Salad Recipes

Cobb Salad

Serves 4 entree-size portions

Salad Ingredients:

8 cups mixed greens

2 avocados diced

1 cup chopped tomatoes

4-6 boneless & skinless chicken thighs

4 hard boiled eggs, halved

1 pack of bacon

Dressing Ingredients:

4 TBSP extra olive oil

2 TBSP balsamic vinegar

2 tsp Dijon mustard

pinch of salt, and pepper to taste

Directions:

In a pan on medium heat, saute the chicken thighs until fully cooked. Slice the chicken into long bite sized strips.

Preheat the oven to 375 degrees Fahrenheit. Line a large sheet pan with parchment paper and lay the bacon slices individually. Bake for 15-20 minutes, checking frequently and flipping halfway. Depending on how crispy you want the bacon, you may want to cook more or less time.

Combine the mixed greens, tomatoes and dressing in a large bowl. Serve the avocado, bacon, chicken, and hard-boiled eggs in separate bowls so that individuals can serve themselves.

Mediterranean Kale Salad

Mediterranean Kale Salad
Ingredients:2 bunches of kale, washed, dried, and stems removed3 TBSP Extra Virgin Olive Oil3 TBSP freshly squeezed lemon juice¾ tsp sea salt¼ tsp black pepper¼ cup toasted nuts or seeds (I like pine nuts or slivered almonds)½ cup pomegranate seeds
Directions:
Thinly slice the kale leaves into bite sized pieces and place in a large salad bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the kale leaves.
Mix in the nuts/seeds and pomegranate. Top with freshly ground pepper.
Variation: Add ¼ cup sliced kalamata olives and eliminate the pomegranate

Kale & Shredded Brussel Sprout Salad

Kale & Shredded Brussel Sprout Salad (Keto)
Ingredients:
Salad:1 pound brussel sprouts, trimmed and thinly sliced/shredded (using a food processor or buy a pre-shredded bag at Whole Foods or Trader Joe’s)1 bunch kale, remove stalks and chop up leaves1 lemon, juicedSea Salt¼ cup Slivered Almonds or Toasted Pine Nuts¼ cup shredded pecorino romano cheese (optional)
Dressing: 1 shallot1 tsp fresh thyme, 1/4 cup fresh parsley1/3-1/2 cup Extra Virgin Olive OilJuice of 1 lemon, sea salt & pepper
To make the dressing, combine all the ingredients in a food processor or blender. Store in a glass container.
Salad Directions:
Add brussel sprouts, kale, and lemon juice to a bowl and add a few pinches of sea salt. Mix well with hands or tongs.
Add ¼ cup of the dressing and mix. Add more if needed and save any extra dressing for a later use.
*I let the kale and brussel sprouts sit in the fridge with the lemon juice & salt for a few hours. Then I added the dressing and let it sit 30-45 min (you might not need all that dressing for the salad, I had used some of it the day before).

Brussel Sprouts Slaw

Ingredients:
1 pound of Brussels Sprouts shredded2-3 limes2 TBSP Extra Virgin Olive Oil1/2 tsp honey (optional)1 green onion thinly sliced1/4 cup chopped fresh cilantro1 red bell pepper, thinly sliced1 avocado diced2 TBSP toasted sesame seeds
Directions:
Combine the lime juice, honey (if using) and sprinkle with salt and pepper, and then mix in the brussels sprouts. Add the rest of the ingredients and stir it up and add more salt & pepper for taste.
Lasts up to 3 days in the refrigerator

Fall Harvest Salad

Ingredients:
Salad1 large container (10-16 oz) of spring mix salad greens1/3 cup dried cranberries or dried cherries1/3 cup shelled pistachios1 ripe pear, cored and cut into 3/4 inch dice1/2 cup crumbled blue cheese or gorgonzola cheese (optional)
Champagne Vinaigrette1 shallot, quartered1 small clove garlic1 Tbsp dijon mustard2 Tbsp honey1/2 cup champagne vinegar1 1/2 cups olive oilsalt & pepper
Directions:
Mix the salad greens with ¼-½ cup of the dressing (add more if needed) and store the rest for a later use.
Add in the rest of the salad ingredients and gently mix together.