This salad…is amazing! I had a version of it while on vacation in Indy earlier this month. Artisan lettuce (no iceberg) with fresh strawberries, mandarin oranges, pecans, crumbled/cubed cheese, and grilled chicken. Delicious!
Salads are wonderful for a variety of things…you can get seriously creative with them. Fruits, nuts, cheeses, meats, etc. Nothing is really “wrong” on a salad…with the exception of dressing. Some people go crazy with dressing, and drown the flavor (and health value) out of a perfectly good salad.
I have been experimenting with creating everyday food items from scratch. First up…vinaigrette. Specifically the vinaigrette that accompanied this salad in Indy. A poppyseed vinaigrette. The waitress was nice enough to tell me it had these things included:
-poppyseeds (of course)
She followed it up with, “It’s really quite simple to mix up.” So, I did. I did; however, switch up the sugar for honey (as noted by the *). I used two different kinds of oil, olive and canola. The dressing had a pink hue to it, so I figured she probably meant red wine vinegar. Putting this dressing together took me all of five minutes…and it is delicious! Best of all, I know *exactly* what is in it, and I know it is fresh!
What kinds of salads do you enjoy? Have you ever made your own dressing?
Posted in Food, Lunch, Recipes, Sides
Tagged chicken, diet, dressing, eating, food, health, healthy, lunch, obesity, orange, recipe, recipes, salad, strawberry, summer, vinaigrette
This looks amazing, too. Another recipe courtesy of my Facebook friend, Amy, that is on my “must try soon” list.
1 c dry quinoa
1 1/4 c water
3 Tbsp extra-virgin olive oil
1 1/4 tsp curry seasoning (such as Spice Islands)
3/4 tsp salt
1 package (10 oz) shredded carrots
1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted
1/4 c dried currants or golden raisins
3/8 tsp pepper
1. Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes.
2. In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry seasoning, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
3. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
4. In a small bowl, combine remaining 3 tablespoons lime juice, zest, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.
Makes four servings
Here’s the dirt:
14 g fat (1.9 g saturated)
511 mg sodium
60 g carbs
10 g fiber
17 g protein
TIP If you can’t find curry seasoning, make your own using 1 teaspoon of curry powder, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of cinnamon.
Posted in Dinner, Food, Lunch, Recipes
Tagged curry, diet, dinner, food, healthy, lunch, quinoa, recipes, salad, spicy, weight loss
1 can (6 oz) light water-packed tuna, drained and flaked
1/3 c. coarsely chopped water-packed artichoke hearts
2 Tbsp fat-free mayo
1/2 c. shredded reduced-fat Mexican cheese blend, divided
1/4 tsp salt-free lemon-pepper seasoning
1/8 tsp dried oregano
2 English muffins, split and toasted
1. In a small bowl, combine tuna, artichokes, mayo, 1/4 c. cheese, lemon-pepper and oregano. Spread over English muffin halves.
2. Place on a baking sheet. Broil 4-6 inches from heat for 3 to 5 minutes or until heated through. Sprinkle with remaining cheese; broil 1 to 2 minutes longer or until cheese is melted.
****I would decrease the lemon-pepper seasoning if I made this again. It was a little too much for my taste. Other than that, this was fantastic. Also I used 100% whole grain bagels instead of English muffins and it was just as yummy.
Here’s the dirt:
2 servings (a serving equals 2 open-faced sandwiches)
8 g fat (4 g saturated)
47 mg cholesterol
989 mg sodium
31 g carbs
2 g fiber
34 g protein
I prefer to have quick lunches because our days are usually busy. In the past this led to me eating something very unhealthy just because it was quick. Now, I am starting to make tomorrow’s lunch today, which takes away that excuse. This is a recipe I have tried, and I truly enjoy.
CUCUMBER CHICKEN SALAD
1 c. cubed cooked chicked breast
1/3 c. chopped seeded peeled cucumber (I did not de-seed mine and it was fine – for me)
1/4 c. fat-free mayo
1/4 tsp. salt
1/8 tsp. dill weed
Combine all ingredients in a small bowl and chill.
*Try this on a bun with lettuce and tomato (and I usually add a piece of swiss cheese because I just love it).
Here’s the dirt on this recipe (these facts include lettuce, tomato, and bun without cheese):
8 g. fat (3 g saturated)
57 mg. cholesterol
930 mg. sodium
42 g. carbs
3 g. fiber
28 g. protein