Tomato & Avocado Salad

This is a good use of fresh summer vegetables.  If you can still get good tomatoes, this would be a lovely transitional salad to have with grilled chicken or steaks this month.

Recipe Notes

For the champagne vinaigrette, I like Girard's light champagne vinaigrette.

Ingredients

• Large tomatoes (preferably heirloom), sliced
• Grape tomatoes (preferably mixed colors), sliced in half
• 1 avocado, thinly sliced lengthwise
• 1/4 red onion, thinly sliced into strips
• Champagne vinaigrette (store bought or homemade)
• Chopped tarragon
• Salt & pepper to taste

Instructions

1.  Arrange large tomato slices on a plate, followed by the avocado slices.

2.  Scatter grape tomatoes and red onion slices over plate and sprinkle with tarragon, salt, and pepper.

3.  Drizzle with champagne vinaigrette and serve.

Green Tomato Salad with Red Wine Vinaigrette

  

I tweaked a Cooking Light recipe and used bottled Wishbone red wine vinaigrette instead of making my own dressing.  This is a nice fall/winter salad.

GREEN TOMATO SALAD WITH RED WINE VINAIGRETTE

Ingredients

• Spring mix salad greens
• Prosciutto, three slices (crisped under the broiler and crumbled)
• Green tomato
• Blue cheese (2-3 tbsp.)
• Sliced almonds (2 tbsp.)
• Red wine vinaigrette (I used Wishbone)

Instructions

1.  Combine all "dry" ingredients in a large bowl.

2.  Use a small amount of dressing to toss (only 1-2 short squirts).  Toss until all greens are evenly coated and serve.

Cranberry Avocado Salad with Candied Pecans & White Balsamic Vinaigrette

I found this salad while perusing Pinterest.  The original recipe is from keyingredient.com, but I have modified it slightly based on my family's tastes.  This is a nice substantial salad.  The original recipe makes WAY too much dressing....I made a half recipe of the below dressing and am still using it three salads later.

CRANBERRY AVOCADO SALAD WITH CANDIED PECANS & WHITE BALSAMIC VINAIGRETTE

Recipe Notes

The original recipe calls for candied sliced almonds.  I used candied pecans in the below version.  I think that the dressing can do without the poppy seeds and sesame seeds if you'd like to exclude them, also.

Ingredients

• 1/3 c. sugar
• 1-1/2 tbsp. poppy seeds
• 1-1/2 tbsp. sesame seeds
• 1/2 tsp. paprika
• 2 tsp. dried mustard
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 c. white balsamic vinegar
• 1/3 c. vegetable oil
• 1/3 c. extra-virgin olive oil
• 12 oz. baby spinach, arugula, or field greens (I used a combination of arugula and field greens)
• Chopped cilantro, to taste
• 1 medium avocado, peeled and sliced or chopped
• 1/2 c. dried cranberries
• 1/2 c. candied spiced pecans

Instructions

1.  Combine first 10 ingredients (sugar through olive oil) in a glass jar.  Shake well to emulsify.

2.  Combine greens, cilantro, avocado, cranberries, and pecans in a large bowl, toss with dressing to combine.  

Please note: dressing recipe above makes a very large batch of dressing.  Not all dressing will be needed for this recipe.  Save extra dressing for future use!

Grilled Chicken Salad with Strawberries & Feta

This is a very simple summer salad that is both healthy and a great way to repurpose grilled chicken leftovers.  Just grill a couple of extra chicken breasts the night before and dinner is halfway made the next evening.

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND FETA

Recipe Notes

Recipe courtesy of Cooking Light.

Nutritional Information (per serving - serves 4)

358 calories - 17.3 g. fat - 39 g. protein - 10 g. carbohydrates - 2 g. fiber

Ingredients

• 3 tbsp. extra-virgin olive oil, divided
• 3 tbsp. white balsamic vinegar, divided
• Four 6-oz. boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. sugar
• 2 c. halved strawberries
• 4 c. baby arugula
• 1/2 small red onion, thinly sliced
• 1/3 c. feta cheese (crumbled)

Instructions

1.  Combine 2 tbsp. olive oil and 2 tbsp. white balsamic vinegar in a zip-top plastic bag.  Add chicken and seal.  Marinate for 10 minutes, turning occasionally.

