Kale & Brussels Sprout Salad with Almonds, Parmesan & Lemon-Mustard Dressing

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Warmer temperatures are upon us and that means it's time to break out the refreshing, healthy summer recipes! This salad is filling and crisp with a perfectly tangy dressing. It makes a great side dish or a hearty lunch. Enjoy!

Printable Recipe

Ingredients

For the salad:

• 1 cup slivered almonds
• 1 lb. Brussels sprouts, trimmed, halved and thinly sliced
• 1 lb. kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1 cup Parmigiano Reggiano, grated

For the dressing:

• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. finely chopped shallots
• 1 tsp. garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Bake the almonds for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.

Combine the Brussels sprouts and kale in a large bowl.

Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

Source: Adapted from Once Upon a Chef

White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

Ingredients

• 2 (15 oz.) cans cannellini beans, drained and rinsed
• 2 tbsp. olive oil
• 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
• 4 oz. sun-dried tomatoes in oil, drained and small-diced
• 4 tsp. minced garlic (4 cloves)
• 2 tsp. minced fresh rosemary leaves
• 1/4 tsp. crushed red pepper flakes
• 4 oz. thinly sliced prosciutto or pancetta, small-diced
• Kosher salt and freshly ground black pepper
• 2 ounces baby arugula

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe

Ingredients

Avocado Dressing:

• 1 avocado, pitted and peeled
• 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
• 3 tbsp. olive oil
• 1/4 cup water
• 1 packed cup fresh cilantro
• 1 clove of garlic, peeled
• 1/2 lime, juiced
• 1/4 tsp. salt
• Pinch black pepper
• 1/4 tsp. chili powder
• Extra water, for thinning

Taco Meat:

• 2 tsp. chili powder
• 1 tsp. cumin powder
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1 lb. ground meat
• 2 tbsp. water

Salad:

• 1 large head of romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup green onions, chopped
• 1 bell pepper, diced

To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (8.75 oz.) can corn, drained
• 1 tbsp. olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste

Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tbsp. unsalted butter
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Source: Damn Delicious

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!

Printable Recipe

Ingredients

Marinade/Dressing:

• 6 tbsp. olive oil
• 2/3 cup freshly squeezed lime juice
• 1/4 cup. fresh cilantro, chopped
• 4 tsp. garlic, minced
• 2 tsp. brown sugar
• 1/4 tsp. red chilli flakes
• 1 tsp. ground cumin
• 1 1/2 tsp. salt

Salad:

• 4 boneless chicken thigh fillets, skin removed
• 1/2 green bell pepper, seeded and sliced
• 1/2 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 5 cups Romaine lettuce leaves, washed and dried
• 2 avocados, pitted and sliced
• Extra cilantro leaves to garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Panzanella Salad

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With the warm weather winding down, it's the perfect time to head to your local farmer's market to pick up your last few baskets of fresh produce before they close down for the season. Panzanella is a delicious salad that is extra filling since toasted bread is a main component. Adding fresh tomatoes, cucumbers, onions and basil gives the salad a burst of flavor and color. The simple vinaigrette brings it all together for a delicious side dish. Enjoy!

Printable Recipe

Ingredients

• 3 tbsp. olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 tsp. salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• 3 tbsp. capers, drained

For the vinaigrette:

• 1 tsp. garlic, finely minced
• 1/2 tsp. Dijon mustard
• 3 tbsp. rice wine vinegar
• 1/2 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Adapted from Food Network

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

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Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe

Ingredients

Dressing: 

• 1/4 cup balsamic
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• Pinch of sugar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil

Shrimp:

• 1/4 lb. peeled and deveined shrimp
• Salt and pepper, to taste

Salad:

• 1/4 cup canned corn, drained
• 1 bag salad greens
• 1/4 cup cherry tomatoes, cut in half
• 1/2 green pepper, chopped
• 1/2 cucumber, peeled, seeded and chopped
• 1/4 cup mushrooms, sliced

In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original

Black Bean and Fresh Corn Salad

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Fresh corn is a hot commodity in the summertime and can be found at all farmers' markets or your local grocery store. Grilling corn is one of my favorite ways to eat it, but I also really enjoy it raw off the cob and in a salad. Lime juice makes an excellent base for this salad dressing, so I paired that with cumin, salt and pepper for a quick and fresh topping. Enjoy!

