Zucchini Noodle “Zoodle” Salad

When you are looking for new ideas on salads, or how to eat your veggies, this is a great one….and fairly simple to make.

Zucchini Noodle “Zoodle” Salad
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Prep Time: 20 minutes

50 minutes

6-8 servings

Zucchini Noodle “Zoodle” Salad

This is a perfect, light and healthy salad, great for barbeques or potluck parties. Add grilled shrimp for protein, or serve along side your protein of choice.

Ingredients

  • 4 large zucchinis
  • 1 cup cherub tomatoes, sliced into quarters
  • 1 cup parmesan cheese, grated
  • 2 cobs of corn, cooked, corn kernels removed
  • 1/2 cup red or orange bell pepper, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp pesto sauce (homemade or store bought)
  • 4 tbsp olive oil

Instructions

  1. You must have a tool to spiral cut the zucchini. You can buy one at any home store. Cut off the ends of each zucchini and spiral into a large bowl. They should look like noodles.
  2. Add the tomatoes, cheese, bell pepper, red onion and corn to bowl.
  3. In a small bowl, mix together the pesto sauce and olive oil to create a dressing.
  4. Pour dressing over zoodle mixture, and with your hands, gently toss to coat.
  5. Refrigerate for at least 30 minutes before serving.
  6. Add extra grated parmesan cheese on top when serving, if desired.
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Kale Salad

Recently, I ordered a kale salad from a couple different restaurants, both of which serve them with Lacianto Kale, cut into thin ribbons, with a lemon-like vinaigrette, a cheese and something sweet.  They were both delicious, and both slighlty different. So I decided to make my own rendition of it.

Kale Salad
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Prep Time: 15 minutes

Cook Time: 10 minutes

25 minutes

2 servings

Serving Size: 1 cup portions

Kale Salad

Lacianto kale has dark blue-green leaves with a slightly wrinkled and firm texture. Its taste is slightly sweeter than the curly kind. Add the lemon vinaigrette, and mix'ns and you have a lovely, healthy, tasty salad.

Ingredients

  • 1 bunch Lacianto Kale, sliced into ribbons (a chiffonade cut)
  • 1/4 cup gala apple, sliced thin and into sticks
  • 2-3 tbsp blue cheese crumbles
  • 2 slices of cooked bacon, chopped
  • Juice of 1/2 lemon
  • 3 tbsp olive oil
  • 2 tsp honey
  • Dash of salt and pepper

Instructions

  1. In a medium bowl, add the kale. Set aside.
  2. In a small bowl, combine the lemon juice, olive oil, honey, salt and pepper.
  3. Pour desired amount of dressing on kale, and use your hands to coat the leaves evenly.
  4. Add the apple, blue cheese and bacon. Gently toss to combine.
  5. Serve! It's that simple.
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Easy, Delicious, Tuna Salad

This is a pumped up tuna salad mix – great with a fork, as a sandwich, in a lettuce wrap, with veggies or crackers.

Easy, Delicious, Tuna Salad
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Prep Time: 15 minutes

15 minutes

2-4 servings

Easy, Delicious, Tuna Salad

I love diving into a bowl of tuna when I need a snack. My favorite is to eat it with rice crackers or gluten-free bagel chips. But I also love snap peas, and they added some great texture too.

Check out my recipe for Tuna Nicoise too.

Ingredients

  • 1 large can albacore tuna, in water, drained
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup golden raisins
  • 2 tbsp sweet relish (optional)
  • 1 tbsp chives, diced
  • 1 tsp lemon pepper
  • 1/2 tsp celery salt
  • 1/4 cup mayonnaise (or vegenaise)

Instructions

  1. Mix all ingredients in a medium bowl.
  2. Chill at least 30 minutes before serving for best taste.
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Grilled BBQ Chicken Salad

This is my copy-cat take on the CPK BBQ Chicken Salad. I love that salad, but wanted to make it myself, which is fairly easy. You too can now enjoy this amazing salad.

Grilled BBQ Chicken Salad
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Prep Time: 20 minutes

Cook Time: 25 minutes

45 minutes

2-4 servings

Grilled BBQ Chicken Salad

This is a comfort salad for me. I don't usually use prepared bbq or dressing, but wanted to make this quick and easy....and tasty! This recipe makes a great meal for two, but you will most likely have extra lettuce and mix'n's. I actually made four breasts of chicken so I would have left overs, and could add extra chicken. Your choice!

For more of my SALAD recipes, click here.

Ingredients

  • 2-3 cups Romaine lettuce, chopped
  • 2-3 cups Ice Berg lettuce, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 1 small can of corn, drained
  • 1 avocado, cut into small chunks
  • 1/2 cup tomatoes, chopped
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken breasts
  • 1/4 cup honey bbq sauce (I buy Sweet Baby Rays)
  • 1/4 cup ranch dressing
  • Salt and pepper

Instructions

  1. Preheat grill to 350 degrees F.
  2. Season chicken with salt and pepper.
  3. Grill chicken until cooked through. Remove and let cool slightly. Once cool, cut into bite-size chunks and place in a medium bowl. Pour bbq sauce over chicken and stir to coat. Set aside.
  4. Meanwhile, to a large bowl, add the lettuce, beans, corn, parmesan, tomatoes and avocado. Gently blend to combine.
  5. Scoop some salad into a serving bowl, and top with bbq chicken mix.
  6. Slightly drizzly about 2 tablespoons of ranch dressing atop salad. Stir to combine the bbq chicken and dressing.
  7. Enjoy!
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