2.  Heat grill pan or grill.  Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper.  

3.  Grill until chicken is done (approximately 5 minutes on each side).  Let cool and thinly slice.

4.  Combine remaining 1 tbsp. olive oil, 1 tbsp. white balsamic vinegar, 1/4 tsp. salt, 1/4 tsp. pepper, and sugar in a large bowl.  Stir with a whisk until well incorporated.

5.  Add strawberries and toss to coat. 

6.  Add arugula and red onion to strawberry mixture.  Toss gently to combine.

7.  Divide salad among four plates and sprinkle with feta cheese.  Top evenly with sliced chicken and serve.

Tomato Salad with Caesar Breadcrumbs

This Cooking Light recipe was a nice little twist on fresh tomatoes.  

TOMATO SALAD WITH CAESAR BREADCRUMBS

Recipe Notes

I tossed the arugula in a small amount of Wishbone balsamic vinaigrette instead of making my own as the recipe recommends.  It was faster, and I also generally think that bottled vinaigrettes are superior to those that I can make myself, anyway.  I also skipped the anchovy paste in this recipe.

Nutritional Information (per serving - serves 4)

95 calories - 7.2 g. fat

Ingredients

• 6 tsp. olive oil, divided
• 1 garlic clove, minced
• 1/4 tsp. anchovy paste
• 1/2 cup fresh breadcrumbs
• 2 cups arugula
• 1-1/2 tsp. balsamic vinegar
• 2 medium ripe tomatoes, cut into 1/4 inch slices
• 1/8 tsp. kosher salt

Instructions

1.  Heat 4 tsp. olive oil, garlic, and anchovy paste in a skillet over medium heat (1 minute).

2.  Add fresh breadcrumbs and cook for 1-1/2 minutes.

3.  Combine remaining olive oil, arugula, and balsamic vinegar (or substitute bottled vinaigrette for the vinegar and oil).

4.  Top arugula with sliced tomatoes.  Sprinkle breadcrumbs and kosher salt over tomatoes.

Strawberry Basil Salad with Balsamic Vinaigrette

This is an easy salad adapted from a Cooking Light recipe.  Instead of making your own dressing, use a pre-bottled balsamic vinaigrette.  (My family likes Wishbone).

STRAWBERRY BASIL SALAD WITH BALSAMIC VINAIGRETTE

Recipe Notes

Basil and strawberries might sound a little strange together, but this salad works well.

Ingredients

• 8 c. torn romaine lettuce
• 2 c. sliced strawberries
• 1/2 c. vertically-sliced Vidalia onion (or other sweet onion)
• 1/4 c. torn fresh basil
• Bottled balsamic vinaigrette to taste
• Salt and pepper to taste

Instructions

1.  Combine lettuce, sliced strawberries, onion, and basil in a large salad bowl.

2.  Add a small amount of balsamic vinaigrette, along with salt and pepper, and toss gently to taste.

3.  Be sure to assemble the salad right before your meal, because basil can start turning brown when brought in contact with liquids (particularly water).

Arugula Salad with Shaved Manchego

This simple homemade salad goes great with a chicken dish or even a nice bowl of chili.  Credit to Martha Stewart for the recipe.

ARUGULA SALAD WITH SHAVED MANCHEGO

Recipe Notes

You can also substitute in marinated tomatoes for the sun dried tomatoes.  A spinach and arugula salad blend also works well if you can't find straight arugula salad mix.

Ingredients

• 1-2 tsp honey
• 2 tbsp. white balsamic or white wine vinegar
• 2 tbsp. olive oil
• Coarse salt and black pepper
• Baby arugula (12-16 oz.)
• 1/4-c. oil-packed sun dried tomatoes, drained and thinly sliced
• 4 oz. shaved Manchego cheese

Instructions

1.  Prepare dressing: in a large bowl, whisk honey and vinegar until combined.  Whisk in oil and season generously with salt and pepper.

2.  Add arugula and sun dried tomatoes.  Toss to combine.  

3.  Add most of the shaved Manchego, toss further to combine.  Add remaining Manchego to the top prior to serving.  Serve immediately.

