by Saving Dinner | Nov 22, 2019 | Recipe
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Fall Fruit Salad
Instructions
In a large bowl, combine the apple, pear, peach and grapes.
Toss with yogurt and chill.
Stir in the walnuts just before serving so the walnuts will maintain their crunch. You can also garnish this with mint if desired.
by Saving Dinner | Nov 11, 2019 | Recipe
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Mandarin Orange Teriyaki Chicken Salad
Instructions
In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
Drain and discard marinade.
Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled.
In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.
Recipe Notes
NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6
by Saving Dinner | Aug 28, 2019 | Recipe
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Pasta Salad Primavera
Instructions
Prepare pasta according to package directions; drain and set aside.
Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
Add remaining ingredients and mix well.
Add pasta to bowl and toss lightly.
Recipe Notes
Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.
SERVING SUGGESTIONS: Serve with a big green salad.
by Saving Dinner | Aug 15, 2019 | Recipe
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Balsamic California Chicken Salad
Instructions
Preheat outdoor grill to MEDIUM-HIGH.
In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
by Saving Dinner | May 10, 2019 | Recipe
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Loaded BLT Bowl
Instructions
In 4 bowls, add romaine and spinach. Then evenly divide and add next 11 ingredients (red onion through apple).
In a medium bowl whisk together remaining ingredients (oil through salt and pepper). Drizzle over each bowl and serve.
