Afternoon Veggie Salad

Ingredients:

About 2 cups Red leaf lettuce

Small handful of spicy green salad blend

2 green onions, diced

2 baby cucumbers, peeled and sliced

3 baby carrots, diced

1 avocado, sliced

¼ Cup green olives, sliced (I love Castelvetrano Olives!)

3 peperoncinis, diced

½ Cup baby tomatoes, cut in half

¼ Cup blanched asparagus spear tips

Newman’s Own Balsamic Vinaigrette

Top with grilled chicken breasts (not pictured) and enjoy!

Citrus, Shrimp & Avocado Salad with Lime Ginger Vinaigrette

INGREDIENTS

Salad:

2 cups fresh baby spinach

½ lb. cooked shrimp

2 small oranges

½ cup tamari roasted almonds

1 whole fresh avocado

About a dozen chives

Dressing:

2 1/2 Tbs fresh lime juice

1 tsp minced seeded jalapeño pepper

1 tsp minced fresh ginger

1 clove of garlic, minced

1/2 tsp sugar

3 Tbs olive oil

1 Tbs toasted sesame oil

PREPREATION

For dressing:

Blend all ingredients together.

For Salad:

Chop spinach and place in a large bowl.  Peel and section oranges, then cut sections into small, bite-sized pieces.  Add to spinach.  Take hard tail/shell off shrimp and cut into bite-sized pieces as well and add to salad.  Peel and cut avocado into small pieces and add.  Chop chives and coursely chop almonds and mix into salad.  Top with dressing and mix together well.  Enjoy!

Arugula & Fig Salad

One large bunch of Arugula, washed with stems discarded and leaves either chopped or torn into bite-sized pieces

About 5-6 fresh Figs, washed and quartered with ends removed

About ¼ cup Walnuts or Pecans, coarsely chopped

Three Green onions, diced

¼ Cup Feta or bleu cheese

3-4 slices Prosciutto, chopped

For Dressing:

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

freshly ground black pepper to taste

6 tablespoons extra-virgin olive oil

(if using bleu rather than feta cheese, you may want to add a bit of salt)

Perfect pairing with Fage Greek Yogurt.  Super yummy!  🙂