Tomato and Cucumber Salad

Growing up in the Midwest, you probably ate things like cucumber & tomato or cucumber & onion salad for dinner during the summer. In fact, at my house we often ate cucumber & onion salad with fresh steamed corn and sliced tomatoes with cottage cheese for a light summertime dinner. My mom really knew her stuff. Occasionally she would make creamed green beans too, one of dad’s favorites. Oh the memories. A few nights ago I was making sloppy Jose's (a Mexican version of sloppy Joe's - recipe coming soon!) for dinner and I was trying to think of a quick, easy, low-cal side dish when tomato & cucumber salad came to mind. As I alluded to earlier, there are many versions of this simple salad: it can be made with tomato & cucumber (like I did here) or just cucumber & onion (my mom used white onion). Then the dressing choices: for tang you can use virtually any vinegar you have on hand, fresh lemon juice, or any oil (I'm pretty sure my mom used Wesson oil - it was 1985, people!) and any onion will do! I always have green onions on hand so I used those, but white, red, or yellow would all work fine! I think my mom even added a little bit of sugar to the mix to counteract the tang of the vinegar, but I enjoy the tang so I left the sugar out. You should also feel free to add any fresh herbs you might have on hand. Basil, cilantro, tarragon, or mint would all be good choices here. The point is, if you grew up eating a variation of this salad like I did, this recipe will take you right back to the days of playing outside all day, dirty feet and big wheels. Now those were the days.

Tomato and Cucumber Salad 
 
1 medium cucumber, peeled, seeded and thinly sliced
6 roma tomatoes, diced
3 green onions, thinly sliced
2 T. white vinegar
2 T. olive oil
1/2 t. salt
1/2 t. pepper

Combine all ingredients in a medium bowl then refrigerate for at least an hour to allow the flavors to meld. Serve cold or at room temperature.

4 servings (129 calories each serving) according to my calculator on loseit.com

Lemon Orzo with Roasted Asparagus

When spring comes, I want asparagus. And when I say I want asparagus, I mean I want it on my plate all the time - in pasta, as a side, roasted, grilled, in a boat, with a goat, in the rain, on a train - you name it. Here's a dish that will cure all of your asparagus cravings. Playing the roles of carb and veggie in one, it may serve as consummate companion to any meat, or stand alone as a fantastic light lunch. I served it with this Spice Rubbed Salmon with Avocado Salsa a couple of weeks ago and the result was pure bliss. What could be better than broiled asparagus with salty feta, tangy lemon, and perfectly cooked orzo pasta? The answer is nothing. Nothing (this healthful) is better than that, at least in springtime. Asparagus and orzo FTW!

Lemon Orzo with Roasted Asparagus (adapted from twopeasandtheirpod.com)

8 oz. orzo pasta
1 bundle asparagus, woody ends trimmed then cut into thirds
1 T. olive oil
1 t. salt, divided
1/2 t. pepper, divided
1/4 c. freshly squeezed lemon juice
1/3 c. feta cheese

Place the oven rack on the top rung then preheat the broiler. Meanwhile, cook the pasta according to package directions, drain, transfer to a large bowl and set aside to cool slightly. Spray a baking sheet with cooking spray then place the asparagus pieces on the baking sheet. Toss the asparagus with the olive oil, 1/2 t. salt and 1/4 t. pepper. Broil for 3-5 minutes until tender and slightly browned. Add the asparagus to the bowl with the cooked pasta. Add the remaining 1/2 t. salt, 1/4 t. pepper, lemon juice and feta to the bowl and toss to combine. Serve at room temperature.

6 servings (185 calories each serving) according to my calculator on loseit.com

Quinoa Tabbouleh

Last week I ventured to a part of town I don’t normally find myself in to have lunch with my sister Julie, at a Greek restaurant near where she works.  After sharing an order of hummus and indulging in an incredible chicken pita (topped with feta, kalamata olives, tomatoes and tzatziki sauce) with a side of delicious tabbouleh, I imagine I will be venturing there again soon. Tabbouleh (tuh-BOO-lee) has to be one of the best food inventions on the planet. Traditionally made with bulgur, a kind of dried cracked wheat, it can also be made with couscous, or in this case, quinoa. Here's the lowdown on tabbouleh: cook the bulgur, couscous or quinoa, allow it to cool, then add finely diced tomatoes, cucumbers, green onions, a huge bunch of parsley and mint and a refreshing lemon-y vinaigrette. This salad pairs so well with meat because its freshness balances the richness of the meat. I served this with our lamb on Easter (recipe coming soon!) and it was a big hit, even with those skeptics who said "I don't like quinoa.” I'm in the business of changing minds, people. If you've never tried tabbouleh I challenge you to order it next time you go out for Greek food. Better yet, make a batch yourself. I promise, it won't go to waste. Opa!

