Mediterranean Caesar Salad

Prep: 10 min Cook: 25 min

Makes 4 Servings

Dressing:

1/4 cup Extra Virgin Olive Oil

1/4 cup Lemon Juice

1/4 cup Tahini

1-2 Tbsp Plain Greek Yogurt

2 Cloves Garlic

1/4 Cup Grated Parmesan Cheese

Salt and Pepper to taste

Crispy Chick Peas:

1 Can No salt Added Garbanzo Beans (drained and rinsed

1 minced Garlic Clove

1/2 tsp Salt

3 Tbsp Extra Virgin Olive Oil

The Salad:

5 Ounces Romaine Lettuce Leaves

Directions:

  1. Preheat oven to 400 degrees.

  2. Combine chickpeas, garlic, salt and olive oil in a large bowl and toss to coat the chickpeas evenly. Spread chickpeas on a sheet pan in a single layer. Place in the oven and cook for 25 minutes or until toasted and crisp.

  3. Using a food processor or immersion blender, combine all dressing ingredients and puree until smooth. With the machine running, add cold water to thin out as needed.

  4. Place romaine leaves in a large bowl, add desired amount of dressing and toss. top with crispy chickpeas and extra parmesan cheese for garnish. Serve immediately.

Nutrition info for 1 serving:

434 calories, 39g total fat, 6g saturated fat, 22g carbs, 0g added sugar

6g fiber, 10g protein, 6mg cholesterol, 4g total sugar, 339mg sodium

Summer Tuna Pasta Salad

Makes: 4 (1 1/2 cups) Servings (6 cups)

Ingredients:

1/2 box Whole Wheat Penne Pasta

1 cup Asparagus, chopped

1/2 cup sliced carrots

1/3 cup Mayonnaise

1 Tbsp fresh Lemon Juice

1/2 Tbsp Dijon Mustard

1/2 tsp Slat

1/2 tsp Ground Black Pepper

2 Cans (10 oz total) Solid White Albacore Tuna in Water, drained

1/4 cup finely chopped Red Onion

3 Tbsp Capers, drained and coarsely chopped

2Tbsp Fresh Dill, chopped

Directions:

  1. Prepare penne as label directs; during the last 3 minutes of cooking, stir in asparagus and carrots. Drain penne mixture; rinse with cold water until cool.

  2. In large bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper. Fold in tuna, onion, capers, dill and penne mixture.

  3. Serve pasta salad garnished with extra dill if desired.

    Nutrition Values for 1 Serving:

    408 calories, 16g fat (2g Saturated), 33mg cholesterol, 799mg sodium,

    43g carbs, 4g fiber, 5g sugars, 0 added sugars, 25g protein

Roasted Vegetable Salad

Prep: 1 hour Cook: 35 min

Servings: 8 people

Ingredients:

2 med Red Beets

1 lb Butternut Squash, diced, about 3.5 cups

3 tbsp. Extra Virgin Olive Oil, divided

1 lb Brussels Sprouts, trimmed and halved lengthwise

1 med Red Onion, cut into 1-inch wedges

1/2 container Baby Kale, 2.5 oz

1 cup(s) Dried Cranberries

1 tsp. Kosher Salt

1/2 tsp. Fresh Cracked Black Pepper

2 tbsp. Fresh Lemon Juice

1 tbsp. Pure Honey

1/2 cup(s) Crumbled Feta Cheese

1/2 cup(s) Chopped Walnuts, toasted

Directions:

  1. Preheat oven to 425°. Wrap each beet in aluminum foil; place directly on oven rack and roast 1 hour or until tender. Cool beets 20 minutes; remove foil. Carefully peel beets; cut into 1-inch pieces.

  2. Line rimmed baking pan with nonstick aluminum foil. In large bowl, toss squash and 1 tablespoon oil; spread in singer layer on prepared pan and roast 15 minutes.

  3. In same large bowl, toss Brussels sprouts, onion and 1 tablespoon oil; stir into squash mixture on pan and roast 15 minutes.

  4. tir kale, cranberries, salt and pepper into vegetable mixture on pan; roast 5 minutes or until vegetables are tender and kale is wilted.

  5. In second large bowl, whisk lemon juice, honey and remaining 1 tablespoon oil; fold in beets and vegetable mixture. Makes about 8 cups.

  6. Serve salad sprinkled with cheese and walnuts.

    Nutritional Values Per Serving:

    245 Calories, 13g Fat (3g Saturated), 8mg Cholesterol, 362mg Sodium,

    33g Carbohydrates, 6g Fiber, 21g Sugars, 11g Added Sugars, 5g Protein

Chicken Salad

ingredients:

3oz chicken breast

3 cups salad mix

½  avocado

1 cup chickpeas

3 slices of bacon (optional)

Directions:

  1. Prepare Chicken as desired.

  2. To the salad base, add chicken breast, 1/2 avocado (sliced), chickpeas and crumbled bacon.

Tuna on Salad

Ingredients:

1 can of tuna

3 cups salad mix

1 sliced tomato

1 tbsp dressing

Directions:

  1. Toss Salad mix, sliced tomato and desired dressing

  2. Top with tuna

Broiled Asparagus Salad Bowl

Prep: 15 minutes Cook: 6 minutes

Serves: 4 people

Ingredients:

4 lg Eggs

1 1/2 lb Asparagus, trimmed and cut crosswise into 2-inch pieces

1 tbsp. Extra Virgin Olive Oil

1 pkg Spring Mix, 5 oz

1 cup(s) Frozen Sweet Peas, thawed

1/3 cup(s) Honey Mustard Dressing

1/2 cup(s) Crumbled Feta Cheese

1/2 cup(s) Sun Dried Tomatoes in Oil, coarsely chopped and drained

1/2 cup(s) Sliced Almonds

Directions:

  1. Heat large covered saucepot of water to a boil over high heat. Carefully lower eggs into water with large spoon; cook 6 minutes. Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.

  2. Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan and broil 6 minutes or until lightly charred.

  3. In large bowl, toss spring mix, peas and dressing; divide into 4 bowls. Top salads with cheese, tomatoes, almonds, eggs and asparagus. Makes 4 bowls.