Green Salad Dressing

Ingredients

• 2 cloves garlic, minced
• 1 cup fresh basil, loosely packed
• 1/3 cup fresh parsley, loosely packed
• ½ cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt to taste.

Instructions

1. Add it all to a small blender and blend until smooth.

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String Bean Salad with Vinegar Dressing

Ingredients

For the salad:

• 1 pound of fresh string beans, ends trimmed
• ⅓ cup diced red onion
• 3 hard-boiled eggs, chopped
• 4 - 5 slices cooked bacon, chopped

For the Dressing:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper

Instructions

1. Bring a large saucepan of water to a boil and blanch the string beans 2 minutes. Fill a large bowl with ice water and remove the string beans with a slotted spoon into the bowl.
2. Once they are cool, drain and pat dry with paper towels. Cut into 1 - 2 inch long pieces.

Make the dressing:

1. In a small bowl whisk the vinegar and mustard together. Slowly whisk in the oil. Stir in the garlic with a couple pinches salt and pepper.
2. Add all the salad ingredients to a large bowl, drizzle with the dressing, season generously with salt and pepper and gently toss.
3. Serve at room temperature or chilled. Best eaten fresh.

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Chicken and Black Beans Salad with Avocado Cilantro Dressing

4 servings
Ingredients:

2 (16 oz total) skinless, boneless chicken breasts
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black beans, rinsed
1 cup chunks salsa

For the avocado ciliantro buttermilk dressing:

3/4 cup low-fat buttermilk
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2 tbsp chopped scallion
juice of 1 lime
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/2 tsp kosher salt


For the Salad:

6 cups chopped romaine or red leaf
1/4 cup reduced Mexican cheese blend
1/2 cup avocado cilantro buttermilk dressing

Instructions:

Dressing: Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Makes 1-1/3 cups.

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

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Vietnamese Style Chicken and Cabbage Salad

*Serves 2-4 depending on if its a side or full meal

Ingredients:

2 cooked chicken breasts, shredded

1 small head Savoy Cabbage, thinly sliced (5 cups)

1 cup julienned carrots

6-7 green (spring) onions, thinly sliced long ways

1/4 cup  Mint leaves, roughly chopped

1/4 cup  Basil leaves, roughly chopped

1/4 cup  Cilantro leaves, roughly chopped

Salad Dressing

1/4 cup water

3 tablespoons fresh lime juice (to taste)

2 tablespoons fish sauce

1 1/2 tablespoons honey 

1/2 teaspoon apple cider vinegar

1 tablespoons Olive Oil (optional)

1/2 red seeded chili, chopped (optional)

Instructions:

To roast chicken breasts:  Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through (165 internal temp), baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.

Thinly slice the cabbage, carrots and spring onion tops(the green parts) into long strips.  Then roughly chop the herbs and place all the above ingredients into a large bowl.

In a separate bowl or mason jar, measure out all the dressing ingredients.  Shake or mix well. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.

Play with the salad dressing ratios to suit your taste.

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