Category Archives: Salad

Salad Vegan Vegetarian Meals

Farro Salad with Cherries and Walnuts…Plus a Complete Labor Day Barbecue Meal!

Hi friends! I hope you had a great weekend.

I am so excited for today’s post because I am teaming up with some of my blogger friends to bring you a complete healthy Labor Day barbecue feast! We each put together a different course for the menu, and oh man, I want to dig into all of these delicious creations. Let’s take a look!

Kacy from Healthy For Real made a Hearty Black Bean Corn and Kale Appetizer.

Black Bean and Corn Appetizer from Kacy at Healthy For Real

I made a grain-based Farro Salad with Cherries and Walnuts (Vegan and Refined Sugar-Free)

Farro Salad with Cherries and Walnuts Recipe ll Vegan and Refined Sugar Free! ll www.littlechefbigappetite.com

 

Dani from Dani California Cooks made Grilled Dijon Salmon Skewers (Paleo).

Grilled Dijon Salmon Skewers from Dani at Dani California Cooks

And Chef Vanessa Musi made a delicious Peach Bourbon Pie for dessert (Gluten-Free, Vegan and Refined Sugar-Free).

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Make sure to click over to their posts to check out their amazing recipes!

 

Now are you ready for this delicious Farro Salad with Cherries and Walnuts?

You guys know I am OBSESSED with farro — it’s my all-time favorite grain. Farro is perfect for big batch salads like this one because it doesn’t get soggy after being dressed and it holds up very well in the fridge for a couple of days.

Farro Salad with Cherries and Walnuts Recipe ll Vegan and Refined Sugar Free! ll www.littlechefbigappetite.com

I love, love, love the sweet-tart flavor that the cherries give to this salad, and there are so many different textures thanks to the added crunch from the walnuts and celery.

Farro Salad with Cherries and Walnuts Recipe ll Vegan and Refined Sugar Free! ll www.littlechefbigappetite.com

I know you guys are going to love this one and I can’t wait for you to try it!

Farro Salad with Cherries and Walnuts Recipe ll Vegan and Refined Sugar Free! ll www.littlechefbigappetite.com

Farro Salad with Cherries and Walnuts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup uncooked farro
  • ⅓ cup diced celery
  • 1 cup sweet cherries, pitted and halved
  • ¼ cup chopped walnuts, toasted
  • 2 Tablespoons parsley, chopped
  • 1.5 Tablespoons extra-virgin olive oil
  • 1 Tablespoon lemon juice
  • ½ Tablespoon raw honey (or maple syrup for a vegan option)
  • Salt and pepper
  • ½ Tablespoon Dijon mustard
Instructions
  1. Bring 2.5 cups of water to a boil in a large pot. Add the farro and a pinch of salt. Cook for 15 minutes or until al dente. Drain and cool.
  2. In a large bowl combine the farro, celery, cherries, walnuts and parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, honey and a pinch each of salt and pepper. Toss the farro with the dressing. Chill for at least 30 minutes to allow the flavors to come together.
 

 

Farro Salad with Cherries and Walnuts Recipe ll Vegan and Refined Sugar Free! ll www.littlechefbigappetite.com

 

Gluten-Free Poultry Salad

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You have to make sure you don’t leave out the crushed tortilla chips on top — they add a necessary crunch to this monster salad.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

I created this Taco Salad recipe for the Del Real Blogger Recipe Challenge and I would LOVE it if you guys could vote for me! You have to have an active Facebook page to vote, and you can vote once per day until Thursday, June 9th!

The winner gets a prize package valued at over $10,000, so help me win! 🙂 🙂

Click here to be taken to the voting page! Scroll down and click the “Vote” box on the right side of the recipe!

Thank you in advance for voting! You guys are the BEST.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.comDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

Taco Salad with Chicken and Lime-Cilantro Dressing
 
Serves: 2
Ingredients
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
Instructions
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.

Appetizer Gluten-Free Salad Vegan

Kale Salad with Tahini Dressing

Hello friends! I can’t believe it’s Thursday already. This week is flyyyyyying by for me. I was in Boston visiting my family this past weekend and I flew back to LA bright and early on Tuesday morning.

I am finally getting the chance to catch up and say hi to you guys.

Kale Salad with Tahini Dressing Recipe -- Little Chef Big Appetite

I am reallllllly excited to share this Kale Salad with Tahini Dressing recipe with you today! Tahini, a ground sesame seed paste, is an essential ingredient in hummus. But in reality, it can be used for so much more: cookies (think of it like peanut butter), dressings, sauces, etc.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

In this recipe, I paired the tahini dressing with a light kale salad made with cucumbers, shredded carrots, celery, and raisins. It would also be delicious with a Greek salad with feta and tomatoes.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

The recipe makes about one cup of dressing, so you’ll have leftovers. It should keep in the fridge for up to one week, but if you know you won’t use it in time, feel free to cut the recipe in half.

