Kale, Turkey bacon, Walnut, Pumpkin seed, Cranberry salad
This one was inspired by a recipe on Inherent Appetite's website.
Prep Time: 10min
Cook Time: 10min
Ingredients:
10 slices Turkey bacon or regular bacon
1 bunch of Dino kale
2 handfuls walnuts
1.5 handfuls dried cranberries
1.5 handfuls of pumpkin seeds
1/4 cup olive oil
2.5 tbsp. fresh squeezed lime juice or apple cider vinegar
salt and pepper
Heat a pan to medium heat and fry the bacon. Chop up everything very small. Chop the kale into smaller than bite size pieces and place it in a bowl.
Next add the dried cranberries…make sure to keep an eye on the bacon. When the bacon is crispy break it up into small pieces and add to the bowl. Grab a handful of walnuts and using your hand break the walnuts into smaller pieces by squeezing them all together. Dump those on top of the salad. Add the pumpkin seeds. Mix everything together.
Lastly, the dressing. Combine the olive oil and lime juice or apple cider vinegar and mix. Add salt and pepper to taste. Dump on top of the salad and mix everything together. You can eat this right-away but if you have time let it chill in the fridge for a while first. Enjoy!
Prep Time: 10min
Cook Time: 10min
Ingredients:
10 slices Turkey bacon or regular bacon
1 bunch of Dino kale
2 handfuls walnuts
1.5 handfuls dried cranberries
1.5 handfuls of pumpkin seeds
1/4 cup olive oil
2.5 tbsp. fresh squeezed lime juice or apple cider vinegar
salt and pepper
Heat a pan to medium heat and fry the bacon. Chop up everything very small. Chop the kale into smaller than bite size pieces and place it in a bowl.
Next add the dried cranberries…make sure to keep an eye on the bacon. When the bacon is crispy break it up into small pieces and add to the bowl. Grab a handful of walnuts and using your hand break the walnuts into smaller pieces by squeezing them all together. Dump those on top of the salad. Add the pumpkin seeds. Mix everything together.
Lastly, the dressing. Combine the olive oil and lime juice or apple cider vinegar and mix. Add salt and pepper to taste. Dump on top of the salad and mix everything together. You can eat this right-away but if you have time let it chill in the fridge for a while first. Enjoy!
Grilled Chicken Salad with Cherries
Chicken:
2 teaspoons olive oil
2 teaspoons olive oil
- 6 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- Vinaigrette:
- 1/3 cup water
- 1/4 cup red wine vinegar
- 2 tablespoons minced shallots
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups gourmet salad greens
- 1 1/2 cups coarsely chopped pitted sweet cherries
- 6 whole cherries (optional)
- To prepare chicken, rub 2 teaspoons oil over chicken. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Prepare grill.
- Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
- To prepare vinaigrette, combine water and next 8 ingredients (water through 1/8 teaspoon pepper) in a small bowl; stir with a whisk.
- Arrange salad greens on plates, and top with sliced chicken, chopped cherries, and vinaigrette. Garnish with whole cherries, if desired.
Cucumber and Mango Salad
2 tablespoons extra virgin olive oil
4 teaspoons honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 large mango, peeled, pitted, and cut into 1-inch pieces
1 english cucumber, cut into1 inch pieces
1 large head romaine lettuce, roughly chopped
In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season ith salt and pepper. Add mango, cucumber, and lettuce and toss to combine.
4 teaspoons honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 large mango, peeled, pitted, and cut into 1-inch pieces
1 english cucumber, cut into1 inch pieces
1 large head romaine lettuce, roughly chopped
In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season ith salt and pepper. Add mango, cucumber, and lettuce and toss to combine.
Green bean, tomato, and chickpea salad
Serves 4
Coase salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Coase salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.