Orange and Mixed Green Salad with Chicken

This recipe is a great use for leftover grilled chicken.  Slice it thin along the grain.  Very light, very healthy weeknight meal that takes very little time.  Weight Watchers Points Plus on this meal is 6 PP+.

 

ORANGE & ARUGULA SALAD WITH CHICKEN

 

Recipe Notes

The original recipe called for watercress, but I like an herb mix salad blend with a little arugula for this meal.

 

Nutritional Information (per serving - serves 4)

214 calories - 9 g. fat - 13 g. carbs - 2 g. fiber - 21 g. protein

 

Ingredients

• 2 grilled skinless, boneless chicken breast halves, sliced thinly
• 2 tbsp. chopped fresh chives
• 1 tbsp. olive oil
• 1 tbsp. honey
• 1 tbsp. lemon juice
• 1 tbsp. water
• Dash of salt
• 4 c. torn mixed lettuces or watercress (I prefer herb mix salad blend)
• 2 medium navel oranges, peeled, seeded, and sliced crosswise
• 1 tbsp. toasted hazelnuts, chopped
• 1/4 c. crumbled feta cheese

Instructions

1.  Toast hazelnuts in a 350 degree oven for 8-10 minutes or until lightly toasted.  Place hazelnuts in a kitchen towel or paper towel and rub until brown paper skins come off.

2.  Whisk together chives, olive oil, honey, lemon juice, water, and salt.

3.  Add dressing to salad greens and toss to coat.

4.  Divide salad among four plates. 

5.  Arrange chicken and oranges on plate. 

6.  Sprinkle with feta cheese and hazelnuts.  Sprinkle with ground black pepper, if desired.  Serve and enjoy!



 

 

 



Melon & Crispy Prosciutto Salad

I found this salad in an issue of Southern Living over the summer.  It brings together that salty/sweet combination of melon and prosciutto quite nicely.

MELON & CRISPY PROSCIUTTO SALAD

Recipe Notes

I served this with chicken enchiladas, but it would work well with just about any grilled protein (steak, chicken, pork chops).  The recipe calls for honeydew melon, but you can use just about any melon.  I personally think that the recipe makes too much dressing - I only used about 1/2 to 2/3 of the dressing that the recipe made.

Ingredients

• 4-oz. package of prosciutto
• 6 tbsp. chopped fresh mint
• 4 tbsp. olive oil
• 3 tbsp. white wine vinegar
• 3 tbsp. honey
• 3/4 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 10 c. loosely-packed arugula
• 1/2 small honeydew melon, peeled, seeded, and cubed or coarsely chopped
• 4 oz. feta cheese, crumbled
• 1/2 c. pistachios, coarsely chopped

Instructions

1.  Arrange prosciutto on a foil-lined baking pan.  Bake at 375 degrees for approximately 15 minutes or until crispy.

2.  Whisk together mint, olive oil, white wine vinegar, honey, salt, and pepper.

3.  Toss greens and chopped melon with vinaigrette.  Top with crumbled prosciutto, crumbled feta, and chopped pistachios.  Serve immediately.

BLT Chopped Salad

I found this salad on Pinterest and thought it looked interesting for summer....fresh corn, avocado, tomatoes, and my husband's favorite (bacon!) made for a really nice salad.

Recipe Notes

I ran this version through the WW Points Plus tracker and I came up with a Points value of 5.  I did make modifications from the original recipe that I found (I added more lettuce, used less cheese, and used center-cut bacon instead of slab to make it healthier).

Ingredients

• 3 c. Bibb lettuce, chopped
• 3 c. arugula, chopped
• 1/2 pint grape tomatoes, quartered
• Fresh corn kernels from one large ear of corn
• 1 avocado, diced
• 4 slices center-cut bacon, cooked and crumbled
• 3 oz. feta cheese, crumbled
• 1-1/2 tbsp. olive oil
• Juice from one lime
• Salt & pepper to taste

Instructions

1.  Combine Bibb lettuce, arugula, grape tomatoes, corn kernels, avocado, bacon, and feta in a large bowl.

2.  Whisk olive oil and lime juice to make the dressing.  Add salt and pepper to taste.

3.  Toss salad gently with dressing and serve immediately.

Mediterranean Tomatoes

This is a very simple recipe for fresh tomatoes to enjoy while the tomatoes are still good here at the end of the summer!

