Green Bean Almondine Salad

Used the last of the Green Bean Almondine from Thanksgiving and added it to a big fresh green salad.PS you can add Blue Cheese crumbles too 🙂


Taco Nite

Easy and healthy! Used lean ground chicken..add in taco seasoning, chopped green pepper, 1 can of Rotelle, lime juice..Served over bed of romaine hearts with low fat cheddar cheese and broken whole grain taco shells

Published in: on November 11, 2010 at 7:30 pm  Comments (1)  
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Pears, Toasted Walnut and Gorganzola Cheese Salad

Make this salad all season long!

1 package of Gorgonzola cheese

1/4 cup of walnuts chopped and toasted ( add to heated olive oil in pan on medium high and stir until browned and the aroma has enticed on paper towel to drain)

1 small red onion sliced thin

2  romaine hearts chopped

1 radicchio chopped

1 English cucumber sliced and halved

sea salt and pepper

2 pears sliced and skins left on

Balsamic Vinegar for dressing

Place all salad ingredients in bowl, top with pears, Gorgonzola and walnuts. Season with sea salt and pepper. Serve 4-5  Drizzle with balsamic vinegar 🙂

Caesar Salad and Dressing

1 package if 3 whole romainne hearts, cleaned and patted dry. Chopped

1 red onion thinly sliced

1 package grape tomatoes

1 English cucumber sliced

1/2 cup shaved parmesan cheese


3-4 garlic cloves ( I use more!!)

1/4 cup grated parmesan

2 anchovies diced

1/2 cup evoo

1 tsp pepper

2 lemons juiced

1 tbsp Dijon mustard

In food processor or blender, add garlic, lemon juice, parmesan, Dijon, pepper and purée. Slowly add in olive oil . Chill before serving along side salad.

Published in: on September 19, 2010 at 8:37 pm  Leave a Comment  
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Apple and Walnut Salad


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2 granny smith apples diced skin intact

1/4 cup of walnuts toasted

1 package of reduced fat crumbled blue cheese

4-5 cups Baby romainne lettuce

1 cup of raddichio shaved

1 English cucumber sliced and halved

1/2 package of grape tomatoes

1 small Red onion sliced thin

Add all ingredients to large serving bowl and toss.

Toast walnuts on stovetop with 1 tbspn olive oil on med high heat stirring until browned. Place on paper towel before adding to salad.

I use a baslamic vinegrette for a dressing.

Published in: on September 18, 2010 at 10:10 am  Leave a Comment  
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Greek Salad

In a large serving bowl tear 4 whole rommaine hearts into the bowl. Add 1 package of grape tomatoes cut in half, 1 red onion thinly sliced, 1 English cucumber sliced and halved, 1/4 cup of banana peppers, package of reduced fat crumbled feta cheese, optional: 1/4 cup of kalamata olives sliced.

Sprinkle 1 tbsp oregano ( rub between palms) and pepper over top of salad.

Serve with red wine vinegar and olive oil on side.

Make it a meal by topping the salad with chicken breast or tuna fish.

Published in: on September 17, 2010 at 1:43 pm  Leave a Comment  
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Arugula Salad with Pomegranate Seeds


pine nuts

red onion


grape tomatoes

crumbled gorgonzola or blue cheese

Fill a large bowl with Arugula lettuce. Add thinly sliced red onions, cucumbers, grape tomatoes. Toast pine nuts in pan with 1 tbsp olive oil over medium high heat. Stirring often until turn brown, place on paper towel. And then sprinkle on top of salad. Add crumbled gorgonzola cheese or blue cheese. Finally sprinkle the pomegranate seeds on top. Serve with  red wine vinegar and olive oil.

Add grilled chicken or shrimp to  make it a complete meal!

Published in: on September 8, 2010 at 11:49 am  Leave a Comment  
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