Salad

Peel 1 large sweet tater + chop into bite-sized pieces.

Place in a small bowl, drizzle with real maple syrup, ground flax, cinnamon + coarse sea salt. Mix to coat.

Spray baking sheet with olive oil and bake in a preheated 350* for appox. 30 minutes. Then place your hot taters atop a hefty portion of lettuce/spinach, avocado, red onion, squash/Zucchini and anything else that sounds good! Finish it off with a drizzle of olive oil + balsamic and fresh black pepper.

Tomato avacado salad

I don't know why I don't eat this kind of stuff more often. Easy. Tomatoes, avacado and a little bit of sea salt.

Another salad

Dressing-

Garlic clove

3/4 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

3 tablespoons of olive oil

5 tablespoons of canola oil

4 tablespoons of red wine vinegar

Smash the garlic clove with the back of your knife, remove skin and toss it into a bowl. Add salt and pepper. Measure out and pour in the oils and finally add the vinegar. With a small whisk or a fork, whisk the dressing together until it seems to be mixed well and then set aside. The layers will separate, but just give it a quick whisk again before you pour it over the salad.

Salad -

1 head of red leaf lettuce, torn apart, washed.

1/2 a white onion, sliced

1/2 to a whole avocado, pitted, cubed and scooped out

cherry tomatoes

All of these ingredients (plus whatever else you like) go into a big salad bowl. Toss well, and serve immediately. Any leftover dressing can be covered in plastic wrap and kept in the refrigerator for a few days.

Southwestern salad w/corn and avocado

Prep: 20 minutes. Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.

Ingredients

• 2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 avocado, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro sprigs
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 (9-ounce) bag baked tortilla chips (optional)

Preparation

1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.

2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips or Quesidilla, if desired.

Quinoa, cucumber and tomato salad

4 cups water
2 tsp salt
2 cups quinoa, rinsed like crazy Rinsed like you have never rinsed before. Rinsed like it was your last day on Earth to rinse. No really, rinse the hell out of it.
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
1 Tbsp dried parsley

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.

Once cooled, add cucumber, tomato and red bell pepper. Stir to combine. Add olive oil, white wine vinegar, season with salt and pepper and add basil and parsley. Stir well. Check seasonings and add more if needed.

Yields 6 servings.

Fresh corn salad

I'm dreaming of summer... Can't wait to try this. It just doesn't seem right to use canned or frozen corn.

5 ears corn, shucked
1/2 cup diced red onion
3 Tbsp cider vinegar
3 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground pepper
Handful of chopped fresh basil

Put a large pot of water on to boil. Boil corn cobs for 3 minutes. Remove cobs from pot and set on a towel to cool. Once cooled, cut kernels off the cob and put into a medium bowl. Add red onion, vinegar, olive oil, salt and pepper. Mix well to combine. Sprinkle on fresh basil.

Yields 4 servings.

Poppyseed fruit salad

2 Cups Cantaloupe, chopped

1 Cup strawberries, chopped

1 Cup blueberries

2 kiwis chopped and peeled

1 banana chopped

Dressing:

1 C. honeydew melon

2 Tbs freshly squeezed lime juice

2 Tbs honey

2 Tbs poppyseeds

Dash of cinnamon

*take dressing ingredients and blend until smooth

Toss dressing with fruit

Pear and pecan salad

Pear and Pecan Salad
by www.trainermomma.com

romaine lettuce, torn
baby spinach
1 or 2 pears, sliced
1-2 tomatoes, diced
3-4 bunches of green onions
1 handful of Craisins
1 handful of pecans, roasted
4-5 oz of goat cheese, crumbled
balsamic vinegar
olive oil

Get a very large salad bowl and just start throwing all the goodies in the bowl. Add as many ingredients as suits your fancy. Remember, however, to go easy on the high calorie foods: Craisins, pecans and goat cheese.

Mix with salad tongs. When you load up your plate, drizzle with a bit of balsamic vinegar and about a tablespoon of olive oil.

YUM!

Chicken Hawaiian Salad

Chicken Hawaiian Salad

by www.trainermomma.com

adapted from Kirkland Signature Recipes

1 12.5 oz can of canned chicken

1/2 cup celery, diced

1 medium apple, chopped

1 cup pineapple chunks (tidbits would work even better)

2 Tb raisins

2 tsp toasted sesame seeds (when toasted it really brings out the taste)

3 Tb Miracle Whip, light or light mayo

1/2 tsp curry powder

Combine chicken, celery, apple, pineapple, raisins and sesame seeds in a large bowl.

Mix Miracle Whip and curry powder in a smaller bowl. Mix in with chicken mixture and toss to coat.

I like to eat this on a bed of greens or in a wrap for food on the go.

168 calories per cup.

Apple and Red Pepper Spinach Salad with Cottage Cheese

by www.trainermomma.com

2 cups spinach

1/2 cup low fat cottage cheese

2 Tb walnuts, chopped

1/2 of an apple

1/4 cup red pepper, chopped

2 Tb green onion

2 Tb Kraft Light Parmesan Asiago Balsamic Vinaigrette (now say that 3 times fast)

334 calories

Taco salad

1 lb. lean ground beef

1 small onion

1 small can tomato sauce

1 head of lettuce (chopped)

2 tomatoes

1 cucumber (peeled and chopped)

2 C. mozzarella cheese

1/2 can olives

1 bag tortilla chips (crushed)

lite sour cream

brown beef and onion. drain fat from hamburger. add tomato sauce.

in large bowl, mix crushed chips, meat, tomatoes, cucumbers, cheese andn olives. Serve with sour cream.

enough for about 6 people

Broccoli sunflower salad

3-4 heads of broccoli

1 bunch of cauliflower

3/4 C. green onions

1 C. salted sunflower seeds

1 lb. bacon fried crisp

2-3 C. red grapes (i added a little more)

SAUCE:

3/4 C. Light mayo, 1/4 C. sugar, 1/3 C. seasoned rice vinegar

add sauce, bacon & sunflower seeds right before serving.

Chicken berry salad

1/2 C. of cooked chicken

1/2 C. of black beans

1/2 C. cottage cheese

2 TB. honey mustard dressing (newmans own light honey mustard dressing is good! I found some at Maceys)

1/2 C. of mixed berries (strawberries, blueberries and raspberries is what I used)

10 brown rice crackers (optional)

2 Cups of spinach

1 Cucumber

Cook chicken and chop all veggies. Place all salad veggies in bowl. Pour in chicken, beans, cottage cheese and berries. Crush crackers and sprinkle over the top. Top with dressing.

This makes enough for 2-3