MEDITERRANEAN TOMATOES

Recipe Notes

None.

Ingredients

• Beefsteak tomatoes, sliced
• Feta cheese (from the deli, such as Murray's Cheese, preferred)
• Kalamata olives, sliced or chopped
• Fresh basil, cut in a chiffonnade
• Fresh oregano, chopped
• Olive oil (use sparingly)
• Good-quality salt and fresh-ground black pepper

Instructions

1.  Arrange tomatoes on a plate.

2.  Sprinkle with feta, olives, basil, oregano, and salt and pepper.  Drizzle sparingly with olive oil.

3.  Chill for 20-30 minutes and serve.

Cape Cod Chopped Salad

 

My mom makes this salad frequently for family dinners.  It's an old Ina Garten recipe that is a good consistent standby.  The dressing is really fresh and extra dressing can be stored.

 

CAPE COD SALAD

 

Recipe Notes

I used less than half of the dressing.  It makes a lot and you will end up with a soggy salad if you use the whole recipe.  I also used a baby spinach and arugula salad blend for the salad pictured instead of just 100% arugula.  The original recipe calls for 8 oz. of thick cut bacon.  I used 6 slices of center cut bacon (about 1/3 of the recommended amount) and it was plenty.

 

Ingredients

• 6 slices center cut bacon, cooked and crumbled
• 8 oz. baby arugula (about 1.5 "clamshells" in the grocery store)
• 1 large Granny Smith apple, peeled and diced small
• 1/2 c. toasted walnuts or pecans, coarsely chopped
• 1/2 c. dried cranberries
• 4 oz. blue cheese, crumbled
• 3 tbsp. apple cider vinegar
• 1 tsp. grated orange zest
• 2 tbsp. freshly-squeezed orange juice
• 2-1/2 tsp. Dijon mustard
• 2 tbsp. pure maple syrup
• Kosher salt and freshly-ground black pepper
• 2/3 c. good quality olive oil

Instructions

1.  Combine crumbled bacon, arugula, apple, nuts, cranberries, and blue cheese.

2.  Whisk together the remaining ingredients, adding olive oil last and incorporating it slowly.

3.  Toss the salad with just enough dressing to moisten the greens.  Serve immediately.

 

 





Tomato Salad with Avocado and Cotija Cheese

This is a super-easy summer salad - four ingredients (excluding salt and pepper) and no cooking necessary.

TOMATO SALAD WITH AVOCADO & COTIJA CHEESE

Recipe Notes

I've decided that it's worth it to buy organic avocados (I don't typically buy anything organic because I find it to be cost-prohibitive for just marginally better produce).  The past few times I've needed avocados, they've been beautiful and perfect and lasted several days in the refrigerator until I needed to use them.  So I guess I'll be using organic avocados from now on.

Cotija cheese is a mild Mexican cheese that is not unlike feta.  You can substitute feta, but it's better with cotija.

Ingredients

• Beefsteak tomatoes, sliced
• Avocados (peeled, pitted, and sliced)
• Cotija cheese
• Bottled balsamic vinaigrette (I used Wishbone)
• Salt & pepper to taste

Instructions

1.  Alternate tomato and avocado slices in a circular shape.

2.  Sprinkle with crumbled cotija cheese.

3.  Drizzle with balsamic vinaigrette and season with salt and pepper.

Enjoy!  Couldn't be easier.

Salad with Walnuts, Grapefruit, and Feta

This quick salad was in a recent Cooking Light edition and proved to be tasty, colorful, and versatile.  I served it with grilled chicken, tomatillo sauce, and rice, but it can go with many dinner combinations.

SALAD WITH WALNUTS, GRAPEFRUIT, & FETA

Recipe Notes

I actually made this without the walnuts because I ran out, so the calorie count for the version you see above is slightly lower than the stated recipe nutritional information.

