Recipes
2 C. washed spinach leaves
8 large strawberries stemmed and sliced
1/2 C. walnuts
1/4 C. feta cheese
1/4 C. raspberry vinaigrette dressing
Optional: 1 C. cooked chicken, cut in strips
Put washed spinach in bowl. Top with walnuts, feta cheese, strawberries. Then, drizzle with raspberry vinaigrette dressing. Top with chicken strips, if you choose.
2 oz. pancetta cut into 1/4 inch dice or 2 oz. thinly sliced prosciutto
1 Lb. cooked shrimp (21-25 count)
115 oz. can cannellini or Great Northern beans, rinsed and drained
1 tsp. chopped fresh rosemary
3/4 C. olive oil and vinegar salad dressing
110 oz. bag Italian salad blend
1C. baby spinach leaves
Additional salad dressing, if desired
In nonstick pan, saut
8 oz. asparagus, tough ends removed and discarded
2 cans (15 oz. each) cannellini beans, rinsed, drained
1 jar (7 oz.,) roasted peppers, julienne
1/2 C. Kalamata olives
1/2 pint grape tomatoes, halved lengthwise
1/4 C. chopped red onions
3/4 C. Italian vinaigrette dressing
1/4 tsp. each salt
1/8 tsp. black pepper
3 C. arugula
3 oz. crumbled Gruyere
1/3 C. toasted pine nuts
Cut asparagus into one-inch pieces. Blanche asparagus in a large pot of boiling water until crisp tender, about 3-4 minutes. Drain, then plunge into a bowl of ice water. Then drain again. Place asparagus into a large bowl. Add the cannellini beans, roasted peppers, olives, tomatoes and onions to the bowl. Drizzle with 1/2 C. Italian dressing. Mix lightly to coat evenly. Season with salt and black pepper, or to taste. Place the arugula into a medium bowl. Drizzle with 1/4 C. dressing and mix lightly to coat evenly. Arrange the arugula onto a serving platter in an even layer. Mound salad over arugula. Top with crumbled Gruyere and a sprinkling of pine nuts.
1 C. packed salad greens
1 C. sliced cucumber
1/2 C. cubed pineapple (fresh or canned)
1/2 C. cubed Granny Smith apple
Dressing
2 Tbsp. creamy peanut butter
2 Tbsp. ranch salad dressing
1 Tbsp. sugar
1 Tbsp. lemon juice
1 tsp. hot sauce
1/4 tsp. finely minced fresh garlic
Mix all dressing ingredients in a medium bowl until smooth and well blended. Add greens, cucumber, pineapple and apple, toss, and serve immediately.
1 14.5 oz. can corn- drained
1 15.5 oz. can black beans- rinsed and drained
1/2 C. chopped celery
1 C. chopped tomatoes
1/4 C. green onions- sliced
1/4 C. minced cilantro
1/2 C. ranch salad dressing or lite ranch salad dressing
1/2 C. your favorite salsa
Drain corn and put in a salad bowl. Drain black beans, rinse and put in bowl. Add celery, tomatoes, onions, and cilantro; mix well. Add salad dressing and salsa; mix well.
1/2 red onion, thinly sliced
1/8 C. honey
1/3 C. pecan halves
1/8 tsp. sea salt
1 (6 oz.) bag baby spinach, washed
1 Anjou pear, cored and sliced
2 oz. crumbled bleu cheese
Red wine vinaigrette dressing
Place onion slices in ice water to soak while the rest of the salad is assembled. In a skillet over medium heat, stir the honey, pecans and salt together. Continue stirring until honey caramelizes and pecans are toasted. Carefully spread nuts onto waxed paper. Allow to cool and break into pieces. Serve on four individual salad plates. Drain and rinse onions. Place a handful of spinach on each plate. Divide the pears, onion, and bleu cheese and arrange on top of each spinach serving. Drizzle 1 1/2 to 2 Tbsp. dressing on top of each salad. Sprinkle honeyed pecans on top. Serve.
1 (16-oz.) pkg. frozen peas, thawed
1 C. shredded cheddar cheese
1/2 Lb. cooked ham, sliced
1 C. chopped red onion
1/2 C. sliced black olives
2 C. baby carrots
1/3 to 1/2 C. ranch salad dressing
In a serving bowl, combine the peas, cheese, ham, onion, and olives. Pour dressing over the top and toss to coat evenly. Arrange baby carrots along the edge of the salad plate, facing toward the middle, for kid appeal.
1 Tbsp. minced garlic
1/2 Tbsp. extra virgin olive oil
1/4 tsp. fresh pepper
1 loaf ciabatta bread cut into 1/2 inch cubes
2 C.s diced tomatoes (canned or fresh)
1/4 C. sliced olives
1/2 C. prepared balsamic vinaigrette salad dressing
1/4 C. fresh basil leaves chopped
1/8 C. fresh parsley chopped
1/4 C. fresh grated parmesan
Preheat oven to 350
8 oz. tuna fillets (ahi, yellowfin or albacore)
Salt and pepper to taste
2 Tbsp. sesame oil
8 oz. firm tofu, cubed
2 Tbsp. hot chili sauce
1 Tbsp. honey
1 package (10oz.) mixed greens
1 C. chow mein noodles
1 C. green onions, chopped
1/2 C. light, tangy dressing
Sprinkle tuna with salt and pepper. Heat sesame oil on high heat in a medium skillet and sear the tuna for 90 seconds on each side. Set aside to cool. Using the pan used to cook the tuna, saut
2 pitas, torn into bite-sized piecesLight cooking spraySalt and pepper to taste1 red onion, thinly sliced1 package (10 oz.) baby spinach leaves2 C. black olives, sliced1 C. feta cheese, crumbled1 avocado, peeled and chopped1/2 C. honey mustard dressing
Preheat oven to 450
