BLT Chopped Salad

When you’re trying to cut back on carbs, bread is often the first thing to go. This BLT chopped salad is just as good as a BLT sandwich, minus the gluten. We’ll have a double serving, please.

Ingredients

Salad

• 2 cups of butter lettuce, chopped
• 2 cups of fresh arugula, chopped
• 1 pint grape tomatoes, quartered
• 4 slices bacon, cooked and crumbled
• 1 cup of sweet corn
• 1 avocado, sliced
• 4 ounces of feta cheese, crumbled

Dressing

• 1 1/2 tablespoons olive oil
• 1 lime, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Combine all salad ingredients, except feta and bacon, in a large bowl.
2. Mix well to combine.
3. Drizzle with your homemade dressing.
4. Top with bacon and feta.

Cajun Chicken Salad

Tangy buttermilk complements the spicy ingredients in this Cajun chicken salad nicely. Pecans add a hearty crunch, while raisins lend a chewy texture and a hint of sweetness.

Ingredients

• 4 chicken breasts
• Cajun seasoning, to taste
• ½ cup of buttermilk
• 4 cups of salad greens
• 1 bell pepper, diced
• 1 large tomato, diced
• 1/2 red onion, thinly sliced
• 1/4 cup pecans, toasted
• 1/4 cup raisins

Preparation

1. Rub Cajun seasoning mixture onto chicken, then pour buttermilk over it.
2. Refrigerate for at least 30 minutes.
3. Grill chicken until thoroughly cooked, and cut into strips.
4. Place chicken on a bed of greens, and add the remaining ingredients.
5. Top with your favorite dressing.

Skirt Steak Salad

Steak is a juicy alternative to the fish and poultry that often appear in salads. Pears and gorgonzola cheese lend a sophisticated vibe to this delicious salad.

Ingredients

• 1 skirt steak, fat trimmed
• 1 tablespoon of olive oil
• Salt and pepper, for seasoning
• 2 tablespoons of unsalted butter
• 1/4 cup of light brown sugar
• 2 large pears, cored and cut into medium-sized chunks
• 1 tablespoon of sugar
• 3/4 cup of chopped pecans
• ¼ cup of crumbled gorgonzola cheese
• 4 cups of baby arugula

For the Mustard Vinaigrette

• 1 tablespoon of dijon mustard
• 3 tablespoons of red wine vinegar
• 1/2 teaspoon of sugar
• 1/3 cup of olive oil
• Salt and pepper, to taste

Preparation

1. Drizzle a skillet with olive oil and cook steak for approximately 10 minutes, seasoning with salt and pepper if desired.
2. Melt butter in a separate skillet.
3. Add brown sugar and stir until sugar is dissolved, then add pear chunks.
4. Heat for approximately 5 minutes, then stir in pecans for 1 or 2 minutes.
5. Arrange steak and pears over arugula. Top with remaining ingredients and dressing.

Salmon Salad

Get your daily dose of Omega 3 with this protein-packed salmon salad.

Ingredients

• 2 cups salmon, cooked and flaked
• 2 hardboiled eggs, crushed
• 1 red pepper, diced
• 1 peeled cucumber, diced
• 1/2 cup of chopped onions
• 4 tablespoons mayonnaise
• 1/4 teaspoon cayenne pepper
• Salt and pepper
• 1/2 lemon, juiced

Preparation

Combine all ingredients and mix gently. Serve on a bed of lettuce or spinach.

Crunchy Turkey Salad

Cabbage lends a subtle crunch to this flavorful turkey salad. Increase the amount of Sriracha if you like a lot of spice.

Ingredients

• ¼ cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha
• 2 cups cooked turkey, shredded
• 1 cup shredded cabbage
• 1 cup fresh cilantro
• 1 cup fresh mint
• 1 large carrot, shaved
• Lime wedges, for serving

Preparation

Create a dressing by whisking peanut butter, rice vinegar, soy sauce, and Sriracha in a small bowl. Pour over remaining ingredients and serve with lime wedges.

