Berry Feta Spinach salad with Creamy Strawberry Poppy Seed Dressing, recipe provided below (adapted from Carl's Bad Cravings)
- Berry Spinach Salad
- 10 cups baby spinach leaves
- 1/2 cup strawberries, sliced**
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 red onion, thinly sliced then quartered
- 1 sweet apple, chopped or thinly sliced
- 1 kiwi peeled, sliced and quartered (optional)
- Creamy Strawberry Poppy Seed Dressing
- 1 5.3 oz. container strawberry yogurt
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons milk
- 3 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1/2 teaspoon dry minced onion flakes (optional)
- Caramelize pistachios according to directions. Set aside.*
- Add all of the Strawberry Poppy Seed Dressing Ingredients (EXCEPT the poppy seeds and sesame seeds) to your blender; blend until smooth. Add poppy seeds and sesame seeds and pulse until combined. For a thinner dressing, add additional milk if desired. Store in the refrigerator while you prepare salad.
- Combine Spinach Salad ingredients in a large bowl and toss to combine. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Season with freshly ground salt and pepper to taste.
Kale Super Salad, recipe provided below (adapted from Seasons and Suppers)
- 2 cups chopped kale
- 6-8 Brussels sprouts, chopped
- 3-4 florets broccoli, chopped
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds (or pumpkin seeds/pepitas)
- 1 small apple, cored and diced
- (optional) 1 slice bacon, cooked and chopped
- Creamy Poppy Seed Dressing:
- 1 Tbsp. granulated sugar
- 1 1/2 Tbsp. white vinegar
- 2 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 1 Tbsp. vegetable or canola oil
- 1 tsp. poppy seeds
- Pinch salt/pepper
- Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.
- For the salad: Prepare greens. For the kale, remove leaves from stem. Discard stem (it’s very bitter!). Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl. For the Brussels sprouts, remove bottom 1/3 of sprout. Using a sharp knife, thinly slice sprout, turning it on to the flat side after a few slices and continuing to slice until it’s all sliced. Add to the bowl with the kale. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
- Add the dried cranberries and roasted sunflower seeds to the bowl. Dice apple (I don’t peel) and add to the bowl. Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed, until salad is moistened with dressing to your liking.
Shrimp & Avocado Salad with Miso Dressing, recipe provided below (adapted from Pinch of Yum)
- For the salad:
- 1 teaspoon minced garlic
- ½ pound raw shrimp, tails removed
- ½ tablespoon butter
- ½ teaspoon chili powder
- ¼ teaspoon cayenne
- 1½ cups sliced avocados (2 small)
- 1 cucumber
- 4 cups chopped spinach or baby kale
- fresh chopped cilantro for topping
- peanuts for topping
- For the dressing:
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoons oil
- 3 tablespoons lime juice (more to taste)
- 2 tablespoons agave nectar
- 1½ tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
- Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
- Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.
Greek Salad, recipe provided below (adapted from Damn Delicious)
- 5 cups chopped romaine lettuce
- 1 small red onion, thinly sliced
- 1 English cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced Kalamata olives
- 1/4 cup crumbled goat cheese
- Freshly ground black pepper, to taste
For the lemon vinaigrette
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.
- To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine.
- Serve immediately.
Shrimp Cobb Salad with Cilantro Lime Vinegar, recipe provided below (adapted from Damn Delicious)
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 tablespoon Emeril's Essence Creole Seasoning
- 4 slices bacon, diced
- 2 large eggs
- 5 cups chopped romaine lettuce
- 1 avocado, halved, seeded, peeled and diced
- 1 cup canned corn kernels, drained
- 1/2 cup crumbled goat cheese
For the Cilantro Lime Vinaigrette
- 1 cup loosely packed cilantro, stems removed
- Juice of 1 lime
- 1 jalapeño, optional
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto the prepared baking sheet. Add olive oil and Emeril's Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
- Serve immediately with cilantro lime vinaigrette.