Printable Recipe

Ingredients

• 3 ears corn, shucked
• 1 (15 oz.) can black beans, rinsed
• 1 cup grape tomatoes, sliced in half lengthwise and seeded

Dressing:

• 5 tbsp. fresh lime juice
• Salt and pepper, to taste
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cut the corn kernels off the cob. Add the corn, beans and tomatoes into a medium bowl.

In a separate bowl, combine lime juice, salt, pepper and cumin. Slowly add in the olive oil, whisking to combine.

Pour dressing over corn mixture and refrigerate until ready to serve.

Source: SK Original

Deconstructed Guacamole Orzo Salad

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Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.

For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

Ingredients

• 1 cup orzo
• 15 oz. beef or vegetable broth
• 1 cup water
• 1/4 cup cilantro, chopped
• 2 green onions, sliced thin
• 1/2 small tomato, seeded and chopped
• Salt and pepper, to taste
• 1 tbsp. olive oil
• 1 lime, juiced
• 1 avocado, cut into chunks

Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

Chilled Shrimp Salad with a Lime Dressing (Gluten-Free)

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You'd think it was Lent or something with all the vegetarian meals I've been cooking lately. Sometimes I think it's refreshing to remove the red meat from my diet, though. It gives my body a little kick-start and makes me feel a lot healthier and a little rejuvenated. I recommend trying it out for yourself once in a while.

This simple salad is both refreshing and filling. The shrimp pieces scattered throughout really fill you up, plus the fresh lime juice, red onion, artichoke hearts and tomatoes add some crisp and light flavors. This is an easy weeknight meal or a nice substitute for lunch. You can eat this on a bed of lettuce or with some tortilla chips. Either way it makes a hearty meal. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. vegetable oil
• Salt and pepper, to taste
• 1 lb. shrimp, peeled and deveined
• 1 medium tomato, chopped
• 1/2 cup red onion, chopped
• 2 tbsp. lime juice
• 1/2 tsp. garlic, minced
• 1 tbsp. olive oil
• 1 cup artichoke hearts, chopped
• Lime wedges, for serving (optional)
• Lettuce, for serving (optional)
• Tortilla chips, for serving (optional)

Preheat pan to medium heat. Add shrimp and season with salt and pepper. Cook for 3-4 minutes, flipping halfway through, until done. Remove from heat and set aside to cool.

In a small bowl combine the tomato, red onion, lime juice, garlic, and olive oil.

Once shrimp is cool, toss in a medium bowl with tomato mixture. Chill until ready to serve. Serve with lime wedges over a bed of lettuce or with tortilla chips.

Source: SK Original

Summer Tortellini Pasta Salad

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When we went apple-picking-that-turned-into-peach-picking last weekend, our family decided to have a picnic on the farm beforehand. I like bringing a few things to share, so along with Apple Streusel Cheesecake Bars, I knew I wanted to bring some kind of salad. But since I was pretty far along in my pregnancy when we went, it had to be something easy. 

I love tortellini in pasta salad because it adds some extra cheese flavor (and you can't go wrong with lots of cheese). I choose basic summery vegetables to add to the mix, so I landed on artichoke hearts, roasted red peppers, black olives and mushrooms. Since we were going to be outside, I opted for Italian dressing to pull it all together rather than a mayonnaise-based dressing. The result was fresh and perfect for a hot summer day picnic. Or for any Labor Day festivities you have planned this weekend. Enjoy!

Printable Recipe

Ingredients

• 1 (12 oz.) bag cheese-flavored tortellini pasta
• 1/2 cup light Italian dressing, plus more to taste
• 1 (6.5 oz.) jar marinated artichoke hearts, drained
• 1 (8 oz.) jar roasted red peppers, drained
• 1 (2.2 oz.) can black olives, sliced, drained
• 1 (4 oz.) can button mushrooms, drained
• 1 (8 oz.) block Monterey Jack cheese, cubed
• 1/4 cup Parmesan cheese

Cook tortellini as directed on package. Drain and allow to cool slightly. Add to a large bowl.

