Basic Recipe
3 tablespoons salad dressing½ cup protein cooked chicken, cubed tofu, beans, etc.
½ cup chopped veggies peppers, tomatoes, cucumbers, etc.
¼ cup nuts or seeds pepitas, sunflower seeds, hemp seeds, etc.
1-2 cups chopped romaine
Layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
To eat, dump the entire contents of the jar into a bowl, toss, and enjoy!
Apple Walnut Salad
Juice of 1 lemonWater
1 large tart apple i.e. Granny Smith, cored and diced
3 tablespoons honey mustard salad dressing
¼ cup diced red onion
¼ cup crumbled goat cheese or crumbled blue cheese
½ cup toasted walnuts
⅓ cup dried cranberries
1-2 cups baby spinach or Romaine
In a small bowl, mix together the lemon and water. Add in the diced apple and toss to cover the apple well. Drain the apple, discarding the lemon water, and set apple aside.
To make the salad, layer the salad ingredients in the order listed into the jar (put in the apple right after the dressing), packing in as much spinach or kale as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 5 days. However, if you add the apple to the jar, I recommend eating within 24-36 hours. If you want to have it last longer, add the apple right before serving.
Un-Wedge Salad
3 tablespoons ranch dressing or blue cheese dressing or a mixture of the two½ cup halved cherry tomatoes
¼ cup diced red onion
¼ cup sliced green onion
¼ cup crumbled blue cheese
2 slices bacon cooked and crumbled
1-2 cups chopped iceberg or romaine lettuce
Layer the salad ingredients in the order listed into the jar, packing in as much lettuce as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 3-5 days.
Taco Salad
For the Chile-Lime Dressing OR you can use Cantalina Dressing
2 tablespoons extra virgin olive oil2 tablespoons fresh lime juice
1 teaspoon dried ground cumin
¼ teaspoon salt
½ teaspoon mustard
Pinch red pepper flakes
For the Salad:
3 tablespoons chile-lime dressing
⅓ cup cooked brown rice
½ cup cooked black beans
⅓ cup cooked brown rice
½ cup cooked black beans
½ cup cooked and seasoned taco meat
½ cup pico de gallo
1-2 cups chopped romaine lettuce
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
½ cup pico de gallo
1-2 cups chopped romaine lettuce
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
Chicken Taco Salad
½ cup leftover chicken taco meat OR ½ cup cooked chopped chicken (such as rotisserie) and1 tablespoon taco seasoning3 tablespoons Greek Yogurt Ranch dressing
½ cup pico de gallo
¼ cup black beans
¼ cup sliced black olives
2 cups chopped romaine
½ cup pico de gallo
¼ cup black beans
¼ cup sliced black olives
2 cups chopped romaine
Optional: Add ¼ cup chopped avocado to salad when eating.
In a small bowl, combine the chicken, taco seasoning, and ranch dressing. Toss to mix well.
Place the chicken mixture in the bottom of the jar, then layer the remaining ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to five days.
In a small bowl, combine the chicken, taco seasoning, and ranch dressing. Toss to mix well.
Place the chicken mixture in the bottom of the jar, then layer the remaining ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to five days.
Sunshine Mandarin Orange Salad
For the Orange Marmalade Vinaigrette
1 tablespoon orange marmalade
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1 teaspoon mustard
Pinch red pepper flakes
¼ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1 teaspoon mustard
Pinch red pepper flakes
¼ teaspoon salt
For the Salad
3 tablespoons orange marmalade vinaigrette
½ cup drained canned mandarin slices in juice
¼ cup sliced red onions
⅓ cup alfalfa sprouts
¼ cup pine nuts
1 cup chopped romaine lettuce
1 cup baby spinach
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as many greens as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
¼ cup extra virgin olive oil
1/8 cup lime juice
1/2 small shallot, diced (about 1 tbsp)
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/8 teaspoon kosher salt
ground black pepper, to taste
½ cup drained canned mandarin slices in juice
¼ cup sliced red onions
⅓ cup alfalfa sprouts
¼ cup pine nuts
1 cup chopped romaine lettuce
1 cup baby spinach
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as many greens as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
Strawberry Spinach Salad
For the Strawberry-Lime Vinaigrette
3/4 cups strawberries, fresh or frozen (thawed)¼ cup extra virgin olive oil
1/8 cup lime juice
1/2 small shallot, diced (about 1 tbsp)
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/8 teaspoon kosher salt
ground black pepper, to taste
For the Salad
3 tablespoons Strawberry-Lime Vinaigrette
½ cup cooked quinoa
½ cup cooked quinoa
1/2 cup berries such as:
1/4 cup sliced strawberries
1/4 cup sliced strawberries
1/8 cup raspberries
1/8 blueberries
2 tablespoons roughly chopped pecans
1/8 cup red onions, thinly sliced
¼ cup crumbled goat cheese or Feta
1-2 cups baby spinach
To make the dressing, combine all the dressing ingredients into a blender. Blend for 30 seconds or until creamy.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much spinach as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 2-3 days.
1 tablespoon lemon juice
Pinch of red pepper flakes
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoons honey or maple syrup
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon oregano
½ clove garlic minced
For the Salad:
2 tablespoons roughly chopped pecans
1/8 cup red onions, thinly sliced
¼ cup crumbled goat cheese or Feta
1-2 cups baby spinach
To make the dressing, combine all the dressing ingredients into a blender. Blend for 30 seconds or until creamy.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much spinach as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 2-3 days.
