Lynbrook | New Hyde Park | NY

salad

RECIPE OF THE WEEK: WATERMELON SALAD WITH FETA & CUCUMBER

This week enjoy watermelon salad with feta and cucumber. A great snack to have with the upcoming hot weather!

Prep Time: 15 Mins               Total: 15 Mins           Servings = 8  

Calories: 143.9kcal   Carbohydrates: 28.2g   Protein: 4.1g   Fat: 3.4g    

Ingredients/ Equipment:

For the Honey-Lime Dressing

  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 to 2 tablespoons quality extra virgin olive oil I used Greek Early Harvest
  • pinch of salt

For the Watermelon Salad

  • 1/2 watermelon peeled, cut into cubes
  • 1 English or Hot House cucumber, cubed (about 2 cupful’s of cubed cucumbers)
  • 15 fresh mint leaves, chopped
  • 15 fresh basil leaves, chopped
  • 1/2 cup crumbled feta cheese, more to your liking

Directions:

  • Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.
  • Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.
  • Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

Recipe can be found at THEMEDITERRANEANDISH here!

RECIPE OF THE WEEK: CHICKEN CAPRESE SALAD

This week enjoy chicken caprese salad a bright fresh meal with a great protein boost to keep you fueled throughout your day!

Active Time: 20 mins             Total Time: 1 Hour           Servings: 4 Servings 

Serving Size = 3 oz. chicken & 2½ cups salad

Calories: 426kcal      Carbohydrates: 21g        Protein: 39g        Fat: 22g

Ingredients/ Equipment:

  • 1/3 cup aged balsamic vinegar
  • 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground pepper
  • 2 1/2 teaspoons honey
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon salt-free Italian seasoning (such as Dash)
  • 1/2 teaspoon garlic powder
  • 2 (8-ounce) boneless skinless chicken breasts, cut in half horizontally
  • 8 cups coarsely chopped romaine lettuce hearts
  • 1 pound grape tomatoes, halved horizontally (about 3 cups)
  • 1 (8-ounce) container fresh small mozzarella cheese balls in water, drained
  • 1 cup loosely packed fresh basil leaves

Instructions:

  1. Whisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined. Transfer 6 tablespoons of the mixture to a small bowl. Whisk honey into the reserved mixture in the small bowl; set aside.
  2. Add 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined. Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.
  3. Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil. Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a cutting board; let stand for 5 minutes. Slice.
  4. Arrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture.

Original recipe can be found at EatingWell here!

RECIPE OF THE WEEK: CHOPPED GREEN GODDESS SALAD

Chopped Green Goddess Salad

This week enjoy a chopped green goddess salad! A healthy, fast, and easy way to increase your vegetable intake in a way that is light and refreshing!

Prep: 10 Minutes                                 Total Time: 10 Minutes                                                Servings: 8

(Per Serving) Calories: 134kcal         Carbohydrates: 8g                     Protein: 4g               Fat: 10g

Ingredients:

  • ½ head of green cabbage
  • 3 Persian cucumbers
  • 1 bundle of green onions
  • Tortilla chips for serving

Dressing:

  • 1 cup baby spinach
  • 1 cup fresh basil
  • 2 garlic cloves
  • 1 small shallot
  • Juice of 2 lemons
  • ¼ cup olive oil
  • ¼ cup cashews
  • ? cup grated parmesan cheese
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon salt

Instructions:

  •  Place chopped cabbage, cucumbers, and green onions in a large bowl.
  • Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
  • Pour the dressing over the prepared vegetables and toss to combine.
  • Enjoy with tortilla chips, if desired.

Storage: Store the salad and dressing in the fridge in an airtight container. Eat within 1-2 days.

Original recipe can be found at feelgoodfoodie here!

RECIPE OF THE WEEK: Mediterranean Salad

Servings: 2
Ingredients:
5 Cups Spinach
¼ Cup Red onion
¼ Cup Chickpeas
¼ Cup Tomato
¼ Cup Cucumber
1/2 Avocado
5 Tbsp Hummus
4 Tbsp Feta Cheese
Pepper to taste
Wedge of Lemon


Directions:
Place spinach in a bowl. Next, chop cucumber, tomato, red onion, and avocado into equal sized cubes and place over the spinach. Add the chickpeas in at this time too. Then in the center of your ingredients add your hummus of choice and sprinkle feta cheese on top. Lastly, take your wedge of lemon (about ½ inch thickness) and add the juice over the salad. Pepper to taste.

RECIPE OF THE WEEK: Peach and Blue Cheese Salad

Total: 10 min

Active: 5 min

Yield: 4 servings

Ingredients

  • 6 firm peaches, pitted and quartered
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Kosher salt
  • 1/2 cup almonds
  • 3 to 4 cups baby arugula
  • 1 cup of your favorite blue cheese

Directions:

  1. Heat the grill to medium or the oven to 250 degrees F. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
    1. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
    1. Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
    1. Cook’s Note: I love this served right on top of a steak but it is also great as a side salad.

Read the original recipe from Cooking Channel TV here!

RECIPE OF THE WEEK: Italian Chopped Salad

Prep Time: 20 mins

Serves 6

Ingredients

Lemon Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • freshly ground black pepper

For the Salad

  • 1 small head iceberg lettuce
  • 1 head radicchio
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry tomatoes, halved or quartered
  • 1 can chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoons oregano, for garnish
  • sea salt and freshly ground black pepper

Instructions

  1. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
  2. Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
  3. In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.

Find the original recipe from Love and Lemons here!

RECIPE OF THE WEEK: Summer Fruit Salad

Ingredients

Sauce:

  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • ½ teaspoon grated orange zest
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla extract

Salad:

  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

Directions

  1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
  2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

Nutrition Facts

Calories: 155 k/cal
Total fat: 1g  
Saturated fat: 0g  
Sodium: 5mg  
Total carbohydrate: 39g 

Find the original recipe from All Recipes website here!

RECIPE OF THE WEEK: Southwest Chicken Salad

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 571kcal

Ingredients

For chicken and marinade:

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil divided
  • 1 lime juiced, and zested
  • 1/4 cup cilantro leaves chopped
  • 3-4 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

For Salad:

  • 4 cups packed romaine lettuce or 1 large head chopped
  • 2 cups cherry tomatoes halved
  • 8 oz black beans one can, rinsed and drained
  • 8 oz corn one can, rinsed and drained
  • 1 red onion thinly sliced
  • 1 large avocado chopped
  • 1/4 cup cilantro chopped

DRESSING:

  • 1/4 cup olive oil
  • 1 lime juiced and zest
  • 2 cloves garlic minced
  • kosher salt and ground black pepper to taste


Instructions

  1. Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
  2. Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
  3. Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
  4. While the chicken cools, add all the salad ingredients to a bowl.
  5. Top with juicy chicken and drizzle the dressing over.

Find the original recipe from Healthy Fitness Meals here!