Kale Salad with Tahini Dressing Recipe

Enjoy! I know you’re going to love this one!

 

Kale Salad with Tahini Dressing
 
Prep time
Total time
 
Serves: 2
Ingredients
Kale Salad
  • 4-6 handfuls shredded kale
  • ½ medium cucumber, peeled and diced
  • 1 stalk celery, finely chopped
  • ¼ cup shredded carrots
  • ¼ raisins
Tahini Dressing
  • ¼ cup water
  • ¼ cup raw tahini
  • Juice of ½ lemon
  • 1 garlic clove minced
  • 1 tsp maple syrup (or honey)
  • ½ Tablespoon apple cider vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon cumin
  • pinch sea salt
Instructions
  1. Place all kale ingredients in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar with a lid (or use a bowl and whisk). Shake the jar until the ingredients are thoroughly combined.
  3. Toss the salad with a couple Tablespoons of the tahini dressing to taste.
 

Appetizer Gluten-Free Salad Side Dish Vegetarian Meals

Kale Salad with Pomegranate Molasses Dressing

I bet many of you have jumped on the healthy new year bandwagon, so I’m bringing you a delicious AND nutritious kale salad recipe today.

This salad has everything you need – a great balance of flavors, varying textures, and jam-packed flavor in every bite. You can serve it as an appetizer or feel free to add a piece of protein, such as grilled chicken, and make it a meal of its own.

Kale Salad with Pomegranate Molasses Dressing Recipe

Kale Salad with Pomegranate Molasses Dressing Recipe

Pomegranates are SUPER healthy – they’re packed with antioxidants, which help to protect you from heart disease and cancer. I’ll admit, peeling pomegranates is not my favorite activity, but it’s worth it for the delicious sweet crunch you get from each tiny aril. (Don’t be stupid and wear a white shirt while peeling them like I did – you’ll get the juice everywhere!) I know you can buy the arils on their own, but I find that the price tends to be astronomical, so I usually opt to peel the pomegranate myself.

Kale Salad with Pomegranate Molasses Dressing Recipe

Pomegranate molasses is something I’ve had in my pantry for years and I’ve talked about it a bunch on the blog. I use it in my Muhammara as well as various chicken recipes. It adds a sweet and tangy punch to whatever you’re making. When adding it to a salad dressing, it adds a more complex acidity than you get from lemon juice or vinegar.

Kale Salad with Pomegranate Molasses Dressing Recipe

You can find pomegranate molasses in Middle Eastern supermarkets and I know Whole Foods carries it as well. I actually make my own molasses from pomegranate juice, and I will be sure to share a tutorial on how to do that soon.

Kale Salad with Pomegranate Molasses Dressing Recipe

 

Kale Salad with Pomegranate Molasses Dressing
 
Prep time
Total time
 
Serves: 4
Ingredients
Pomegranate Molasses Dressing
  • 1.5 Tablespoons pomegranate molasses
  • 1 Tablespoon red wine vinegar
  • ½ Tablespoon dijon mustard
  • 2 teaspoons honey
  • ⅓ cup extra-virgin olive oil
  • salt and pepper
Salad
  • 6 cups kale, tough ribs removed
  • ⅓ cup pomegranate arils
  • ¼ cup roasted, unsalted pistachios (shelled)
  • ¼ cup shaved parmesan
  • salt and pepper
Instructions
  1. In a small bowl, whisk together the pomegranate molasses, red wine vinegar, dijon, and honey. Slowly drizzle in the extra-virgin olive oil to emulsify. Add salt and pepper to taste.
  2. In a large bowl combine the kale, pomegranate arils, pistachios, and parmesan. Toss with about ¼ cup of dressing, or to taste. Season lightly with salt and pepper. The dressed salad will keep for about 24 hours.
 

Salad Vegan

Thai Celery Salad

We eat a lot of salads in our house, but it seems like we are always reaching for the same old ingredients. Last week I was craving a large bowl of leafy greens, but unfortunately the lettuce in our fridge had gone bad. We still had a whole lot of other green “things,” so I decided to throw together this salad, using celery and cilantro as the base.

Thai Celery Salad Recipe - Little Chef Big Appetite

Given my low spice tolerance, I typically wouldn’t have even added the chili, but I had half of one sitting at the bottom of my fridge so I just thought, “to heck with it!” Surprisingly, I was able to tolerate it, and it really enhanced the flavors!

After I made this, I searched around the web for other celery salad recipes. I found some really delicious looking ones that included apples, so next time I run out of lettuce I think I will try that combination (and likely leave out the carrots and chili).

