• Healthy Turkey Taco Salad

    How to make Healthy Turkey Taco Salad

    Yield: 4 servings

    Ingredients

    12 ounces ground turkey
    2 tablespoons taco seasoning
    8 cups torn or chopped romaine lettuce
    1 red bell pepper, chopped
    1/2 cucumber, chopped
    2 roma tomatoes, chopped
    1/3 cup shredded carrots
    1/3 cup corn kernals
    2 tablespoons chopped fresh green onions
    1 cup salsa
    1/4 cup crumbled queso fresco

    Directions

    In a large skillet cook the turkey and taco seasoning over medium-high heat, breaking up the turkey into small crumbles, until the turkey is cooked through. Turkey can be cooked ahead of time and stored in an airtight container for up to 3 days.

    Meanwhile toss the romaine lettuce, bell pepper, tomatoes, carrots, corn, and green onions together. Salad mixture can be made ahead of time and stored in an airtight container, with a dry paper towel pressed laid directly on top of the salad, for up to 3 days. Divide between four serving plates and top with the turkey mixture, salsa, and queso fresco. Serve.

  • Easy Grilled Steak Salad

    How to make Easy Grilled Steak Salad

    Yield: 4 servings

    The steak can easily be cooked on an indoor grill or grill pan.

    Ingredients

    For the steak:
    1/4 cup STAR Grilling (Garlic) Cuisine Cooking Oil
    2 tablespoons freshly squeezed lemon juice
    1/2 teaspoon onion powder
    1 1/2 pounds flank steak
    Kosher salt and freshly ground black pepper to taste

    For the dressing:
    6 tablespoons STAR Grilling (Garlic) Cuisine Cooking Oil
    3 tablespoons freshly squeezed lemon juice
    1 teaspoon Dijon mustard
    Kosher salt and freshly ground black pepper to taste

    For the salad:
    2 hearts of romaine lettuce, cut into bite-size pieces
    1/4 cup Parmesan cheese
    12 cherry or grape tomatoes, halved

    Directions

    For the steak:
    In a small dish or plastic bag, combine the oil, lemon juice, onion powder, and steak, making sure the steak is well coated. Cover the dish or close the bag and marinade in the refrigerator for at least 8 hours, or up to 24 hours. After marinating, season to taste with salt and pepper.

    Prepare the grill for direct cooking over high heat (450°F to 500°F). Grill the steak with the lid closed as much as possible, until the meat is slightly charred, and is medium-rare inside with an internal temperature of 135°F, about 5 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Thinly slice across the grain.

    For the dressing:
    Meanwhile, combine the dressing ingredients in a small bowl and whisk vigorously until emulsified. You can also combine the dressing ingredients in a small mason jar and shake well until emulsified. Use immediately or store in the fridge for up to a week. Bring the dressing to room temperature and whisk or shake to re-emulsify.

    To serve:
    Combine all the salad ingredients. Toss with the dressing. Divide between four plates. Divide steak slices among plates. Serve.

    by Tessa of Handle the Heat for STAR Fine Foods

  • Spicy Chicken Lettuce Wraps and Farro Salad
  • Blackened Salmon Salad with Avocado Ranch Dressing

    How to make Blackened Salmon Salad with Avocado Ranch Dressing

    Yield: 4 servings

    For best results, use wild-caught Copper River Alaskan salmon or other high quality salmon.

    Ingredients

    Salmon:
    3 teaspoons cumin
    3 teaspoons paprika
    1/2 teaspoon cayenne
    1/2 teaspoon garlic powder
    1/4 teaspoon dried thyme
    1/2 teaspoon salt
    Freshly ground black pepper, to taste
    4 (4-ounce) salmon fillets, skin removed
    2 teaspoons canola oil

    Dressing:
    1/2 avocado, skin removed and roughly chopped
    1/3 cup low fat Greek yogurt
    2 teaspoons olive oil
    1 lime, juiced
    1 tablespoon chopped fresh chives
    1 tablespoon chopped fresh parsley
    1/2 cup plus 2 tablespoons buttermilk
    Salt and freshly ground black pepper, to taste

    Salad:
    8 cups salad greens
    1 cup grape tomatoes
    1 medium cucumber, sliced

    Directions

    For the salmon:
    In a small bowl combine all the ingredients except the salmon. Coat the salmon fillets evenly on both sides with the spice mixture, pressing the mixture in so it sticks.

    Heat the oil in a large heavy preferably nonstick skillet over high heat. Add the salmon and cook until blackened on one side, about 4 minutes. Carefully turn the fillets and continue cooking until the other side is blackened and the salmon is tender, flaky, but not overcooked, about another 4 minutes.

    For the dressing:
    Combine all the dressing ingredients in a blender and blend until smooth. Season to taste with salt and pepper. Press plastic wrap against the surface of the dressing and refrigerate until ready to use.

