Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and apple cider vinegar. Serve with fresh lemon wedges.

Why You Should Make a Big Salad

Found https://food52.com/blog/26162-why-you-should-make-a-big-salad 

The Foundation

Crisp & Crunchy

I like to start with a crisp, crunchy lettuce base. You can’t go wrong with tender Little Gems, but bitter chicories, like endive or radicchio, create a dynamic foundation—perfect for topping with zingy citrus or sweet dried fruit. Proper salad etiquette dictates that the greens be cold, clean, and dry. I make sure to wash my greens ahead of time and store them in the crisper drawer wrapped in a kitchen towel or tucked into a produce bag, so they are ready to salad whenever I am. I never cut or tear them until right before dressing.

Get Dressed

There are so many flavorful components in a big salad that, when it comes to the dressing, I never use anything too creamy or rich, sticking to a simple vinaigrette instead. Keep it perky with equal parts oil and vinegar or lemon juice—or both! Combining different acidic ingredients in one dressing, like apple cider vinegar with lemon juice or red wine vinegar with sumac, makes a vibrant dressing that brightens up different parts of your palate. Mustard, honey, and maple syrup add both flavor and body, while fresh or dried herbs and ground spices bring the personality. Whisk it all together or shake it up in a lidded jar for easy emulsifying.

Now onto the fun part, the toppers.

The Toppers

Crunch

The fun of eating a good salad comes from digging into a wide range of textures. The opportunities are endless: You will catch me toasting seeds and nuts in ghee when I’m feeling indulgent or charring them in a cast-iron pan when I want a bitter edge. Any leftover bread can be transformed into a crouton: torn, toasted, and tossed in seasonings. Cheese can be grated and cooked in a nonstick skillet until it melts into a lacy frico (or sear up an entire slice of provolone until brown and crunchy like I do in my Italian Combo Salad). Potato chips and pork rinds from my snack cabinet can be crushed right on top. The crunch is where the party lies.

Sweet

Sweetness gives little pops of “oh wow this is fun” as you eat. Chewy dried fruits, like dates, raisins, or cranberries bring textural good times as well. Fresh apples and pears lend salads a crisp sweetness, while citrus bursts with quenching acidity. Explore your pantry. And if you aren’t sure if it will taste good, try some with a bite of dressed lettuce. Experimentation is key.

Protein

A big salad is an all-encompassing meal, so I like to make sure there’s a complete protein. Complete proteins contain all the amino acids that our bodies need to create new protein. The source can range from cold cuts like turkey or salami, to pressed and grilled tofu, or even crispy fried eggs. Don’t sleep on big hunks of your favorite cheese (or cheeses!) as a reliable source of protein. If I’m using beans, I make sure to complete them by throwing in croutons or nuts. With some thought and planning, there’s no reason to not have a complete protein in your salad, even if you are out of animal protein or don’t eat it.

Not a small salad.

Not a small salad. PHOTO BY JULIA GARTLAND. PROP STYLIST: MEGAN HEDGPETH. FOOD STYLIST: SAM SENEVIRATNE.

Veggies

This is another highly customizable area that changes based on my mood. For lunch, I try to keep things lighter with raw veggies like diced tomatoes, shaved celery, or sliced fennel. Raw vegetables add a crisp brightness, perfect for a filling but comfy lunch. For dinner, I tend to roast my vegetables to give them a little more heft and a deeper flavor. Play around with not just the type of vegetables, but how you prepare them, too.

Pickles

Pickles give hits of joy as you navigate your salad. There's a variety of vegetables that I always pickle seasonally, depending on what I find at the farmers market. Everything from pickled ramps in the spring to pickled cherry tomatoes in the summer will find a happy home in a big salad. Don’t worry if you don’t have fancy homemade pickles—anything out of a jar is delicious as well. Think: cornichons, capers, olives. If you are making a salad with a lot of roasted vegetables or heavy proteins, make sure to add enough pickle-y components to keep the salad refreshing.

