Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Salad RecipiesSource(google.com.pk)
California Cobb Salad with Tarragon Vinaigrette
Serves 4
Ingredients:
10oz Dole Salad Blend (I used Italian Blend)
1/2lb chicken breasts, cooked and chopped
1/2lb bacon, cooked and crumbled
4 hard boiled eggs, chopped
1 cup chopped tomatoes
1 cup chopped cucumber
1 cup chopped strawberries
1 avocado, chopped
For the Tarragon Vinaigrette:
2 Tablespoons lemon juice
2 Tablespoon raspberry blush vinegar (or red wine vinegar)
10-12 tarragon leaves, torn
1 small shallot, roughly chopped
1/2 teaspoon sugar
salt & pepper
6 Tablespoons extra virgin olive oil
Directions:
For the Tarragon Vinaigrette: combine all ingredients except olive oil in a food processor or blender. Slowly stream in olive while processing until smooth. Taste and adjust salt & pepper if necessary then place into the refrigerator.
Divide lettuce between four plates then divide toppings between plates. Drizzle with Tarragon Vinaigrette then serve.
Tips & Notes: Make vinaigrette up to several days ahead of time. Cook and chop proteins and other toppings ahead of time. Serve strawberries at room-temperature for the best flavor.
You could drizzle the salad with your favorite dressing or make an easy Tarragon Vinaigrette, like I did. I’ve been seeing tarragon this, and tarragon that for weeks, and have never tried the herb, so I thought I’d give it a go in this vinaigrette. It was wonderful!
Autumn Salmon Salad with Honey-Apple Cider Vinaigrette
Serves 2
Ingredients:
2 large beets
extra virgin olive oil
salt & pepper
2-4oz salmon filets
8 cups chopped lettuce
1 barlett pear, sliced
1 apple, sliced
1/4 cup walnut pieces
1/4 cups dried cranberries
For the Honey-Apple Cider Vinaigrette:
6 Tablespoons extra virgin olive oil
1/4 cup honey
2 Tablespoons apple cider vinegar
juice of 1 lemon
dash of onion powder
salt & pepper
Directions:
Preheat oven to 400 degrees. Peel then chop beets into 1/2″ cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, then roast for 40-50 minutes, or until tender. Set aside to cool slightly.
Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette in a jar with a tight-fitting lid then shake to combine. Set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, peel off skin, then cook for 1-2 more minutes. Remove to a plate and set aside.
Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
Healthy Recipes For Kids For Dinner For Two With Chicken Tumblr For Breakfast With Ground Beef Pinterrest Photo
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