Note: Any of these salads can be combined with any of the dressings, if you wish. I noted my suggestions for salad/dressing combination below. I am going to list all the salads first, then the dressings separately.
~*~*~*~*~*~*Salads*~*~*~*~*~*~
Calories per Serving:
282 cal. without dressing
349 cal. with dressing
(best with Blueberry-Apple Vinaigrette)
Ingredients:
6 large romaine lettuce leaves (rinsed and cut into thick strips)
1/2 med. vine-tomato (sliced into 8 half-slices)
1/2 cup cucumber slices
1/6 med. white or yellow onion (sliced thin)
7 sticks baby carrots (cut into sticks or slices)
1/4 med. cantaloupe (cut into chunks)
1/3 cup fresh blueberries
1/8 cup candied walnuts (smashed or crushed into smaller, sprinkling-sized pieces)
2 tbsp bleu-cheese crumbles
Directions:
- Line the plate with lettuce.
- Layer on the tomatoes, onions, carrots and cucumbers. Scatter evenly.
- Top with cantaloupe chunks and blueberries.
- Sprinkled with candied walnuts and bleu-cheese crumbles.
- Drizzled on 1/4 cup of dressing (recommended: Blueberry-Apple Vinaigrette)
Turkey-Pear-Swiss Herb Salad
Servings: 1
Calories per Serving:
273 cal. without dressing
341 cal. with dressing
(best with Honey-Mustard Dressing)
Ingredients:
2 cups Spring Mix Bag Salad
4 leaves Fresh mint leaves (cut into strips)
1/8 cup Fresh cilantro (coarsely chopped)
1/8 cup Fresh parsley (coarsly chopped)
3 oz Roasted turkey breast (the real kind ... not deli-sliced....cut into small chunks)
1/2 of a fresh pear (bosc, barlett, asian, etc.), sliced thin or into small cubes
1 slice Sargento swiss cheese (cut in half, then into thin strips)
Directions:
- In a large mixing bowl, lightly toss together the spring mix salad greens, mint leaves, cilantro and parsley.
- Place salad mix on the plate and scatter pear slices or cubes on top.
- Add turkey cubes and then topped with cheese strips.
- Drizzle 1/4 cup of dressing on top. (recommended with Honey-Mustard dressing)
Tropical Fruit-Yogurt Salad with Grilled Shrimp
Calories per Serving:
285 cal. without dressing
336 cal. with dressing
(best with Lemon-Honey Vinaigrette)
Ingredients:
1/2 cup pineapple chunks
1/2 cup papaya chunks
1/2 medium mango (sliced or chunks)
1 tbsp sweet shredded coconut
4 leaves fresh mint (cut into thin strips)
6 leaves romaine heart lettuce (coarsely chopped into chunks)
9 large shrimp
1 pinch salt
1 pinch black pepper
1/4 cup Trader-Joe's greek-style non-fat plain yogurt
2-3 bamboo skewers
non-stick cooking spray
Directions:
- Soak bamboo skewers in warm water for at least 2 hrs. Preheat grill.
- Peel and skewer shrimp (4-5 shrimp per skewer).
- Spray non-stick spray on both sides of the shrimps.
- Season both sides of the shrimps with salt and pepper.
- Grill shrimps for 2-3 minutes on each side, until pink and no longer translucent. Set aside.
- Line plate with lettuce.
- Scattered over the lettuce with pineapple, mango, papaya, and mint leaves.
- Remove shrimp from skewer and scatter shrimp over the salad.
- Sprinkle the coconut on top.
- Drizzle 1/4 cup of dressing on top of salad and serve yogurt in a small bowl on the side (to be poured over salad). (Recommended with Lemon-Honey Vinaigrette.)
~*~*~*~*~*Dressing*~*~*~*~*~
Blueberry-Apple Vinaigrette (makes 1 cup)
67 cal. per 1/4 cup
Ingredients:
1/4 cup blueberry jam/preserve
1/8 cup apple cider vinegar
3/4 cup unsweeten apple juice
1/2 tbsp corn starch
1/8 tsp black pepper
1/8 tsp salt
Directions:
- Combine all the ingredients in a small bowl.
- Heat in a small sauce pan until clear and thicken. Stir constantly.
- OR you can heat in the microwave for 30 sec, stir, then heat again in 10 sec increments until thick and clear.
- Let cool then drizzle over salad!
Lemon-Honey Vinaigrette (makes 1/4 cup)
51 cal. per 1/4 cup
Ingredients:
1 lemon (freshly squeezed all the juice)
1 tbsp pure honey
1/4 cup water
1/2 tbsp corn starch
1/2 tbsp apple cider vinegar
1/8 tsp black pepper
1/8 tsp ground ginger
Directions:
- Combine all the ingredients in a small bowl.
- Heat in a small sauce pan until clear and thicken. Stir constantly.
- OR you can heat in the microwave for 30 sec, stir, then heat again in 10 sec increments until thick and clear.
- Let cool then drizzle over salad!
Honey-Mustard Dressing (makes 1/4 cup)
68 cal. per 1/4 cup
Ingredients:
1 tbsp spicy mustard
1 tbsp pure honey
1/4 cup water
1/2 tbsp corn starch
1/8 tsp black pepper
1/8 tsp salt
Directions:
- Combine all the ingredients in a small bowl.
- Heat in a small sauce pan until clear and thicken. Stir constantly.
- OR you can heat in the microwave for 30 sec, stir, then heat again in 10 sec increments until thick and clear.
- Let cool then drizzle over salad!
