Not Your Average Tossed Salad

So the heat is on and I'm looking to spend as little time in the kitchen as possible!  But what's a fit girl to do??? A girl's gotta eat!  What better way to get your healthy eat on than to toss a salad!  But who wants just lettuce???  Not me!

"Lettuce" explore some tasty salad options. (I know its a little corny, but i couldn't resist) Beginning today, I will post a different salad option for the next week. Hope you find a few that you like!

Note:  All recipes are single servings.

        SUNDAY

Southwestern Chicken Salad

                  

2 cups of mixed greens

4 oz of grilled chicken breast (cut into chunks)

1/4 cup diced red onion

1/4 avocado (approximately 1 oz) cubed

6 cherry tomatoes (cut in halves)

4 tablespoons of black beans (I used Goya  canned black beans.  Warm before adding to salad)

4 tablespoons of whole kernel corn (I used from a can but this would be awesome right off the cob).

Chop mixed greens and add to bowl. Top with black beans, corn and avocado.  Then add red onion, tomatoes and grilled chicken. 

With the juice from the beans and the corn, I don't find that any dressing is necessary. Just toss and eat!

MONDAY  

Spinach & Basil Salad with Shrimp

2 cups of baby spinach (chopped)

15 fresh basil leaves (sliced)

8 cherry tomatoes (cut in halves)

4 oz of raw shrimp (shelled and deveined)

McCormick Caribbean Jerk Spice

1 lemon

Spray a non stick pan with Pam.  Lightly season raw shrimp with Jerk Seasoning.  Cook until pan facing side is red and translucent then flip to cook other side.  While shrimp is cooking, add spinach and basil to bowl and mix.  Cut and arrange tomatoes.  When shrimp is cooked, add to bed of greens and coat with a little fresh lemon juice.  For a  more fresh flavor, grate a little lemon zest to sprinkle on top.  Would also be nice with a little grated Parmesan cheese but typically, I don't add the extras  ;-)

Super Yummy and Super Simple! 

 Happy Monday!

TUESDAY

  Sesame Bison Steak with Asparagus & Baby Bellos over a Bed of Mixed Greens

4 oz Rib Eye Buffalo Steak

2 Cups Organic Spring Mix

1/4 Cup Baby Portobello Mushrooms

1 Clove Garlic Sliced

1 Small Red Onion (Slice and use about 4 slices (all rings)

5 Asparagus Spears (Cut into 1" pieces)

1 Tablespoon Low Sodium Soy Sauce

Pam

1 Tablespoon Sesame Oil

1 Teaspoon Toasted Sesame

As with Sunday and Monday, I love to start with a base of mix greens chopped.  Add sesame oil to non stick pan over medium flame.  Coat steak with soy sauce.  Sear steak on both sides.  I like mine a bit on the rare side but leave it on longer to cook to your desire.  Once cooked, remove from pan and let rest.  Spray pan with Pam then add garlic, onion, asparagus and saute.  Put veggies on top of greens.  Slice steak and place on salad.  Finish by sprinkling sesame seeds.

SORRY FOR THE DELAY

TRAVELING UNTIL MONDAY

WILL POST RECIPES TO PICS BY MONDAY EVENING

WEDNESDAY

Green Bean & Mushroom Salad

THURSDAY

Pan Seared Tuna Steak with Five Spice Powder & Wasabi Vinaigrette