Prosciutto, Melon and Spinach Salad

Prosciutto, Melon, and Spinach Salad

Makes 2 large salads

Adapted from Cupcakes OMG

•   2 cups baby spinach

•   1/3 pound prosciutto

•   1 canteloupe

•   1 avocado

•   handful of raw, unsalted walnuts

1. Place a cup of spinach on each plate.

2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.

3. Add some freshly ground pepper, if you like.

4. Serve with a drizzle of Paleo Dijon vinaigrette.

Paleo Dijon Vinaigrette 

Makes about 1/2 cup

•   4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)

•   juice of half a lemon

•   3 Tbsp olive oil

•   2 tsp balsamic vinegar

•   salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

This one is easy to make enough for dinner....then prep extra for lunches....just keep all the ingredients separate.  

Chipotle Chicken Salad - PaleOMG

Prep time:  10 mins

Total time:  10 mins

Serves: 2-3

 

Ingredients

• 1 pound chicken, cooked and diced
• 4 stalks of celery, finely chopped
• ¼ white onion, finely chopped

For the mayo

• ⅔ cup avocado oil
• 1 egg
• 1 teaspoon lemon juice
• 1 teaspoon chipotle adobo sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. Mix together chopped chicken, celery, and white onion.
2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
3. Mix mayo with chicken, celery and onion.
4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Marinated Vegetable Salad

This salad has to be made the day before serving as it needs to marinate overnight. What better for the hostess who has minimum time on ...

Servings: 8

Ingredients:
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
1/4 cup Parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
4 oz balsamic 
4 oz olive oil
12 ounces cherry tomatoes, halved
salt and pepper

Directions:

1 Combine all ingredients, except tomatoes, in large bowl.
2 Cover and refrigerate overnight, stirring occasionally.
3 Add tomatoes, season with salt and pepper and toss.

Curry Chicken Salad - 100 Days of Real Food

• 3 cups cooked, shredded chicken
• ½ cup plain yogurt
• 1 teaspoon yellow curry powder
• ½ teaspoon salt
• ⅓ cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Instructions

1. Mix all ingredients together thoroughly.

Avocado, Spinach, and Goat Scramble - Against All Grain

 

Print

 

Creamy egg scramble with goat cheese, spinach, and avocado

Serves: 4

Ingredients

• 1 tablespoon grassfed butter or ghee
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)

Instructions

1. Heat the butter in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.

Kale with Cranberries - Elana's Pantry

Kale with Cranberries

printer friendly

• 2 bunches kale
• ¼ cup pine nuts
• ¼ cup dried cranberries
• 3 tablespoons olive oil

1. Steam the kale until it is bright green
2. Meanwhile, in a cast iron skillet, toast the pine nuts
3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
4. Add dried cranberries and olive oil
5. Toss and serve

Serves 8

Paleo Chicken Salad With Twist - Paleo on a Budget

Ingredients:
• 1.5 lb chicken
• 2 medium onions, sliced
• 3 spicy sausages
• 1/2 cucumber
• 2-3 handfuls of grapes
• .5 tbsp Dried Basil
• .5 tsp Garlic Powder
• 1 tsp Dried Dill
• .5 tbsp Oregano
• 3-4 Tbsp Homemade Paleo Mayo
• 2 Tbsp Yellow Mustard
• S+P
• Coconut oil or some kind of fat for the pan

How To:
• Cook the chicken however you’d like, I chopped mine up into pieces {bite size} and pan fried it in coconut oil.
• In a pan cook up your onions in your fat of choice, and get them nice and caramelized {remember to take your time with that!}. About half way through their cooking time, I like to remove the casing of my sausages and crumble it into the onions.
• Once those are cooked put them and your chicken in a big old bowl. Now chop up your grapes in half or quarters your pick, and peel / chop your cucumber into bite size-ish pieces.
• Add in the Spices / dried herbs, salt + Pepper and mix really well. It’s not a very “wet” chicken salad {not a huge fan of them} so feel free to add more mayo if you’d like, but if you’re going to let this sit over night I’d add some extra mayo just so it doesn’t dry out or anything.
• Taste test it, adjust spices as needed and it’s done! Optionally you could switch out the cucumber for diced tomato, whatever you have on hand would work wel

Fajita Chicken Salad - Health Bent

Ingredients

• 1- 1½ lbs chicken, cooked anyway you like & chopped (breasts or a mix of breasts & thighs or leftover rotisserie chicken)
• 1 red bell pepper, chopped
• 2 green onions, chopped
• 1 handful cilantro, chopped
• 1/3 c mayo, preferably homemade
• 1 lime, juiced
• salt, to taste
• hot sauce or chili garlic sauce, to taste

Instructions

In a medium bowl, whisk together the mayo, lime juice, cilantro, salt and chili sauce. Add the chopped chicken, bell pepper and green onion. Mix to combine. Let the salad sit in the fridge, so the flavors can meld, at least 30 minutes. Serve cold.

