Balsamic California Chicken Salad

by Saving Dinner | Aug 15, 2019 | Recipe

Balsamic California Chicken Salad

Course

Main Dish, Salads

Cuisine

Paleo

Servings

servings

Ingredients

Balsamic Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons raw honey
2 cloves garlic pressed
1 tablespoon lemon juice
1 teaspoon sea salt

Salad

4 boneless skinless chicken breast halves
1 tablespoon coconut oil melted
sea salt and freshly ground black pepper to taste
1 teaspoon garlic powder
4 cups mixed salad greens
2 cups squash blossoms stems removed
3 Roma tomatoes chopped
1/2 medium red onion chopped
1 avocado pitted, peeled and diced
1 English cucumber sliced
1 1/2 cups alfalfa sprouts or your favorite sprouts
1/3 cup cooked and chopped bacon

1/3 cup cooked and chopped bacon

Course

Main Dish, Salads

Cuisine

Paleo

Servings

servings

Ingredients

Balsamic Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons raw honey
2 cloves garlic pressed
1 tablespoon lemon juice
1 teaspoon sea salt

Salad

4 boneless skinless chicken breast halves
1 tablespoon coconut oil melted
sea salt and freshly ground black pepper to taste
1 teaspoon garlic powder
4 cups mixed salad greens
2 cups squash blossoms stems removed
3 Roma tomatoes chopped
1/2 medium red onion chopped
1 avocado pitted, peeled and diced
1 English cucumber sliced
1 1/2 cups alfalfa sprouts or your favorite sprouts
1/3 cup cooked and chopped bacon

1/3 cup cooked and chopped bacon

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!

Loaded BLT Bowl

by Saving Dinner | May 10, 2019 | Recipe

Loaded BLT Bowl

Course

Main Dish, Salads

Servings

servings

Ingredients

1 large head of romaine lettuce chopped
3 cups baby spinach
1/2 medium red onion chopped
8 strips of bacon cooked and chopped
1 large avocado pitted and sliced
2 medium tomatoes diced
4 large radishes shredded
1 crown of raw broccoli diced
1 cup radish sprouts or any sprouts you like
1 large bell pepper seeded and diced
1 cup white mushrooms sliced
1 green apple cored and diced
1/2 cup olive oil
1/4 cup balsamic vinegar
1 lime juiced
1 teaspoon honey
sea salt and freshly ground black pepper

Course

Main Dish, Salads

Servings

servings

Ingredients

1 large head of romaine lettuce chopped
3 cups baby spinach
1/2 medium red onion chopped
8 strips of bacon cooked and chopped
1 large avocado pitted and sliced
2 medium tomatoes diced
4 large radishes shredded
1 crown of raw broccoli diced
1 cup radish sprouts or any sprouts you like
1 large bell pepper seeded and diced
1 cup white mushrooms sliced
1 green apple cored and diced
1/2 cup olive oil
1/4 cup balsamic vinegar
1 lime juiced
1 teaspoon honey
sea salt and freshly ground black pepper

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.

Saving Dinner Salad with Pumpkin Seeds

by Saving Dinner | Oct 2, 2018 | Recipe

Saving Dinner Salad with Pumpkin Seeds

Course

Salads

Servings

Ingredients

Salad

6 cups mixed salad greens make sure some of it is spinach
1 cup carrots chopped
2 tablespoon red onion chopped
1 inch Gala apple cored, and cut into 1/4-cubes
2 tomatoes diced
Pumpkin seeds sprinkled over the top

Dressing

1/2 tablespoon honey
1 tablespoon balsamic vinegar
1 squirt hot chili sauce like Tabasco
2 tablespoons extra virgin olive oil

Course

Salads

Servings

Ingredients

Salad

6 cups mixed salad greens make sure some of it is spinach
1 cup carrots chopped
2 tablespoon red onion chopped
1 inch Gala apple cored, and cut into 1/4-cubes
2 tomatoes diced
Pumpkin seeds sprinkled over the top

Dressing

1/2 tablespoon honey
1 tablespoon balsamic vinegar
1 squirt hot chili sauce like Tabasco
2 tablespoons extra virgin olive oil

Instructions

Toss together salad greens through diced tomatoes.
Mix together dressing ingredients.
Top salad with dressing and pumpkin seeds.

Recipe Notes

Make as much of this dressing or as little as you want and store in the fridge to use anytime you need it.

Grilled Shrimp Caesar Salad

by Saving Dinner | Jun 23, 2015 | Recipe

Grilled Shrimp Caesar Salad

Course

Salads

Cuisine

Low-Carb

Servings

Ingredients

Salad

1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 pound shelled and deveined shrimp
4 cups chopped kale

Dressing

1 small canned anchovy
3 tablespoons lemon juice
1/4 cup whole milk
1 tablespoon coconut oil
2 cloves garlic chopped
2 tablespoons chopped parsley
1/4 cup shredded Parmesan cheese

Course

Salads

Cuisine

Low-Carb

Servings

Ingredients

Salad

1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 pound shelled and deveined shrimp
4 cups chopped kale

Dressing

1 small canned anchovy
3 tablespoons lemon juice
1/4 cup whole milk
1 tablespoon coconut oil
2 cloves garlic chopped
2 tablespoons chopped parsley
1/4 cup shredded Parmesan cheese

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.

BLT Shrimp Salad

by Saving Dinner | Jun 5, 2015 | Recipe

BLT Shrimp Salad

Course

Salads

Servings

Ingredients

Salad

1 pound bacon
1 tablespoon coconut oil
3 cups broccoli florets
1 pound peeled and deveined shrimp
sea salt and freshly ground black pepper to taste
4 cups chopped romaine lettuce
1 cup chopped tomatoes
3 large hard boiled eggs peeled and chopped
1 large avocado peeled and cubed
1/2 cup sliced red onion
1/2 cup shredded carrots

Dressing

1/2 cup fresh lemon juice
2 tablespoons tahini
1 clove garlic minced
4 tablespoons extra virgin olive oil
1 tablespoon honey

Course

Salads

Servings

Ingredients

Salad

1 pound bacon
1 tablespoon coconut oil
3 cups broccoli florets
1 pound peeled and deveined shrimp
sea salt and freshly ground black pepper to taste
4 cups chopped romaine lettuce
1 cup chopped tomatoes
3 large hard boiled eggs peeled and chopped
1 large avocado peeled and cubed
1/2 cup sliced red onion
1/2 cup shredded carrots

Dressing

1/2 cup fresh lemon juice
2 tablespoons tahini
1 clove garlic minced
4 tablespoons extra virgin olive oil
1 tablespoon honey

Instructions

In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
Transfer bacon to a paper towel lined plate and crumble.
In another large skillet over medium heat, heat coconut oil.
To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.

Recipe Notes

Serving Suggestion: Steamed asparagus.

Balsamic California Chicken Salad

Loaded BLT Bowl

Saving Dinner Salad with Pumpkin Seeds

Grilled Shrimp Caesar Salad

BLT Shrimp Salad

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