Quinoa Tabbouleh (adapted from allrecipes.com)

1 1/2 c. quinoa
3 c. water
2 t. salt, divided
1/4 + 2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 pint cherry tomatoes, finely diced
1 medium cucumber, peeled, seeded and finely diced
1/2 c. green onions, thinly sliced
1 c. fresh parsley, finely minced (I used my food processor to mince my parsley and mint)
1/2 c. fresh mint, finely minced (I used my food processor to mince my parsley and mint)

In a medium sauce pan cook the quinoa in the water along with 1/2 t. salt according to package directions. Allow to cool completely. Place the quinoa in a large bowl and add the remaining 1 1/2 t. salt, olive oil, lemon juice, tomatoes, cucumber, green onion, parsley and mint and stir to combine. Serve at room temperature. I made this the day before but set it out a few hours before we ate.

10 servings (179 calories each serving) according to my calculator on loseit.com

Pesto Egg Salad

Last week my six-year-old colored Easter eggs with his preschool class, resulting in 1) thankfulness that I didn't have to deal with that mess at home, and 2) three dyed eggs that I was not willing to throw away and needed to do something with. Out of my deep gratitude for a teacher who is willing to dye eggs with eight preschoolers and my need for dinner, I created this egg salad. It started out simply enough with the usual suspects: hard boiled eggs, onion (I had white, you can use whatever you like), a little bit of lemon juice (freshly squeezed, please), salt and pepper. An obvious choice for the binding agent component would be mayo, but when I went into my fridge I noticed a half-eaten jar of basil pesto sitting there and wheels started turning. A moment later, the pesto elevated this salad from boring, every day egg salad to over-the-top delicious without extra effort on my part! So next time you decide to make egg (or tuna) salad reach for that jar of pesto. Your tastebuds will thank you!

Pesto Egg Salad

3 hard boiled eggs, diced
1/4 small yellow onion, minced
Juice of 1/2 lemon
1/2 t. salt
1/4 t. pepper
3 T. basil pesto

In a medium bowl combine all ingredients and stir together until well blended. Serve on toasted bread, in wraps or lettuce cups!

2 servings (236 calories each serving) according to my calculator on loseit.com

Mexican Kale Salad

You may think Spring Break has thrown me off the calendar because I'm posting a “Taco Tuesday”-type recipe today. Let me assure you, I'm not. The reason I'm sharing this recipe today is because you need it in your life. This is yet another recipe that I've made twice in the last week. Once to go with our Chile Colorado Burritos last week and again this week for a surprisingly substantial lunch. I enjoy absolutely everything about this salad. From the bitter kale to the starchy hominy to the creamy avocado which makes an appearance AND the dressing, I could go on for hours (maybe it feels like I already have). It's extremely versatile too: if you don't like kale, use romaine; if you don't like hominy, use corn; you can use whatever onion and beans you have on hand. Just be sure to make the avocado dressing and toss it really well so it gets super creamy. I promise there will be no leftovers, and it's guilt-free, because it's SALAD! It's right there in the title, so I know I'm not confused about that.

Mexican Kale Salad (adapted from ifoodreal.com)

For the salad: 

5 oz. baby kale 
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can yellow hominy, drained
1 red bell pepper, seeded and sliced
2 avocados, 1 1/2 chopped for the salad, the other half reserved for the dressing
1 large tomato, diced
4 green onions, sliced
1/2 c. cilantro, chopped
1 jalapeno pepper, seeded and minced

For the dressing:

Remaining 1/2 avocado
2 T. olive oil
Juice of 1 lime
1 t. cumin
3/4 t. salt
1/2 t. pepper

Combine all the salad ingredients in a large bowl and set aside. In the bowl of a food processor combine all the dressing ingredients and pulse until smooth and creamy. Toss the salad with the dressing and serve immediately. 

