Leftover Steak Salad with Avocado Lime Dressing

 

I have to admit,  its very rare (no pun intended) that we have leftover steak in our house.  The other night I had to make some steaks before they went bad, my husband was out with friends and I had dinner with my father in law earlier.  So I put the boy to bed, grilled some steaks and went to bed. 

 

Ingredients for Salad:

• leftover steak, sliced
• 1 bag romaine lettuce
• 1 ear corn, cooked and cored
• 1 cup black beans
• green onions, diced

Ingredients for Dressing:

• 1/2 cup olive oil
• 1/2 avocado
• 1 clove garlic
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 1 small lime, juiced
• salt and pepper, to taste

Directions for Dressing:  Combine all ingredients into a food processor and blend until creamy.  Let sit in refrigerator for an hour or two before serving.

Directions for Salad:  Combine all ingredients into a large bowl and top with dressing. 

 

 

 

Lunch Salad

Mainly all of my posts are for dinners and desserts so, I often get asked about what I do for breakfast and lunch.  I am a woman of habit and I usually have this salad about 3-4 times a week.  It is fast, delicious and HEALTHY!!  I try to eat pretty clean throughout the day so I can have free range when it comes to dinner.  I usually throw in some beans and diced lunch meat if I have it on hand for some protein.

 

Ingredients:

• 1 handful bagged salad
• 1 handful baby spinach
• 1 Roma tomato, diced
• 2 tablespoons (estimate) red onion, diced
• 1 slice cheese, diced
• 1/2 cup beets, diced
• pepper, to taste
• dressing of choice

 

Directions:  Add all ingredients into a large bowl and toss!

 

Citrus Vinaigrette with Strawberry Orange Salad

I have been experimenting with different kinds of salads and dressings lately and this one was absolutely DIVINE!  I love the idea of making my own dressing and knowing exactly what is going into it.  I really never realized how easy and Delicious homemade dressing could be. 

 

Ingredients for salad:

• 4 navel oranges, sliced
• 10 strawberries, sliced
• 2 packets truvia
• 1 teaspoon dried mint
• 1 bag spring mix salad

 

Ingredients for dressing:

• 1/2 cup orange/strawberry syrup
• 2 tablespoons olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 1/2 tablespoon Dijon mustard

Directions:  In a large bowl add strawberries, oranges and mint.  Sprinkle with truvia and let sit for at least 2 hours.  Drain juice from bowl and pour into a small mixing bowl.  Add all remaining dressing ingredients and whisk together.  Pour dressing back into strawberries and oranges.  In a large salad bowl and spring mix and top with dressing and fruit.  Toss and serve!

Orange, Strawberry, Beet and Spinach Salad

I seriously can not get enough of Beets lately.  I literally eat them straight out of the can, don't judge me.  After roasting some fresh Beets, I threw this amazing delicious and beautiful salad together.  I have no second opinion because as much as my hubby loves me, I know he doesn't love me enough to eat spinach! 

Ingredients:

• 1 roasted beet, sliced*
• 1 navel orange, peeled and sliced
• 4 strawberries, sliced
• 1 cup spinach

Dressing:

• 1 tablespoon balsamic
• 1/2 tablespoon olive oil
• dash of mustard powder
• dash of sugar
• salt and pepper, to taste

Directions:  In a small bowl add all dressing ingredients and whisk together.  Add all salad ingredients to a medium bowl and toss with dressing and serve!

* Roasted Beets:  Preheat oven to 350 degrees.  Wash and scrub beets and trim off the stems.  Place beets in foil with a little bit of olive oil.  Wrap and bake on cookie sheet/pan for 60 minutes.

Strawberry Orange Mint Salad

I cannot even begin to describe how amazingly delicious this salad is. This was served at a picnic this summer and I am so surprised it took me this long to remember it.  I have no idea if this is the recipe that was used, but it tastes just as I remember!  This is a must try recipe perfect for any type of gathering.

Ingredients

• 1 navel orange, peeled and sliced
• 1 cup strawberries, hulled and sliced
• 1/2 tablespoon brown sugar, honey, or agave nectar
• 1/2 teaspoon mint, fresh or dried

Directions: Mix all ingredients together in a bowl and let sit at room temperature for 30 minutes.

 

BBQ Chicken Salad With Chipotle Lime Ranch

If this salad is offered at a restaurant I will order it.  Not that I think I am going with a healthier option but because I LOVE it.  The best part about making it at home is the Greek yogurt dressing.  Now I don't have to feel so guilty about the fat and calories.

Ingredients:
2 chicken breasts, cooked and diced
1/3 cup BBQ sauce
1 can black beans, drained and rinsed
1 large avocado, diced
1 cup cherry tomatoes, sliced
2 small cans olives, sliced
6 cups romaine lettuce, chopped

Directions: Toss chicken in BBQ sauce and set aside. Add lettuce to large salad bowl and the black beans, olives, tomatoes, chicken, and avocado evenly on the salad. Toss with dressing or serve on the side.


Chipotle Lime Ranch Dressing

1 chipotle, from can of chipotles in adobo sauce

1 package ranch dressing mix

1 cup plain Greek yogurt

1 cup milk

1/4 cup cilantro

1/2 lime, juiced

Directions: Add all ingredients to a blender until well blended. Chill for about an hour and serve.

 

Apple Pistachio Spinach Salad

So my husband and I have been juicing for a while now and we always have tons of spinach in the house.  I decided to actually eat it this time and came up with this delight.  This was surprisingly easy and really delicious.  Side note, every time I say I juice I feel like I am telling people I am on steroids. 
Ingredients:

• 3 handfuls of spinach
• 1 gala apple, thinly sliced
• 1/4 cup pistachios
• 1 tablespoon white balsamic
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 1 teaspoon dry mustard
• salt and pepper, to taste

Directions:  Add balsamic, olive oil, maple syrup, mustard, and salt and pepper to mixing bowl and whisk together.  In salad bowl add spinach and top with apples and pistachios.  Pour dressing over salad and give a quick toss.

Peach Caprese Salad

This recipe comes from my amazing sister Victoria.  The first time I tasted this mind blowing concoction was at my baby shower.  I'm not going to lie, I thought I was going to hate this and was so surprised that it became one of my all time favorite salads.

Ingredients:

• 1 package mozzarella balls or 1/2 of a mozzarella block cubed.
• 1 package cherry tomatoes cut in half or 2-3 small vine tomatoes diced
• 3 peaches or nectarines, sliced or diced
• fresh basil leaves, to taste
• olive oil, to taste
• white balsamic, to taste ( I usually use about 2-3 tablespoons)
• salt and pepper, to taste ( I usually use about 1/4 cup)

Directions: 

1. Combine mozzarella, tomatoes, and peaches in a large bowl. 
2. Chop basil and toss into salad.   
3. Mix desired amounts of olive oil, white balsamic, salt and pepper into a mason jar and shake until combined. 
4. Pour over salad and toss. 
5. Let sit for about an hour before serving.