Sesame Chickpea Salad
For the Sesame-Lemon Dressing:
1 tablespoon tahini1 tablespoon lemon juice
Pinch of red pepper flakes
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoons honey or maple syrup
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon oregano
½ clove garlic minced
For the Salad:
1 wide-mouth pint and a half jar
3 tablespoons Sesame-Lemon Dressing
½ cup chickpeas
⅓ cup sliced red or orange bell pepper
⅓ cup sliced cucumbers
⅓ cup sprouted lentils
2 tablespoons sunflower seeds
2 tablespoons chopped parsley
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
¼ cup pitted kalamata olives
¼ cup pitted green olives
½ cup halved cherry tomatoes
¼ cup diced red onion
⅓ cup pearl-size fresh mozzarella balls
¼ cup pine nuts
1-2 cups romaine lettuce
Layer the salad ingredients in the order listed into the jar, packing in as many greens as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 3-5 days (7 days if you leave out the mozzarella).
Boiling water
2 tablespoons dill pickle juice/brine from jar
2 teaspoon coconut aminos
½ cup mayonnaise
2 tablespoons tomato paste
½ teaspoon hot sauce
1 clove garlic
¼ cup chopped dill pickle
3 tablespoons Sesame-Lemon Dressing
½ cup chickpeas
⅓ cup sliced red or orange bell pepper
⅓ cup sliced cucumbers
⅓ cup sprouted lentils
2 tablespoons sunflower seeds
2 tablespoons chopped parsley
To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.
To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.
Italian Chopped Salad
3 tablespoons Italian salad dressing¼ cup pitted kalamata olives
¼ cup pitted green olives
½ cup halved cherry tomatoes
¼ cup diced red onion
⅓ cup pearl-size fresh mozzarella balls
¼ cup pine nuts
1-2 cups romaine lettuce
Layer the salad ingredients in the order listed into the jar, packing in as many greens as you need to create a tight pack. Cover the jar, and place it in the fridge for up to 3-5 days (7 days if you leave out the mozzarella).
Burger Salad Bowl
For the "Special Sauce"
2 pitted Medjool datesBoiling water
2 tablespoons dill pickle juice/brine from jar
2 teaspoon coconut aminos
½ cup mayonnaise
2 tablespoons tomato paste
½ teaspoon hot sauce
1 clove garlic
¼ cup chopped dill pickle
For the Seasoned Beef
1 pound ground beef
1 small onion diced
2 teaspoons garlic powder
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
1 teaspoon Montreal Steak Seasoning or Burger/Steak Seasoning
1 small onion diced
2 teaspoons garlic powder
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
1 teaspoon Montreal Steak Seasoning or Burger/Steak Seasoning
For the Salad
2 large heads romaine or green leaf lettuce chopped
2 large tomatoes diced, or 1 cup halved cherry tomatoes
1 red onion sliced
½ cup dill pickle slices
8 slices bacon cooked and crumbled
chunks of sharp cheddar cheese or shredded sharp cheddar
In a heat-proof container (like a glass measuring cup), cover the dates in boiling water to soften. Let soak for 5 minutes.
Using a slotted spoon, remove the dates from the soaking liquid (reserve the liquid) and place in the basin of a high-powered blender. Add in the pickle juice, coconut aminos, mayo, tomato paste, hot sauce, and garlic. Blend on high until very smooth, adding some of the soaking water 1 tablespoon at a time to thin out, if desired. Stir in the chopped dill pickle, and place the sauce in the fridge to chill while you make the rest of the burger bowl.
In a medium-size skillet over high heat, combine the ground beef, onion, garlic powder, black pepper, sea salt, and steak seasoning, if using, and sauté until beef is cooked through and onions are tender. If the beef has released a lot of grease, drain all but about a tablespoon.
To assemble the salad, layer lettuce, tomatoes, red onion slices, dill pickle slices, bacon, cheese, and seasoned beef in a large bowl. Drizzle on the Special Sauce.
2 large tomatoes diced, or 1 cup halved cherry tomatoes
1 red onion sliced
½ cup dill pickle slices
8 slices bacon cooked and crumbled
chunks of sharp cheddar cheese or shredded sharp cheddar
In a heat-proof container (like a glass measuring cup), cover the dates in boiling water to soften. Let soak for 5 minutes.
Using a slotted spoon, remove the dates from the soaking liquid (reserve the liquid) and place in the basin of a high-powered blender. Add in the pickle juice, coconut aminos, mayo, tomato paste, hot sauce, and garlic. Blend on high until very smooth, adding some of the soaking water 1 tablespoon at a time to thin out, if desired. Stir in the chopped dill pickle, and place the sauce in the fridge to chill while you make the rest of the burger bowl.
In a medium-size skillet over high heat, combine the ground beef, onion, garlic powder, black pepper, sea salt, and steak seasoning, if using, and sauté until beef is cooked through and onions are tender. If the beef has released a lot of grease, drain all but about a tablespoon.
To assemble the salad, layer lettuce, tomatoes, red onion slices, dill pickle slices, bacon, cheese, and seasoned beef in a large bowl. Drizzle on the Special Sauce.
Source: Wholefully
Comments
Post a Comment