8 side dish servings (211 calories each serving) according to my calculator on loseit.com

Chicken Cobb Salad

By now you know how much I love salads and how I like to have them on hand, already prepared, for a quick and easy lunch.  This salad is perfect for that!  Just split the ingredients into 6 separate containers (I would wait to dice the avocado until you are ready to eat, if possible) and serve with your favorite light dressing (I chose ranch) and you have the perfect lunch!  Enjoy!

Chicken Cobb Salad 

6 hearts romaine, chopped
1 lb. boneless, skinless chicken breast roasted and finely diced (use rotisserie chicken if you want!)
3 hard boiled eggs, chopped
2 pints cherry tomatoes, cut in half
3 avocados, pitted, peeled and chopped
1 c. blue cheese crumbles
6 slices bacon, cooked and crumbled
1/4 c. sliced green onions
3/4 c. light ranch dressing (or other dressing of your choice)

Place all ingredients in a large salad bowl and toss to combine.  Serve immediately!

6 servings (502 calories each serving) according to my calculator on loseit.com

Romaine Salad with Parmesan Vinaigrette

This super simple salad is reminiscent of a caesar but has more of a bite and tang with the addition of red wine vinegar to the dressing.  Light and refreshing it is the perfect pairing with pasta or as part of a sandwich or soup and salad dinner.  Eat two servings as a healthy and light lunch with a little protein and you will feel great!  Enjoy!

Romaine Salad with Parmesan Vinaigrette (adapted from foodnetwork.com)

3 T. grated Parmesan cheese
2 t. Dijon mustard
3 T. red wine vinegar
1 clove garlic, minced
3 T. extra virgin olive oil
1/2 t. salt
1/4 t. pepper
2 hearts romaine lettuce, chopped

In a small bowl, whisk together the Parmesan cheese, mustard, vinegar, garlic, olive oil, salt and pepper.  Place the chopped romaine in a medium salad bowl and toss with the dressing.  Serve immediately!

4 side dish servings (127 calories each serving) according to my calculator on loseit.com

Mixed Greens with Apple, Blue Cheese and Walnuts

If you are looking for a super simple salad to compliment any fall dinner look no further!  I made this salad for dinner last week and I had all the ingredients already on hand!  That's the awesome thing about salad, you can throw anything you have in a bowl and it will be delicious.  Well, within reason. If you don't have mixed greens, use romaine!  If you don't have blue cheese, use feta!  If you don't have walnuts, use pecans!  You get the idea.  Enjoy!

Mixed Greens with Apple, Blue Cheese and Walnuts (Shelly Redmond)

5 oz. baby mixed greens

1 medium apple, diced

1 oz. crumbled blue cheese

1/4 c. walnuts, toasted

1 T. apple cider vinegar

1 T. extra virgin olive oil

1/2 t. salt

1/4 t. pepper

Place the mixed greens, apple, blue cheese and walnuts in a large bowl and set aside.  In a small container with a tight fitting lid combine the apple cider vinegar, olive oil, salt and pepper.  Cover and shake to combine.  Pour the dressing over the salad and toss well.

4 servings (120 calories each serving) according to my calculator on loseit.com

Apple Chicken Salad

My dear friend, Crystal, made me this chicken salad for lunch when I went to her house one day.  While this is super simple to make the key here is cumin.  I had never had cumin in my chicken salad and it added an awesome warmth and spice that works just perfectly with the chicken and apples.  I added celery to my salad for additional crunch as well.  I served this salad in wraps but you could eat it as is or serve in lettuce cups!  Enjoy!

Apple Chicken Salad (courtesy of my friend Crystal)

1 lb. boneless, skinless chicken breast
1 1/2 t. salt, divided
3/4 t. pepper, divided
3 medium apples, diced
3 stalks celery, diced
3 hard boiled eggs, diced
1/2 c. mayonnaise (I used mayo with olive oil)
1 t. cumin

Preheat the oven to 375.  Spray a small baking sheet with cooking spray and place the chicken on the baking sheet.  Spray the top of the chicken breasts with cooking spray then season with 1/2 t. salt and 1/4 t. pepper.  Bake for 35-40 minutes.  Remove the chicken from the oven and allow to cool before assembling the salad.

