Antipasto Bean Salad

 I found this recipe on TikTok...it's not just a major time suck.  Thank you for sharing, Harrison!

Salad

1 English cucumber, diced

1 container cherry tomatoes, halved

1/4 C. minced fresh parsley, I used flat leaf

1 shallot, minced

1/3 lb. genoa salami, I used a bit more

1/3 C. chopped Kalamata olives, I used regular black olives and halved them

1 C. grated parmigiano reggiano (or pecorino)

1 8oz. container pearl mozzarella, drained

1/3 C. sliced pepperoncini, plus 1 tbsp. brine

1 can cannellini beans, drained and rinsed

1 can chickpeas, drained and rinsed

Vinaigrette

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1/4 C. red wine vinegar

1/3 C. olive oil

2 tsp. Dijon mustard

Salt and pepper to taste

Harrison blended the dressing in a Nutrabullet which is genius!

I served this salad this past 4th of July and it was a hit!

Shaved Brussels Sprouts Salad

 I found this recipe on a site called Barefoot in the Kitchen and I made my own spin on it for Thanksgiving this year.  It was a huge hit!  

Salad:

1 lb. Brussels sprouts, shaved or sliced thin-->I used 2+ lbs, not quite 2.25lbs and I sliced them

2 medium Fuji, Pink Lady or Honeycrisp apples, thinly sliced and chopped--> I used 1 Pink Lady and 1 LARGE Honey Crisp, only sliced them and gave them a lemon juice bath before putting them in the salad.

1/3 C. golden raisins or Craisins--> I used Craisins, about 1/2 C.

1/3 C chopped pecans--> I toasted my pecans and used 2/3 C.

2 tbsp. red onion, thinly sliced and chopped--> I used 1/2 of a shallot, chopped fine

1/4 extra sharp cheddar cheese or Parmesan, shaved, shredded or crumbled--> I used orange and white extra sharp cheddar that was shredded about 1/2 C.

Dressing:

1/2 C. lightly flavored olive oil

1/4 C. apple cider vinegar

2 tbsp. honey

1/2 tsp. kosher salt, or more to taste

1/4 tsp. freshly ground black pepper, or more to taste

I added together the dressing ingredients and felt it needed something; so I added 1/4 C. stone ground mustard and whisked everything together.

I tossed the salad ingredients together in a bowl and refrigerated until time to serve.  Just before serving I drizzled the recently shaken dressing over the bowl.

Gingered Spaghetti Salad

 I found this in the June/July 2023 issue of Taste of Home magazine.  I am going to make this for some work lunches.

1 16oz. pkg of whole wheat spaghetti, I would break them into halves or even thirds

1 C. frozen shelled edamame 

1 tsp. minced fresh ginger root 

1 C. Fat free sesame ginger salad dressing 

3 C. cooked chicken breast; rotisserie chicken would work well here

1 English cucumber, chopped 

1 medium sweet red pepper, chopped 

1 small sweet yellow pepper, chopped

1 small red onion, finely chopped 

3 green onions, sliced

Cook spaghetti according to the package directions, adding edamame during the last 5 minutes of cooking.  Rinse mixture in cold water, then drain well.  Meanwhile, stir ginger into salad dressing.

In a large bowl, combine spaghetti, chicken, cucumber, peppers, and red onion.  Toss to coat. Sprinkle with green onions.

Per serving, 355 calories, 6g. fat, 40mg. cholesterol, 431 mg. sodium, 52g. carbohydrates, 26g. protein 

Baby Zucchini Ribbon Salad

 This recipe is in the Garden Fresh section of Cooking Light’s 5 Ingredients 15 Minutes magazine.  Now is the time to try it...everything is in season.  

14 baby zucchini

1 tbsp. white wine vinegar

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/2 C. thinly sliced red bell pepper

1 tsp. chopped fresh oregano

1/4 C. crumbled feta cheese

5 tsp. extra virgin olive oil

Shave zucchini with a vegetable peeler lengthwise into thin strips.  Place zucchini, vinegar, salt and pepper into medium bowl; toss to coat.  Let stand 10 minutes.