Meanwhile, chop the artichoke hearts and red peppers into bite-size pieces.

Toss the cooked tortellini with Italian dressing. Once cooled, add the artichoke hearts, red peppers, olives and mushrooms. Add the Monterey Jack cheese and Parmesan cheese. Mix well.

Add more Italian dressing and Parmesan cheese, if desired.

Source: SK Original

Spinach Salad with Warm Parmigiano Reggiano Dressing

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After eating pretty heavily most of my recent South Beach trip with some girlfriends, I was more than excited to indulge in some healthy and clean eating when I got home. Since salads fill me up and make me feel good about myself, I opted for a simple spinach salad with a warm dressing. Just in time for swimsuit season. Enjoy!

 

Printable Recipe

Ingredients

• 5 oz. baby spinach (about 10 cups)
• 8 oz. mushrooms, sliced
• 1/2 small red onion, thinly sliced
• 3 tbsp. extra-virgin olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, minced
• 2 1/2 tbsp. red wine vinegar
• 1/2 cup finely grated Parmigiano Reggiano
• 1/4 tsp. fine sea salt

Place spinach, mushrooms and onion in a large bowl.

Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.

Remove from heat and stir in vinegar and then Parmigiano Reggiano and salt.

Pour the warm dressing over the salad, toss well and serve.

Source: Adapted from Whole Foods

Quinoa and Black Bean Salad (Gluten-Free)

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Today's post for the Secret Recipe Club comes from Liz at That Skinny Chick Can Bake. I had such a difficult time choosing a recipe today just because there are so many delicious looking sweet treats! Since Chris and I are trying to eat healthier (which was difficult between birthdays and Valentine's Day), I decided I would go with a savory recipe as opposed to a decadent recipe. I'm sure I'll be back in no time to choose a cookie or cake recipe, though.

Chris and I are huge fans of the last quinoa recipe I made, so when I saw this one I wanted to give it a try. Chris loved the other salad, but he's a much bigger fan of lime juice than lemon juice, so it seemed right up his alley. The lime mixes well with the cayenne, which adds a little spice. I love the assortment of vegetables in this dish, between the crunch of the corn, the buttery texture of the avocado and the refreshing juice from the tomatoes, the combination is just right. This is a healthy and tasty recipe you definitely need to try. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups quinoa, cooked in salted water according to package instructions
• 1 (15 oz.) can black beans, rinsed
• 1 1/2 tbsp. white wine vinegar
• Salt and pepper, to taste
• 1 (15 oz.) can whole corn kernels
• 1 small green bell pepper, diced
• 2 pickled jalapeños, minced
• 1-2 avocados, chopped
• 1 package grape tomatoes, sliced in half lengthwise
• 1/4 cup finely chopped fresh cilantro

Dressing:

• 5 tbsp. fresh lime juice
• 1 tsp. salt
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cook quinoa using package instructions. Drain and place in large bowl to cool.

Combine beans with vinegar, salt and pepper. Add to quinoa along with corn, peppers, avocados, tomatoes and cilantro. Gently toss.

Make dressing by combining lime juice, salt and cumin. Whisk in oil. Drizzle over salad. Toss to combine. Serve at room temperature.

Source: Adapted from That Skinny Chick Can Bake

Caprese Salad Skewers

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Caprese Salad is the beloved combination of tomatoes, Mozzarella and basil. Usually served by itself or on a pizza, Caprese Salads are a favorite appetizer or side dish that most people love. For a recent get-together, I made a group-friendly version by placing bite-size tomatoes and Mozzarella balls on toothpicks for an easy grab-and-go appetizer. These would be ideal for a football tailgate, a BBQ, a baby/bridal shower or a small gathering.

Each bite includes tomato and Mozzarella with basil on the side as an option. The marinade that I used was a combination of olive oil, Italian seasoning and red pepper flakes (it was sold together as a package in the store), so there wasn't even too much work involved. If the Mozzarella balls come without the marinade, you can make one of your own (directions below) or simply drizzle balsamic vinegar, olive oil, salt and pepper over top. Enjoy these light and healthy appetizers at your next gathering!

