Yummm! So-Good (And Good for You!) Salads

I have never been what one would call a big salad eater. The irony is... I love salads. Every time I eat one, I enjoy it thoroughly. A few weeks ago, my Doctor brought to my attention that my blood pressure was super duper high, which scared me.

I have a family history of strokes on both sides and given my size, I know that the chance of me having one if I kept on the same path was great. So I've been seriously improving my diet (as opposed to going on a diet!). A part of that for me was to pass up greasy and salty fast food for salads for lunch. I've had more salads in the past month than I've had in the six months before... and I am loving it. I am even enjoying making my own salads (which is a great way to save money!) and I searched the web for unique salad recipes: salads that are good for me and good enough to make my taste buds forget how yummy a cheese burger and french fries taste! LOL

Spicy Chickpea Salad

Recipe Courtesy of Guy Fieri, FoodNetwork.com

Ingredients
1 clove garlic, minced
1 serrano pepper, seeded, ribs removed and finely diced
1/2 small red onion, diced
1/2 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 pint cherry tomatoes, halved
1/2 bunch mint, leaves roughly chopped
1/2 bunch cilantro, leaves roughly chopped
1 head butter lettuce, shredded
Directions
Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.

Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

Caribbean Crab Salad in Roasted Peppers

Recipe Courtesy of promfh, BigOven.com

Ingredients:
3 medium Bell peppers - Red, Yellow, or mixed
1/4 cup Potato - finely diced
1/4 cup Red Onion - finely diced
1/4 cup Celery - finely diced
1/4 cup Chayote Squash - or acorn squash
1/4 cup Bell pepper (Yellow) - finely diced
1/2 cup Tomatoes - finely diced
1/4 teaspoon habanero chile - finely diced
1 cup Lump Crabmeat
3/4 cup Panko bread crumbs
2 tablespoons Lime Juice
2 teaspoons Dijon mustard
1/4 teaspoon Kosher Salt
1/2 teaspoon Black pepper - Fresh ground
6 tablespoons Avocado Aioli * - Separate recipe

Directions

Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.
Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.
Pour (or squirt) a squiggle (about a Tbs) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.
Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.
* Roasted Garlic and Avocado Aioli is recipe: http://www.bigoven.com/recipe160605

Thai Beef Salad

Recipe Courtesy of Eating Well

The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.

INGREDIENTS
1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée, or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil, or canola oil

PREPARATION
Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

Carrot and Cranberry Salad with Fresh Ginger Dressing

Recipe Courtesy of Epicurious.com

Ingredients:

7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries

Directions:

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

Do you have a super-yummy salad recipe? Well I wan't it!! Drop me a line!