Mexican Salmon Salad

When we think of Mexican food, we often picture hamburger or chicken. We were surprised by how much we enjoyed chowing down on this Mexican salmon salad.

Ingredients

Salmon

• 4 skinless salmon fillets
• 1 tsp ancho chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1 1/2 Tbsp olive oil
• Salt and pepper, to taste
• 1 lime, halved

Salad

• 1 head of Romaine lettuce
• 1 small container of grape tomatoes, halved
• 1 cucumber, peeled and chopped
• 1 1/2 cups of fresh corn
• 1/2 red onion, diced
• 1/4 cup cilantro leaves
• 4 oz Queso Fresco or Feta cheese

Preparation

1. Grill salmon over medium-high heat after coating it with olive oil and seasonings.
2. Squeeze lime juice over salmon.
3. Place on a bed of lettuce with remaining ingredients.
4. Drizzle with your favorite dressing.

Serves 4

Taco Salad

We never thought we’d use words like “elegant” and “beautiful” to describe a taco salad, but seriously, look at this gorgeous thing.

Ingredients

Cilantro Vinaigrette

• 1 shallot, chopped
• 2 cups tightly packed fresh cilantro leaves, stems removed
• 1 clove garlic
• 1/2 teaspoons of red pepper flakes
• 1/2 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon salt

Meat

• 1/2 pound ground chicken
• 2 teaspoons olive oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon taco seasoning
• 1/4 cup water

Salad

• 2 heads of Romaine lettuce, thinly shredded
• 1 cup cherry tomatoes, halved
• ½ cup grated cheddar cheese
• 1 cup of fresh corn
• 2 avocados, diced
• 3 green onions, sliced
• ⅛ cup cilantro leaves
• 2 tablespoons red onion, chopped
• 1 cup Black Beans

Preparation

1. Combine vinaigrette ingredients in a blender and pulse for about 20 or 30 seconds; set aside.
2. Saute onions over a skillet drizzled with olive oil over medium heat until soft, then add remaining ingredients.
3. Simmer for 7 to 10 minutes.
4. Place chicken on top of salad and top with vinaigrette and tortilla strips.

Turkey Cobb Salad

Power through your day after devouring this turkey cobb salad.

Ingredients

• 4 slices bacon, cooked
• 3 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 large head romaine lettuce, shredded
• 2 cups roasted turkey breast, cubed
• 1 ripe avocado, pitted, peeled, and thinly sliced
• 3/4 cup blue cheese, crumbled
• 2 hardboiled eggs, wedged
• 2 plum tomatoes, diced

Preparation

Combine all ingredients and serve with ranch, Italian, or balsamic dressing.

Pizza Pasta Salad

Not every salad has lettuce. When we’re craving a thick, gooey slice of pizza, we feast on this pizza pasta salad instead.

Ingredients

• 8 ounces rotini pasta, cooked and drained
• 1 small package of mini pepperoni
• 1/2 cup of provolone, cheddar, or mozzarella cheese, cubed
• 1 medium tomato, diced
• 1 green bell pepper, seeded and diced
• 1 can sliced ripe olives
• 2 tablespoons sliced green onions
• 2 tablespoons grated Parmesan
• Italian dressing, to taste

Preparation

Combine all ingredients in a large bowl and top with a generous amount of Italian dressing. Refrigerate for several hours and serve chilled.

Vegan Salad Bowl

This vegan salad bowl is a colorful, healthy way to fuel up for a busy day. Prepare the cooked ingredients below using your preferred method, then combine everything in a large bowl.

Ingredients

• 1 large sweet potato, cooked and chopped
• 1 can chickpeas, drained, rinsed and roasted
• 1 cup cooked quinoa
• 1 large carrot, peeled & julienned
• purple cabbage, shredded
• 2 cups of greens
• Hummus, to taste
• 1 sliced avocado
• Hulled hemp seeds, to taste

Preparation

Combine all ingredients in a large bowl and enjoy!