Now that you have a basic blueprint, go forth and construct your own big salad! Use as many or as few toppers as you like, based on how lazy or adventurous you’re feeling. But never accept a medium-sized salad at your table again.

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

INGREDIENTS :

1 lb. cooked chicken breast, shredded

OR 1 lb. grilled chicken breast, sliced

3-4 hard-boiled eggs, quartered

1 avocado, sliced

4 medium tomatoes, sliced

2 hearts of romaine, rinsed and separated

2 Tbsp extra virgin olive oil

1 Tbsp organic cider vinegar

sea salt & freshly cracked pepper, to your taste

Fresh lemon wedges for serving.

DIRECTIONS:

Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.

12 Hour Salad

Ingredients

8 cups torn mixed salad greens

1-1/2 cups chopped celery

2 medium green peppers, chopped

1 medium red onion, chopped

2-1/2 cups frozen peas (about 10 ounces), thawed

1 cup mayonnaise

1 cup sour cream

3 tablespoons sugar

1 cup shredded cheddar cheese

1/2 pound bacon strips, cooked and crumbled

Directions

1. Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas.

2. Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

© 2020 RDA Enthusiast Brands, LLC

 or

Ingredients

1 medium head iceberg lettuce, torn

1 medium green pepper, chopped

1 small sweet red pepper, chopped

1 medium onion, sliced and separated into rings

2 cups frozen peas (about 10 ounces)

1 cup mayonnaise

2 tablespoons sugar

1 cup shredded cheddar cheese

12 bacon strips, cooked and crumbled

3/4 cup dried cranberries

Directions

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.

Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Scandinavian Shrimp Salad

Ingredients
12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
 1/3 cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved

Instructions

Step 1 Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.

 Step 2 Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

Caesar Salad with Spicy Shrimp

Caesar Salad with Spicy Shrimp
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light" book.

Healthy Caesar Salad with Spicy Shrimp Try this Caesar salad with a twist.
https://www.marthastewart.com/340637/caesar-salad-with-spicy-shrimp

Prep: 30 mins
Total: 30 mins
Servings: 4

Ingredients
4 corn tortillas (5-inch)
2 teaspoons olive oil 1
1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Directions
Step 1 Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.

Step 2 Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.

Step 3 In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.

Step 4 To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.

Creamy Cucumber Salad

CREAMY CUCUMBER SALAD
PREP TIME: 10 MINS  TOTAL TIME: 10 MINS

Found https://www.spendwithpennies.com/creamy-cucumber-salad/#wprm-recipe-container-134656
Cucumber salad is refreshing and has been a summertime staple as long as I can remember. Perfect for any BBQ or potluck, this dish takes just minutes to make!

INGREDIENTS
2 long English cucumbers
1/2 cup sour cream or plain greek yogurt
3 tablespoons mayonnaise or dressing
1/4 cup fresh dill chopped
3 tablespoons white vinegar
1/2 teaspoon white sugar
salt to taste
Optional: 1/3 cup thin sliced white onion

INSTRUCTIONS

Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
Combine all dressing ingredients and toss with cucumbers.
Refrigerate 1 hour before serving.

NUTRITION INFORMATION Calories: 77, Fat: 6g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 47mg, Potassium: 141mg, Carbohydrates: 3g, Sugar: 2g, Vitamin A: 5.6%, Vitamin C: 4.2%, Calcium: 3.1%, Iron: 1.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Barbecue Shrimp with Avocado Salad

Barbecue Shrimp with Avocado Salad

Found https://www.foodandwine.com/recipes/barbecue-shrimp-with-avocado-salad

This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold.

Ingredients

SHRIMP

3 tablespoons canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup dry white wine
1/2 teaspoon chopped thyme
3/4 cup Worcestershire sauce
1/2 cup low-sodium chicken broth
24 large shrimp, shelled and deveined
Kosher salt
Pepper
2 tablespoons unsalted butter, cut into tablespoons
Sliced scallions, for garnish

SALAD

1/4 cup plus 2 talespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 Hass avocados—pitted, peeled and cut into wedges
2 romaine hearts (10 ounces), chopped
1 fennel bulb, trimmed and thinly sliced
3 radishes, thinly sliced

How to Make It

Step 1    Make the shrimp
In a medium saucepan, heat 1 tablespoon of the canola oil. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes.

