,celery, and green onions or chives.
Mix in mayonnaise and mustard.
Add salt and fresh ground pepper to taste.
Chill and enjoy
#2crazygals, #lowcarbs, #salad, #chicken, #salad, #kjensifymehealthy,

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Carrot Cranberry Salad

Watch out! This is one of those dishes you’re not going to want to stop eating!

Total: 20 min
Prep: 20 min
Yield: 4 servings
Level: Easy
Ingredients
zb0302h_carrot-cranberry-salad_s4x3– 1/2 cup mayonnaise
– 1/4 cup extra-virgin olive oil
– 1 tablespoon honey
– 1 tablespoon white wine vinegar
– Kosher salt and freshly ground black pepper
– 4 cups shredded carrots (about 8 medium)
– 1/4 cup dried cranberries
– 1/4 cup toasted pecans, coarsely chopped
– 1/2 teaspoon celery seed
Directions
Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.
Recipe courtesy of Jeff Mauro and Foodnetwork.com