Posts tagged salad

Shrimp Cobb Salad

Shrimp Cobb Salad

Recipe: Shrimp Cobb Salad

Ingredients

  • 4 slices center-cut bacon
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10-ounce) package romaine salad
  • 2 cups cherry tomatoes, halved
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges

Instructions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp Cobb Salad

Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

Recipe: Vegetable & Tuna Pasta Salad

Ingredients

  • DRESSING
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • PASTA SALAD
  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Quick Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Preparation time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Vegetable & Tuna Pasta Salad

Naked Turkey Bruschetta Burger

Naked Turkey Bruschetta Burger

Recipe: Naked Turkey Bruschetta Burger

Ingredients

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 3 oz part skim mozzarella, diced

For the turkey zucchini burgers:

  • 1 lbs 93% lean ground turkey
  • 1 small zucchini, grated (1 cup, or 5 oz)
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • oil spray

For serving:

  • 2 medium tomatoes, sliced into 10 thin slices
  • 4 loose cups baby arugula

Instructions

  1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
  2. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
  3. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
  4. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.

Preparation time: 35 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Naked Turkey Bruschetta Burger

Spicy Sriracha Shrimp

Spicy Sriracha Shrimp

Recipe: Spicy Sriracha Shrimp

These make great finger food at a party. Turn it into a meal by tossing over field greens or baby spinach and adding grilled pineapple, bell peppers, and a spicy Sriracha-pineapple salad dressing.

Ingredients

  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire Sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined

Instructions

  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

Quick Notes

If serving over a salad make a quick and spicy Sriracha-pineapple salad dressing by blending together two slices of fresh pineapple, a couple tablespoons pineapple juice, a couple tablespoons lime juice, a couple tablespoons olive oil, and a tablespoon of Sriracha.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Spicy Shrimp

Low Fat Creamy Blue Cheese Dressing

 

Recipe: Low Fat Creamy Blue Cheese Dressing

Nothing beats the flavor of homemade salad dressing. Making your own salad dressing gives you control of what ingredients go into it. Serve this with a wedge of iceberg lettuce, as a dip for skinny buffalo wings or one of my favorite ways to enjoy this is on a roast beef sandwich on a good whole wheat crusty bread with arugula.

Ingredients

  • 1/2 cup crumbled blue cheese
  • 6 oz fat free Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/8 teaspoon garlic powder
  • salt and freshly ground black pepper

Instructions

  1. In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.

Preparation time: 10 minute(s)

Number of servings (yield): 8

Inspired By: Low Fat Creamy Blue Cheese Dressing
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Crunchy Bok Choy and Apple Slaw

Recipe: Crunchy Bok Choy and Apple Slaw

Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced
  • 1 apple, julienne

Instructions

  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, scallions, and apple; toss to coat with the dressing.

Cooking time (duration): 20 min

Number of servings (yield): 8

Inspired By: Crunchy Bok Choy Slaw

Greek Salad

Greek Salad

Recipe: Greek Salad

Ingredients

  • 6 small, ripe tomatoes, cut into wedges
  • 1 small European cucumber (about 10 oz.), peeled and sliced 1/4 inch thick
  • 1 small red onion, thinly sliced in rings
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup drained kalamata olives
  • 4 ounces feta cheese, crumbled (1 cup)

Instructions

  1. In a medium salad bowl, toss together tomato, cucumber, onion, oil and vinegar. Sprinkle with parsley, salt and pepper. Toss again. Transfer to bowls and top with olives and feta.

Number of servings (yield): 4

Inspired By: Greek Salad
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Salmon with Cucumber Dill Salad over Field Greens

Cucumber Dill Salad Salmon

Recipe: Salmon with Cucumber Dill Salad over Field Greens

This is one of my favorite summer time salmon dishes.

Ingredients

  • 4 cucumbers (about 3 1/4 lbs total), peeled, seeds removed, halved lengthwise, cut on bias 1/4-inch slices
  • 1 1/2 tsp Sea Salt, divided
  • 3/4 cup Sour Cream
  • 2 Tbsp chopped fresh dill
  • Juice of 1 lemon (2-3 Tbsp), divided
  • 1/4 small (about 1/2 lb) red onion, peeled, cut in thin, match-like sticks
  • 6 salmon fillets (about 6 oz each), skinned
  • Salt and pepper
  • 1 pkg (5 oz) Spring Mix (or any other salad mix)
  • 2 Tbsp Extra-Virgin Olive Oil

Instructions

  1. Make cucumber salad: Toss cucumbers with 1 tsp sea salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, sour cream, dill, 1/2 tsp sea salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside.
  2. Heat non-stick saute pan or seasoned griddle over medium-high heat. Season both sides of fillets with salt and pepper; Cook fillets 2-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; Cook an additional 2-3 min, to desired doneness.
  3. Toss spring mix with olive oil, 1 Tbsp lemon juice, and salt and pepper to taste. Place fillets on greens; top with 1/3 cup of cucumber salad.

Personal Notes

* The cucumber salad should be made well in advance and sit in the fridge a few hours to let the flavors blend. It can also be made the night before.
* I like a lot of Dill in my salad and will frequently double or triple the amount.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Grilled Salmon with Cucumber Dill Salad over Field Greens
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