Healthy Salad Recipes

GREEK SALAD WITH CHICKEN

2 Large Cucumbers
4 Roma Tomatoes
1 Small Red Onion
2 - 3 Chicken Breasts, without skin and bone
6 oz Reduced Fat Fetta Cheese
20 - 30 Greek Olives (pitted)
Olive Oil
Balsamic Vinegar
Minced Garlic
Italian Herbs

Cut chicken into bite sized pieces, and then cook in olive oil over medium/high heat until done. Season with minced garlic and Italian herbs.

Cut cucumbers, roma tomatoes, and onion into salad sized pieces & toss into medium sized bowl.

Add cheese, olives, and cooled chicken.
Pour olive oil and balsamic vinegar on to taste, mix and enjoy!

Store 1/2 of this in large container without the oil and vinegar for when you are in a hurry and don't have time to make anything healthy.

LETTUCE SALAD WITH ORANGES, WALNUTS & GORGONZOLA

4 slices of "whole-grain" bread, cut into 1-inch cubes
Cooking spray
1 teaspoon ground cumin
1 11-ounce can mandarin oranges in light syrup,save juice then rinse oranges
1 tablespoon white vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and ground black pepper to taste
4 cups fresh watercress or leaf lettuce
4 tablespoons chopped walnuts
4 tablespoons Gorgonzola or blue cheese

Preheat oven to 400 degrees.

Arrange bread cubes on a baking sheet and spray with cooking spray. Sprinkle cumin over bread cubes.
Bake 8-10 minutes, until croutons are lightly toasted. Set aside.

To make the dressing, pour the liquid from the can of mandarin oranges into a small bowl (approximately 1/2 cup).
Whisk in vinegar, oil and Dijon mustard.
Season with salt and black pepper.

Toss all ingredients in a salad bowl and serve. Or arrange lettuce on 4 individual salad dishes.
Top with equal amounts of the oranges, walnuts and cheese.
Drizzle dressing over salad and serve.

4 servings

MEDITERRANEAN CHICKEN SALAD

Dressing

1/2 cup olive oil
1/4 cup balsamic vinegar
1/8 teaspoon oregano
1/2 teaspoon salt

Salad Ingredients

2 cups cooked chicken, cut into cubes
1 4 ounce can sliced black olives, drained
1 7 ounce jar roasted red peppers, drained and diced
1 7 1/2 ounce jar marinated artichoke hearts (not drained)
4 ounces crumbled feta cheese

In a small bowl, combine the olive oil, vinegar, oregano and salt.

In a medium bowl, place all the remaining ingredients.
Whip the dressing ingredients together with a fork, and then pour over the chicken mixture.

Gently toss and refrigerate until served.

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