Summer Caprese Salad

Serves 8

Prep Time: 20 minutes

Ingredients

2 cups balsamic vinegar

4 large ripe tomatoes

12 ounces fresh mozzarella, thickly sliced

Large bunch fresh basil leaves

Olive oil, for drizzling (about 1 tablespoon)

Large pinch kosher salt

Large pinch freshly ground black pepper

Directions

Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.

When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.

Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

Nutrition Facts Per Serving:

Calories 140; Total Fat 9g; Protein 11g; Carbohydrate 5g; Fiber 1g; Sugar <1g; Sodium 200mg

Cucumber, Watermelon and Arugula Salad

Number of Servings: 8

Serving Size: 1 1/4 cups

Yield: 11 cups

Start to Finish: 25 min

 

Ingredients

4 cups chilled seedless watermelon cut into small chunks

4 cups baby arugula

1 medium seedless cucumber, halved lengthwise and thinly sliced

1 cup thinly sliced red onion (1 large)

1/2 cup snipped fresh mint

3 tablespoons white wine vinegar

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup crumbled feta cheese (2 ounces)

1/2 cup chopped walnuts, toasted (optional)

Directions

  1. In a large bowl combine watermelon, arugula, cucumber, red onion, and mint. If desired, cover and chill for up to 1 hour.
  2. For vinaigrette, in a screw-top jar combine vinegar, oil, salt, and pepper. Cover and shake well. Pour vinaigrette over watermelon mixture; toss gently to coat. Sprinkle with cheese and walnuts.

Nutrition Facts (per serving): 159 cal., 12 g fat (2 g sat. fat), 6 mg chol., 10 g carb., 209 mg sodium, 2 g fiber, 6 g sugar, 3 g pro.

Cheater’s Power Salad

prep time: 5 mins

cook time: 15 mins

total time: 20 minutes

yield: 2-4

Ingredients

1 bag southwestern salad mix

1 can black beans, drained and rinsed

1 avocado, cubed

¼ cup nuts or seeds (if not included in the salad mix)

shredded chicken, quinoa, or other protein of choice

Instructions

Cook the chicken (or other protein). For shredded chicken cook one pound of chicken breasts in the Instant Pot (15 minutes) or slow cooker (3-4 hours) with a jar of salsa or some taco seasoning.

Toss your salad ingredients together. Drizzle on the dressing and enjoy!

NOTES

The salad mix I use has lots of cabbage, carrots, kale, cilantro, green onions, as well as some toppings. A good salad mix (like this one) is very important for making this cheater’s salad worth your while. This is not an iceberg lettuce situation. It is fresh, nutritious veggies pre-chopped with some yummy extras to boot.

I don’t recommend making this all at once for one person – I just cook all of the chicken, keep it in the fridge, and then assemble salads throughout the week as I’m ready to eat them.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

Servings: 8

Total Time: 30 Minutes

Ingredients

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

1/4 teaspoon cayenne pepper

2 tablespoons honey

8 tablespoons extra virgin olive oil

1 teaspoon lime zest (be sure to zest limes before juicing them)

4 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro, plus more for garnish

2 Hass avocados, chopped

Instructions

Combine first five ingredients (through shallots) in a large bowl. Whisk together the next seven ingredients (through cilantro) in a small bowl. Toss the dressing with the salad. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Information

Serving size:  1 cup

Calories: 464, Fat: 24g, Saturated fat: 3g, Carbohydrates: 52g, Sugar: 7g, Fiber:15g, Protein:13g, Sodium: 591mg, Cholesterol: 0mg