Step 2    Make the shrimp
In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. Stir in the butter until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.

Step 3    Meanwhile, make the salad
In a large bowl, whisk the olive oil with the lemon juice. Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.

Shrimp, Avocado, and Grapefruit Salad

Shrimp, Avocado, and Grapefruit Salad
Found http://www.myrecipes.com/recipe/shrimp-avocado-grapefruit-salad


Total Time 48 Mins
Yield Serves 4
WENDY KALEN December 2011
RECIPE BY COOKING LIGHT

Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation.

Ingredients

2 1/2 tablespoons olive oil, divided 12 ounces peeled and deveined medium shrimp 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 grapefruit 2 tablespoons chopped fresh tarragon 2 teaspoons brown sugar 1 teaspoon chopped shallots 6 cups chopped romaine lettuce 1 peeled avocado, cut into 12 wedges

How to Make It

Step 1
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

Step 2
Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Broccoli Apple Salad

Broccoli Apple Salad
Found https://therecipecritic.com/broccoli-apple-salad/

Prep time 20 mins
Total time 20 mins

Broccoli, pecans, cranberries, carrots, and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!
Author: Alyssa
Serves: 4-6

INGREDIENTS

4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries
Creamy dressing ingredients:
½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

Crab Salad with Avocado and Tomato

Crab Salad with Avocado and Tomato from http://www.myrecipes.com/recipe/crab-salad-with-avocado-tomato

DECEMBER 2006
YIELD 4 Servings

Ingredients

1 (6 oz.) can lump crabmeat, picked over
1/4 cup minced fresh chives
3 tablespoons mayonnaise
1/2 tablespoon ketchup
1 tablespoon fresh lemon juice
4 small, ripe plum tomatoes, cut into thin wedges
1 ripe avocado, quartered, pitted, peeled and sliced crosswise
2 tablespoons olive oil
1/2 tablespoon distilled vinegar
Salt and pepper
8 cups torn lettuce

NUTRITION INFORMATION
calories 273
fat 24 g
satfat 2 g
protein 9 g
carbohydrate 10 g
fiber 4 g
cholesterol 41 mg
sodium 446 mg

How to Make It

Combine crabmeat, chives, mayonnaise, ketchup and 1/2 Tbsp. lemon juice in a medium bowl and mix with a fork to blend.
In another bowl, combine remaining 1/2 Tbsp. lemon juice, tomatoes, avocado, oil, vinegar, and salt and pepper to taste, and toss gently.
Arrange lettuce on each of four dinner plates. Divide avocado mixture among plates and scoop equal amounts of crab mixture onto each.

OR

Heirloom Tomato, Avocado and Crab Salad with Citrus Vinaigrette

A delicious salad featuring our Baja Rock Crab Meat! Recipe courtesy Chef Jenn Felmley. Find her at ChefJennCooks.com

Ingredients:
7 tbsp white balsamic vinegar
1 tbsp minced shallot
1/2 tbsp orange zest
1/2 tsp lime zest
2 ½ tbsp Meyer lemon juice
2+ more for garnish good quality olive oil
4 ½ tbsp grape seed oil
Salt and freshly ground pepper to taste
1/2 lb Baja rock crab meat
1 ½ Hass avocados, diced (1/2 inch)
1 large Heirloom tomato, cut into four ½ inch thick slices
1/3 cup micro greens

How to Prepare:
Stir together white balsamic vinegar, shallots, both zests and lemon juice.
Slowly whisk in olive oil and grape seed oil, season with salt and pepper.
In a small bowl, toss the crab meat with 5 to 7 tablespoons of the dressing and season with salt and pepper.
Place diced avocado in a strainer and run under cold water.
In a medium bowl, gently toss the avocado with 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt and pepper and 1 teaspoon of dressing.
Top with the avocado and the crab and garnish with the micro mixed herbs. Drizzle the plate with additional oil and remaining dressing.
Variation: Can be made served in a martini glass, replace large slices of heirloom tomatoes with chopped heirloom cherry tomatoes.

