Spring is almost here! Yay! Just seven more days to go, and it’s official. It’s been a very long Winter here in New York, we are ready for longer days, birds chirping and lots of warmth! Today was a great day, the temperature was warm enough that I took the baby out to play. He was so happy to be outside…and so was I. It was a perfect day to make a healthy, light Spring salad for lunch too. A Spring salad with fruits and avocado as a dressing to be exact. I love the combination of fruit in my salads. I also love creamy dressings, but I didn’t want my dressing to be full of unhealthy ingredients. I opted to make an avocado cream dressing because I’ve seen people make them before and was curious as to how it would turn out in a dressing. Well, it’s really good! I knew an avocado would be a great addition to my salad giving it the creamy richness in a dressing that I like. I hope you can try this easy, healthy salad recipe. This can serve 2 people.
3 cups mesclun salad
1/4 low fat feta cheese
1/4 cup blueberries
1/4 cup blackberries
1/4 cup green grapes, sliced in half
1/4 cup strawberries, sliced in half
For the Avocado Cream Dressing
1/2 avocado mashed
1-2 tablespoons low fat sour cream
Juice of a small lime
2-4 tablespoons olive oil
dash of salt and pepper
1 small garlic clove minced
For Your Salad
Wash your mesclun mix well in a colander or salad spinner. Set aside. Rinse your fruits and slice your strawberries, and grapes in half. Add all fruits to a bowl. Place your mesclun on a serving plate, and top with fruits.
Avocado Cream Dressing
In your mini food processor, blender, or by hand, mix your avocado, sour cream, olive oil, minced garlic, lime juice, salt and pepper until you achieve a creamy consistency. Pour over your mesclun and fruit. Enjoy this salad with some crackers, it’s really really good!
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I whipped up this berry spinach salad with caramelized pecans today. I am introducing new fruits to my baby, and purchased blueberries. He didn’t love them, so I thought to make a healthy salad with them. It’s a really simple six ingredient salad with lots and lots of flavor! Blueberries are high in antioxidants called flavonoids, help keep your skin bright, revived, and are cancer fighters! That’s amazing to me. I sometimes buy frozen blueberries when making smoothies, or muffins but for this recipe use fresh please. My berry salad serves one, but can be shared if you’d like. I wouldn’t! LOL
6 cups fresh spinach
1/4 cup fat free feta
1 tablespoon olive oil
1/4 cup blueberries
For the Caramelized Pecans
1/4 cup pecans
1 tablespoon butter
Dash of vanilla extract
1 tablespoon brown sugar
In a small non stick pan add 1/4 cup chopped pecans. Add vanilla extract, brown sugar, and butter. Cook until pecans are coated and sugar and butter have melted. Allow to cool on a plate. Once cooled, set aside for salad.
Next, your handy salad spinner or food colander, rinse and drain your spinach. Add to a medium sized bowl. Add your feta cheese, blueberries, pecans, olive oil, and lemon juice. Give a light toss, and your done. Enjoy with a side of soup, or crackers.
Since Valentine’s Day is only 4 days away, I am trying to come up with recipes for my two sweet hearts, my husband, and my handsome little baby boy! Thought I’d make balsamic strawberries today since the market I went to had a very nice selection for this time of year. It’s the easiest thing to do with strawberries, and actually are perfect to go in a nice green salad or with a scoop of ice cream! You can choose that for yourself!
- 16 ounces of strawberries, rinsed, hulled, and sliced in half
- 2 tablespoons balsamic vinegar
- 1/4 cup white sugar
In a large mixing bowl add clean, sliced strawberries, vinegar, and sugar. Mix well, and let sit for an hour.
The vinegar and sugar will eventually become a sweet syrup coating your strawberries. This recipe makes a
large enough bowl to feed at least 8 people. Hope you enjoy!
It’s been brutally cold here in New York, an actually had some snowfall all day yesterday. You would think that I would cozy up and make chicken soup! Nah..I’m in the mood for a salad. Went to the market and saw sweet snow peas. Thought I would make a snow pea tuna salad for lunch. I just love snow peas because they are crisp and so good as a nutritious snack. You can add some in a delicious stir fry too! Hmmm…think that’s next on my list, after all I bought a pound of snow peas!
Here’s my snow pea tuna salad…This serves one by the way.