Printable Recipe

Ingredients

• 1 container cherry tomatoes
• 1 container bite-size Mozzarella balls, marinated in olive oil and spices*
• Fresh basil, for serving
• Toothpicks

Cut the cherry tomatoes in half. Place the top half on a toothpick, followed by a Mozzarella ball, and then the bottom half of the tomato. Arrange in a circle around the edge of a plate.

Drizzle the extra olive oil mixture over top. Place a bunch of fresh basil in the center. Refrigerate until ready to serve.

*Note: If you cannot find marinated Mozzarella balls, marinate the cheese in a combination of olive oil, red pepper flakes and Italian seasoning until ready to assemble the skewers. Or, in its place, simply drizzle the skewers with balsamic vinegar, olive oil, salt and pepper.

Source: SK Original

Strawberry Salad with Poppy Seed Dressing

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We've been going on an annual tubing trip with some friends for the past three years, and it's the one thing I look forward to every summer. We get down Friday night, unload into our cabins, grill, play beer pong and board games, go tubing for about five hours Saturday and then come home to grill again and make s'mores by the campfire. There's really nothing like it.

I've been in charge of appetizers and breakfast the past two years, which I love doing. This year, my friend Brittany brought a salad with onions, strawberries, almonds and a homemade poppy seed dressing. I'm usually very reluctant to eat salads with fruit in them, but this one was ah-ma-zing. So so delicious. I had two helpings both nights and would have had three if I didn't have to share. I asked her what was in the dressing so I could do a quick Google search when I got home because I immediately knew I was going to recreate it. So good. I think this is easily one of my favorite salads. Enjoy!

Printable Recipe

Ingredients

• 3 tbsp. sugar
• 3 tbsp. light mayonnaise
• 2 tbsp. fat-free milk
• 1 tbsp. poppy seeds
• 1 tbsp. white wine vinegar
• 1 (10-oz.) bag romaine lettuce
• 1 cup sliced strawberries
• 2 tbsp. slivered almonds, toasted
• 1/2 onion, sliced thin

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries, almonds and onions, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.

Source: Adapted from My Recipes

Quinoa and Vegetable Salad

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A lot of people I know (my younger brother and one of my best friends included) are on gluten-free diets for health reasons. If you're anything like me, if it doesn't affect you, you just don't get it. To me, "gluten-free" just meant eliminating wheat products. So no wheat bread, wheat pasta or wheat crackers. Surprisingly, it's a whole lot more than that. Since I feel like other people are so accommodating to me when I'm on my crazy diet kicks, I thought I'd start trying out some new gluten-free recipes that they can indulge in as well.

So come Monday evening, Chris and I were both looking for something light after a weekend of going out to dinner three times and having heavy snacks in between (and the scale reflecting exactly that). Not only was this light and easy to make, but the flavors were so refreshing and crisp that I would definitely make this again and again. Now, even though this salad is gluten-free, Chris immediately said it was one of his favorite recipes that I've made. Considering I have 250+ recipes posted so far, that's a bold statement. But a true statement indeed. Gluten-free or not, this was delicious. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked quinoa (or 1/2 cup quinoa and 1/2 cup brown rice)
• 3 tbsp. fresh lemon juice
• 3 tbsp. olive oil
• 1 tsp. dried basil
• 1 (15 oz.) can gluten-free garbanzo beans, drained, rinsed
• 1 (11 oz.) can gluten-free whole kernel sweet corn, drained
• 1 medium tomato, deseeded and diced
• 1/2 large green bell pepper, chopped
• 1/2 cup crumbled gluten-free feta cheese 

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.

Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.

In large bowl, gently toss cooked quinoa, beans, corn, tomatoes and bell pepper. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.

Just before serving, sprinkle with cheese. Garnish with basil if desired.

Source: Adapted from Betty Crocker

Tomato, Cucumber and Onion Salad

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I'm always looking for new side dishes, especially when I need to clean out the fridge and see a bunch of ingredients that will be put to waste unless used within the next day or two. I know everyone has starting cranking out their grills, so this would be a perfect addition to your next BBQ.

I really enjoyed this blend of ingredients. Usually the only time I eat cucumbers is with hummus, but they were nice and crunchy against the tomatoes. I'm a sucker for onions as we all know, so it's really no surprise that I made this recipe as soon as I saw it. Plus, we were out of hummus and otherwise those poor little cucumbers would have gone to waste. Enjoy!