When the chicken is cool, dice it into bite sized pieces and place it in a medium bowl.  Add the remaining 1 t. salt, 1/2 t. pepper, diced apples, diced celery, diced eggs, mayonnaise and cumin.  Toss to combine.

6 servings (233 calories each serving) according to my calculator on lose it.com

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Today it's another installment of "things I like to have in my fridge so I eat a decent lunch." This salad contains many things I love; peppery arugula, beans, which have great bite and protein (an essential ingredient to staying full all afternoon), chewy and sweet sun dried tomatoes and salty Parmesan cheese!  It really is the perfect salad and will keep you full until dinner time!  I like to put the salad and dressing in four separate containers so I can just pull one serving out at a time but feel free to make it in one big bowl for a side dish and enjoy it for dinner too!  Enjoy!

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes (adapted from skinnytaste.com)

6 oz. penne pasta, cooked according to package directions
1/4 c. sun dried tomatoes, chopped
1 (15 oz.) can garbonzo beans, drained and rinsed
4 T. Parmesan cheese, shredded
5 oz. baby arugula
2 T. extra virgin olive oil
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper

If you are making this for individual lunches you will need 4 medium sized containers. Place 1/4 of the penne, sun dried tomatoes, beans and cheese in each of the four containers then top each with 1/4 of the arugula (this will keep the arugula from getting soggy.)  In 4 smaller containers with tight fitting lids place 1 1/2 t. each of olive oil and vinegar then season each with the salt and pepper.  Cover and shake to combine. When you are ready to eat toss one container of dressing with one container of salad. 

If you are making a big salad just put the penne, sun dried tomatoes, garbonzo beans and Parmesan in a large bowl and set aside.  In a small container with a tight fitting lid combine the olive oil, vinegar, salt and pepper.  Cover and shake to combine.  Pour the salad over the dressing, toss and serve!

4 main dish servings (371 calories each serving) according to my calculator on loseit.com

Southwestern Chopped Salad with Cilantro Dressing

I love to make salads for lunch and just keep them in the fridge.  When I do, I make much better lunch choices.  When I don't I'm grabbing cheese, crackers, a banana or a protein bar (or some combination of the above) which are not necessarily bad choices but they don't fill you up and you end up eating way more than you intended/need to eat!  Does anybody but me have this problem??  So here's my next lunchtime solution.  It's a Tex Mex style salad with only veggies (but beans for protein so you stay full) and a delicious and fresh cilantro lime vinaigrette (heavy on the lime and cilantro, easy on the olive oil.)  I put this salad in 4 separate containers with the veggies on the bottom and the lettuce on top so the lettuce would not wilt under the weight of the veggies and then divided the dressing among 4 smaller containers and voila!  Lunch.  No thinking.  Just eating.  

Southwestern Chopped Salad with Cilantro Dressing (adapted from thegardengrazer.com)

For the salad:

1 (15 oz.) can black beans, drained and rinsed
1 large red bell pepper, chopped
1 pint cherry tomatoes, halved (quartered if larger)
2 c. frozen corn, thawed
5 green onions, sliced
4 romaine hearts, chopped into bite sized pieces
1/2 c. shredded cheese (cheddar, co/jack, mozzarella, whatever)

For the dressing:

1 c. loosely packed cilantro, stems removed 
1/2 c. plain Greek yogurt
6 T. freshly squeezed lime juice
2 small cloves garlic
2 T. extra virgin olive oil
1 t. salt
1/2 t. cumin
1/2 t. pepper

For the salad:

In each of 4 (4 c.) "to go" containers place 1/4 of the black beans, red pepper, tomatoes, corn and green onions.  Place the chopped romaine lettuce on top and then add 2T. of shredded cheese to each container.  Put the lids on and store in the fridge until ready to eat.

For the dressing:

Place all ingredients in the food processor and blend until smooth.  Separate the dressing into 4 small containers so it's ready to go when you are!

Of course, alternatively, you can serve this as a side salad in a large bowl.  Just place all the salad ingredients in a large bowl and toss with the vinaigrette!  It would probably serve 6-8 as a side.