Thai Celery Salad Recipe - Little Chef Big Appetite

 

Thai Celery Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 4 celery stalks, ends trimmed and sliced on a diagonal
  • 1 scallion, thinly sliced and green parts only
  • 1 teaspoon jalapeno or fresno chili, thinly sliced and seeds removed
  • ⅓ cup loosely packed cilantro leaves, tough stems removed
  • ¼ cup grated carrots*
  • ⅛ cup chopped roasted peanuts
  • 1 Tablespoon vegetable or canola oil
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • ¼ teaspoon sugar
  • salt and pepper
Instructions
  1. In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
  2. In a small bowl whisk together the oil, lime juice, fish sauce, sugar, and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper to taste.
Notes
*If you don't want to pull out your food processor or box grater, feel free to use a vegetable peeler to create thin strips of carrots.
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Gluten-Free Salad

Tomato Basil Vinaigrette

Basil.

Basil. Basil. Basil.

Baaaaaaaaaaaaaaaaaaasil! Just a small whiff of this delightful herb makes me so darn happy. Doesn’t it just remind you of summer? If I could, I would probably put fresh basil on everything. Yes, even in sweet treats! Have you ever had strawberry-basil ice cream? It is INCREDIBLE.

Tomato Basil Vinaigrette Recipe

I purchased a large bunch of fresh basil at Whole Foods this weekend with the intention of using it in a summer pasta dish this week. Luckily, I had so much extra so I was able to experiment a bit with a basil vinaigrette. We eat a lot of salads in our house, so we like to change up the dressings fairly regularly to prevent eating the same thing all the time.

Tomato Basil Vinaigrette Recipe

I’ve always loved the combination of tomato + basil + mozzarella + balsamic, so I knew those flavors would make a delicious vinaigrette (minus the mozzarella, of course….that would be weird). I never thought to put tomatoes in a vinaigrette before, but we had a handful of yellow cherry tomatoes sitting on our counter, so I thought, “Why not?” and just went for it.

The result? A serious winner!

Tomato Basil Vinaigrette Recipe

This dressing is slightly chunky, so you end up with delicious tastes of basil and tomato in every bite. I served it with a simple salad of mixed greens, tomatoes, roasted red pepper, and feta, but I think it would taste great with almost anything you can throw together!

 

Tomato Basil Vinaigrette
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 5 cherry tomatoes
  • ½ cup fresh basil, chopped
  • 2 teaspoons shallot, minced
  • 1 small garlic clove, chopped
  • 1 teaspoon dijon mustard
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon honey (optional)
  • 2 Tablespoons extra-virgin olive oil
  • Salt and Pepper
Instructions
  1. In a mini food processor or blender, combine the tomatoes, basil, shallot, garlic, dijon, balsamic, and honey. Blend for about 30 seconds. You may need to scrape down the sides of the blender half way through and continue blending. Add the olive oil and blend for about 10 more seconds or until desired consistency. Season with salt and pepper to taste.
 

Appetizer Gluten-Free Salad Side Dish Snack Vegetarian Meals

Cucumber Salad with Feta and Dill

Last week, I was scrounging through the fridge looking for an afternoon snack, but quickly realized my options were limited. We were going away for the weekend, so we had very few groceries left in our fridge (I always try to use up anything I can before I go away because I hate waste).

Cucumber Salad with Feta and Dill Recipe

Seeing as how we didn’t have any of my go-to snacks (Greek yogurt, fruit, hummus, etc.),  I knew I was going to have to get creative. I pulled out the ONE vegetable we had left, a cucumber, and started messing around. Let’s be honest, cucumbers are pretty darn boring on their own because they’re basically all water. I knew I needed to add something to make these cukes exciting enough to please my taste buds.

Cucumber Salad with Feta and Dill Recipe

I remembered the yummy cucumber salad from our favorite deli in Philadelphia, the Famous 4th Street Delicatessen, and set out to recreate the tasty vinaigrette they use. (Side note: If you are ever in Philly and you love deli food, you MUST go to 4th Street Deli. The sandwiches are double the size of your head and the quality of the food is A+++).

I whisked together a basic dressing of red wine vinegar, olive oil, sugar, salt and pepper and drizzled it on the sliced cucumber spears. Then I sprinkled feta crumbles and finely chopped dill on top of the spears for an extra punch. The result was a delicious mid-day cucumber salad! The cucumber soaks up the flavor from the vinegar and the feta gives the cucumber a delicious taste that will remind you of a fresh Greek salad.

Cucumber Salad with Feta and Dill Recipe

If you are are looking for a quick and low-calorie mid-day snack, you gotta try this!

 

Cucumber Salad with Feta and Dill
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 1 large cucumber, cut crosswise and then cut into quarters, lengthwise
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sugar
  • pinch of salt and pepper
  • ⅛ cup feta cheese, crumbled (about ½ oz)
  • 2 teaspoons finely chopped fresh dill (or ½ teaspoon dried)
Instructions
  1. Place the sliced cucumber spears in a shallow dish. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, sugar, salt, and pepper. Drizzle the vinegar mixture over the cucumbers. Sprinkle with the feta and dill. Serve immediately.
Notes
I recommend eating this snack right away because I found the cucumbers become a bit soggy if left out for awhile.
 