Printable Recipe

Ingredients

• 1 English cucumber, peeled and diced into quarter inch chunks
• 1 cup of grape tomatoes, halved
• 1 shallot, diced
• 2 tsp. Italian salad dressing dry mix
• 2 limes, juiced
• 3 tbsp. olive oil

Whisk dressing mix, lime juice and olive oil together. Toss with chopped veggies. Refrigerate until serving (at least one hour if possible). 

Source: Adapted from Snap Girl

Reduced-Calorie Taco Salad

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This is a recipe that I make over and over again in our house, yet I don't know why I haven't posted it. Until now! Although store-bought taco seasoning will usually suffice, it's packed with a ton of sodium and a list of ingredients that you probably can't even pronounce. This healthier taco meat has all fresh ingredients and turns out just as tasty. It's really the only way I'll make taco meat now!

You can obviously put the meat in a shell or tortilla as the recipe suggests (if you make the bowls, they're super cute and fun for kids), but Chris and I often choose to just load all the taco ingredients onto a bed of lettuce and turn it into a salad instead. If we're making the taco meat a bit healthier, might as well go all out, right? Enjoy!

Printable Recipe

Ingredients

• 4, 6- or 8-inch corn tortillas
• Nonstick cooking spray
• 3/4 pound lean ground beef or turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 8-ounce can tomato sauce
• 1 tbsp. vinegar
• 1/2 tsp. ground cumin
• 1/4 tsp. crushed red pepper
• 4 cups shredded lettuce
• 1/2 cup chopped green or red sweet pepper (optional)
• 1/4 cup reduced-fat cheddar cheese, shredded (optional)
• 12 cherry tomatoes, halved (optional)
• 1 avocado, pitted and sliced (optional)

For tortilla bowls, wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Spray four 10-ounce custard cups with nonstick cooking spray.

Carefully press 1 tortilla into each cup. Bake in a 350 degree F oven for 15 minutes or until crisp. Cool; remove from custard cups.

Meanwhile, in a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat.

Stir in tomato sauce, vinegar, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Divide lettuce among 4 serving plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Sprinkle with green or red pepper and cheese. Serve with cherry tomato halves and avocado slices. Makes 4 servings.

Make Ahead Tip: Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze up to 1 month.

Source: Better Homes and Garden

Chicken, Corn and Black Bean Salad

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Today's another post from the Secret Recipe Club, and I was so excited to be assigned Melissa's blog over at Melissa's Cuisine. We have a lot in common, such as our love of cooking, running, family and the fact that we both desire to switch up our typical lunch menus! Really, who doesn't have that problem? She has so many amazing looking recipes on her blog, so I was so upset that I had to narrow my options because of this silly little wedding diet I'm on (no biggie). Luckily I was still able to find a handful of recipes that fit my diet restrictions, and that really helped me since I usually get in a cooking rut.

This chicken salad was delicious and flavorful and it came together in minutes. I'm doing a low-carb diet at the moment, so I served my chicken salad on a Romaine lettuce leaf and it was a perfect lunch-size portion. I really enjoyed the creaminess and different flavors! Melissa suggested sprucing it up with some tomatoes, so I went ahead and did that and they added a nice texture. I also added some avocado because, well, why not? As soon as I'm off of this diet, better believe I'm going to march right back over to her blog to make her Chocolate Chip Cookie Dough Fudge. That's a fact! Enjoy this, guys!

Printable Recipe

Ingredients

• 2 chicken breasts, cooked and shredded
• 1/2 cup corn, drained
• 1/2 cup black beans, drained and rinsed
• 4 tbsp. light mayonnaise
• 2 tbsp. vinegar
• 1/2 plum tomato, deseeded and chopped
• 1/2 avocado, pitted and diced
• 1 tsp. Splenda sugar (optional)
• 2 pita pockets, cut in half (optional)
• 2 Romaine lettuce leaves (optional)

Combine chicken, corn, beans, mayonnaise, vinegar, tomato and sugar in a bowl.  Add the avocado pieces and gently stir.

Serve in pita pocket or on Romaine lettuce leaf.

Source: Adapted from Melissa's Cuisine