Post # 17
My favorite is chicken taco salad-
Iceberg lettuce, red onion, tomatoes, black beans, corn, jalpenos, (if you like them) chicken, shredded cheese and avocado. Serve with salsa and light sour cream! Delish!
Post # 18
I am so making Taco Salad on Friday. I’m quite excited as it’s a new meal for me to make. I’m doing the seasoning from scratch too.
Thanks for the ideas.
Post # 19
Thai Beef Salad (beef, cucumber, red onion, red bell pepper, tomato, cilantro & lettuce)
Sesame Prawn Salad (Shrimp, cucumber, red onion, avocado, sesame oil dressing)
Berry Chicken Salad (dried cranberries, fetta, cucumber, peppers, chicken breast, balsamic dressing)
Post # 20
Chicken, Avocado, Grapefruit salad, on mixed greens, with sesame vinaigrette (any Asian-style dressing will do)
Kale, with lemon juice, olive oil, grated mild cheese (manchengo works; so does granata), hazelnuts–you have to use Tuscan kale, AKA dinosaur kale, locanto kale, or black kale–it has flatter leaves and looks like dino skin. Some people like to blanche their kale ahead of time to help the bitterness; I’m too lazy, so I just rinse and dry and eat raw.
And good ‘ol nicoise salad.
Post # 21
I do a different salad each week. Here are a few links to ones I’ve made recently and love. I’m a vegetarian, so feel free to add or subtract protein.
Strawberry spinach salad
I made the above with a vinaigrette of 2 tbsp olive oil, 2 tbsp balsamic, 2 tsp maple syrup, 1 tsp stone ground mustard or dijon. Also, the walnuts made 4 salads, I used 1/4 cup/salad.
Roasted sweet potato and apple salad
This was SO filling and an awesome salad- I get eat this every day and never get tired of it. Roast all your sweet potatoes and toast your walnuts at the beginning of the week to save time.
Bean, corn, and tortilla salad
I left out the tortillas and did a spinach base. I think I mixed 1/3 cup pintos, 1/3 cup frozen corn, and 2 tbsp salsa per salad. I also used 1/4 avocado and 1/4 cup shredded cheese per salad.
Another salad I make is to throw spinach in a bowl with some crumbled feta, a serving of trader joe’s steamed lentils, 1 trader joe’s steamed and peeled beet, some carrot, and a bit of balsamic vinaiger.
Chickpea, cherry tomato, and feta salad
I make this and throw it over a bed of spinach.
I always use spinach simply because I use spinach in breakfast burritos, as well as in my morning smoothies, so it’s easier just to buy a bunch of it.
Post # 22
Oh and also, the dressing recipe I gave– I use about 1 1/2 tbsps of it, not that recipe in its entirety…unless you want to use 3 servings of dressing!
Post # 23
I’ll usually throw on a chicken or turkey breast to poach when I cook dinner, then I’ll shred it and put it in the fridge to take to work the next day. To that, I’ll add spinach, lettuce, tomato, nuts (peanuts or cashews), avocado, red onion, feta cheese, corn, black beans, cucumber and frankly whatever else I can find in the fridge. I don’t like a lot of dressing so I usually take it in a separate container to add as I like, I pick out a nice flavoured dressing with less than 15% sodium. I find I need the protein (chicken, turkey, tuna, ham etc) or it doesn’t fill me up. I eat a massive salad and then have raw veggies and a small yoghurt for two snacks during the day.
Post # 24
Those all sound fantastic.
I make a sort of “chopped” salad with bean sprouts, tomatoes (cut up), red onions (only some), chickpeas, shredded cheddar or provolone, shredded cabbage (there is a mix at wegman’s called rainbow that is cabbage and carrots, i think)…i feel like i am forgetting an ingredient. sometimes i eat this with lettuce, but often not. i dress it with olive oil and red wine vinegar. mmmmmmmmmm.
I also like a salad with arugula, beets, goat cheese, red onion, and almonds.
Post # 25
Mmmm beets!! I love that combo of arugula, beets, and goat cheese.
I have one more: Berry and pecan summer salad
I haven’t made this one yet and may this coming week. Any salad combining fruit, nuts, and cheese has me won over.
Oh and to anyone who has the Peas and Thank You cook book, her chickpea strawberry mango salad with cinnamon vinaigrette is AMAZING!! I made it for lunch 1 week but it was difficult to transport- it’s more of a dinner salad where you can put all the parts together.
Post # 26
Your best friend for dressing is an acid and salt. Knowing that, you can make whatever you want – technically you don’t even need a fat (oil). You could do vinegar (just about any kind actually), and toss with a couple of drops of soy sauce, or sea salt, etc. If you want it creamy…that’s where it gets a little more complicated. BUT you can also dilute your favorite creamy dressing with an acid so it’s healthier. I also find that the more acid based dressings I have, the more I eat. I don’t know why.
Things that I keep in the fridge at work:
hard boiled eggs
baked tofu (you can make this at home or buy pre-baked at your market)
sprouts of some kind (these only last for three days once you open so keep that in mind)
cans of tuna
cans of black beans
Avo – you can split this between two or three salads
nuts of some sort (I bought a one lb bag of walnuts and it lasted me a year…)
fruit – blue berries and strawberries are really good in salads
lemons and lime (I have just made it a habit to buy one lime and one lemon EVERY single time I’m at the store and I usually find a use for it)
Sometimes I will bring leftovers from dinner the night before (steak, fish, chicken) and cube it for the salad. I usually have to shop every 2.5 weeks or so.
Hope this helps! 🙂