Creamy Yogurt-Dill Cucumber Salad Recipe

Creamy Yogurt-Dill Cucumber Salad Recipe
 
( I added onions and tomatoes to mine)
Ingredients
  • 3 medium cucumbers
  • ½ cup thick, Greek-style yogurt or reduced-fat sour cream
  • 2 tablespoons minced dill
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. Mix all together and chill for an hour then serve!

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Chunky Chicken Salad Lettuce Wraps

Chunky Chicken Salad Lettuce Wraps
Serves: 4-6
 
This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead. TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
Ingredients
  • Dressing:
  • 1 T. real mayonnaise
  • 2 T. Greek yogurt
  • 2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. garlic powder
  • 2 t. dried oregano
  • salt and pepper, to taste
  • Chicken Salad:
  • 12 oz. rotisserie chicken breast, chuck into equal size cubes
  • 3 stalks celery, chopped
  • ¾ c. pecans, roughly chopped
  • 15 red grapes, washed and cut in half
  • 3 T. fresh parsley, washed, stems removed and finely chopped
  • 2 green onions, finely sliced, green part only
  • 4-6 large Romaine lettuce leaves
  • salt and pepper to taste
  • Garnish (optional):
  • chopped fresh parsley
  • Sliced green onions
Instructions
  1. In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano.
  2. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
  3. In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
  4. Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine.
  5. To serve, divide the chicken salad between the Romaine lettuce leaves.
  6. Garnish with parsley and/or green onions, if desired, and serve immediately.

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Mediterranean Pasta Salad

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs. This robust salad has enough presence to serve as a light, yet satisfying, main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.

 

NOTE: You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add more intense flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, taste before adding additional salt.

 

Ingredients:

1 pound penne pasta, cooked according to package directions and cooled

Vinaigrette:

¾ c. extra virgin olive oil
¼ c. white balsamic vinegar
2 T. fresh lemon juice

1 T. Dijon mustard

salt and pepper, to taste

2 T. olive oil

3 cloves garlic, peeled and minced.
1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed
12-15 large fresh basil leaves, washed, dried and cut into thin strips

2 t. fresh oregano, stems removed and chopped

½ c. Kalamata olives

¼ red onion, thinly sliced

½ c. fresh or preserved organic lemon, chopped into small chunks with rinds

2 c. fresh arugula

2 T. Parmigiano-Reggiano cheese, freshly grated
3 oz. block feta cheese, cut into equal sized chunks

 Directions

To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth. Season with salt and pepper and set aside.

Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.

In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

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Cucumbers,Tomatoes, and Feta Yummy Salad

Cucumbers,Tomatoes, and Feta Yummy Salad
 
Ingredients
  • 3 Medium Cucumbers Cut in small chunks.
  • 3 medium sized tomatoes sliced.
  • ¾ cup Kalamata Olives (pitted and sliced in half)
  • 6 Tbs Extra Virgin Olive Oil (I like to use 3 grapeseed oil and 3 Tbs balsalmic vinegar)
  • ¼ cup lemon Juice
  • 2 Tbs chopped fresh Mint leaves
  • 1 4oz (or more if you'd like) tub of Feta Cheese crumbled
  • Salt and pepper to taste.
Instructions
  1. Combine all ingredients except for ½ of the feta.. mix well and chill for a few hours, when ready to serve mix well and top with some more feta (optional)

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Garden Crisp Chicken Pasta Salad

Garden Crisp Chicken Pasta Salad
 
Ingredients
  • Half large Zucchini-quartered and diced
  • Half large yellow squash-quartered and diced
  • 2 large carrots, sliced
  • Broccoli crown, cut into individual florets
  • half head cauliflower, cut up
  • 1 large baked chicken breast (leftovers), diced
  • 1.5 cups Ronzoni Garden Delight Tri Color Penne
  • Ranch dressing
  • Fresh ground black pepper
  • Cheddar cheese, if desired
Instructions
  1. Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp.
  2. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold.
  3. Drain well.
  4. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated.
  5. Sprinkle with a small amount of cheese, if desired.

