Fall Fruit Salad

Fall Fruit Salad

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Fall Fruit Salad
Course Desserts, Salads
Servings
servings
Ingredients
Course Desserts, Salads
Servings
servings
Ingredients
Instructions
  1. In a large bowl, combine the apple, pear, peach and grapes.
  2. Toss with yogurt and chill.
  3. Stir in the walnuts just before serving so the walnuts will maintain their crunch. You can also garnish this with mint if desired.
Mandarin Orange Teriyaki Chicken Salad

Mandarin Orange Teriyaki Chicken Salad

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Mandarin Orange Teriyaki Chicken Salad
Half of a peeled Mandarin Orange on a white marble surface
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Half of a peeled Mandarin Orange on a white marble surface
Instructions
  1. In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
  2. Drain and discard marinade.
  3. 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.
  4. In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
  5. 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

Pasta Salad Primavera

Pasta Salad Primavera

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Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. 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.
  3. Add remaining ingredients and mix well.
  4. 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.

Balsamic California Chicken Salad

Balsamic California Chicken Salad


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Balsamic California Chicken Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Instructions
  1. Preheat outdoor grill to MEDIUM-HIGH.
  2. In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  3. 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.
  4. 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!
Loaded BLT Bowl

Loaded BLT Bowl


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Loaded BLT Bowl
bacon cooking in a skillet
Course Main Dish, Salads
Servings
servings
Ingredients
Course Main Dish, Salads
Servings
servings
Ingredients
bacon cooking in a skillet
Instructions
  1. In 4 bowls, add romaine and spinach. Then evenly divide and add next 11 ingredients (red onion through apple).
  2. In a medium bowl whisk together remaining ingredients (oil through salt and pepper). Drizzle over each bowl and serve.

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