Nutritional Information (per serving - serves 4)

145 calories - 12.5 g. fat

Ingredients

• 1 small ruby red grapefruit
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. sugar
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 4 c. torn butter lettuce
• 4 tbsp. crumbled feta cheese
• 4 tbsp. toasted walnuts

Instructions

1.  Peel and section grapefruit over a bowl.  Squeeze membranes to extract juice.  Set sections aside and reserve 3 tbsp. grapefruit juice.  Discard membranes.

2.  Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk.

3.  Divide lettuce evenly among four plates.

4.  Sprinkle 1 tbsp. feta cheese and 1 tbsp. walnuts over each salad.

5.  Divide grapefruit sections evenly among salads and drizzle with vinaigrette.

Tomato Stack with Corn & Avocado

Well, it took me six months, but I finally made this tomato stack salad that was featured in Cooking Light over the summer.  Corey, who loves tomatoes, loves this salad.  I liked the tanginess of the dressing paired with the sweetness of the tomatoes and corn.

TOMATO STACK WITH CORN & AVOCADO

Recipe Notes

This is not a quick recipe.  Between grilling the corn, cooking the bacon, making the dressing, and all of the slicing, this one takes awhile.  For me, this is a good weekend dinner project when I have more time.  I couldn't find globe tomatoes at the store, so I used heirloom tomatoes and they worked beautifully.  I also skipped the olive oil at the end here and just used the buttermilk dressing, which worked well and saved some calories.

Nutritional Information (per serving - serves 4)

191 calories - 13 g. fat - 5.1 g. protein - 16.1 g. carbs - 4.5 g. fiber

Ingredients

• 2 cooked bacon slices, crumbled
• 1/4 c. lowfat buttermilk
• 1 tbsp. finely-chopped chives
• 1 tbsp. finely-chopped basil
• 2 tbsp. canola mayonnaise (I used Hellman's light mayo instead)
• 2 tsp. cider vinegar
• 1 garlic clove, minced fine
• 1/2 tsp. black pepper, divided
• 2 ears of shucked corn, grilled, corn kernels removed from cobs
• 2 large beefsteak tomatoes cut into 8 slices
• 2 globe tomatoes cut into 8 slices (I used heirloom tomatoes)
• 1/8 tsp. kosher salt
• 1/2 ripe, peeled avocado, thinly sliced
• 4 tsp. extra-virgin olive oil

Instructions

1.  Combine buttermilk, chives, basil, mayo, cider vinegar, and garlic in a small bowl, stirring with a whisk.  Stir in 1/4 tsp. black pepper.

2.  Sprinkle tomato slices with salt and pepper.  Alternate layers of tomato and avocado on four plates. 

3.  Scatter corn evenly over tomato stacks.

4.  Drizzle each tomato stack wiht 1.5 tbsp. of buttermilk dressing and 1 tsp. olive oil (if desired).  Top each salad with crumbled bacon.



Arugula, Pear, and Blue Cheese Salad

Corey LOVED this recent Southern Living featured salad.  I really enjoyed it too.  There is something fun about homemade dressing from the Cuisinart, and it had great flavor.  I served this with Lipton Onion Roasted Potatoes and grilled chicken.  Everyone was happy.

ARUGULA, PEAR, & BLUE CHEESE SALAD

Recipe Notes

I cannot tell you how difficult it was to find pear preserves.  I had to go to THREE different grocery stores, but I eventually found them at Central Market.  The recipe calls for walnuts, but I used toasted pecans because that is what I had available.  You should have dressing left over after your meal for another night's salad.  Save it - this makes a tasty vinaigrette.

Ingredients

• 1/4 cup plus 2 tbsp. pear preserves
• 1/2 cup champagne vinegar
• 1 shallot, sliced
• 2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup olive oil
• 8 cups loosely packed arugula
• 2 Bartlett pears, cut into wedges (I diced mine instead of making wedges)
• 4 oz. blue cheese, crumbled
• 1/4 cup chopped toasted walnuts (I used chopped toasted pecans)

Instructions

1.  In a Cuisinart or blender, process 1/4 c. of the pear preserves, the champagne vinegar, the shallot, the Dijon mustard, salt, and pepper.