Add bell pepper and oregano to zucchini mixture; toss to combine.  Sprinkle with feta cheese and drizzle with olive oil.

Serves 4, 98 calories, 8g. fat, 3g. protein, 4g. carbohydrates, 1g. fiber, 214mg. sodium.

Chicken, Tomato and Cucumber Salad

Here is a fabulous summer salad.  A quick, delicious lunch or dinner.  There’s no reason why you couldn’t grill or air fry the chicken tenders for a different twist.  I will more than likely use a Greek dressing I have on it.

5 tbsp. olive oil
1-1 1/4 pounds chicken breast tenders
1/4 C. cider vinegar or white wine vinegar
1 tbsp. snipped fresh thyme
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 medium cucumber, thinly sliced
2 tomatoes, sliced
1/2 pitted green olives, halved or sliced
1 C. crumbled feta cheese (optional)

In a large skillet, heat 1 tbsp of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper.  If you have Penzey’s Greek seasoning, it would be good to substitute here.  Cook chicken in hot oil 8 to 10 minutes or until no longer pink, turning once.

For vinaigrette, in a screw top jar, combine the remaining oil, the vinegar, thyme, sugar, salt and pepper. Cover and shake to combine.  On a platter, arrange chicken, cucumber slices, sliced tomatoes, and olives.  Drizzle vinaigrette over top.  If desired, sprinkle with feta cheese.

Makes 4 servings.  Per serving, 336 calories, 23g. fat, 73mg. cholesterol, 569mg. sodium, 7g. carbohydrates, 2g. fiber, 25g. protein

Pulled Chicken Peanut Salad

Adding this to my Salad arsenal for work lunches.  I like to have a nice variety, especially as we move into the winter months when salad fixings are scarce.

2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. water
2 tsp. toasted sesame oil
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper
6 C. torn mixed salad greens
2 C. coarsely chopped cooked chicken
1 11oz. can mandarin orange sections, drained
1/4 C. cocktail peanuts

For dressing, in a small bowl stir together juice concentrate, water, sesame oil, salt, and pepper. Set aside.

Arrange greens on salad plates. Top with chicken, oranges, and peanuts.  Drizzle with dressing.

Makes 4 servings.

Per serving: 263 calories, 12g. fat, 62mg. cholesterol, 247mg. sodium, 15g. carbohydrates, 2g. fiber, 24g. protein

BBQ Chicken and Roasted Corn Salad

I have been eating different salads for lunch at work.  Some with lettuce, some without.  This one could go either way.  Don’t be intimidated by the lengthy list of ingredients.  I found this in my latest Eat Healthy Lose Weight Cookbook.

1-1 1/4 pounds boneless skinless chicken breast halves
2 tsp. ground ancho chile pepper or chili powder
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 15oz. can no salt added black beans, rinsed and drained
1 C. frozen whole kernel corn, thawed
1 tbsp. canola oil
2 tbsp. light ranch salad dressing
2 tbsp. low sodium barbecue sauce
1 tbsp. white wine vinegar
4 C. chopped romaine lettuce
1 C. cherry tomatoes, halved
1oz. queso fresco, crumbled or shredded Monterey Jack cheese

Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound the chicken to about a half inch thickness.  Remove the plastic wrap.

Preheat broiler.  In a small bowl, stir together ground chile pepper, oregano, thyme, salt, and black pepper.  Sprinkle half the spice mixture evenly over chicken pieces, rub in with fingers.

In a medium bowl combine beans, corn, oil and remaining spice mixture.  Stir to combine.

Line a 15x10x1 inch baking pan with foil.  Place chicken on one side of the pan.  Add bean mixture to the opposite side.  Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink; turning chicken and stirring the bean mixture once halfway through broiling.

Meanwhile, in a small bowl, combine salad, barbecue sauce, and vinegar; set aside.

To assemble, divide romaine among 4 serving plates.  Slice chicken. Top romaine with bean mixture, chicken and tomatoes, dividing evenly.  Sprinkle with queso fresco and serve with salad dressing mixture.  Makes 4 servings.

