Simple Lettuce Wedge Salad – a salad for people who hate to make salad

Simple Lettuce Wedge Salad

 

I’ve seen lettuce wedge salads around recently on blogs and restaurant menus.  Honestly, I wondered what the big deal was or why anyone would want one.  I mean, it’s just iceberg lettuce.

Then a friend ordered a lettuce wedge salad when we went out to eat for book club.  I was sitting next to her and I really wanted to ask for a bite.  It looked amazing!  I refrained from asking for a taste.  Elizabeth might have thought I was a bit nutty if I’d made that request.

Then one day, I decided to make one at home.  And I discovered that this is the perfect salad for me to make.  I hate cleaning and tearing romaine lettuce.  And I’m not a fan of the stems on spinach so I end up tearing all of those off.

But with a lettuce wedge, you just rinse the head, tear off the weird and wilted outer leaves and chop.  Two or three cuts with a sharp knife and the lettuce is ready to go!

I like to add chopped tomatoes, bacon bits and a drizzle of ranch dressing.  If I’ve got croutons, I’ll add those too.

And for reasons I can’t explain, these salads taste like so much more than the sum of their parts.  It really is better than if I served it as a tossed salad.  Maybe it stays crisper?

Whatever the reason, these are good!  Give them a try with a meal soon.

‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad

Ingredients

  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • 1/2 cup parsley
  • 1/2 cup sunflower seeds
  • 1/2 cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)

Instructions

  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.
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Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

Quinoa, Broccoli and Chicken Salad (and $50 Sam’s Club card giveaway!)

We eat more broccoli than any other veggie.  Raw, steamed, roasted – we love it all of these ways.  So I was really excited to get to try new Beneforté Naturally Better Broccoli.

One reason I like serving broccoli is because it’s a healthy, green leafy vegetable.  Beneforté broccoli is even more nutritious than other broccoli.  It’s a result of cross-pollination with commercial broccoli and a wild variety found in Italy.  The taste is the same, but it’s much better for you.  The enzymes in Beneforte maintain the antioxidant activity of vitamins A,C and E in the body.

Bottom line is the kids like it and since it’s hard to get them to eat enough veggies, I love that this one packs a big nutrition punch.

Beneforté broccoli is easy to cook with too, because it’s cleaned, trimmed and ready to use.  Or munch right out of the bag.

The recipe for Quinoa, Broccoli and Chicken Salad was inspired by a recent trip to Disney World.  Jim and I had a similar salad in Hollywood Studios for lunch (who says theme park food is all burgers and fries?).  The Disney version had arugula instead of broccoli, but I found that to be a bit bitter.  I think the broccoli works better in this salad.

This is a great dish to pack for lunches or to make a day ahead of time.  I made it on a Saturday so that we could have it on Sunday after church.  Here’s what you’ll need:  [Read more...]

5 Minute Lunch – BLT Salad

Some days at home you just need a quick lunch. My favorite one to make is a BLT salad. And the secret is in the dressing. My grandma taught me to make this dressing. Not only is it easy but it’s also delicious. This salad is a weekly go-to because I typically have these leftovers in the fridge by the end of the week. It’s just enough for one. Or you could double or triple to make for more people.

Here’s what you need:  [Read more...]

Crunchy Chicken Taco Salad

I adore panko breadcrumbs. If you haven’t tried them yet, you should! Panko is the secret to making these chicken tenders crunchy like fried chicken strips without any of the guilt (and mess). Mixing taco seasoning into the breading to make these the perfect topping for a taco salad.

I also whipped up a quick taco ranch dressing to go over the top. The coolness of the ranch helps cut some of the spiciness of the taco seasoning.

Thanks to bountiful garden, we’ve been eating a lot of salads for dinner this summer. This is, hands down, one of our favorite creations.

Here’s what you’ll need:

It looks like a lot of ingredients, but once it’s all on the salad it works well. Try substituting your favorite taco toppings – the chicken makes for a very versatile accompaniment!