2.  With the processor running, pour oil through the food chute in a slow and steady stream, processing until smooth. 

3.  Transfer to a 2 cup measuring cup or small bowl and stir in the remaining 2 tbsp. pear preserves.

4.  Place arugula on plates or a large serving platter.  Top with pears, blue cheese, and nuts.  Drizzle with vinaigrette and serve immediately.



Sesame Shrimp Salad

This is a recipe that I pulled out of Cooking Light literally almost three and a half years ago...finally got around to trying it and it was good! Nice light meal. We had it for dinner, but it would make a great lunch too. The ingredient list looks long, but if you ever prepare Asian-style food, I guarantee you will have at least 80% of the staples already in your pantry.

SESAME SHRIMP SALAD

Recipe Notes

You will notice in the recipe that the shrimp are supposed to be on skewers. Mine were not, as I was out of bamboo skewers. It tastes the same either way. Make sure that you cook the shrimp long enough in a hot enough skillet to get a good glaze and a bit of char on the shrimp.

Nutritional Information (per serving - serves 4)

239 calories - 7.3 g. fat - 26.3 g. protein - 17.9 g. carbohydrates - 3.4 g. fiber

Ingredients

• 1 tbsp. sugar


• 3 tbsp. fresh lime juice, divided


• 1 tbsp. water


• 1 garlic clove, minced


• 2 tsp. chili garlic sauce, divided


• 1-1/2 tsp. fish sauce


• 1/2 tsp. salt, divided


• 1 tbsp. orange marmalade


• 2 tsp. dark sesame oil, divided


• 24 large peeled and deveined shrimp


• 5 c. shredded Napa cabbage


• 1-1/2 c. trimmed watercress leaves


• 1-1/2 c. shredded carrots


• 1/3 c. chopped fresh cilantro


• 1/3 c. chopped fresh mint


• 2 tbsp. toasted sesame seeds

Instructions

1. Mix sugar, water, garlic, and 2 tbsp. lime juice in a microwave-safe bowl. Microwave 40 seconds or until sugar has dissolved. Stir in 1 tsp. chili garlic sauce, fish sauce, and 1/4 tsp. salt. Set aside.

2. Combine 1 tbsp. lime juice, 1 tsp. chili garlic sauce, remaining salt, orange marmalade, and 1 tsp. dark sesame oil in a separate large bowl, stirring with a whisk.

3. Add shrimp and toss to coat. Marinate in the refrigerator for 15 minutes.

4. Remove shrimp from bowl, reserving marinade. Thread shrimp onto skewers (3 shrimp per skewer).

5. Heat 1 tsp. dark sesame oil in a large nonstick skillet over medium high heat. Add shrimp and reserved marinade to pan. Cook at least 3-4 minutes or until shrimp is done.

6. Combine cabbage, watercress, carrots, cilantro, mint, and sesame seeds in a large bowl. Dress with reserved dressing set aside from step 1. Top with 2 shrimp skewers and serve.

Shrimp Cobb Salad

This Cooking Light adaptation is perfect for summer! Takes longer than I thought it would because I had to compose all of the parts of the salad, but it's delicious, light, and worth the trouble.

Recipe Notes

The recipe calls for frozen corn - I used canned. The recipe also doesn't call for any cheese, but who can have a cobb salad without a little cheese?! So I added cheese to the recipe as well. Nutritional information will not be inclusive of blue cheese. I also crisped my bacon in the oven instead of in the skillet - seems to make the bacon crispier that way.

Nutritional Information - per serving - serves 4
332 calories - 15 g. fat - 30 g. protein - 22 g. carbohydrate - 8 g. fiber

Ingredients

• 4 slices center-cut bacon1 lb. large shrimp, peeled and deveined1/2 tsp. paprika


• 1/4 tsp. black pepper


• 1/4 tsp. salt, divided


• 2-1/2 tbsp. fresh lemon juice


• 1-1/2 tbsp. olive oil


• 1/2 tsp. whole-grain dijon mustard


• 10-oz. package romaine salad


• 2 c. cherry tomatoes, quartered


• 1 c. shredded carrots


• 1 c. frozen whole-kernel corn, thawed (I used canned)


• 1 ripe, peeled avocado, cut into eight wedges or large chunks


• Crumbled blue cheese (my addition)
  

Instructions

1. Cook bacon in skillet or in oven until crisp. Remove from pan and crumble. Wipe pan clean and increase heat to medium-high.