Per serving: 345 calories, 11g. fat, 80mg. cholesterol, 435mg. sodium, 30g. carbohydrates, 8g. fiber, 33g. protein

Shrimp with Grilled Nectarines

This sounds like a great summer salad.  I am trying to work shrimp back into my menus.  I used to have a sensitivity that gave me migraines when I would eat shrimp.  I think it had to do with when I would get my period.  Chemo has eliminated my period and the migraines that accompanied them when I ate certain food.

1 lb. large shrimp, peeled and deveined
1 tsp. olive or avocado oil
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 nectarines, pitted and cut into thin wedges
 6oz. mixed salad greens
 1/2 C. packed fresh basil leaves, thinly sliced
1/3 C. Classic Salad Dressing
1 ripe avocado, sliced
1/4 C. sliced almods

Prepare outdoor grill for direct grilling over medium high heat.

In a large bowl, combine shrimp, oil, cayenne, and salt; toss to coat.  Place shrimp on hot grill rack; cook for 3 to 5 minutes or until opaque throughout, turning over once. Transfer shrimp to plate and let cool for 5 minutes.  Add nectarines to hot grill rack; cook for 4 minutes or until grill marks appear, turning over once.

In a large bowl, combine greens, basil, and Classic Salad Dressing; toss to coat.  Divide among 4 serving plates.  Top evenly with shrimp, nectarines, avocado, and almonds.

 Per serving: 400 calories, 27g. protein, 15g. carbohydrates, 27g. fat, 5g. fiber, 172mg. carbohydrates, 330mg. sodium

Classic Salad Dressing

In a medium bowl with a wire whisk, mix 1/4 C. red wine vinegar, 1 tbsp. Dijon mustard, 1/4 tsp. alt, and 1/4 tsp. ground black pepper.  In thin steady stream whisk in 1/2 C. olive oil, avocado, or flaxseed oil until well blended.  Cover and refrigerate for up to 3 days.

Michigan Cherry Salad

i may try this salad for Easter.  I am a huge fan of cherries and I think this salad will bring together some yummy flavors.

7oz. fresh baby spinach, about 9 cups
3oz. spring mix salad greens about 5 cups
1 large apple, chopped
1/2 C. coarsely chopped pecans, toasted
1/2 C. dried cherries
1/4 C. crumbled Gorgonzola cheese (I may sub goat cheese here)

Dressing:
1/4 C. fresh raspberries
1/4 C. red wine vinegar
3 tbsp. cider vinegar
3 tbsp. cherry preserves
1 tbsp. sugar
2 tbsp. olive oil

In a large bowl, combine the first 6 ingredients.

Place raspberries, vinegars, preserves and sugar in a blender.  While processing, gradually add the oil in a steady stream.  Drizzle over salad, toss to coat.

Summer Melon and Ham Salad with Burrata and Chile

This caught my eye and reminded me of a pizza I had in Epcot back in May.  I may sub prosciutto for the ham.  If serving this to family, I will go easy on the pepper.  Some family members have delicate palates.

1 tsp. crushed red pepper
2 tbsp. white balsamic vinegar
1/2 tsp. minced shallots
1/2 tsp. honey
Dash of kosher salt
2 tbsp. canola oil
1 small cantaloupe
1 small honeydew melon
2oz. lower sodium country ham, thinly sliced
4oz. Burrata or fresh mozzarella

Place crushed red pepper in a small dry skillet over medium heat.  Toast 90 seconds, stirring constantly.  Remove pan from heat; cool.

Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk.  Slowly add oil, stirring constantly with a whisk..

Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters.  Shave 1/4 of each melon into strips using a vegetable peeler.  Reserve remaining melon for another use.  Arrange melon strips and ham slices on a platter so they overlap and intertwine.  Spoon Burrata evenly over the melon.  Sprinkle red pepper and cracked black pepper over platter.  Drizzle vinegar mixture over the top.

I made this 7.10.16--we dug into it before I got a chance to take a photo.  I would recommend cutting the melon quarters in half before shaving, it's easier that way!