4 main dish servings (356 calories each serving) according to my calculator on loseit.com

Mandarin Chicken Pasta Salad

I love a good Chinese chicken salad so when my friend Rhonda (hi, Rhonda!) posted on facebook that she had made this salad for dinner and it was delicious I knew I had to try it!  Now, this is not a "traditional" Chinese chicken salad but it definitely has all the flavor profiles I am looking for when eating one (salty, sweet, crunchy.)  I loved the addition of the onion soup mix to the dressing too, so clever!  This is a great thing to make ahead and then toss with the dressing just before serving.  I hope you enjoy!

Mandarin Chicken Pasta Salad (adapted from allrecipes.com)

For the dressing:

1/2 t. dried ginger
1/3 c. rice wine vinegar
1/4 c. freshly squeezed orange juice
1/4 c. olive oil (not extra virgin)
1 t. sesame oil
1 (1 oz.) package dry onion soup mix
1 clove garlic, finely minced

For the salad:

8 oz. bow tie pasta, cooked according to package directions, drained and rinsed in cold water
1 small cucumber, peeled, seeded and diced
1/2 medium red bell pepper, diced
1/4 c. green onion, sliced
1 pint cherry tomatoes, halved
1 carrot, shredded
1 (6 oz.) bag fresh spinach
1 (11 oz.) can mandarin orange segments, drained
1 lb. boneless, skinless chicken breast, roasted and diced (I roast mine with a little bit of olive oil, salt and pepper at 375 for 40 minutes.  Let cool then dice.)
1/2 c. sliced almonds, toasted

For the dressing:

Combine all ingredients in a container with a tight fitting lid and shake to combine.  Set aside.

For the salad:

Combine all ingredients in a large serving bowl and pour the dressing over the top.  Toss to combine.

6 servings (413 calories each serving) according to my calculator on loseit.com

Quinoa with Feta, Mint and Dried Cranberries

Last week I was making Lemon Pepper Tilapia for the second time in a week and I was searching for another quinoa side dish to serve with it.  Last time I made it I served it with this quinoa recipe and it was really good but I just wanted something a little different this time so I went searching to see what I had in my cabinets.  Now, I always have some kind of dried fruit in my pantry, feta in my fridge and I just happen to have mint growing in my backyard right now!  Out of those pantry ingredients was born this lovely little creation!  I hope you enjoy!

Quinoa with Feta, Mint and Dried Cranberries 

1 1/2 c. quinoa, cooked according to package directions and cooled
1/2 c. feta cheese crumbles
1/2 c. dried cranberries
2 T. fresh mint, chopped
1 t. salt 
1/2 t. pepper
3 T. apple cider vinegar
2 T. extra virgin olive oil

Place all ingredients in a large bowl and toss to combine.  Serve cold or at room temperature.

6 servings (259 calories each serving) according to my calculator on loseit.com

Corn Salad

A few weeks ago my sweet friend Emily gave me some corn from her parents' farm so I knew I had to do something delicious with it!  Well, lucky for me, my friend Paula was out of town (not that I WANT Paula to be out of town....just go with me here) and I was watering her plants for her and she grows basil!  She told me to help myself to some basil while she was gone so I did!  Corn and basil!  I have THE BEST friends!  This salad is so simple and really doesn't need much done to it for great flavor.  My husband grilled the corn for me and I shaved it off the cob but you could also boil it and it would be delicious too!  The key is fresh, not frozen in this recipe!  Enjoy!

Corn Salad (adapted from foodnetwork.com)

6 ears corn, cooked in the method of your choice and cooled (grill, boil, broil)
1/4 c. sliced green onions
1/2 c. fresh basil, chopped
2 T. extra virgin olive oil
3 T. apple cider vinegar
1/2 t. salt
1/2 t. pepper

Combine all ingredients in a large bowl and toss to combine.  Allow the flavors to meld for an hour or two in the fridge then serve!  We had this with BLTs and it was divine!

6 servings (175 calories each serving) according to my calculator on loseit.com

Lemon Quinoa Cilantro Chickpea Salad

This salad will change your life.  If you are not a salad lover, you will love this salad.  If you are not a grain lover, you will love this salad.  If you are not a lemon lover, well, we can't be friends anymore.  I'm kidding(ish.)  This is probably the most amazing salad I have had in a long time and it's all due to the quinoa, garbanzo beans, avocado, cilantro and zesty lemon vinaigrette.  You might want to make a double batch of this.  Trust me.

