Salad!

Black lentil Salad!

Super Protein packed salad. This is so easy and great for leftovers. Prepare Quinoa first with some season salt or chicken seasoning. Sautee up some favorite vegetables and toss all three sides together.
1. Black lentils-from target
2. Quinoa
3. Sautéed vegetables. Another option-toss in some small cuts of kale
4. Optional- you can toss all of it to a butternut squash prepared soup! see below

Black lentil soup with Butternut Squash

Remove skin from butternut squash and inside seeds. Cut squash into small chunks and fill a sauce pot about 1/3 of the way with water and bring to boil and add squash and some seasoning of choice; chicken or season all., simmer 5 minutes. Once it is softened and tender when poked with a fork, puree. I added a little bit of soymilk to mine and it was really good, original unsweetened.
Take puree and put back in a sauce pot. Add the soy milk to taste and to desired runniness.
Toss is pre sautéed vegetables seasoned lightly with olive oil and toss in about 1/2 the bag of lentils. To really boost your benefits add the lentil salad in and you won't be left hungry.

BBQ Beef Salad

What you'll need

1) Leftover shredded beef

2)Bed of greens

3) Corn

4)Chopped or sliced carrots

5) Optional dressing ideas. (choose one of the following)

BBQ sauce, honey mustard, hummus or ranch.

Turkey Burger and Vegetable Salad
What you'll need
1)Mixed chopped vegetables-Broccoli, carrots, Rutabaga, zucchini
2)Pick a Sauce or Seasoning for flavor- If I don't want to resort to a dressing or sauce then I like to use a season salt or a garlic salt. `Shake it in to taste or do a teaspoon at a time. If you prefer a sauce I like to take a curry paste or curry seasoning and mix it to taste with light coconut milk. I use what I need and save the rest.
3) Saute the vegetables in about 1 tbsp of olive oil no more than 5 min on a med heat. Season with spices if you so choose and add sauce if you choose. Stir and then turn off heat.
4) Peanuts, Remove vegetables and toss with some peanuts over a bed of greens. Options, spinach leaves, Romaine or my favorite broccoli slaw!
5) Optional a side of meat. This makes me feel like my meal is more complete and I don't feel like I'm missing out by not having a bun.

Beet Salad

I love Beets. You take a beet or a few and wrap it up in foil, toss in oven for about 1 hour on 350 .

Once you remove them from the oven allow time to cool. I sometimes cook mine a day in advance. Then grab a peeler and peel the cooked skin right off. If you don't want to make up a vinaigrette dressing, use a light Raspberry Dressing from a store. Fresh and or dried go really well with it for flavor and texture.

. 1) Beets chopped with skin removed 2) Nuts, Almonds go well with this. 3) Mixed berries of any kind. 4) All over a bed greens.

Summer Salads

Take advantage of all Summer has to offer. Fresh vegetables are almost always lacking in everyone's diet.

A few items almost every salad should have;
Fresh dark green lettuce of some sort.
Something crunchy
Something a little sweet, such as dressing or fruit.
Something nutty.

Beet Salad

Fresh cooked beets, feta cheese, nuts, spinach and I topped it all off with a tbsp of poppyseed dressing.

1 of

Roasted Beets with Feta

By: Shandeen

"This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer."

Rate/Review | Read Reviews (161)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr 15 Min

Servings (Help)

USMetricCalculate

Original Recipe Yield 4 servings

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutritional Information

Amount Per Serving Calories: 149 | Total Fat: 10.3g | Cholesterol: 14mg

Mexican Egg Lunch/Dinner Salad

I love mexican style food no matter what it is. I took my dinner salad of lettuce, peppers, salsa and topped it with my Eggs. I chose 3 egg whites and one full egg. Topped with a little mexican cheese and hot sauce. Will not leave you feeling empty.