OR

Chile-Lime Crab Salad with Tomato and Avocado

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.

TOTAL TIME: 30 MIN
SERVINGS: 4

INGREDIENTS

5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

HOW TO MAKE THIS RECIPE

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.

In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

NOTES
Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.

SUGGESTED PAIRING
Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

OR

CRAB, AVOCADO, TOMATO AND SPINACH SALAD
Author: JUSTYNA

Prep time:  10 mins
Total time:  10 mins
Serves: 2

INGREDIENTS
230g (8 oz) white crab meat - I used crab claws
2-3 handfuls of fresh baby spinach leaves
3 plum tomatoes - sliced into a bite size pieces
3 Hass avocados - peeled and sliced to a bite size pieces
2 tbsp lemon juice or more to taste
1 tbsp canola oil
2 tbsp chives - chopped
1 tbsp basil - chopped
salt & pepper to taste (my garlic salt works beautifully in this recipe!)
wedges of lemon to serve

INSTRUCTIONS
In a big bowl, whisk oil with lemon juice, pinch of salt and pepper, add spinach leaves and toss them in this simple dressing until the leaves are well coated.
Add avocado, tomatoes, crab meat, chives and basil into the bowl with the spinach, mix gently, season with extra salt and lemon juice and serve.

SALMON CITRUS SALAD

GRILLED SALMON CITRUS SALAD

A salad that uses the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.

Author: [Girl Gone Gourmet|http://www.girlgonegourmet.com" target="_blank]
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2

INGREDIENTS
1/2 pound fresh salmon, skin removed
2 tablespoons diced shallot, divided
1 clove of garlic, chopped
2 1/2 tablespoons olive oil, divided
Juice from one lemon, divided
1 tablespoon fresh parsley, chopped
2 sprigs of fresh thyme
1/2 -3/4 pounds fresh salmon filet
2 cups mixed citrus (see note)
3-4 handfuls of fresh spinach
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
ground black pepper
1/4 cup slivered almonds
Get Ingredients Powered by Chicory


INSTRUCTIONS
To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
While the salmon is marinating prepare the almonds by toasting them in a small pan over medium heat. Toast them just until they are fragrant and lightly browned. Remove from the heat and set aside.
Next, cut the citrus segments into bite sized pieces. Toss them with the juice from 1/2 a lemon and set aside.
Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
Next, in a small bowl, combine the red wine vinegar with 1 1/2 tablespoons olive oil, 1 teaspoon of Dijon, and a pinch of salt and pepper. Whisk together until well combined. Toss the spinach with almost all of the dressing, reserving about 1/2 tablespoon.
Place the spinach on a plate and top with the citrus. Cut the salmon into chunks and place it on the salad. Top with the toasted almonds, drizzle the remaining dressing over the top, and season with a few pinches of salt and pepper.
NOTES
I used a variety of citrus for this recipe, but you should use what you like! Hate grapefruit? Leave it out! No big deal.

OR

Avocado and Salmon Salad with Citrus Vinaigrette
Recipe Submitted By Luciana Uchi Davidzon http://thelatinkitchen.com/r/recipe/avocado-and-salmon-salad-citrus-vinaigrette

This light and refreshing salad pairs creamy avocado and rich smoked salmon with a bright vinaigrette made with a trio of citrus juices: lime, lemon, and grapefruit.