1 small can of tuna in water
10 snow peas chopped
1 tablespoons of light Hellman’s mayo
2 tablespoons chopped fresh cilantro
1/4 cup chopped red bell pepper
2 tablespoons white onion, optional
salt and pepper to taste
In a medium bowl add your drained can of tuna. Clean your snow peas, pepper, onion and cilantro. Chop finely and add to your tuna. Next add your mayo. You can add more or less if you like. Add salt and pepper to taste.
You may also add a bit of mustard, or old bay seasoning too! Enjoy with some crackers, on a piece of toast, or how I like my tuna salad with tortilla chips!
- 1 Small white onion
- olive oil
- 1-2 Garlic cloves
- 3 ounces Neufchatel Cheese
- 1 Cup Cooked Quinoa
- 1/2 Cup Black Beans
- 1/2 Cup Corn Kernels
- 1 Large Roma Tomato
- Salt to taste
- Pepper to taste
- 1 Teaspoon Chili powder
- 1/2 Teaspoon Coriander
First cook your quinoa by following package directions. I used 1/4 cup uncooked quinoa, and boiled 1/2 cup water. Once the water boiled, I added the quinoa and let simmer covered until the quinoa soaked up all the water. The 1/4 quinoa, makes more then 1 cup cooked. Set aside. Next in a non stick pan, saute your onion and olive oil. Once onions are softened, add minced garlic, and cook another minute. Add tomatoes, black beans, corn kernels, and seasonings. Stir and cook 5 minutes. Add your Neufchatel cheese, and blend well until incorporated. Lastly, add your cooked quinoa to the pan. make sure all ingredients get mixed in. Taste your food, and check for salt or possibly more cheese? It’s up to you! Serves up to 6 people. Enjoy
My hubby and I were in the mood for Mexican so I thought I would make a Tex Mex Chicken Salad. We really love Mexican food, and I try to make my own versions whenever I can. This salad has a lot of great flavor, and kick and is great for lunch or dinner. The recipe can vary as per how much salad, dressing, or other toppings you use. It’s really up to you. here’s how I made my Tex Mex Chicken Salad!
- 2 chicken breasts
- 1/2 tsp cumin
- 1/8 tsp chili powder
- 1 fresh clove garlic chopped
- salt and pepper to taste
- 1/4 tsp paprika
- 6 cups chopped romaine lettuce
- 1 medium tomato chopped
- 2 green onions, chopped
- 1/2 cup cooked rice
- 1/4 cup cilantro chopped
- 1/2 cup canned chick peas
- 1/2 cup canned corn kernels
- 1 Hass avocado chopped
- 1/4 cup or more of lite sour cream
- lite ranch dressing of your choice
First cook your rice in a rice cooker or on your stove top. Set aside. Grill your chicken breasts in a pan with olive oil, garlic, salt, pepper, cumin, paprika, and chili powder. Once they are cooked, and cooled, slice them up and set aside.
Next chop and rinse your romaine lettuce in a salad spinner, or colander. Add romaine to a mixing bowl. Chop your tomato, green onion, cilantro, avocado and add to lettuce. Drain your canned chick peas and corn, and add to salad as well. Keep any leftover peas and corn in a Tupperware. Next toss all ingredients and split salad between two plates. Top with cooked rice, grilled chicken, ranch dressing, and sour cream. Like I said in the beginning, the recipe varies, and you may add a different dressing, or more of anything you love! Enjoy!
I have chosen to make something a little more healthier as I’ve been baking a lot this holiday season. I love salads that have a lot of flavor and crunch, so I always add some sort of nut like pecans or almonds as a topping. The addition of cheese always makes a salad even tastier! This pecan feta green salad is comparable to a Greek salad minus a few ingredients. The amount you make is up to you, but my recipe serves one. That’s me!
4 cups chopped romaine lettuce
1 medium tomato
1/2 chopped cucumber
1/4 cup reduced fat feta
1/4 cup pecans
1/4 cup lemon juice
2-3 tablespoons olive oil
salt and pepper
1 garlic clove minced
Rinse your romaine lettuce in a salad spinner or colander. Chop your tomato and cucumber and all three to a large mixing bowl. Sprinkle with pecans, and feta cheese. Drizzle as much as you like of your lemon garlic dressing. Toss well, and place in a salad bowl. It’s as easy as that! Enjoy!
Lemon Garlic Dressing
Mince your garlic by hand on a cutting board, or use a garlic press. Add to a small bowl. Next add your lemon juice, olive oil, salt and pepper. Taste your dressing. If you need more salt, add it. You may also want more lemon, or garlic. Stir well, and add to salad.
Some other ingredients you may add:
your favorite dressing
tuna, chicken, or fish