2. Sprinkle shrimp with paprika and black pepper. Coat pan with cooking spray and add shrimp. Cook two minutes per side or until done. Sprinkle with 1/8 tsp. salt, toss to coat.

3. Combine remaining salt, lemon juice, dijon mustard, and olive oil, stirring with a whisk until emulsified. Add torn romaine lettuce and toss to coat.

4. Arrange lettuce between four plates. Divide shrimp, all vegetables, and bacon evenly among plates. Add a small sprinkle of blue cheese if desired.

Soy-Glazed Salmon with Arugula & Orange Salad

Three words. Easy. Fast. Delicious. This recipe is an adaptation from a Martha Stewart Everyday Food recipe. The original recipe calls for a watercress salad - I personally find watercress difficult to eat and generally gritty, so I subbed baby arugula and it works great. The original recipe can be found (here) if you prefer the watercress salad.

SOY-GLAZED SALMON WITH ARUGULA & ORANGE SALAD

Recipe Notes

Steam some basmati rice in a rice cooker while you prepare the fish and salad - everything is ready just about the exact same time. Couldn't be easier or quicker.

Ingredients

• 2 tbsp. soy sauce


• 4 tsp. honey (divided)


• 2 oranges, peeled and segmented, with juice reserved from membranes


• Salt & pepper to taste


• 1 tsp. rice vinegar


• 1 tbsp. vegetable oil


• 4 salmon fillets, approx. 6 oz. each


• 1 bunch watercress OR several cups of baby arugula (my preference)


• 1/2 small red onion, thinly sliced

Instructions

1. In a small bowl, whisk together soy sauce, 3 tsp. honey, and juice from two segmented oranges to create a glaze. Season with salt and pepper.

2. In a larger bowl, whisk together one tbsp. glaze, remaining tsp. honey, rice vinegar, and oil. Set aside - this will be your salad dressing.

3. Heat broiler with rack 4 inches from heat.

4. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil for 5 minutes. I lightly brush on a small amount of glaze before this initial broil - the recipe does not call for this.

5. Remove fish from the oven after 5 minutes and brush with glaze. Broil until opaque throughout, approximately 2-4 minutes more depending on fish thickness. Brush with additional glaze.

6. Add orange segments, watercress OR arugula, and sliced red onion to salad dressing. Toss until coated.

7. Serve fish over white or brown rice with salad.

Chicken Orzo Salad with Goat Cheese

My mom's friend has been consulting with a nutritionist at the Houstonian for quite some time. She often passes my mom good healthy recipes - this is one of them. This is a great recipe to make when you grill too much chicken the night before. I had Corey grill up a value pack of chicken one night and then just saved the 3-4 chicken breasts left over for this meal.

CHICKEN ORZO SALAD WITH GOAT CHEESE

Recipe Notes

This recipe needs just a little "something extra" - it's a tad bit dry by itself. Corey tried adding about 1 tbsp. of light champagne vinaigrette to his meal and it was just what the doctor ordered. I would think that just about any vinaigrette would compliment this nicely.

Nutritional Information (per serving - serves 6)

295 calories - 7 g. fat - 32 g. carbohydrates - 24 g. protein

Ingredients

• 1-1/4 c. uncooked orzo pasta
• 3 c. chopped grilled chicken
• 1-1/2 c. trimmed arugula
• 1 c. grape tomatoes, halved
• 1/2 c. chopped red bell pepper
• 1/4 c. chopped red onion
• 2 tbsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 tbsp. red wine vinegar
• 1 tbsp. olive oil
• Salt & pepper to taste
• 6 tbsp. goat cheese

Instructions

1. Cook orzo according to package directions, omitting salt and fat. Drain well.

2. Combine pasta, chicken, arugula, tomatoes, red bell pepper, onion, basil, and oregano in a bowl. Toss well.

3. Combine vinegar, oil, and salt and pepper, stirring with a whisk. Drizzle dressing over salad.

4. Toss well to coat and sprinkle with goat cheese.