INGREDIENTS
For the Citrus Vinaigrette
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon fresh grapefruit juice
1 teaspoon
mustard
1.2 teaspoon honey
3/4 cup Olive Oil
* kosher salt and freshly ground black pepper

For the Salad
1 small cucumber
2 avocados
1/4 a red onion
7 ounces (200g) smoked salmon
1 handful fresh chopped cilantro and bean sprouts

DIRECTIONS
Make the vinaigrette: In a bowl, combine the red wine vinegar, lime juice, lemon juice, grapefruit juice, mustard, honey, salt and pepper. Whisk to combine. Slowly add the olive oil, whisking, until combined. Set aside.
To make the salad, shave 8 thin slices off the cucumber (preferably on a mandoline). Finely chop the avocado and red onion.
On each of 4 plates, use two cucumber slices to make a ring. Divide the smoked salmon evenly between the plates and place inside the rings. If you want, you can add a dash of the citrus vinaigrette to the salmon.
Top the smoked salmon with the avocado and red onions. Garnish with chopped cilantro and bean sprouts.

OR

Grilled Salmon Salad from http://australianfood.about.com/od/fishseafood/r/SalmonSalad.htm

INGREDIENTS

Salmon filets for 2
Olive oil for drizzling
Mixed greens for 2, washed
1 cup of watercress, washed
1/4 cup of light soy sauce
Juice from 1/2 a lemon
4cm piece of ginger, finely grated
1/4 white onion, finely grated

PREPARATION

Turn on the oven grill.
Cut the salmon into large bite-sized chunks. Drizzle with a little olive oil and stir. Place in a baking tray and spread out so that each piece cooks evenly. Grill for 10 minutes, or until desired doneness.
Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
Now for the dressing. In a small bowl, combine the soy sauce and fresh lemon juice. Add the grated onion and grated ginger. Stir quickly with a fork. Taste the dressing. Add a little more lemon juice if you need to. Set aside.

Remove the salmon from the grill and place chunks on a plate to cool. Once cooled, add salmon to the greens. Pour on a little dressing and stir the ingredients. Serve with a little dressing on the side.

Skinny Coleslaw

This is not your typical coleslaw. It’s so tasty, crunchy and satisfying, you might find yourself making it all the time! I do.

Yield :
Makes 6 cups total (each side serving ½ cup)
Smartpoints : 2

Ingredients :
1 (12 oz) bag coleslaw, about 5 cups shredded cabbage
2 cups (~1 large) red apple, chopped, (not peeled) such as Honeycrisp, Gala, or Fuji
1 cup celery, chopped
½ cup dried cranberries
3 tablespoons light mayonnaise , I like Best Foods Light (Hellman’s)
3 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt
2½ tablespoons spicy brown mustard or yellow mustard (not Dijon)
1½ tablespoons cider vinegar
1 tablespoon honey



Preparation :
1. In a large bowl, add all coleslaw ingredients. Refrigerate until ready to serve
2. In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.
3. Toss coleslaw with dressing just before serving.
4. This recipe can easily be cut in half or doubled for a crowd.
5. It makes a delicious main course salad. To turn into a large salad, see serving tips below.

Nutritional Info :
Makes 6 cups total (each side serving ½ cup)
for ½ cup serving
55 calories
1g fat
0g sat fat
0mg chol
1g protein
11g carbs
2g fiber
78mg sodium
7g sugar
SmartPoints value : 2
Source: Allrecipes.com

Creamy Cucumber Salad

Author: Holly N.
Serves: 8 servings

Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
2 long english cucumbers
½ cup plain greek yogurt (or sour cream)
3 tablespoons mayonnaise or dressing (I used light)
¼ cup fresh dill, chopped
3 tablespoons white vinegar
½ teaspoon white sugar
salt to taste

Optional: ⅓ cup sliced white onion

Instructions


Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into ¼" slices.

Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.

Copycat Salad Dressing

People who know me, know I love salads with stuff. No plain lettuce wedge for me even the wedge with good blue cheese screams for at least tomato and cucumbers but I love Greek and Italian Salads the most! So many options, olives (black and Kalamata), capers, peppers of all colors, cauliflower, green onions, red onion, croutons, bacon bits, hard boiled eggs, tomato, raddishes, and cucumbers, even anchovies. Yum! You don't have to use all of these every time but the more stuff the more I like it.