Southwest Chicken and Bean Salad

I found this in the Summer 2016 issue of Kraft Food and Family.  This will be really good for lunches at work.  I try to mix it up at lunchtime.

1 15.5oz. can  black beans, rinsed
1 16oz. package Oscar Mayer Carving Board Flame Grilled Chicken breast strips
1 C. matchlike jicama sticks
1 C. halved cherry tomatoes
1 avocado, chopped
3 green onions, chopped
1 tbsp. chopped cilantro
1/4 C. Kraft Zesty Lime Vinaigrette Dressing

Combine ingredients and serve.  I will probably substitute radishes for the jicama and I will add shredded carrots and some chopped cucumbers to it.

Shredded Chicken and Avocado Nacho Salad

Every week when I go to the local fruit market, they are putting out the rotisserie chickens early in the morning.  This would be a good use of these chickens.  Homemade pico would round it out nicely.

3/4 C. pico de gallo, divided
4 tsp. olive oil
6 C. coarsely chopped iceberg lettuce
2 C. shredded boneless, skinless rotisserie chicken breast
2 ripe peeled avocados, sliced
2 oz. multigrain tortilla chips
1/4 tsp. freshly ground black pepper

Combine 1/2 C. pico de gallo and oil in a mini food processor; process until smooth.  Set aside.

Spread lettuce over a large platter; top with chicken and avocado.  Drizzle evenly with blended pico de gallo and remaining 1/4 C. pico de gallo.  Sprinkle with tortilla chips and pepper.

Per serving: calories 412, fat 25.5g., protein 26g., carbs 25g., fiber 9g., sugars 6g., cholesterol 66mg., iron 2mg., sodium 547 mg., calcium 73mg.

Cobb Salad

I found this recipe on allrecipes.com .  I am going to have to improvise when I make this for Chris and me.  He is not a hard boiled egg fan.  I like blue cheese but it's not my favorite thing.  I may just chop a bunch of stuff and have us make our own salads!

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped--maybe red onions here
1 (8 ounce) bottle Ranch-style salad dressing--we will probably use blue cheese dressing here.                                                                                                                                                                             
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Divide shredded lettuce among individual plates.

Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

Drizzle with your favorite dressing and enjoy.

Italian Harvest Chopped Chicken Salad

The photo of this salad in the Fall 2015 issue of Kraft Food and Family shows a salad similar to the Chicken Chopped Salad you get at Portillo's.  Pasta in a lettuce salad might seem weird but trust me, it's yummy!

4 C. tightly packed romaine lettuce
2 C. tightly packed chopped radicchio
2 C. chopped cooked chicken
1 C. ditalini pasta, cooked, cooled
8 slices salami, chopped
4oz. Asiago cheese, chopped
3/4 C. Italian dressing

Combine ingredients and serve OR refrigerate up to 2 hours before serving.

Berry Slaw

This is another recipe from Taste of Home's Salad and Sandwich book.  I can see this making an appearance at an upcoming party.  You could probably add raspberries as well.

1/4 C. cider vinegar
1/4 C. unsweetened Apple or cranberry juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
6 C. shredded cabbage
1 1/2 C. sliced fresh strawberries
1/2 C. dried cranberries

In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage.  Toss gently to coat.  Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.  Before serving, stir in strawberries and cranberries.

Spinach Salad with Flank Steak

I found this in Taste of Home's Salads and Sandwiches book.  It looks fantastic.  Flank steak is fairly expensive but it will be worth it if wee figure out we have a winner.

4 beef flank steaks, about 1lb. each
1 16 oz. bottle Italian dressing, divided
1 1/4 C. Uncooked wild rice
2 6oz packages fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 pint grape tomatoes, halved
1 2.5oz. slivered almonds, toasted
1 large red onion, thinly sliced

Place steaks in a gallon size resealable plastic bag; add 3/4 C. salad dressing. Seal bag and turn to coat.  Refrigerate steak overnight.  Prepare rice according to package directions.  In a bowl, combine rice and 1/2 C. salad dressing.  Cover and refrigerate overnight .

