Salads

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Strawberry Bacon Salad with Feta

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Macros:

Calories: 365      Fat: 29G      Net Carbs: 9G      Protein:  11G

Salads in a jar have become popular “go-to’s” for meal prep. This salad makes a great side dish for the main entree. My preferred dressing is a homemade olive oil and balsamic vinegar mix. For a salad this size, I would combine 2 teaspoons of virgin olive oil and 1 teaspoon of balsamic vinegar (this is included in the macros listed above).

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Strawberry Bacon Salad with Feta

strawberry salad laced with bacon and feta
Prep Time 15 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 4 slices of Trader Joe’s Uncured Nitrate Free Bacon cooked and crumbled
  • 2 cups of fresh mixed greens
  • 1 cup strawberries sliced
  • 1/3 rd cup pecan halves
  • 1/3 rd cup Athenos Reduced Fat Feta Cheese

Dressing

  • 1 tablespoon virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon black pepper

Instructions

  1. Layer all of the salad ingredients into a jar.
  2. Pour into a bowl or plate to serve.
  3. Top with dressing.

 

Cilantro Lime Dressing

Cilantro Lime Dressing

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Macros:

Calories: 104      Fat: 9G      Net Carbs: 3G      Protein:  4G

I typically make my own salad dressing. A lot of brands are loaded with sugar. This is a good way to take charge of the ingredients. The prep is quick and easy. I paired this with my Fajita Steak Salad.

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Cilantro Lime Dressing

zesty, creamy cilantro lime salad dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 3

Ingredients

  • 3 tablespoons olive oil
  • ½ cup cilantro chopped
  • ½ lime juice of
  • ½ cup non-fat plain Greek yogurt

Instructions

  1. Combine the salad dressing ingredients in a food processor.
  2. Process for 20-30 seconds.
  3. Refrigerate for future use.
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Southwestern Chicken Salad

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I’m not a huge salad person. I love salads as a side dish, but I don’t typically eat them often as the main entree. I find it difficult to feel full and satisfied a lot of the times. Salad dressings are another pet peeve. It can be difficult to find a salad dressing that isn’t loaded with sugar unless you make your own. I always caution people to read labels closely. Often, some salads aren’t healthier than the other meal options. This salad is packed with protein (lean chicken breast and black beans). The protein is key and of course the flavor. 

This salad pairs well with my Avocado Lime Salad Dressing. 

Calories: 197      Fat: 1G      Net Carbs: 15G      Protein:  29G

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Southwestern Chicken Salad

zesty chicken salad with a hint of spicy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2, 8 ounce skinless chicken breasts
  • 2 tablespoons Trader Joe’s taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ½ lime juice of
  • 1 tablespoon virgin olive oil
  • 4 cups of salad mix
  • 1 medium tomato diced
  • ½ cup black beans rinsed
  • ½ cup whole kernel corn
  • ¼ cup cilantro

Instructions

  1. Drizzle the chicken breasts with lime juice and olive oil and season with the spices.
  2. Add the chicken to a zip lock bag and marinate in the fridge for at least 2 hours, up to 24 hours.
  3. Spray a skillet with cooking spray. Cook the chicken over medium heat for 4-5 minutes each side.
  4. Allow the chicken to cool for 5-10 minutes. Place the chicken, horizontally, on a cutting surface and slice into pieces.
  5. Place the salad mix in a bowl. Top with chicken, black beans, corn, tomatoes, and cilantro.
  6. Drizzle with salad dressing.

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Avocado Lime Dressing

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Macros:

Calories: 124     Fat: 9G     Net Carbs: 4G     Protein: 6G

This dressing pairs well with Southwestern-style salads, tacos, nachos, or pretty much anything you would love to pair with avocado. I like a thick consistency for this type of dressing. If you prefer something that is more like standard salad dressing, add a little bit more olive oil and/or lime juice.

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Avocado Lime dressing

creamy avocado lime dressing with cilantro
Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1 avocado peeled and pitted
  • 1 cup plain, non-fat, plain Greek yogurt
  • 1 tablespoon olive oil
  • ½ lime juice of
  • ¼ cup cilantro chopped

Instructions

  1. Place the salad dressing ingredients in a blender or food processor.
  2. Pulse for 30-45 seconds until the avocado is smooth.
  3. Remove from the blender and refrigerate.

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Fajita Steak Salad

Fajita Steak Salad

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I love a nice, juicy steak, so a fajita steak salad makes the perfect recipe. I often pair my steak with side dishes that are very unhealthy, such as, creamy mashed potatoes, mac and cheese, stuffed baked potatoes, etc. I’ve brainstormed several steak recipes that allow me to enjoy steak, without any guilt.

This recipe is great for summer or fall. I prefer grilled steak, especially with grilled veggies. You can broil or pan cook if you do not have a grill.

For meal prep purposes, I place the fajita veggies, corn and steak in Tupperware. I pack the salad mix in Ziploc bags, ensuring there’s little to no air in the bag. I reheat the steak and veggies each day and create a salad from there.

I paired it with my Cilantro Lime Dressing.

Calories: 390      Fat: 32G      Net Carbs: 6.5G      Protein:  18G

Fajita Steak Salad

Fajita Steak Salad

Fajita Steak Salad

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Fajita Steak Salad

Fajita Steak Salad

fajita steak salad

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Fajita Steak Salad

juicy steak salad with grilled onions, whole kernel corn, and fresh avocado

Servings 3
Calories 390 kcal

Ingredients

  • ½ avocado thinly sliced
  • ½ onion thinly sliced
  • ½ red pepper thinly sliced
  • ½ green pepper thinly sliced
  • ½ orange pepper thinly sliced
  • 3 garlic cloves minced
  • 6 oz flank steak
  • 4 cups of romaine lettuce chopped

Steak Marinade

  • 1-2 teaspoons low-sodium soy sauce
  • 1 teaspoon McCormick’s Grill Mates Montreal Steak Seasoning
  • 1 teaspoon McCormick’s Grill Mates BBQ Seasoning
  • 1 teaspoon unsweetened cocoa powder
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon pepper

Instructions

  1. Wash and trim any fat from the steak, pat dry.
  2. Drizzle the soy sauce and liquid smoke onto both sides of the steaks.
  3. Combine the seasonings in a bowl. Sprinkle the seasonings on both sides of the steak.
  4. Place the steak in a Ziploc bag. Seal the bag, removing all air. Place in fridge to marinate for at least 30 minutes.
  5. Grill steak to preferred doneness (i.e. medium).
  6. Allow the steak to cool for a few minutes. Slice the steak into small pieces.
  7. Heat a skillet on medium heat. Spray the skillet with cooking spray and add the onions, peppers, and garlic. Cook until fragrant.
  8. Add the lettuce to a large bowl. Top with the steak, onions, garlic, peppers, and avocado.
  9. Drizzle with the salad dressing upon serving.

 

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