But doesn't everyone go to Olive Garden just for the salad? I have looked for this recipe online for a long time and now I found it through looking for Christmas Cookie Recipes...LOL

Copycat Olive Garden Salad Dressing
from http://www.dessertnowdinnerlater.com/2014/02/copycat-olive-garden-salad-dressing/

Yield: 1½ cups dressing

Ingredients
1 packet Good Seasonings Italian Dressing Mix
¾ cup oil (vegetable/canola)
¼ cup plus 2 Tbsp white vinegar
¼ cup water
½ tsp sugar
½ tsp dried Italian seasoning
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
½ Tbsp mayonnaise (not miracle whip)

Instructions
Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.
Notes

Croutons

How to make Croutons - savory and sweet
http://www.budget101.com/scratch-recipes-storebought-items/how-make-croutons-4122.html

Salads and Dressings

Just when I was out of salad ideas (Scroll down for Dressings)

NY Times 101 Salads http://www.nytimes.com/2009/07/22/dining/22mlist.html

More great ideas including Waldorf, Cucumber and Apple Salad, Watermelon And Feta Salad, Fennel, Olive and Lemon Salad, and an Orange Onion Salad
http://www.nytimes.com/1997/06/25/garden/odd-couple-salads-in-the-summer-kitchen-hold-the-heat.html

Basic salads http://www.nytimes.com/2002/04/17/dining/eating-well-oil-cutbacks-affect-popular-salads.html

Cherry Tomates stuffed with Feta and Kalamata Olives
http://bluesbabys-rants.blogspot.com/2009/07/cherry-tomates-stuffed-with-feta.html

Yummy Greek Salad
http://www.wikihow.com/Make-a-Traditional-Greek-Salad

Too Hot to Make Crabcakes Salad
http://bluesbabys-rants.blogspot.com/2007/03/crab-with-hazelnuts-salad-recipe.html

Goldy's Sugar Snap Pea / Strawberry Salad
http://bluesbabys-rants.blogspot.com/2009/01/sugar-snap-pea-and-strawberry-salad.html

Goldy's Guacamole Salad
http://bluesbabys-rants.blogspot.com/2009/01/schulzs-guacamole-salad.html

Potato Salads
http://bluesbabys-rants.blogspot.com/2009/04/roasted-garlic-potato-salad.html
http://bluesbabys-rants.blogspot.com/2009/06/grandma-shanes-potato-salad.html

Broccoli Salad
http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html
http://bluesbabys-rants.blogspot.com/2006/11/plane-snacks-fruit-and-broccoli-salad.html


Some Yummy Dressings here
http://www.nytimes.com/1999/12/08/dining/diaphanous-dressings-for-light-new-greens.html
http://www.nytimes.com/2000/06/14/dining/critic-s-notebook-an-offering-to-the-green-goddess.html

More Dressings (from Sheila)
http://bluesbabys-rants.blogspot.com/2006/01/sheilas-salad-dressing-collection.html

Cranberry Jello Salads
http://bluesbabys-rants.blogspot.com/2008/11/cranberry-thanksgiving-jellos.html

Asparagus

From the NY Times
http://www.nytimes.com/2006/05/17/dining/17mini.html

Recipe: Asparagus Salad With Soy-Mustard Dressing
Time: 15 minutes

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary.

1. Bring a large pot of salted water to a boil. Cook
asparagus just until bright green but tender, up to
4 or 5 minutes for thicker spears.

Drain and immediately rinse with cold water (or,
better still, plunge into ice water). Drain again and
set aside. (You can wrap asparagus and refrigerate for
up to a day at this point. Bring to room temperature
before serving.)

2. Whisk together mustard, egg yolks, soy sauce, lemon
juice and just enough olive oil (start with a tablespoon)
to make a smooth dressing. Toss with asparagus and serve.

Yield: 4 servings.

**********************************************************

Recipe: Stir-Fried Asparagus With Pork
Time: 20 minutes

1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
¼ pound ground pork
1 tablespoon minced garlic
½ cup scallions
½ cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional).

