SERVES 4
INGREDIENTS
For the salad:
Spinach
1 tart and crisp apple (like Fuji or Honeycrisp), chopped
2 stalks celery, sliced
1/2 c red onion, chopped
1/3 c dried cranberries
1/4 c sunflower seeds
For the dressing:
2 t lemon juice, fresh squeezed
2 t dijon mustard
2 t honey
1 t balsamic vinegar
2 T olive oil
fresh ground pepper
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Sunday, September 7, 2014
Tuesday, August 12, 2014
Cobb Salad
SERVES 1
INGREDIENTS
1 c romaine
1 c baby spinach
1/2 avocado
1/3 c corn
1/4 c blue cheese
2 strips crumbled bacon
1/2 c grilled chicken breast
1/3 c halved cherry tomatoes
1 sliced hard boiled egg
1/4 c chipotle barbecue ranch dressing
INGREDIENTS
1 c romaine
1 c baby spinach
1/2 avocado
1/3 c corn
1/4 c blue cheese
2 strips crumbled bacon
1/2 c grilled chicken breast
1/3 c halved cherry tomatoes
1 sliced hard boiled egg
1/4 c chipotle barbecue ranch dressing
Tuesday, April 1, 2014
Chickpea Salad
Super filling, high protein, low calorie lunch. There are lots of good flavors that keep things interesting.
SERVES 2
INGREDIENTS
1 can chickpeas (Garbanzo beans)
1 large red bell pepper, diced
1 c cherry tomatoes, halved
1/4 c white onion, thinly diced
3 cloves garlic, minced
Juice of 1/2 lemon
1 t dried oregano
1 T olive oil
Salt and pepper to taste
Mix all ingredients together. I bring half of this recipe for lunch and save the other half in the refrigerator for 2-3 days.
SERVES 2
INGREDIENTS
1 can chickpeas (Garbanzo beans)
1 large red bell pepper, diced
1 c cherry tomatoes, halved
1/4 c white onion, thinly diced
3 cloves garlic, minced
Juice of 1/2 lemon
1 t dried oregano
1 T olive oil
Salt and pepper to taste
Mix all ingredients together. I bring half of this recipe for lunch and save the other half in the refrigerator for 2-3 days.
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