 

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TABOULI SALAD

TABOULI SALAD
 
Ingredients
  • Fresh flat-leaf parsley (about 2 bunches) finely chopped
  • 4 large tomatoes, finely chopped
  • 6 green onions, finely chopped
  • ⅓ cup olive oil
  • 3 lemons, freshly juiced
  • 1 cup boiled water
  • 1 cup bulgur wheat
  • Salt & pepper to taste
Instructions
  1. Add one cup of boiled water and one cup of bulgur wheat in a small bowl and mix. Cover the bowl so the steam is unable to escape. Set aside until cool.
  2. Finely chop the parsley, green onions and tomatoes and place them into a separate large salad bowl. Pour the lemon juice and olive oil over the salad mixture, add black pepper and salt and mix well. Mix in the bulgur wheat.
  3. For best results, cover the tabouli and refrigerate for 30 minutes or store in the fridge up to 2 or 3 days. Enjoy

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Wendy’s Strawberry Fields Chicken Salad Copycat Recipe

Wendy's Strawberry Fields Chicken Salad Copycat Recipe
 
Ingredients
  • 2 large or 3 small Chicken Breasts
  • 8-12 oz. Crispy Bacon
  • 1 pint Fresh Strawberries
  • Pinch of Lemon Pepper
  • 1-2 tbsp Olive Oil
  • Mixed Salad Greens
  • Fresh Spinach
  • 3 oz. Blue Cheese or Feta Cheese
  • 2-3 Tbsp Chopped Red Onion
  • 2-3 Tbsp Honey Roasted Sunflower Seeds
  • Handful of Tomatoes and Blackberries (optional)
Instructions
  1. Preheat oven to 400*.
  2. Generously season chicken breasts with lemon pepper. Coat with olive oil. Allow to sit for at least 30 minutes.
  3. Cook bacon in the until crispy. While bacon is cooking, place chicken on a well-seasoned glass baking dish to bake.
  4. Bake until golden on the outside and no longer pink on the inside. The bacon and the chicken usually get finished around the same time.
  5. While the bacon and chicken are cooking, wash and slice the strawberries.
  6. Chop the salad greens, and gather the other ingredients.
  7. Once the bacon is cooked, crumble it into bite-size pieces.
  8. Slice Chicken. Layer the Salad as follows-->
  9. Mix Salad Greens and Spinach in the bowl first. Add Chicken and bacon.
  10. Sprinkle the red onions on top of the meat layer. Cover the top with strawberries.
  11. Sprinkle on the blue cheese and sunflower seeds.
  12. Add a few tomatoes and blackberries (optional)
  13. Serve and Enjoy!

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Chopped Greek Salad with Chicken

 

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EASY CAPRESE SALAD

EASY CAPRESE SALAD
 
Ingredients
  • Ingredients:
  • 2 tomatoes, diced
  • 2 leaves of fresh basil, chopped
  • 5 BelGioia Fresh Mozarello snack packs or other!
  • 2 tablespoons Tomato Basil Balsamic Vinaigrette dressing. (We love Wildtree)
Instructions
  1. Combine ingredients and enjoy

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Salad In A Jar

Salad In A Jar
 
Not only does SALAD IN A JAR save space in your fridge and is easy for lunch at work, it also reduces food waste
Ingredients
  • THE ARRANGEMENT:
  • From BOTTOM to TOP
  • Dressing
  • Shredded carrots
  • Cherry tomatoes
  • Sunflower seeds
  • Hard boiled eggs
  • Baby spinach
Instructions
  1. ) Arrange ingredients in a large mason jar
  2. ) Store in fridge for up to a week
  3. ) When ready to eat: shake jar, place on a plate, and eat!
Notes
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top — a MUST!!

