Great Salads for Anytime

Salad is my all time favorite meal so I am always trying out new ones. With so much versatility combinations are endless. There’s never a reason to have a boring salad so here are 3 delicious salad recipes we have made recently. From fruity and nutty to hearty and filling there’s something for everyone. Tony and I have loved changing up our everyday salads to try these out and we hope you do too.

Each salad feeds about 4-6 depending on your appetite.

Grapefruit Salad with Cranberry Vinaigrette

8 oz Salad Greens

4 oz Walnuts (Toasted and Chopped)

2 each Grapefruit (Segmented)

2 each Apple

2 oz Apple Cider Vinegar

2 oz Olive Oil

1.5 Tbs Dry Cranberries

1 Tbs Dijon Mustard

1 clove Garlic

1 tsp Thyme

As needed Salt and Pepper

For the Dressing:

Blend the vinegar, oil, garlic, cranberries and dijon mustard with a hand or stand blender. Season with salt and pepper.

For the Salad:

Toss all ingredients together in a large bowl and fold in the dressing to serve.

Note: To make it a bit more filling a protein like chicken could be added.

Tex-Mex Chicken Salad with Avocado Lime Dressing

2 small heads Romaine Lettuce (Chopped)

2 each Chicken Breast (Grilled and Diced)

-season with salt, pepper, paprika, chili powder and cumin

2 each Roma Tomato (Chopped)

2 cobs Corn (Grilled and Cut from the Cob)

1/2 cup Peas

1 each Carrot (Chopped)

As needed Cheese (Shredded)

As needed Tortilla Strips

For the Dressing:

1 each Avocado

2-3 each Lime (Juice)

1 clove Garlic

1 oz Olive Oil

As needed Salt and Pepper

For the Dressing:

Blend together the avocado, lime juice, garlic, salt and pepper with a hand or stand blender. Stream in oil to thin out a bit. Adjust seasoning

For the Salad:

Toss all salad ingredients (except for the cheese and tortilla chips) together once chicken and corn are done grilling. Fold in dressing and the top with shredded cheese and tortilla strips.

Arugula Greek Salad

8 oz Arugula

2 each Tomato (Quarter and Slice)

1 each Cucumber (Quarter and Slice)

1/2 each Red Onion (Small Dice)

2 oz Feta

2 oz Red Wine Vinegar

2 oz Olive Oil

1 Tbs Oregano

1 Tbs Thyme

1/2 Tbs Dijon Mustard

1 tsp Honey

As Needed Salt and Pepper

For the Dressing:

Blend the vinegar, oil, garlic, herbs, honey and dijon mustard with a hand or stand blender. Season with salt and pepper.

For the Salad:

Toss all ingredients together in a large bowl. Fold in the dressing to serve.

Note: To make it a bit more filling a protein like chicken could be added.

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