Appetizer Main Meal Salad Side Dish Vegetarian Meals

Summer Farro Salad with Cherry Tomatoes and Mozzarella

When summertime hits, I hate using my oven. It is already too dang hot, so why suffer more by adding another few degrees to my kitchen?

That is why I LOVE making salads during the summer. You may remember how much I love farro – I’ve posted two yummy farro salads already here and here. This one is my current addiction.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

The thing I love most about grain salads is that you can make a large batch and eat it throughout the week. Unlike lettuce salads, they do not get soggy – in fact I think the flavor gets better after sitting for a couple hours.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

This salad is packed with summer flavors like juicy cherry tomatoes and fresh basil.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

I’ve doubled the recipe for a large potluck at work and it was a big hit! This farro salad is great for potlucks because it is easily transportable and can be served either cold or at room temperature – no heating required.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

If you do not have farro on hand, I think this would be delicious with wheatberries or barley. If you try a different grain, let me know how it turns out!

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Salad
  • 1 cup dried farro
  • 1 pint cherry tomatoes, sliced in half
  • ⅛ cup red onion, minced
  • ⅛ cup kalamata olives, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, sliced into thin strips
  • ½ cup fresh mozzarella, cut into ½ inch cubes
Dressing
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and Pepper, to taste
Instructions
  1. Bring a medium sized pot of water to a boil. Add the farro and a pinch of salt. Cook for 13 minutes. Drain. Spread the farro on a large plate and allow to cool.
  2. Once the farro has cooled completely, combine all of the salad ingredients in a large bowl. In a separate small bowl, combine the dressing ingredients. Toss half of the dressing with the salad. Add salt and pepper to taste. Add additional dressing as desired. You can serve the salad right away or refrigerate and serve the next day.
 

Poultry Salad

Fresh Spring Salad with Lemon Vinaigrette

If you follow me on Instagram, you may have noticed that I am on a serious salad kick recently. I used to hate making salads at home because I never felt like they were as good as when I ordered them out at one of those “make-your-own-salad bars.” I realized that this was because I never had all of the delicious mix-ins salad bars offered. Now when I go grocery shopping, I take these little items into account, always making sure to throw a couple in my basket. In order to keep myself from getting bored, I try to change up the ingredients on a regular basis – different nuts, cheeses, veggies, lettuce, etc. I also always make sure my salad has a good dose of protein, fiber, and usually a healthy fat, so it holds me over until my next meal.

Fresh Spring Salad with Lemon Vinaigrette Recipe

This salad is packed with fresh and bold flavors, which will make your taste buds very happy. I love bringing leftovers for lunch at work the next day. If you pack your salads to go, I recommend you put your salad dressing in a separate small container, so it isn’t soggy by noon. Soggy salad = the worst.

Fresh Spring Salad with Lemon Vinaigrette Recipe

The lemon vinaigrette I use on this salad is the same one I shared with my Kale and Quinoa Salad about a year ago. It is so light and perfect for spring.

Fresh Spring Salad with Lemon Vinaigrette Recipe

If chicken isn’t your thing, feel free to substitute salmon or grilled tempeh instead.  It will be just as delicious and healthy!

 

Fresh Spring Salad with Lemon Vinaigrette
 
Prep time
Total time
 
Serves: 2
Ingredients
Salad:
  • 6 oz spring mix lettuce
  • ¼ cup roasted red peppers, chopped
  • ¼ cup sundried tomatoes, chopped
  • 6-8 oz grilled chicken breast, sliced into ½ inch strips
  • 2 oz feta
  • 2 Tablespoons toasted pine nuts*
Lemon Vinaigrette:
  • ½ cup olive oil
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon grated lemon rind
  • 1 Tablespoon shallot, minced
  • 1.5 teaspoons dijon
  • 1 teaspoon agave
  • salt and pepper to taste
Instructions
  1. To prepare the salad, place the lettuce at the bottom of two large bowls. Then divide the roasted red peppers, sundried tomatoes and grilled chicken between the two bowls. Sprinkle both with the feta and pine nuts.
  2. To prepare the lemon vinaigrette, mix all ingredients in a small bowl or salad dressing shaker. Sprinkle lightly over each salad. Store the remaining dressing in the fridge for up to three days.
Notes
To toast pine nuts, turn a small skillet to medium-high heat. Place the pine nuts in the pan and stir constantly for 2-3 minutes until lightly browned. You will be able to smell the pine nuts as they are toasting. Make sure to watch them the entire time because pine nuts burn very quickly.
 

 

 

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