MOW - 9.2.12

Meal of the Week - 9.2.12

Tomato and Gorgonzola Cheese salad

Brown Sugar and Balsamic Glazed Pork

Summer Salad with Raspberry Vinaigrette - Point-less meals

Salad:

• 5 oz. mixed salad greens
• 1 c. cherries, pitted and halved
• 1 c. fresh blueberries
• 1 peach, chopped
• 1 medium avocado, peeled and chopped
• 1 oz. soft goat cheese crumbled

Dressing:

• 1 T. seedless raspberry preserves
• 2 T. raspberry balsamic vinaigrette
• 2 tsp. canola oil
• salt and pepper to taste

Place mixed greens on a large platter. Top with fruit, avocado and goat cheese.
For dressing, whisk all ingredients in a bowl. Drizzle over salad.

Minty Cucumber Watermelon Salad - Point-less Meals

serves 16 ( 1 point)

8 c. seedless watermelon, cubed

2 medium English cucumbers, halved lengthwise and sliced

6 green onions, chopped

1/4 c. minced fresh mint

1/4 c. olive oil

1/4 c. raspberry vinegar

1/2 tsp. each salt and pepper

In large bowl, combine watermelon, cucumbers, onions and mint. In small bowl, whisk remaining ingredients. Drizzle over salad. Toss to coat. Serve immediately.

Artichoke Tomato Salad - Point-less Salad

serves 8 ( about 3/4 c. = 1 point)

3 large tomatoes ( about 2 lbs., cut into wedges)

1/4 tsp. each salt and pepper

1 jar ( 7.5 oz) marinated, quartered artichoke hearts, drained

1 can ( 2-1/4 oz) sliced black olives, drained

2 T. white wine vinegar

2 garlic cloves, minced

Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes.

Tomato Gorgonzola Cheese - Point-less Meals

serves 4 ( 2 points + )

• 2-½ c. grape tomatoes, halved
• ⅓ c. diced red onion
• 3 T. gorgonzola cheese

Dressing:

• 1 T. olive oil
• 1-½ tsp. white wine vinegar
• ¼ tsp. salt
• ⅛ tsp. pepper

Place tomatoes, onion and cheese in a bowl. Mix dressing ingredients together. Drizzle over tomato mixture. Toss to coat.

MOW - 8.6.12

Meal of the Week - 8.6.12

Spinach Salad with Chicken, Avocado, and Goat Cheese

Spinach, Chicken, Avocado & Goat Cheese Salad -

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

MOW - 7.30.12

Meal Of The Week - 7.30.12

Chicken Fajita Salad

Kale Chicken Salad - Paleo Plan

Ingredients

• 1 bunch lacinato kale (enough for about 6 cups of chopped leaves)
• 2 Tbs extra virgin olive oil
• juice of 1 small lemon
• 1/8 tsp sea salt (optional)
• 1/4 tsp freshly ground black pepper
• 2 (6 oz each) boneless, skinless chicken breasts, cooked and sliced

Instructions

1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
2. In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
3. Divide kale into two bowls. Top each salad with a cooked chicken breast to serve.

Chicken Fajita Salad - Paleo Plan

Ingredients

• 1 Tbs coconut oil
• 1/2 yellow onion, diced
• 1/2-3/4 lb boneless, skinless chicken breasts
• 1/2 tsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp sea salt (optional)
• 1 large bell pepper, chopped
• 1 large head red leaf or romaine lettuce
• 2 medium tomatoes, diced
• 1 avocado

Instructions

1. Wash and chop onion, bell pepper and tomatoes.
2. Cut chicken into 1/2" slices.
3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
5. When the chicken has browned, add the peppers and cook until tender.
6. Meanwhile, wash and shred the lettuce. Divide between two plates.
7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

Cantaloupe and Avocado Salad - Paleo Plan

Ingredients

• 3 Tbs fresh lime juice
• 4 tsp raw honey
• 2 Tbs olive oil
• 1/2 tsp coarse sea salt
• 1 cantaloupe (3 lbs), quartered and seeded
• 1 avocado
• 1 cup cherry or grape tomatoes, halved

Instructions

1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat

Basil Spinach Salad - Paleo Plan

• Ingredients
• 1 Tbs coconut oil
• 1/2 yellow onion, diced
• 2 medium tomatoes, diced
• 4 handfuls of spinach
• 1 package (several sprigs) fresh basil

Instructions

1. Wash and prepare vegetables.
2. Heat a small skillet over medium-high heat. Add coconut oil when hot.
3. Add diced onions, and sauté until soft and translucent.  Add tomatoes and cook for another minute or two.
4. Add spinach and basil to the pan and cook for one minute.
5. Serve warm