June 8, 2011 in 4 Points, Low Point Ideas, Recipes, Salads & Dressings
TJ of TJ’s Test Kitchen shares with us one of her favorite simple summer side salads. This simple four bean salad is delicious as a side dish or served up a bunch of mixed greens. Let the dressing of the 4 bean salad top your greens and flavor your salad.
- 15 oz can garbanzo beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 15 oz can cannellini beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 5 stalks of celery w/ leaves- diced small
- 1 1/2 cups shredded carrots
- 2 bell peppers- any color- diced small
- 3 Tbsp Fresh Italian parsley, minced
- 2/3 cup fresh lemon juice – (about 4 lemons)
- 1/3 cup white balsamic vinegar
- 3 Tbsp Olive Oil
- 1/2 Tbsp sugar
- Sea salt and freshly ground black pepper to taste
1. Combine everything in a large bowl and toss until mixed.
2. Chill 1 hour or overnight. Enjoy as a side or on top of mixed greens using the beans as your “dressing”.
Makes 20, 1/2 cup servings, 4 points+ each
May 30, 2011 in 3 Points, Low Point Ideas, Recipes, Salads & Dressings
This week’s recipe is from TJ of TJ’s Test Kitchen. TJ was lucky enough to attend Fit Bloggin’ 2011 where they were served this fantastic Crunchy Greens and Apple Salad. She recreated it at home to share with you all. I can tell you first hand (because she shared with me) it’s amazingly delicious ~ crunchy, sweet, tangy, salty and filling. If you omit the bleu cheese (like me!), then, you save 1 points+ per serving making this a HUGE 1 1/2 cup salad for only 2 points+.
- 1 lb Collard Greens or Kale, Shredded
- 2 cups cabbage, shredded (use red, green or napa)
- 1 cup shredded carrots
- 1/2 medium fuji apple, diced
- 1/2 medium granny smith apple, diced
- 1 Tbsp Pineapple Juice
- 1/2 cup red onion, diced
- 1/2 cup golden raisins
- 1/3 cup sliced almonds, toasted
- 1/4 cup olive oil
- 2 Tbsp apple cider vinegar
- 1/4 cup crumbled blue cheese, optional
- Place cabbage and collards in a large bowl. In a small bowl, toss apples with pineapple juice to prevent browning. Add apples and onions to greens mixture.
- In a small bowl, add olive oil and vinegar, whisk together.
- Before serving, toss the collard mixture with raisins, almonds and dressing.
Make twelve, 1 1/2 cup servings, 3 points+ each
May 5, 2011 in Recipes, Salads & Dressings
If you are looking for another way to “spice” up your chicken salad, give this Curry-Licious Chicken Salad a try. It combines sweet, savory, crunchy and nutty flavors for a filling meal that is delicious by itself, served over mixed greens or in a wrap.
- 2 stalks celery, chopped
- 1 small apple, chopped
- 3 oz grilled chicken, chopped
- 1/4 c dried berries
- 1 Tbsp Roasted Pumpkin Seeds
- 1 serving Curry Dressing, recipe below
- Sea salt & freshly ground pepper to taste
Curry Dressing, makes 4 servings, 3 points+ each
- 1.5 Tbsp low sodium soy sauce
- 3 Tbsp balsamic vinegar
- 3 Tbsp Extra Virgin Olive Oil
- 1 tsp curry powder
- 1 Tbsp Honey
- 1 Tbsp Water
1. Prepare salad mix and whisk together dressing.
2. Pour 1/4 of the dressing over the salad mix, toss and crunch away.
Makes 1 BIG Crunchy Chicken Salad with 1 serving of the Curry Dressing for 9 points+
April 30, 2011 in 4 Points, Low Point Ideas, Recipes, Salads & Dressings
Shannon shares another one of her favorite Mediterranean salads that has fresh herbs, vegetables and olive oil. Her version is light, easy and wonderful to have with your favorite grilled meat or to bring to a summer picnic. This recipe also works well with couscous, brown rice and pasta if you do not happen to have quinoa on hand.
- 2 cups cooked Quinoa, cooled
- 2 tablespoons Light Italian Dressing (I use Newman’s Own)
- 1 tablespoon fresh Lemon Juice
- 1/4 cup Feta Cheese
- 1 large tomato, chopped
- 1 medium size cucumber, chopped
1. Combine all ingredients, cover and refrigerate 1 hour to allow all the flavors blend in with the quinoa.
Makes four 1 cup servings, 4 points+ each
April 27, 2011 in Recipes, Salads & Dressings
I find myself craving more salads using in season produce as Spring starts to roll around and the sun in shining. This fresh strawberry, mozzarella chicken salad is perfect for when you do not have the time or the energy to cook. One trick I do is to purposely make extra chicken whenever I am grilling so I know I can make another meal out of the leftovers the next day. Simply take some salad greens, whatever fresh produce you have you have on hand along with cheese and a little leftover chicken and lunch/dinner is served!
- 2 cup organic mixed greens & arugula
- 2 mini bell peppers, sliced into rings
- 5 organic cherry tomatoes
- 2 organic strawberries, sliced
- 1 oz Fresh Mozzarella Balls, cut in half so you get more!
- 3 oz Grilled chicken breast
- Sea Salt & Black Pepper to Taste
- 1-2 Tbsp Fat Free Balsamic Vinaigrette
1. Place everything in a large salad bowl starting with the mixed greens and ending with the dressing.
2. Dig in and Enjoy!
Makes 1 LARGE salad for 6 points+