Savory Sides
Italian Pasta Salad
12 oz of your choice of pasta macaroni noodle or rotini
¼ red pepper ¼ yellow pepper ¼ green pepper ¼ orange pepper 1/4 onion fresh broccoli florets salt and pepper 1/2 cup mozzarella shredded cheese ½ of a cup of Italian dressing 5-10 slices of salami Dice the red yellow green orange peppers and onion into small pieces. Wash and chop the broccoli florets into small bite-sized pieces. Cook the pasta according to the package, rinse, and allow noodles to cool. Mix some of the Italian dressing with the noodles so they do not stick together. When the noodles are cooled add the vegetables, salami, and the remainder of Italian dressing. Mix in Parmesan cheese. Cover and refrigerate for 3 to 4 hours or overnight. The noodles might absorb the dressing so you may want to add more dressing before you serve it. |
1 box of organic spring mix salad
1/2 cup shredded mozzarella cheese 1 can of artichoke hearts 1/2 jar of Kalametta Olives without pits Wash, dry and cut the lettuce into bite sized pieces. Drain the artichoke hearts. If some are large slice them into smaller pieces. Layer the salad with lettuce, artichoke hearts, olives and sprinkle the cheese over the top. Serves 4-6 Dressing: use your favorite Italian dressing. I love Olive Garden Italian Dressing. |
Fresh Salads
Artichoke and Olive Salad
Sweet Feta and Berry Salad
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4-5 leaves of romaine lettuce
2-3 strawberries 1/2 cup of blueberries 1/4 cup slivered almonds 1/8 cup feta cheese 4 cucumber slices Grilled chicken strips (I use precooked frozen) Balsamic Vinaigrette dressing Thaw the chicken strips or heat in the microwave to thaw. Wash and cut the lettuce in to bite size pieces. Wash and slice the strawberries into 1/4's. Wash the blueberries. Layer the salad lettuce, chicken, strawberries, blueberries, slivered almonds, feta cheese. Top with the dressing. Serves one. |
Mediterranean Salad |
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4-5 leaves of romaine lettuce 4 oz grilled chicken 1 small carrots 3 slices of salami 5 - kalamata olives 5 - green olives 4 - banana pepper rings ⅛ cup feta cheese Layer in the order of the ingredients listed. I use a balsamic vinaigrette dressing or the olive garden dressing. Serves one 
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Fruit and Nut Salad
4-5 pieces of Romaine Lettuce
3 strawberries
1/2 cup of blueberries
1/2 cup walnuts
4 ounces grilled chicken strips (I use precooked frozen)
Poppyseed dressing
Thaw the chicken strips or heat in the microwave to thaw. Wash and cut the lettuce in to bite size pieces. Wash and slice the strawberries into 1/4's. Wash the blueberries. Rough chop the walnuts. Layer the salad lettuce, chicken, strawberries, blueberries, and walnuts. Top with poppyseed dressing and enjoy!
Serves one,
Cauliflower Bacon Combo
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3-4 leaves of Romaine Lettuce
1 small carrot peeled and sliced 5 tops of cauliflower 1 tablespoon of bacon bits 1/8 cup of colby-jack cheese Dressing: Italian - Olive Garden Cut and wash lettuce, cauliflower, and carrots. Layer the lettuce on the bottom of the plate. add the rest of the ingredients. Makes 1-2 salads. These are great to make ahead for your lunches. Without the cheese they stay fresh for about 4-5 days. |
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Veggie Delight Salad
3-4 leaves of Romaine Lettuce
1 carrot peeled and sliced
5 sugar snap peas
1/2 avocado
10 green olives
1 button mushroom
4 cucumber slices
Dressing: Italian - Olive Garden
1 chicken breast baked with lemon pepper seasoning on it.
Bake the chicken breast at 350 for 30 minutes or until no longer pink in the middle (if it is frozen bake it for about an hour)
Cut and wash lettuce, peppers, cucumber and carrots. Layer the lettuce on the bottom of the plate. Makes 1-2 salads. These are great to make ahead for your lunches. Without the cheese they stay fresh for about 4-5 days.
Serves 1