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Warm Kale Salad with Bacon & Figs

Warm Kale Salad with Bacon & Figs
Serves: 2
 
Ingredients
  • 1 Bunch of Kale, stems removed and rough chopped
  • ½ Lg Onion, sliced
  • 3-4 slices bacon or pancetta, cooked (favorite cut)
  • ½ Lg. Jalapeno, sliced in rings (optional)
  • 1-2 slices Rotisserie Chicken, breast (skin removed)
  • 4 Mission Figs (can use dates or prunes)
  • 2 Tbsp Dried Cranberries
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Sesame Oil (optional, can substitute with EVOO)
  • Shaved Parmesan Cheese
  • Salt & Pepper to taste
Instructions
  1. Heat oil in a Large skillet over Med-High heat. Add onions until translucent. *Keep stirring, can brown quickly.
  2. Remove and drain on paper towels.
  3. Reduce heat to Medium and add Kale, let it cook down then ADD Salt & Pepper to taste, then add Figs.
  4. Return Onions to the pan, stir then remove from heat.
  5. Toss lightly with Dried Cranberries, Bacon, Jalapenos, and Parmesan Cheese
  6. Best served warm
Notes
- You can substitute any protein with this dish or opt to leave it out, as this salad is very satisfying on its own.
- I’ve prepared this dish using Shallots and prefer them to be CRISPY as a topping
- We love the heat of the Jalapeno – but feel free to remove the vein & seeds to reduce heat
- *Add Goat Cheese to take this Salad to another stratosphere!! Seriously, it’s that good!!

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BLACK BEAN AVOCADO SALSA

BLACK BEAN AVOCADO SALSA
 
Ingredients
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (11 oz) can kernel corn, drained
  • 2 medium tomatoes, seeded & chopped
  • 1 small red pepper, diced
  • ¼ c diced red onion
  • 1 (4 oz) can green chilies
  • 2 tbsp lime juice (fresh preferred)
  • 2 tbsp red wine vinegar
  • ½ - 1 tsp minced garlic
  • ½ - 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 avocados, diced
  • Optional extras
  • ⅓ c chopped cilantro
  • 1 jalapeño pepper, seeded & minced
Instructions
  1. Mix black beans, corn, tomatoes, red bell pepper, onion, chilies (and jalapeño and cilantro if using) in a medium bowl.
  2. In a separate bowl mix lime juice, vinegar, garlic, salt, and pepper. Pour over bean mixture and mix all together.
  3. Fold in the diced avocados.
  4. Cover bowl with plastic wrap and chill at least 2 hours.

 

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KFC Cole Slaw

KFC Cole Slaw

KFC Cole Slaw
Serves: 10-12
 
Ingredients
  • ½ cup mayonnaise
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2½ tablespoons lemon juice
  • 1½ tablespoons white vinegar
  • ½ teaspoon sat
  • ⅛ teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • ¼ cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion
Instructions
  1. Be sure cabbage and carrots are chopped up into very fine pieces, very small about the size of rice.
  2. Then combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
  3. Now you are ready to add cabbage, carrots, and onion, and mix very well.
  4. Put in refrigerator for at least 2 hours before serving.

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Lima’s Quinoa Salad

Lima's Quinoa Salad

Lima's Quinoa Salad
 
Ingredients
  • 1 Cup of cooked quinoa
  • 1 big tomato chopped
  • 1 onion chopped
  • A handful of lettuce
  • ½ cup of corn
  • Cheddar cheese cut into small cubes (Optional)
  • For the dressing:
  • Salt and pepper as per taste
  • ¼ of lemon juice
  • 3 or 4 tbsp of olive oil or any oil of choice(I use zesty lemon grapeseed oil)
Instructions
  1. In a bowl mix all the veggies with quinoa.
  2. In a glass jar add the lemon juice, oil, and season with salt and pepper, close the lid and shake it like a mad man, pour the mixture on your salad right before serving.
  3. Enjoy
  4. You can add avocado, olives, tuna, and boiled eggs if you want to make it more filling.
  5. It can replace a whole meal.