Crunchy Chicken Taco Salad

Yield: 4 servings

Ingredients

  • 1 lb. boneless, skinnless chicken breasts
  • 1/2 cup flour
  • 2 eggs
  • 1 package taco seasoning, divided
  • 2 cups panko breadcrumbs
  • Lettuce
  • Tomatoes
  • Green pepper
  • Green onions
  • Red onion
  • Corn
  • Black olives
  • Cheddar cheese
  • For Dressing
  • 2 Tbsp. sour cream
  • 2 Tbsp. ranch dressing
  • 2 tsp. taco seasoning

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Slice chicken breasts into strips.
  3. In a small bowl, whisk together eggs and flour. Stir in 1 Tbsp. taco seasoning. In another bowl, stir together panko and 1 Tbsp. taco seasoning.
  4. Dip chicken strips into egg mixture and then roll in the panko. Place on a lined baking sheet.
  5. Bake for 15 minutes, or until crunchy and cooked through.
  6. While the chicken is cooking, prepare the salads. Chop lettuce, tomatoes, pepper, green onions and red onions and divide between plates. Top with corn, black olives and cheddar cheese.
  7. In a small bowl, whisk together sour cream, ranch dressing and 2 tsp. taco seasoning to make the dressing.
  8. Top salads with cooked chicken and dressing. Serve immediately.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Creamy Italian Herb Cucumbers & Tomatoes

Cucumbers and tomatoes is one of our favorite summer side dishes.  It’s going to be even better when we’ve got tomatoes from our garden and maybe some cucumbers too.

This time, I decided to try PHILADELPHIA Cooking Creme as a dressing for the veggies.  It couldn’t be easier.  Just scoop some Italian Herb and Cheese Cooking Creme into the tomatoes and cucumbers and give it a stir.  So simple!

You can find quite a few recipes for cold dishes on the PHILLY Cooking Creme site, including this month’s featured recipe Creamy Asian Slaw.

Here’s what you’ll need to make the cucumbers and tomatoes:  [Read more...]

Ranch Veggie Salad

My mom served this at Christmas time.  It was so good, I made it again the next week.

It’s also super simple.  Chop veggies.  Stir in Marzetti’s ranch dip.  The end.

This salad holds up in the fridge really well for several days.  Even the tomatoes stay perky instead of doing that limp, soggy thing that cut tomatoes can do.

Here’s the recipe, but feel free to vary it for what you like and have available.  [Read more...]

Broccoli Tomato Tortellini Salad

broccoli tomato tortellini salad done

It’s hot outside.  Super hot and humid.

If you’re looking for a cool dinner idea, this is your recipe.

I wish I could say that I had garden fresh tomatoes for this dish, but my plants have yet to decide to really produce tomatoes.  All I have are a few small green maters that taunt and torment me because they haven’t changed in size or color for weeks.

I’m a gardening failure.  But that’s a whole ‘nuther post.  For this dish I used a couple of store bought tomatoes and grape tomatoes (tragic because this is August) and 3 delicious cherry tomatoes from my garden.

[Read more...]

7 Simple Ways to Spiff Up Your Salad

salad

Eating salad is a great way to get in all those veggie servings that are recommended, but it’s easy to get in a rut after a while.  Here are 7 ways to add flavor and variety to your greens.

Onions

Red onion is good in nearly any salad.  It adds such a kick and contrast to the other flavors.  Chopped green onions are good too, but red onion remains my favorite.

Fresh Fruit

Add oranges (fresh or mandarin from a can), diced apples or pears.  Strawberries are also good in salads if they’re in season.

Dried Fruit

Dried cranberries, blueberries or even raisins add interesting flavor and texture to the greens.

Granola

Why should croutons have all the fun? Pull out the box of granola and give your salad a generous scattering.

Cheese

Shredded swiss, crumbled feta, gorgonzola.  Adding cheese is a quick and easy way to dress up the salad.

Nuts and Seeds

Sunflower seeds, pistachios, almonds or pecans add crunch.  As a bonus, they’re a healthy alternative to croutons.

Vinegar & Oil, Salt & Pepper

Skip the bottled salad dressing.  Give your salad a shake of red or white wine vinegar and a splash of oil.  A bit of Kosher salt and freshly ground pepper finish it healthy and delicious.

How often do you eat salad? How do you dress it up and keep it interesting?


Chicken Salad

chicken-salad-done

Great things about this recipe:  it can be made ahead of time, is served cold, can be packed up for a picnic or lunch on the go.  The crunch of the celery and nuts pairs perfectly with the sweet grapes and chicken.

[Read more...]

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