Italian Grinder Salad

INGREDIENTS

For the grinder salad dressing

• 1/2 cup mayonnaise 

• 2 tsp red wine vinegar

• 2 tsp minced garlic

• 1 tsp sweetener (I used Monk Fruit)

• 1/2 tsp Italian Seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon red pepper chili flakes

For the grinder salad

• 16 ounces shredded iceberg lettuce

• 4 ounces ham

• 4 ounces pepperoni

• 4 ounces salami

• 4 ounces of provolone cheese

• 1 pint grape tomatoes halved

• 1/2 cup sliced pepperoncini peppers

• 1/2 red onion diced

INSTRUCTIONS

1. Make The Dressing. Mix the mayonnaise, red wine vinegar, minced garlic, sweetener, Italian seasoning, red pepper chili flakes(if using), salt, and pepper until well combined.

2. Set it aside for a few minutes to allow the flavors to meld together.

3. Slice the ham, salami, and pepperoni into 1/4-inch slices and the provolone cheese into small cubes.

4. Use a mandoline or food processor to shred the iceberg lettuce thinly.

5. Add the shredded iceberg lettuce and the rest of the ingredients to a large salad bowl, then drizzle the dressing all over the ingredients and mix until well combined.




NUTRITION FACTS
Amount per serving.
Calories 445kcal
Total Carbs 9g
Net Carbs 7g
Protein 19g
Fat 38g
Fiber 2g
Sugar 4g

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Curried Chickpea Salad

Ingredients

• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1/2 teaspoon curry powder
• 1 green pepper, chopped (or 1 stalk celery)
• 1/4 cup red onion, finely chopped
• 2 tablespoons yogurt (or mayo)
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. In a medium size mixing bowl combine chickpeas, garlic, curry powder, green pepper, onion, yogurt, lemon juice, cilantro, salt and pepper to taste.

Black Bean Lentil Salad with Cumin-Lime Dressing

Ingredients

1 cup dry lentils (green or brown) ($1.19/bag)
15 oz. can black beans, rinsed and drained (Wild Harvest Organic $1.18)
1 red bell pepper ($1.00)
1/2 small red onion ($.50)
1-2 roma tomatoes ($2.00)
Large bunch cilantro, stems removed ($.99)
Optional: green onion

For the Dressing

Juice of 1 lime ($1.50)

2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.

Directions

1) Cook lentils according to package directions, leaving firm not mushy. Drain.
2) While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
3) Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4) In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.
5) Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.

Vegan, gluten-free. From thegardengrazer.com

Greek Stuffed Peppers

http://www.edibleperspective.com/home/2013/10/8/greek-stuffed-peppers.html

I was looking for something different to cook and made these for a side. The were great. You can add steak or chicken to them and eat them for a main entree as well. The original recipe has been changed. You can find it here.


Ingredients

2 cups cooked quinoa (can cook in water or veggie stock)
1 cup water
3-4 red bell peppers,  halved + de-seeded
3/4 cup chopped red onion
2 teaspoons minced garlic
1 tablespoon dried oregano
1/4 teaspoon black pepper
1 1/2 cups chickpeas, rinsed + drained
1/2 cup halved kalamata olives, pitted
scant 1/2 cup chopped sun-dried tomatoes
6 handfuls baby spinach
4-6oz feta cheese
1 tablespoon lemon juice
1/4 teaspoon lemon zest
salt to taste
olive oil, for cooking

Directions

1. In a sauce pot, cook the quinoa. You can boil it in a broth/stock or water.
2. Heat another large pot or sauce pan with a swirl of oil over medium.
3. Preheat your oven to broil and lightly oil, salt, and pepper the halved peppers and place on a baking sheet.
4. Just as you remove the quinoa from the burner, heat another large pan over medium and add 2-3 teaspoons of olive oil.
5. Once hot, add the onion and stir occasionally until translucent and soft.  About 5-8 minutes.
6. Stir in the garlic, oregano, and black pepper for 30 seconds until fragrant, then add in the chickpeas and cook for about 6-8 minutes until starting to brown.
7. While cooking, place peppers under the broiler for a 2-4 minutes, then flip and broil for another 2-4 minutes.  You want them slightly tender, not limp.  Set aside.
8. To your pan add the olives, sun-dried tomatoes, and 2 cups of quinoa and stir together.
9. Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes.
10. Add half the feta, lemon juice, and lemon zest, then give it one more stir and taste.  Add more salt if desired. The olives, sun-dried tomatoes, and cheese have a hefty amount of sodium so taste and add as desired.
11. Lightly pack into peppers, top with remaining feta, and place under the broiler until the mixture starts to brown.  About 2-3 minutes.