Mediterranean Chickpea Salad

2 (15-oz cans) chickpeas, drained and rinsed

1 large cucumber, diced

1 red bell pepper, diced

2 cups cherry tomatoes, halved

¼ cup red onion, diced

4 oz feta cheese, crumbled

¼ cup chopped parsley

lemon vinaigrette (use as much or as little as you'd like)

Lemon vinaigrette:

⅓ cup olive oil

¼ cup lemon juice

1 tsp Dijon mustard

½ tsp honey, or maple syrup

1 garlic clove, minced

salt and pepper, to taste

Caesar Dressing

Ingredients

1½ cups mayonnaise

1 tbsp yellow mustard

1 tbsp anchovy paste

1 tbsp + 1/4 tsp worcestershire

4 garlic cloves, minced

½ lemon, juiced

1 tsp lemon zest

1¼ cup parmigiano-reggiano, finely grated

1/4 tsp black pepper

Instructions 

• In a medium bowl, whisk all ingredients except the parmigiano-reggiano until smooth and well combined.

• Once the base is creamy, gently stir in the parmigiano-reggiano until everything has been thoroughly combined.

• Refrigerate for up to 5 days.

Chopped Italian Salad

Lettuce 

Salami

Ham

Provolone

Red Onions 

Tomatoes

Olives

Chop up on a cutting board

Add:

Mayo

Hot hoagie spread

2 T red wine vinegar 

2 T oil

4 cloves garlic, minced

¼ c sliced pepperoncini

½ tsp each salt, pepper, red chili flakes & oregano

Mix & Enjoy!

Southwest Chicken Salad

1½ lbs chicken, cooked and shredded

¾ cup black beans, rinsed, drained and dried

¾ cup red bell pepper, diced

¾ cup chickpeas, rinsed, drained and dried

¾ cup whole kernel corn, rinsed, drained and dried

¾ cup cucumber, diced small

⅓ cup shallots, finely diced

¼ cup jalapeno, finely diced

¼ cup cilantro, diced small

¼ – ½ cup shredded cheddar cheese

salt, to taste

cracked black pepper, to taste

Chili Lime Yogurt Dressing:

½ cup 0% Greek yogurt

2 T mayonnaise

2 T lime juice

2 T diced green chilis

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon garlic powder

Salt, to season

black pepper, to season

1-2 tablespoons water, add more or less based on your preferred thickness

Optional Garnishes:

2 T green onion

½ avocado, thinly sliced

1 lime, cut into wedges

tortilla chips, for scooping

Add beans & veggies to a large mixing bowl. Add chicken. Sprinkle with cheese.

Combine the 0% Greek yogurt, mayonnaise, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt, black pepper and water. Whisk well.

For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.

Pour dressing on top of chicken & veggies & stir.

Scoop with tortilla chips 

Lemon Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1 tbsp Dijon mustard

1 tbsp honey or maple syrup

1 garlic clove, minced

Salt & pepper to taste

1. In a small bowl or jar, whisk together lemon juice, mustard, honey, and garlic.

2. Slowly drizzle in olive oil while whisking until emulsified.

3. Season with salt and pepper to taste.

4. Store in a sealed jar in the fridge for up to 1 week. Shake before each use.

Quinoa Salad with Feta & Mint

1½ cups quinoa

15 oz canned chickpeas, drained and rinsed

4 Persian cucumbers, chopped

1 red onion, diced

1 cup Medjool dates, pitted, finely chopped

½ cup fresh mint, chopped

½ cup fresh parsley, chopped

½ cup feta

½ cup pistachios, chopped

For the dressing:

2 lemons, juiced

¼ cup olive oil

1 tbsp maple syrup

1 tsp dijon mustard

 salt and pepper 

Cook the quinoa according to package directions.

In the meantime, prepare the vegetables and drain and rinse the can of chickpeas.

In a jar or bowl, combine all dressing ingredients until smooth. Now assemble. This works great to make salad jars by dispersing the ingredients evenly between 4 mason jars. Starting with the dressing, assemble in the jars the vegetables, chickpeas, quinoa, onion, feta, dates & pistachios. Store in the fridge for up to four days. Flip jar over in a bowl to serve. 

Sub in a Tub

Cucumber, sliced

Tomato, chopped 

Red onion, sliced

Pepperoncini

Provolone, chopped

Turkey, chopped 

Olive oil

Mayo

Red wine vinegar

Oregano 

Salt & pepper

Mix all together. Eat right away or let it sit for a few hrs to marinate.

Tomato Cucumber Avocado Salad

½ pound red grape tomatoes, halved

½ pound yellow grape tomatoes, halved

2 avocados, diced

1 cucumber, sliced

⅓ cup red onion, diced

8 ounces small fresh mozzarella cheese balls

Salad Dressing:

¼ cup basil pesto

1 tablespoon lemon juice

salt and pepper to taste

In a large bowl, combine halved red and yellow grape tomatoes, diced avocado, sliced cucumber, diced red onion, small fresh mozzarella cheese balls.

Add basil pesto and lemon juice to the salad and toss to combine. Season with salt and pepper, if desired. Use more basil pesto, if desired.

Taco Salad

Lettuce, chopped
Taco meat
Shredded cheese
Green onion, chopped
Tomatoes, chopped
Cucumbers, sliced
Olives, chopped
Tortilla chips, crushed
Catalina dressing

Toss all together & serve

Homemade Crutons

1 loaf of bread, cubed

4 T. butter, melted

1 T. Olive Oil

1 1/2 t. garlic salt

1/2 t. onion powder

1/2 t. dried parsley

Preheat oven to 375 degrees. Place bread in large bowl. In a small bowl, combine remaining ingredients. Pour mixture over the bread cubes & stir to combine. Spread onto cookie sheet & spread evenly. Bake 10 min & stir. Bake another 5 min or until bread cubes are browned & crispy. Remove from oven & cool. Store in an airtight container for up to 5 days. These are yummy topped on salads or even soup!

Strawberry Spinach Salad

1 bag of fresh baby spinach
1/2 lb. strawberries, sliced
Dressing:
1 lemon, juiced
1 t. poppy seeds
2 T. white wine vinegar
1/3 c. sugar
1 T. oil
1/2 t. lemon zest

Pour spinach in a bowl. Add sliced strawberries. Mix dressing ingredients & pour over salad. Only add dressing when ready to serve, otherwise it will turn soggy. My kids love this salad!