    To assemble:
    In a large bowl combine the salad greens, tomatoes, and cucumber. Divide the mixture among four serving bowls and top each with a salmon fillet. Drizzle with dressing. Serve.

    Recipe by Tessa of Handle the Heat

  • Grilled California Chopped Salad with Shrimp

    How to make Grilled California Chopped Salad with Shrimp

    Yield: 4 servings

    Prep Time: 25 minutes

    Cook: 30 minutes

    Ingredients

    1 head of romaine lettuce, trimmed and halved lengthwise
    1 ear of corn, husk and silk removed
    2 medium zucchini, halved lengthwise
    12 extra-large shrimp, peeled and deveined
    Olive oil, for drizzling
    Kosher salt and freshly ground black pepper
    1/2 head of butter lettuce, torn
    2 medium tomatoes, chopped
    1 avocado, peeled, seeded, and cubed
    3 tablespoons fresh lemon juice
    3 tablespoons extra-virgin olive oil
    1 1/2 tablespoons honey

    Directions

    Preheat a gas or charcoal grill to medium-high heat.

    Drizzle the romaine lettuce, corn, zucchini, and shrimp with olive oil to coat. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Grill the romaine, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Grill the shrimp for about 2 minutes on each side, until opaque and cooked through.

    Coarsely chop the grilled lettuce and place in a large salad bowl. Use a large sharp knife to remove kernels from the corn and add to salad bowl. Chop grilled zucchini and add to bowl along with the shrimp. Add the butter lettuce, tomatoes, and avocado to the bowl.

    In a liquid measuring cup or small bowl whisk together the lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper before serving.

    From Giada at Home

  • Mediterranean Salad with Quinoa

    How to make Mediterranean Salad with Quinoa

    Yield: 4-6 servings

    Ingredients

    For the vinaigrette:
    1/4 cup red wine vinegar
    1/3 cup extra virgin olive oil
    1/2 teaspoon dried Italian seasoning
    1/2 teaspoon Dijon-style mustard
    Kosher salt and freshly ground black pepper to taste

    For the salad:
    1/2 cup dry quinoa
    Pinch kosher salt
    1 large head romaine lettuce, chopped
    1 medium red bell pepper, seeded and chopped
    2 small ripe tomatoes, chopped
    1 medium cucumber, peeled and cut into half moons
    1/4 cup pitted black olives, such as Kalamata, halved
    4 ounces crumbled feta cheese
    2 tablespoons chopped fresh basil

    Directions

    For the vinaigrette:
    In a small bowl whisk all ingredients until thoroughly combined and smooth. Set aside while preparing salad.

    For the salad:
    Thoroughly rinse the dry quinoa in a fine strainer under running water. Place rinsed quinoa in a small saucepan with a pinch of salt and cover with 1 cup of water. Bring to a boil; reduce to a simmer and cover. Cook for 15 minutes, or until quinoa has absorbed all of the water. Fluff with a fork and let cool. Quinoa can be cooked ahead of time and stored in an airtight container in the fridge for up to 2 days.

    In a large bowl combine the lettuce, pepper, tomato, cucumber, olives, feta cheese, and basil. Toss with quinoa.

    Just before serving, whisk the vinaigrette to reincorporate the ingredients then drizzle just enough over salad to moisten. Extra vinaigrette can be stored in an airtight container in the fridge for up to 1 week. Bring to room temperature and whisk ingredients back together before using.

    Recipe by Tessa of Handle the Heat

  • Quinoa Tabbouleh

    How to make Quinoa Tabbouleh

    Yield: 4 servings

    Ingredients

    • 2 cups water
    • 1 cup quinoa
    • pinch salt
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon sea salt
    • pinch cumin
    • pinch ground cayenne pepper
    • 1/4 cup fresh lemon juice
    • 3 tomatoes, diced
    • 1 cucumber, diced
    • 2 green onions, sliced
    • 2 carrots, grated
    • 1 cup fresh flat-leaf Italian parsley, chopped

    Directions

    In a small saucepan bring the water to a boil. Thoroughly rinse quinoa under water then add to saucepan along with a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and allow to cool to room temperature; fluff with a fork.

    Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onion, carrot, and parsley in a large bowl. Stir in the cooled quinoa.

    From AllRecipes.com

  • How to Make Salad Dressing in 2 Minutes

    How to make Salad Dressing in 2 Minutes

    Ingredients

    6 tablespoons extra virgin olive oil
    pinch of sea salt and freshly ground black pepper
    juice of 1 lemon

    Directions

    Combine ingredients in a mason jar (or other container with lid). Put lid on and shake well to emulsify. Pour over salad (less is more), toss to coat, and serve immediately. Store leftovers in fridge, bringing dressing to room temperature before use. Dressing can easily be halved or doubled (12 tablespoons = 3/4 cup).

    From Jamie's Food Revolution

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