There is no better way to get someone to run for the hills than to tell them that all you’re having for lunch is salad. I always thought salad’s were just an appetizer containing some lettuce, tomatoes, crotons, and salad dressing. The truth is Salad’s can be so much more than that. Coming from someone who never used to eat salad’s trust me these are mouth watering good! I found these recipe’s on other websites. I am picking my favorites.

  1. BBQ Chicken Salad


Ingredients:

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Instructions:

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Serve immediately, topped with tortilla strips.

2. Greek Salad


Ingredients:

5 cups chopped romaine lettuce
1 small red onion, thinly sliced
1 English cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup sliced Kalamata olives
1/4 cup crumbled goat cheese
Freshly ground black pepper, to taste

For the lemon vinaigrette

1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar.

Instructions:

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.

To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine.

Serve immediately.

3. Shrimp Cobb Salad


Ingredients:

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon Emeril’s Essence Creole Seasoning
4 slices bacon, diced
2 large eggs
5 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup canned corn kernels, drained
1/2 cup crumbled goat cheese

For the Cilantro Lime Vinaigrette

1 cup loosely packed cilantro, stems removed
Juice of 1 lime
1 jalapeño, optional
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons apple cider vinegar

Instructions:

To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.

Serve immediately with cilantro lime vinaigrette.

4. Steak and Avacado Salad


Ingredients:
1 pound sirloin steak, about ½ inch thick
Salt & Pepper
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
3 tablespoons Caesar dressing

Instructions:

Salt and pepper the steak on both sides, being sure to rub in the seasoning.

Heat the oil in a pan over high heat until slightly smoking.

Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.

Slice the steak

In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.

Serve.

5. Avacado, Spinach, and Strawberry Salad With Poppyseed Dressing 


Ingredients:

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced

poppyseed Dressing Ingredients 

1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional)
salt and pepper

Instructions:

Salad:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
Poppyseed Dressing
Whisk all ingredients together until combined.
6. Taco Salad


Ingredients:

1 tablespoon olive oil
1 lb Ground Beef
5 cups chopped romaine lettuce
1/2 cup Del Monte Whole Kernel Sweet Gold and White Corn, drained
1/2 cup canned black beans, drained and rinsed
1 roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup shredded cheddar cheese, for garnish
1/4 cup tortilla strips, for garnish

For the lime vinaigrette

1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste

Instructions:

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until there is little to no red. let cool.

To assemble the salad, place romaine lettuce in a large bowl; top with ground beef, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.

Serve immediately, garnished with cheese and tortilla strips, if desired.

 

 

 

 

 

 

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