1. Break bottom inch or so off of each asparagus spear;
cut stalks into inch-long pieces.

2. Heat a large skillet over high heat for about 2 minutes.
Immediately add half the peanut oil, chilies if you're
using them and pork, crumbling it with your fingers.

Cook, stirring only occasionally, until pork browns, about
2 minutes. Remove pork to a bowl, discard chilies and lower
heat slightly.

3. Add remaining oil and asparagus to skillet. Cook, stirring
occasionally, until asparagus turns bright green and begins
to become tender, 3 or 4 minutes. Add garlic and scallions
and cook, stirring once or twice, for 30 seconds.

4. Add stock or water and soy sauce; stir and cook for 15
seconds. Stir in pork, add sesame oil if you like and stir
once more. Serve with white rice, if desired.

Yield: 4 servings.
**********************************************************

Recipe: Asparagus Vichyssoise
Time: 30 minutes, plus chilling

2 tablespoons butter or extra virgin olive oil
3 medium potatoes, any type, peeled and diced
2 leeks, trimmed, well-washed and chopped
1 pound thin asparagus, trimmed and cut into 1-inch lengths
Salt and freshly ground black pepper to taste
5 cups chicken or vegetable stock
1 cup cream or half-and-half, optional.

1. Put butter or oil in a large, deep saucepan and turn heat
to medium. When butter melts or oil is hot, add vegetables.
If you like, set aside 12 or 16 of the nicest pieces of
asparagus; parboil in salted water for about 2 minutes and
use as a garnish for the soup. Season with salt and pepper
and cook, stirring, for 2 to 3 minutes.

2. Add stock and cook until vegetables are very tender,
about 15 minutes. You may prepare soup in advance up to
this point. Cover and refrigerate for up to 2 days.

3. Purée soup in batches until very smooth. Chill. (Though
vichyssoise is served cool, this soup could also be served
warm.) Stir in cream, if using, taste and adjust seasoning,
garnish if you like, and serve.

Yield: 4 servings.

Sheila's Salad Dressing Collection

Gourmet Mag. Salad Dressings

CARROT GINGER DRESSING
/members/member_recipes/member_recipes_by_recipe/233572

1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
Pulse carrots in a food processor until finely ground (almost puréed).
Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame
oil, and salt and pulse until ginger and shallots are minced.

With motor running, add vegetable oil in a slow stream.Transfer
mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to
3 minutes. Thin dressing with additional water if desired.

Cooks' note: Dressing keeps, covered and chilled, 1 week.
Makes about 2 cups


STILTON DRESSING
/members/member_recipes/member_recipes_by_recipe/233574
2/3 cup crumbled Stilton (from a 6- to 7-oz wedge, rind discarded)
1/4 cup sour cream
1/4 cup water
2 teaspoons white-wine vinegar
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh chives

Coarsely mash Stilton with a fork in a bowl. Stir in sour cream,
water, vinegar, and pepper until combined well, then stir in chives.
Season with salt if desired.

Cooks' note: Dressing keeps, covered and chilled, 3 days.
Makes about 1 cup.

GourmetLast Touch
January 2006; originally published 1993

LEMON PEPPER DRESSING
/members/member_recipes/member_recipes_by_recipe/233573
1/4 teaspoon finely grated fresh lemon zest, or to taste
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons ground black pepper
1 teaspoon sugar
Scant 1/2 teaspoon salt
3/4 cup olive oil

Whisk together zest, juice, mustard, pepper, sugar, and salt
until sugar and salt are dissolved. Add oil in a slow stream,
whisking until emulsified.

Makes about 1 cup.

Gourmet
FRENCH VINAIGRETTE
/members/member_recipes/member_recipes_by_recipe/233578
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

Whisk together vinegar, shallot, salt, mustard, and pepper
until salt is dissolved. Add oil in a slow stream, whisking until
emulsified.

Cooks' note: Dressing keeps, covered and chilled, 1 month.

Makes about 1 cup.