Green + White Chef Salad {my favorite salads}

Green + White Chef Salad

{adapted from Martha Stewart}

Handful of mixed greens

Jack cheese, cut into matchsticks

Deli turkey, rolled and sliced

Egg whites, sliced

A dollop of spicy guacamole, optional

A sprinkle of bacon, optional

~The theme here is more of what you love, less of what you don't.  Feel free to add more veggies~

Assemble on plate

Dressing:

1 Lemon

1 Scallion

1/3 Reduced fat sour cream

2 Tablespoons Light Mayo

2 Tablespoons water

Fresh ground salt and pepper

Squeeze lemon in a small bowl.  Mince scallion and add to bowl; along with sour cream, mayo, water.  Whisk to combine, season with salt and pepper.  Cover and refrigerate for an hour.

Pour dressing onto assembled salad and top with a sprinkle of bacon. Serve.

This concludes my week of salad.  Click to see my other favorites...Nicoise-ish Salad, Grilled Chix Caesar Salad and Spinach Salad with Warm Onions and Crispy Salami.

Thanks for visiting!

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Spinach Salad w/Warm Onions and Crispy Salami {my favorite salads}

I am amazed how versatile red onion can be when warmed.  It takes on a new flavor profile and becomes sweet and very complimentary to salty meats such as bacon, prosciutto and salami.

So, continuing my week of salads I present the below recipe.  My husband gave up on the greens and had his on pasta, which he said was delicious as well....

Spinach Salad with Warm Onions and Crispy Salami

Adapted from Real Simple

2 Tablespoons olive oil

1/4 Pound salami (I used Genoa), cut into 1/2-inch pieces

2 Tablespoons red wine vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey

Kosher salt and black pepper, to taste

1/2 Red onion, sliced into rounds

2 Bunches of spinach, stems removed (about 8 cups)

4 Hard-boiled eggs (optional)

Heat 1T of the oil in a medium skillet over medium heat.  Add the salami and cook, stirring occasionally, until browned, about 5 minutes.  Transfer to a paper towel-lined plate.  

Add the vinegar, mustard, honey, remaining oil and a twist of salt and pepper to the skillet.  Whisk to combine.  Add the onion and cook, stirring, until it begins to soften, about 5 minutes.  Stir in the salami.

Divide the spinach among four plates and spoon the onion/salami mixture over the top of each plate.  Serve with the eggs, if desired.

Or, spoon over pasta...

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Grilled Chix Caesar Salad {my favorite salads}

My husband sneak-peeked the blog, he's not thrilled about the week of salads.  He's probably sneaking McDonald's in for lunch to compensate. This one isn't exactly healthy, but I can pass it off as a meal for dinner.

Grilled Chicken Caesar Salad

2 Large chicken breasts, marinated, grilled

Romaine lettuce and hearts, chopped

1 Cup shredded Parmesan, Romano or Locatelli

1 Cup pretty, bite-size pasta (rotini, farfalle, etc..)

Caesar dressing, to taste

Croutons, to taste

Freshly ground pepper, to taste

{all amounts are to taste. More of what you love and less of what you don't}

I marinate the hell out of my chicken...at least 24 hours.  Grill and let sit for at least 30 minutes.  Chop your lettuces, grate your cheese and mix in a large salad bowl with tongs.  Slice/chop your chicken breasts and add to bowl.  Add dressing and pasta and mix with tongs.  I lightly dress my salads, if someone wants more dressing, they can add it later.  Serve salad with add'l grated cheese and freshly ground pepper.  

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Nicoise-ish Salad {my favorite salads}

I'm sharing some of my favorite, go-to salads this week.  We are all trying to lighten up our meal plans and I am sharing some throwback recipes that have been successful for me in the past (and hopefully the future!)

They are easy to prepare and can be thrown together quickly for lunch or dinner.

The traditional version of this famous, French salad uses potatoes and an anchovy-based vinaigrette.  I omit the potatoes and use store-bought dressing.  I'm trying to eat lighter, not recreate the wheel!

Salad Nicoise-ish

Mixed greens

Green beans, blanched

Lg. black olives, pitted and sliced

Red bell peppers, sliced

Hard boiled egg, chopped

1 Can high-quality tuna

Capers, handful or to taste

{all amounts are to taste.  More of what you love and less of what you don't}

I serve this wish a lite honey-dijon store-bought dressing.

Thanks for visiting!

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