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Broccoli Salad

Broccoli Salad

Broccoli Salad
 
This is delicious!
Ingredients
  • 2½ cups of Broccoli
  • ½ c Red Onion
  • 1 c Celery
  • ½ c Bacon pieces crushed up
  • ¼ c Sunflower Seeds
  • ½ c Raisins
  • For the Dressing:
  • 1 c Mayo
  • ½ c Sugar
  • 2 Tbsp. Apple Cider Vinegar
Instructions
  1. Mix together your salad then add dressing just before serving

 

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CUCUMBER SALAD IN A JAR

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CUCUMBER SALAD IN A JAR
 
Here is a Cucumber Salad Recipe that Will Stay Fresh For 2 Months!!!
Ingredients
  • 7 large dills, pickling cucumbers unpeeled sliced thin
  • 1½ cup sliced onions
  • 1½ cup sliced red peppers
  • 1-tbsp salt
  • 1-cup white vinegar
  • 2-cups sugar (or stevia)
  • 1-tsp celery seed
  • 1-tsp mustard seed
Instructions
  1. Mix cucumbers, onions, peppers and salt in one bowl and set aside
  2. Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
  3. Remove from heat and let cool for one hour before pouring over cucumber mixture
  4. Pour mixture over vegetables
  5. Put in jars and store in refrigerator
Notes
Will keep up to 2 months
Makes 2 quart jars

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Carolina Coleslaw

CarolinaSlaw_1

Carolina Coleslaw
 
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites. For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by rubbing them with some olive oil for a few minutes.
Ingredients
  • 1 head green cabbage, cored and thinly sliced
  • 1 small or ½ medium red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 large carrots, grated
  • 4 large kale leaves, stalk removed and cut into thin ribbons
  • salt and pepper, to taste
  • ¾ c. apple cider vinegar
  • ½ c. white sugar
  • ½ c. grapeseed oil
  • 1 T. Dijon mustard
  • 2 t. celery seeds
Instructions
  1. Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
  2. Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
  3. Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.

2016 All Rights Reserved, WendyWeighsin

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Grilled Chicken Taco Salad

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Grilled Chicken Taco Salad
Serves: 4
 
Ingredients
  • 4 chicken breast cutlets
  • 1 tablespoon Wildtree Taco Seasoning
  • ½ cup low fat sour cream
  • ¼ cup milk
  • 2 teaspoons Wildtree Spicy Chipotle Ranch
  • 6 cups chopped romaine lettuce
  • 1 avocado, sliced
  • ½ cup black beans, drained and rinsed
  • ½ cup corn
  • 1 cup shredded cheese
Instructions
  1. To prepare the chicken, rub the breast with the Taco Seasoning and grill it on a greased grill until it is cooked through.
  2. Meanwhile whisk together the sour cream, milk, and Chipotle Ranch; set aside.
  3. Divide the salad among 4 plates, top with avocado, black beans, corn and cheese.
  4. Slice each grilled chicken breast and lay it on top of the salad.
  5. Drizzle with the Chipotle Ranch Dressing.
Nutrition Information
Calories: 440 Fat: 23 gm Saturated fat: 10 gm Carbohydrates: 20 gm Sodium: 570 mg Fiber: 7 gm Protein: 40 gm Cholesterol: 115 mg

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Oven “Grilled” Romaine with Roasted Chicken Salad

GrilledRomaine_plated_2

Oven “Grilled” Romaine with Roasted Chicken Salad
Serves: 4
 
Sometimes the smallest details make the biggest difference. Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad. If you don’t have access to a grill – no problem. The directions below explain how to get similar results in your oven.
Ingredients
  • Salad Ingredients:
  • 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
  • 8 oz. rotisserie chicken breast meat
  • 4 oz. goat cheese
  • 1 cup red cabbage, thinly sliced
  • ½ cup pecans, chopped
  • Balsamic Vinaigrette Ingredients:
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 T. fresh lime juice
  • 1 t. Dijon mustard
  • 1 clove garlic, finely minced
  • 2 t. honey
  • salt and pepper, to taste
Instructions
  1. Set your oven to broil.
  2. Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
  3. Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
  4. Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.

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