Drain and discard marinade from steaks,  grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.  Let stand for 10 minutes.  Thinly slice steaks against the grain; cool to room temperature.

To serve, arrange spinach on a large platter.  Top with rice, mushrooms, onion, tomatoes and steak.  Sprinkle with almonds; drizzle with remaining dressing.

Orzo Salad with Zucchini and Feta

There is a lot of talk these days about eating a Mediterranean diet and how good it is for you.  I like a lot of  what is considered Mediterranean...almost to the point of having difficulty with portion control.  I wonder if I can sell this salad to Chris and the kids.

8oz. orzo
3 tbsp. olive oil
3 tbsp. white wine vinegar
1/2 tsp. crushed red pepper
3/4 tsp. salt
1/4 tsp. pepper
1 1/4lbs. zucchini
8oz. feta, crumbled
1/4 C. chopped fresh dill

Cook orzo according to package directions.  Drain and run under cold water until cool.

In a large bowl, combine oil, vinegar, red pepper, salt and pepper.  Add zucchini and let marinate tossing occasionally for 20 minutes.

Add orzo, feta and dill to zucchini mixture; toss to combine.

Peach Tomato and Basil Salad

I chose this recipe because of the photo.  It's in the July issue of All You magazine.  I might try it with nectarines as well.  I like nectarines better than peaches but we're going to Michigan in a couple of weeks and while my Southern friends might disagree, Michigan peaches are amazing.  I might use champagne vinegar instead of white balsamic too.  Regular balsamic would be OK I am sure.

1 tbsp. white balsamic vinegar

2 tbsp. olive oil

1lb. peaches pitted and each cut into 8 wedges

1lb. tomatoes cored and sliced horizontally

1/2 C.  lightly packed basil leaves, torn or roughly chopped

Salt and pepper to taste

In a small bowl, whisk together vinegar and olive oil.  Arrange peach wedges and tomatoes on a platter; drizzle dressing on top.  Scatter with basil.  Season with salt and pepper.

Per serving: 86 calories, 5g. fat, 0g. cholesterol, 2g. fiber, 2g. fiber, 2g. protein, 11g. carbohydrates, 198mg. sodium

Chicken Salad in Lettuce Cups

I saw this in the Cooking Light June 2015 issue.  The photo sold me on it...I am finally going to buy one of those rotisserie chickens from Caputo's.  Stay tuned for my photos!

1/4 C. chopped walnuts...if you've been reading along, you know I will use pecans here!
1/4 C. light mayonnaise
1/4 C. plain fat free Greek yogurt
2 tsp. sherry vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 C. shredded rotisserie chicken
2 tbsp. chopped fresh flat leaf parsley
6 green onions, white and light green parts, chopped
6 Bibb lettuce leaves
1/3 C. dried cherries

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a baking sheet; bake for 5 minutes or until nuts are toasted.  Cool.

Combine mayonnaise, yogurt, vinegar, salt, and pepper in a bowl; stir to combine; set aside.

Place chicken, toasted walnuts, parsley, and green onions in a large bowl; toss to combine.  Add dressing, stirring well to coat.

Place 1 lettuce leaf in each of 6 bowls.  Divide chicken salad among the bowls and top with cherries.

Smoked Turkey Salad with Raspberries

I have been eating a lot of raspberries these days...by the handful and in protein shakes.  They are so good.  Here is a twist I haven't tried.  I don't know if I will be able to sell the dressing with jalapeno jelly but we'll see.

2 tbsp. red wine vinegar
1 tbsp. jalapeno jelly
2 tsp. Dijon mustard
1/3 C. olive oil
6 C. fresh baby spinach
8oz. thinly sliced deli smoked turkey, cut into strips
1 C. crumbled goat or feta cheese
1 C. fresh raspberries
1/4 C. loosely packed basil leaves, thinly sliced

In a small bowl, whisk red wine vinegar, pepper jelly and Dijon mustard until blended.  Gradually whisk in oil until blended.

Divide spinach among 4 plates; top with remaining ingredients.  Serve with dressing.