This is a fabulous, fresh, healthy side-dish or main dish salad that is perfect for lunch or dinner. Salads are now even easier with a wide selection of produce available at your local farmer’s market. Salads are very easy to make and if you don’t have the time or are not near a farmer’s market, the supermarket produce departments have made preparing them even easier.
Noel’s Turkey or Chicken Salad With Tropical Peanut Dressing
Organic Baby Spring Mix or Romaine Lettuce
Cabagge, shredded (optional)
Fresh baked Turkey or Chicken, shredded or chopped
Red Bell Peppers
1/3 cup Organic Peanut Butter
1 teaspoon apple cider
1 teaspoon soy sauce
1-2 Tablespoons Chili sauce
1 Tablespoon Agave syrup
1/2 teaspoon cayenne pepper
- Chop vegetables, add to individual bowls filled with spring mix or romaine lettuce.
- Serve with 1 Tablespoon of dressing
Noel’s Quick Notes: Putting together an fresh healthy salad isn’t difficult, but you do need the right balance of ingredients. Here are 5 ingredients a salad should always have:
- Something green
- Something sweet
- Something crunchy
- Something tangy
- Something to dress with
Store any undressed leftover salad in the fridge covered with plastic wrap. It will keep for a day or two in the refrigerator.
Crispy Mexicali Salad
Fresh vegetables and black beans are united in this salad with a zesty Cilantro-Lime Vinaigrette. It’s light, colorful, crunchy and full of zesty flavor. Very easy to make and tastes delicious! This salad is the perfect compliment to fajitas. Part of our Keep it Cool summer recipe ideas.
1 head Red Leaf lettuce
1 tomato diced
2 green onions, sliced
1 red bell pepper diced
1 cup black beans
1 cup fresh corn (I used leftovers from our corn on the cob)
1 cup cucumber, diced
1 avocado, diced
Tortilla chips, shredded for topping
Cilantro Lime Vinaigrette (recipe below)
In a large salad bowl, add above ingredients in order listed. Serve with Cilantro Lime Vinaigrette.
Recipe Note: For a heartier main dish salad, 2 cups diced cooked chicken or shredded beef can be added, if desired. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.
Cilantro Lime Vinaigrette
1/2 cup chopped cilantro
1/4 cup vegetable oil
2 Tablespoons fresh lime juice
1 Tablespoon water
1 Tablespoon apple cider vinegar
2 cloves garlic, pressed
1/2 teaspoon organo
1/2 teaspoon Southwestern Seasoning Mix (available at www.NoelsKitchen.com)
Salt and pepper to taste
In a small bowl, whisk together ingredients. Wrap with plastic wrap and place in refrigerator for one hour to incorporate the flavors.
Homemade Salad Dresings
During the summer months, we are always out by the pool or entertaining with friends and family. When the weather’s warm, everyone enjoys a refreshing salad with fresh vegetables, crisp lettuce, and dressed with a delicious dressing. Tangy salad dressings during the summer are my favorite and I feel they always make a refreshing and unforgetable salad. I like to experiment with different ingredients until I get just the right flavor I’m looking for. I’ll also try to incorporate fresh herb from the garden too. Making your own dressing with ingredients you have on hand is also easy on your food budget.
Honey Mustard Lime Vinaigrette
1/4 cup extra virgin olive oil
3 Tablespoons red wine vinegar
2 Tablespoons water
1/4 cup pure wildflower honey (any honey will work, I like this particular one because it’s darker, and thicker)
Juice of 1 lime
1 teaspoon orange juice
2 garlic cloves, pressed
1/2 teaspoon dill
1/2 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
Combine all ingredients in a mixing bowl and whisk. I recycle my leftover jelly or jam jars and mix alll the ingredients directly in the jar. Place all ingredients in the jar, place lid on tight and shake.