Serves 8

Ingredients:
¼ cup pine nuts
8 slices of bacon
8 oz spinach (preferably baby spinach), washed and dried
15oz can mandarin oranges, drained
Dressing of your choice (optional)

Instructions:
In a small frying pan, toast the pine nuts carefully until golden brown. Remove from the pan and set aside to cool. In another frying pan, fry the bacon slices until nice and crisp, crumble and set aside.

Just before serving, combine all ingredients in a large salad bowl and toss well.

A delicious side salad for your Easter lunch.

Original post can be found here: Spinach Salad with Pine Nuts

Ingredients:

2 cups of lettuce, shredded
1 cup carrots, shredded
4 cherry tomatoes
2 slices of deli turkey, cut up
1/4 cup cheddar cheese, shredded
1/2 cup corn chips
Ranch dressing

Instructions:

Place the lettuce, carrots, tomatoes, turkey and cheese in a zip lock baggie. Add the dressing and corn chips. Seal the bag tightly. Shake until mixed together well.

Original post can be found here: Mom’s Baggie Salad

Ingredients:

1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped

Instructions:

Place 2 teaspoons of oil in a large skillet. Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes. Remove from skillet and allow draining on a paper towel. In a large saucepan place green beans and enough water to just cover the beans. Bring to a boil. Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender. Drain well. Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl. Blend the ingredients together well. Add the cooked chicken, green beans and tomatoes. Mix well to be sure the chicken, beans and tomatoes are covered completely. Cover the bowl and refrigerate at least 2 hours. When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.

Original post can be found here: Not Like Grannie’s Chicken Salad

Ingredients:

2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ Cup extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

1. Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender.

2. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion.

3. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside.

4. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

5. 20 minutes before serving in a small sauce pan over medium heat, saute the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

Original post can be found here: Garden Greens and Bacon Salad

Ingredients:

2 medium apples, cored and chopped
1 Tablespoon and 3 Tablespoons orange juice
1 Tablespoon lemon juice
¾ C. chopped celery
1/3 C. chopped dates
1/3 C. raisins
½ C. plain nonfat yogurt
2 Tablespoons honey

Directions:

To prevent browning, toss apples in a bowl with 1 Tablespoon of orange juice and 1 Tablespoon of lemon juice. Coat well. Add celery, dates, and raisins. Mix together yogurt, honey, and 3 Tablespoons orange juice to make a dressing. Pour over fruit mixture and blend well. Cover and chill for 30 minutes before serving. (Serves 6)

Low calorie, low fat, low salt, low cholesterol

Original post can be found here: Fruit Tree Salad

Ingredients:

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Instructions:

Place the brown sugar and season salt into a bowl. Mix together well. Place bacon in mix and cover well. Place coated bacon on a microwave safe dish and microwave on high 1 minute per side. Bacon should be crisp and easy to crumble. Use a large clear glass bowl. Make layers starting with the lettuce. Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

Original post can be found here: Layered Corn and Chicken Salad

Ingredients:
2 cups canned chickpeas
½ cup sultanas
½ cup pecan nuts, roughly chopped
2 tbsp olive oil
Juice of 1 lemon
1 tsp fresh dill, chopped
4 oz sundried tomatoes, slivered
Salt and pepper to taste

Instructions:
Drain the chickpeas from their liquid. Place all ingredients in a serving bowl and mix well.

Serve this delicious and healthy salad on a bed of lettuce leaves, together with grilled strips of chicken breast.

Original post can be found here: Chickpea Salad with Pecan Nuts and Sundried Tomatoes

Ingredients:
2 ½ cups of cooked chickpeas
4 green onions, sliced
1 large carrot, grated
¾ cup fresh parsley, chopped
1 tbsp natural yogurt
2 tbsp white wine vinegar
1 tbsp fresh basil, chopped finely

Instructions:
In a small bowl, combine yogurt, vinegar and basil. Add remaining ingredients, stir well and chill in fridge for a few hours before serving.

Serve with pita bread or grilled chicken.

Original post can be found here: Chick Pea Salad

Ingredients:

1 Cup shredded carrots
1 Cup sliced cauliflower
½ Cup chopped pecans
1 Cup spinach or other greens
Black pepper

Directions:

1. Slice cauliflower in ¼ to 1 inch slices. Tear greens into small pieces.

2. Toss all ingredients together. Add pepper to taste.

3. Chill and serve with your choice of fat-free dressing. (Serves 4)

Low calorie, low salt, low fat

Original post can be found here: Cauliflower Salad

Ingredients:

½ cup cottage cheese
½ cup natural yogurt
1 tbsp mayonnaise
1 tsp freshly pressed lemon juice
1 tsp extra virgin olive oil
Fresh chives, chopped
Salt and pepper to taste

Instructions:
Put all ingredients (except chives, salt and pepper) in a blender and blend until smooth for about 30 seconds. Pour dressing into a jug, season, add chives and serve on the side with a delicious summer salad.

This dressing can also be used as a dip with raw vegetables.

Original post can be found here: Calorie-Friendly Salad Dressing