Chicken and Walnut Salad with Honey Yogurt Dressing
1 c cooked chicken
1/2 c low-fat yogurt
2 tsp honey
2 Tbs salsa
1/2 c cherry tomatoes
1 Tbs walnuts, chopped
2 c lettuce, torn or chopped
1 tsp olive oil
1 tsp balsamic vinegar
1. Dice the chicken and set aside.
2. In a small bowl, mix yogurt, honey and salsa. Add chicken and stir gently.
3. Cut the tomatoes in half and set aside. Put the lettuce in a medium bowl and sprinkle with the olive oil. Toss gently to coat the leaves with the oil. Sprinkle with the balsamic vinegar and toss again.
4. Top the lettuce with chicken and tomatoes and add the walnuts.
So I told my husband that anything he bought at our local produce stand I would make sure got put to good use and not wasted. What did he bring me? Beets! I’ve never eaten a beet before and I’d heard horror stories. No one likes beets! Why on earth would my husband buy beets and what am I supposed to do with them so that we can actually eat them? Well, after a bit of research and some creativity, I’ve come up with this version of a Raw Beet Salad. Give it a shot and enjoy! We certainly love it!
1 lb Beets
Orange Juice (1 orange worth or 1/4 c)
1 Tbs Lemon Juice
1 Tbs Olive Oil
Romaine Lettuce, chopped
Ranch Dressing (optional)
Plus your usual favorite salad toppings
Peal all the beats. Little man wanted to help with this so I let him explore what a beet was after it was peeled. I do have to say that they are a gorgeous color! Once they are all peeled, grate them up. I suggest you use a food processor with a grating or shredding blade on it. Or at least use some gloves so your hands don’t end up looking like mine did. Add the orange juice, lemon juice, and olive oil. Toss everything to coat it well and mix up the flavors.
At this point, you can either assemble the salad or you can store your beets in the fridge for a few days (covered). To assemble the salad, lay a nice bed of romaine lettuce on your plate, top with cucumbers and then a nice ball of beets at the top. Drizzle ranch dressing on top and enjoy. You can easily substitute your favorite salad dressing or add other great salad toppings like carrots, nuts, or cheese. Since this made so much, we have since tried it with shredded carrot, parmesan cheese, blue cheese, and pecans. We still have more to go through so maybe it will get used another way too. Thankfully, little man is enjoying the beets and is helping us eat them since we have a lot!
German potato salad is meant to be served warm. This is very different in comparison to the American potato salad we see at pot lucks and often sold in large tubs. This potato salad is simple yet full of flavor.
2 lb. Potatoes, peeled and sliced 1/2″ thick
1/2 lb. Bacon (6-8 slices)
3/4 c Onion (or 3 Tbs Dried Minced)
1/3 c Vinegar
2 Tbs Sugar
2 Tbs Mustard1/4 tsp Salt
1/4 tsp Pepper
1/4 c Vegetable Oil
Green Onion (optional)
Cook bacon on a griddle. When the fat has rendered, remove to a paper towel lined plate to cool. When cool, crumble into bite size pieces. Cook potatoes in boiling water about 15 minutes or until they break apart with a fork not to easily. We want them to stay in one piece but still be soft enough to eat. Drain the potatoes and set aside, keeping warm. Cook onion in vegetable oil in a high sided skillet or a large pot. Whisk in the vinegar, sugar, mustard, salt & pepper. Stir until it has thickened a little and it’s not too bubbly. Add in your potatoes and toss to coat. Dish up and top with bacon. Add chives or green onion if using.
The key to this salad is the dressing. To make it, find a shakable container (I used a canning jar) and put all the ingredients in it. Shake well before serving. Top spinach and mixed lettuce with strawberries and walnuts. Drizzle over the dressing and enjoy!