Sorry-my pictures are a little blurry. This was so yummy though!
Salad
1 1/2 cucumbers, chopped
2 avocados, chopped
1 small bunch of cilantro
1 can of garbanzo beans, drain out liquid
1 4oz container of feta cheese
Dressing
1/2 olive oil
1/4 cup lemon juice
1 tsp spicy mustard
Combine all salad ingredients in a bowl. Whisk dressing ingredients together, pour over salad. Salt and pepper to taste. Toss and eat!
I don’t eat pasta too often, but this is well worth the calories!
Boil 12oz of your favorite pasta, as directed. Put pasta in refrigerator to cool down. Once cold, pull it out of refrigerator, and add all ingredients. Easy!!
Here’s what I put this time….
1 can of small olives
A hand full of salami (chopped)
1/2-3/4 cup of your favorite Italian (oil based) dressing
1 bag of shredded Swiss cheese
2 firm avocado’s diced
A couple of small home-grown bell peppers
1/3 cup diced cucumber
A small handful of cherry tomatoes (from my garden)
1 small red onion-diced
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I was inspired to post this recipe because I had a similar salad at Disneyland, hahaha. Minus the chicken for me, the flavors of the avo, pine nuts, spinach, and feta cheese, are AMAZING! You can make this in bulk, without adding the dressing. Simply add the dressing as you serve each plate. If you use the proper firm avocado, you shouldn’t have any issues with being squishy or darkened over the course of a couple days. I might also add some chopped Anjou pear to the mix 🙂
SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste
Directions:
1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).
Life is good, eat healthy
Audrey~
http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/
Ok, my carnivorous friends, this recipe is for you! Delicious salad greens, mango and pork tenderloin.
Goodness indeed! The end of summer doesn’t mean no more salad. This salad has a delicious combination of sweet, nutty and flavorful ingredients.
Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*1 chopped semi-firm avocado
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)
Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
Life is good, eat more salad
Audrey~
http://www.theyummylife.com/Quinoa_Salad_In_A_Jar
These healthy salads are a complete meal in a jar. With the convenience of making them several days ahead, you can have these grab-and-go lunches ready as you head out the door on busy mornings. If you’re like me, it increases the likelihood of choosing a healthy lunch option if it’s already made. Salads are normally time consuming to prepare, but when you make several at one time, they become a convenient way to prepare lunches for the week. These recipes are vegan, gluten- & dairy-free, and between 259 and 302 calories. Like my popular refrigerator oatmeal recipes, these salads simply make life easier and healthier.
I’m not sure who was first to come up with the idea of making individual salad servings in jars. For years, Whole Foods, Trader Joe’s, delis and grocery stores have been selling pre-made salads; but, as far as I know, pre-making them in jars at home is a relatively new concept. The first time I saw anything like this was in a post about storing cut lettuce in a jar by Paula on her aptly named blog, SaladInAJar.com, using mason jars and a Foodsaver. It’s brilliant, works amazingly well, and has changed the way I store lettuce. Since then I’ve seen many versions around the internet and on Pinterest that stack lettuce along with other salad ingredients in mason jars. You’ll find links to some of those at the bottom of this post.
I had tried a few varieties in the past, but have found it difficult to keep the jarred salads fresh tasting for very long. I admit that I’m really picky about fresh veggies. If there is even a teensy bit of darkened, slimy lettuce, or veggies that are past their prime, it’s a deal breaker for me. It’s a challenge to keep salad greens fresh tasting when they’re combined with other ingredients in a container. But there are some tricks that make it possible to extend the shelf life of these jarred salads for several days. Mine were all still good after 4-5 days. I used only vegetables that tend to be more stable and hold up to days of storage in the fridge.
4 International Flavor Varieties — Curry, Mediterranean, Asian, Fiesta. I like variety, but I wanted to make this easy. So, these 4 jars use the same basic formula and several overlapping ingredients to make it as efficient as possible to assemble them. These can be made and eaten with or without greens added at the top. I’ll explain how to make them both ways.
Enjoy!
Life is good, eat good foods
Audrey~
I know summer is coming to an end. But I really thought this recipe deserves to be shown before the end of the season. Yumm, yumm!
58 Day Dreams 