Lemon Quinoa Cilantro Chickpea Salad (adapted from raudette.com)

For the salad:

1 c. quinoa
2 c. vegetable broth
2 c. baby kale (can also use spinach)
1 bunch cilantro, stems removed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, diced
4 green onions, sliced

For the dressing:

2 small cloves garlic, minced
Zest of 1 lemon
Juice of 2 lemons
2 t. dijon mustard
2 t. extra virgin olive oil
1/2 t. cumin
1/2 t. salt
1/4 t. pepper

Place the quinoa and broth in a medium saucepan and bring to a boil on the stove.  Reduce the heat to a simmer and cook for about 12-15 minutes until the quinoa has absorbed all the liquid.  Remove from the heat and let stand for 15 minutes.

Place the kale and cilantro in a food processor and process until they are finely chopped.  Add the greens to a large bowl along with the beans, tomatoes, avocado, green onion and cooled quinoa.  In a small bowl with a tight fitting lid combine the dressing ingredients, shake to combine, then pour over the salad and toss.  Let the salad sit for 10-15 minutes so the flavors can meld and serve!

4 servings (409 calories each serving) according to my calculator on loseit.com

Honey Lime Rainbow Fruit Salad

Honey Lime Rainbow Fruit Salad.  This salad should be called "best fruit salad I ever ate" or "I couldn't even converse with my guests when I was eating this salad" or "most addictive salad ever" or "I can't believe I ate the whole bowl salad."  Seriously.  This salad was so good that, while we were eating it, (with good friends, might I add) we were all so in awe of it that we were barely talking to each other.  This makes a HUGE bowl of fruit.  So much so that when I put it on the table for just four of us our friends were like, "did you make enough fruit Shel!?"  We ate almost the whole bowl in one sitting.  It really is that good.  You must make it.  And make it when you're home alone so you don't have to share!

Honey Lime Rainbow Fruit Salad (adapted from cookingclassy.com)

1 lb. fresh strawberries, diced
1 lb. fresh pineapple, diced
1 pint fresh blueberries
12 oz. green grapes (or red, if you prefer), halved
1 (15 oz.) can mandarin oranges, drained
2 nectarines, pitted and diced
1/4 c. honey
Zest and juice of 1 lime

Add all the fruit to a large serving bowl.  This can be done ahead and stored in the fridge.  In a small bowl whisk together the honey, lime zest and lime juice.  This, too can be done ahead and left covered on the counter until time to serve.  Just before serving pour the honey mixture over the fruit and toss to coat.  

Please note:  you can use any fruit you like in this salad.  I used what I like and what I had on hand but bananas, kiwis, raspberries or peaches would be great too! 

I'm saying this makes 8 servings because it makes me sound better but in my world it only served about 4! (170 calories each serving) according to my calculator on loseit.com

Marinated Green Beans with Cilantro and Garlic

This may seem like it's pushing it as a taco Tuesday recipe but, I assure you, you want to make these green beans and you want to do it today.  They would be delicious with any taco recipe you want to make, they can be made ahead and they are so tangy and delicious that you will love them!  This green bean recipe would also be perfect for a cookout and would be an awesome side for grilled meats of any kind!  The original recipe suggested adding the lemon juice just before serving (to better maintain the color of the green beans) but I prefer marinating them all day for delicious flavor!  They will not be perfectly green if you marinate them all day so if that bothers you you might want to add the lemon juice just before serving.  Enjoy!

Marinated Green Beans with Cilantro and Garlic (adapted from afamilyfeast.com)

6 cloves garlic, minced
2/3 c. cilantro, chopped
2 lb. fresh green beans, trimmed and washed (could also use frozen if desired)
2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1/2 t. pepper
1 t. salt

Place the garlic and cilantro in a large bowl and set aside.  Bring a large pot of water to a boil and add the green beans.  Cook until just tender, about 5-7 minutes.  Drain well and place the beans back in the hot pan, turn on the burner and shake for 30 seconds to dry the beans out.  Pour the hot beans in the bowl with the garlic and cilantro and stir briefly, then let sit untouched for 10 minutes.  Add the olive oil, lemon juice, pepper and salt and toss to combine.  Cover and refrigerate for at least 4 hours.  Toss, taste for seasoning, adding more salt and pepper if desired and serve!

