Chicken Ceasar salad
2 large eggs coddled
1 clove garlic pressed
4 anchovy fillets in oil roughly chopped
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
1/3 cup extra virgin olive oil
10 cups romaine lettuce chopped
4 cups cooked shredded chicken breast
1 cucumber sliced
1 cup croutons
1/2 cup grated Parmesan cheese
Instructions
Prepare the coddled eggs by placing the cold eggs in warm water. Heat enough water in a pan to boiling to cover eggs completely.
Immerse the eggs in the boiling water with a spoon then remove from heat. Cover and let stand for 30 seconds.
Crack the eggs open and divide the eggs from the whites.
Place the eggs in a blender, add the pressed garlic, anchovy fillets, lemon juice, Worcestershire sauce, mustard, salt and pepper to the blender. Blend on high until combined.
In a large bowl, add the romaine lettuce, chicken breast, and cucumber. Add about 2/3 of the dressing and toss to coat.
Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste.
Salad bowl de Asada-
1 beef Strip Steak Boneless, cut 1 inch thick, trimmed (about 10 ounces)
1 large clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt
black pepper, to taste
3 cups mixed greens
1/2 cup pico de gallo
1/4 cup shredded Monterrey Jack
2 lime wedges
1/2 cup prepared guacamole
jalapeno slices, optional
DIRECTIONS:
Rub garlic all over meat then season with salt, cumin, and black pepper.
To broil, place steak on rack in broiler pan so the surface of beef is 3 to 4 inches from heat.
Broil about 3 minutes on each side for medium rare to medium. Well done, place on grill for 5-6 minutes.
To grill, heat the grill and oil the grates. When hot, grill over medium-high heat about 3 minutes on each side for medium rare to medium. Squeeze juice from 1 lime wedge over each steak. Slice Steaks into thin slices.
To serve, divide the lettuce, pico de gallo, cheese and guacamole between two plates.
Serve with steak; garnish with lime wedges and jalapeño, if desired.
Powerhouse salad-
Kale 3 cup
hard-boiled egg(peeled and chopped) 1
grape tomatoes(halved) 1/2 cup
cucumber(sliced) 1/2 cup
red onion(chopped) 1/4 cup
apple cider vinegar 1 1/2 tbsp
canola oil 1 tbsp
dried oregano 1/2 tsp
Salt 1 pinch
reduced fat swiss cheese(torn into small pieces) 1 slice
Directions
Toss and serve.
Guacamole salad
INGREDIENTS
1/4 c. extra-virgin olive oil
Juice of 1 lime
1/4 tsp. cumin
salt
Freshly ground black pepper
1-pint cherry tomatoes, halved
1/2 c. black beans drained and rinsed
1/2 c. corn
1/2 medium red onion, finely chopped
1 jalapeno, minced
2 ripe avocados, cubed
2 tbsp. cilantro, chopped
Directions
Toss and serve.
Ingredients
2 cups cooked quinoa
2 cups chopped kale
1 15 ounces can garbanzo beans drained
5-6 oranges peeled and sliced
1/3 cup chopped pistachios
1/3 cup pomegranate seeds
3 tablespoons extra virgin olive oil
1 tablespoon fresh orange juice
1 garlic clove minced
1 teaspoon dried mint crushed
1 teaspoon salt
Freshly ground black pepper
1/4 cup chopped fresh mint
Directions
In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios, and pomegranate seeds.
In a small bowl or jar, combine the olive oil, garlic, 1 teaspoon of sumac, dried mint and salt and a few grinds of freshly ground black pepper.
Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.
Mediterranean bean salad
Ingredients
1 cup quinoa
2 cups water
½ lb. green beans trimmed and snapped into 2-inch pieces
1 (15 oz) can of garbanzo beans (chickpeas), drained and rinsed
1 (15 oz) white beans, drained and rinsed
1 red bell pepper seeds removed and chopped
1 yellow bell pepper seeds removed and chopped
1 cup chopped seedless cucumber
1 cup grape tomatoes cut in half
1/4 cup diced red onion
1/4 cup crumbled feta cheese
1/3 cup kalamata olives pitted and sliced in half
1/4 cup chopped fresh basil
For the Dressing:
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 garlic cloves pressed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
Directions
In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered.
Meanwhile, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender-crisp, about 2 minutes. Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa.
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