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.
by Saving Dinner | Jun 23, 2015 | Recipe
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Grilled Shrimp Caesar Salad
Instructions
Heat grill to medium heat.
In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the the dressing over the salad and serve.