6 servings (89 calories each serving) according to my calculator on loseit.com

Greek Salad

Today I'm sharing one of my favorite salad recipes.  This Greek salad makes a great side dish for any time of the year, plus you can add a little chicken and make it a main dish salad.  This time when I made it I added the chicken and put the salads and dressing in individual containers for lunches but you could serve it as one big salad (with or without the chicken) from a big bowl too!  I just love having things ready to go in my fridge for lunch because it makes my decision for me and I don't end up eating this and that and not knowing exactly what I ate and exactly how MUCH I ate!  Enjoy!

Greek Salad 


For the salad:

10 oz. romaine lettuce, chopped
10 oz. baby spinach
1/2 c. feta cheese, crumbled
4 green onions, sliced
24 kalamata olive, pitted
32 cherry tomatoes, halved
1 medium cucumber, peeled, seeds removed and diced
1 lb. boneless, skinless chicken breast roasted (I roast mine in the oven with a small amount of olive oil, salt and pepper and roast at 375 for 30-40 minutes.  Let cool then chop!)

For the dressing:

1/4 c. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 1/2 t. Dijon mustard
1 t. salt
1/2 t. pepper

For the salad:

Place all ingredients in a large bowl and set aside.

For the dressing:

Place all ingredients in a container with a tight fitting lid, cover and shake to combine.  Pour over the salad and serve!

4 main dish servings (571 calories each serving according to my calculator on loseit.com)
8 side dish servings (without chicken at 221 calories each serving according to my calculator on loseit.com)

Fusilli with Sun Dried Tomato Vinaigrette

Today I have a delicious salad that would be perfect for lunch or as a side at any picnic this summer.  The secret is sun dried tomatoes!  These chewy, tangy, sweet pieces of yumminess add so much flavor to this dish (and any other dish) and are the perfect compliment to the mozzarella cheese and kalamata olives.  Enjoy!

Fusilli with Sun Dried Tomato Vinaigrette (adapted from foodnetwork.com)

1/2 c. sun dried tomatoes (not in oil)
1/4 c. freshly squeezed orange juice
3 T. extra virgin olive oil
1 T. apple cider vinegar
1/2 t. salt
1/4 t. black pepper
8 oz. fusilli pasta, cooked according to package directions then rinsed in cold water
5 oz. baby arugula
12 kalamata olives, halved
1/2 c. fresh basil, chopped
8 oz. fresh mozzarella, diced

In the bowl of a food processor combine the sun dried tomatoes, orange juice, olive oil, vinegar, salt and pepper and pulse to combine.  You want the mixture to be a relatively thick and chunky puree.  Set aside.

In a large bowl combine the cooked pasta, arugula, olives, basil and mozzarella.  Pour the sun dried tomato puree over the top and toss gently to combine.  

4 main dish servings (532 calories each serving) according to my calculator on loseit.com

Wild Rice and Edamame Salad

Today I have a terrific salad recipe for you that can either be served as a side dish (4th of July bbq anyone?) or as a main dish for lunch.  I made this salad and portioned it into individual containers for lunches and, let me tell you, it was delicious!  The combo of the chewy wild rice with the edamame, carrots, almonds and dried cranberries is hard to beat.  Plus, this salad is so substantial that you will not get hungry before dinner!  I promise!  Enjoy!

Wild Rice and Edamame Salad (adapted from chow.com)

1/2 c. sliced almonds
1 T. sesame seeds
2 c. wild rice, cooked according to package directions
2 green onions, thinly sliced
2 c. shelled cooked edamame (I bough frozen and steamed it)
2 medium carrots, peeled and diced
1/2 c. dried cranberries
2 T. extra virgin olive oil
2 T. sesame oil
1/4 c. rice vinegar
2 t. honey
2 t. salt 
1/2 t. pepper

Place the almonds in a small skillet over medium heat and toast, stirring often, until golden brown.  Transfer to a bowl.  Add the sesame seeds to the pan and toast, stirring often, until golden brown.  Transfer to the bowl with the almonds.

Place the rice, green onion, edamame, carrots and cranberries in a large bowl and add the almonds and sesame seeds.  

In a small bowl whisk together the olive oil, sesame oil, rice vinegar, honey, salt and pepper and whisk to combine.  Pour the dressing over the salad and toss well to combine.  Taste and season with more salt and pepper as needed.  Refrigerate for at least an hour before serving.  

6 main dish servings (475 calories each serving) according to my calculator on loseit.com