Time to Share Some YUMMY Salad Recipes

Last month one of our weekly challenges was to submit recipes that included vegetables.  Over the next week we will begin sharing those recipes ~ and encouraging you to try them! 

Today we will start with SALADS

1.  Seven Layered Salad

1/2 pound bacon - optional (Turkey Bacon if you want)
1 large head lettuce, rinsed, dried and chopped
1 red onion
10 oz frozen peas, thawed
1 cup cauliflower
1 1/4 cup light mayo
2 Tbsp white sugar
2/3 cups grated Parmesan
10 oz shredded cheddar cheese (light or FF if you want)

Cook bacon, crumble and set aside

In large flat bottomed bowl layer in this order, lettuce, onion, peas, cheddar cheese, cauliflower, and bacon.

Make dressing by whisking mayo, sugar and Parmesan. Drizzle over salad, refrigerated until chilled.




2.  Escarole and Marcona Almond Salad

Ingredients:

10 ounces flank steak

            2 cloves garlic
            1 teaspoon sweet paprika
            ⅛ teaspoon crushed red pepper (optional)
            2 lemons
            1 tablespoon honey
            1 head escarole
            8 ounces sunchokes
            3 tablespoons Marcona almonds
            3 ounces Cacio de Roma
            5 tablespoons olive oil
            black pepper
            kosher salt

  Prepare Dressing ~ In a large bowl, whisk together zest of 1 lemon, juice of 2 lemons, honey, and 3 tablespoons olive oil. Taste and season with salt and pepper as needed.

 Prepare Salad ~ Wash escarole, being sure to remove any dirt between leaves, and pat dry. Trim off root end, discard, and tear leaves into bite-sized pieces. Peel sunchokes and slice as thinly as possible, about ¼-inch thick. Add torn escarole and sliced sunchokes to bowl with dressing.

  Finish Salad ~ Roughly chop Marcona almonds. Grate Cacio de Roma using the large holes of a box grater. Add chopped almonds and grated cheese to bowl with escarole and sunchokes. Toss to coat evenly with dressing. Taste and season with salt and pepper as needed.

 

     3.  Fennel, Quinoa, Orange, Walnut & Basil Salad

    

3 C Quinoa
1 C Chopped Fennel bulb
2 Tbsb minced shallots
1 Tsp grated lemon rind
1 Tsp grated orange rind
2/3 C Fresh orange juice
2 Tbsb fresh lemon juice
1/4 C chopped fresh basil
2 Tsp olive oil
1/4 Tsp salt
1/8 Tsp pepper
2 C orange sections
1/4 C chopped walnuts toasted

1. Combine first 3 ingredients in large bowl; set aside. Combine lime rind and next 7 ingredients in a small bowl; stir well. Power over quinoa mixture and toss well.

2. Spoon 1 C salad onto each of 4 plates. Arrange 1/2 C orange sections around each salad. Sprinkle each salad with 1 Tbsb walnuts. Yields 4 servings

Calories - 380 calories; 28% from fat; protein is 12.2 grams; carbs 62.9 grams; fiber 13.3 grams.

 

4.  Quick Chick Pea Lunch Salad

          Can of chick peas (garbanzo beans) - 15oz
          Grape tomatoes - 10oz
          Green onions (amount based on how much you like them)
          2 Teaspoon olive oil
          2 Teaspoon lemon juice
          Squirt of mustard - I prefer spicy brown mustard

Rinse the beans and tomatoes. Cut up the onions with kitchen scissors. Add the rest of the stuff. Stir, shake, or whatever. Divide into 2 containers. Quick and easy lunch for 2 days.