Salads

 Mix together yogurt, lemon juice, dill, garlic, salt and pepper. Reserve 1/8 C to top chicken. Pour pita crumbs onto a plate. Coat the chicken in the yogurt mix, then coat with pita chips. Place on a lined baking sheet. Repeat with remainder of chicken and cook at 350 for 25-30 mins. Use the reserved yogurt mixture to dollop on top of chicken. Serve over mixed greens with feta cheese, red onion olives and Greek dressing

 Cilantro Pepita Salad Dressing 🥗
1 Anaheim pepper
1/4 C roasted pepita seeds (you can use roasted pumpkin seeds if you can’t find pepita)
1/4 grated cotija cheese
4 garlic cloves
1 bunch fresh cilantro, chopped
1/4 C olive oil
1 C mayo
1/2 C sour cream
1 Tbsp apple cider vinegar
1/3 C water
2 Tsp salt
1/2 Tsp pepper
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Roast pepper over an the flame of your stove until charred (mine took a few mins) Place in a ziplock and let sit while you prepare the dressing. When you are ready to use it, cut off the stem and de-seed. Cut into strips. Add everything but the oil to a food processor or blender. Blend well while you slowly pour the oil in from the top. Serve with romaine lettuce, pickled onions, cotija cheese, pepita seeds and tortilla strips. 

 Grilled Pancetta Panzanella Salad
3 oz pancetta, sliced
1 small loaf French bread cut into 1 inch thick slices
3 tbsp olive oil divided
1 large zucchini - cut in 1/2-inch slices
1 red bell pepper - cut into 1/2 inch chunks
8 oz cherry tomatoes
1/2 red onion, diced
1/4 Tsp kosher sea salt
1/4 Tsp ground black pepper
1/2 C red wine vinegar
1/2 Tsp Dijon mustard
2 cloves minced garlic
1/2 cup olive oil
4 oz mixed greens
1/2 cup fresh basil - julienned
8 oz mozzarella balls
2 tbsp grated parmesan cheese
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Preheat grill to medium high heat. On the stovetop, cook the pancetta over medium heat until crispy. Set aside. Brush both sides of the bread slices with 1 1/2 tbsp. oil and grill until marks appear; set aside. In a large mixing bowl, combine the remaining oil with the zucchini, bell pepper, cherry tomatoes, onion salt and pepper, then toss to evenly coat. Grill the veggies on both sides (turning only once), about 4-5 minutes on each side; set aside. In a small bowl combine the vinegar, mustard and garlic. Whisk while slowly pouring in the olive oil. Season with salt and pepper. In a large serving bowl, add the greens, basil, mozzarella, and the vegetables.Tear the bread into pieces and add. Top with pancetta. Pour the dressing over top, then toss to combine. Sprinkle with parmesan and allow to rest for 10 minutes before serving. 

Gorgonzola + Pecan Chopped Salad

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For the pecans:

1/2 C halved pecans

1/2 tsp cinnamon

1 tbsp Brown sugar

1 tbsp melted butter

Combine pecans, cinnamon, brown butter and sugar in a bowl. Toss to coat well, then place on a baking sheet and cook at 375 for 4 mins. Remove and set aside to cool.

For the dressing:

1/4 C Olive Oil

1/4 C White Wine Vinegar

2 Tsp dijon mustard

2 tbsp sour cream

2 oz bleu cheese

Whisk all ingredients until smooth, keep in fridge up to one week.

To make the salad:

Add a bag of spring mix to a bowl. Top with cheese, pecans and toss in dressing. Serve immediately. 

 Ramen Noodle Salad 🍜
4 C shredded green cabbage
2 C shredded purple cabbage
1 C matchstick carrots
1 C cilantro, chopped
2 mandarin oranges, peeled and sectioned
2 packages ramen noodles noodles broken into chunks, seasoning packets reserved
1/2 C sliced green onions
1/2 C toasted slivered almonds
1/2 C vegetable oil
1/3 C rice vinegar
2 Tbsp sugar

In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
Pour the dressing over the cabbage and veggie mixture and toss to coat evenly. Serve immediately, or cover and store in the fridge for up to 8 hours before serving.
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 Strawberry Arugula Salad with Feta🍓
2 handfuls of fresh arugula, washed
1/2 C sliced Bobalu strawberries
1/4 C crumbled feta cheese
3 Tbsp balsamic vinaigrette dressing

Add arugula, feta and strawberries to a large bowl. Top with balsamic, toss well and enjoy! 

 Thai Crunch Salad 🥗
2 1/2 C cucumbers, thinly sliced and halved or quartered
1 C carrots, thinly sliced
1 red bell pepper, diced
2 scallions, thinly sliced
1 small head Napa cabbage (about 2 – 3 cups), sliced
1/4 head of red cabbage, sliced
handful of almonds or cashews
handful of cilantro
For the dressing:
3 Tbsp orange juice, lime juice or lemon juice
3 Tbsp raw or natural peanut butter (almond butter works too)
1 Tbsp coconut aminos or soy sauce
1 Tbsp pure maple syrup
1 garlic clove, grated
1/2 Tsp fresh ginger, grated
pinch of sriracha hot sauce (optional)

Dressing: In a small bowl, whisk together the ingredients for the peanut citrus dressing, set aside allowing the flavors to come together. Then before adding the dressing to the salad, taste for flavor adding anything extra you might like. For a thinner dressing add 1 or 2 tablespoons citrus juice or water. To make it thicker add a tad bit more nut butter. Assemble: Prepare your salad ingredients. Check your dressing for flavor. In a large bowl add the napa and red cabbage, scallions, red bell pepper, cucumber, carrots and peanuts or cashews, pour the dressing over top the salad and toss well to coat. Makes 3 – 4 smaller salads, or 2 generous salads. 

 Summer Corn, Avocado + Black Bean Salad 🌽

1 15 oz. can of sweet corn
40 cherry tomatoes, halved (optional)
1 15 oz. can of black beans, rinsed and drained
2 ripe avocados, diced
1 red onion, finely diced
1/4 cup fresh cilantro, chopped
2 Tbsp. olive oil
1 lemon (or 2 limes), juiced
1-2 tsp. ground cumin, to taste
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Prep all the veggies and cilantro and add them to a large serving bowl. Toss well to combine. In a small bowl or measuring cup, whisk together the oil through the black pepper and pour over the veggie mixture. Toss gently to coat evenly and allow to rest for at least 10 minutes.
Store in the fridge and serve alone, with chips, or in a pita! 

 Chipotle Honey Vinaigrette 🌶
1/2 C red wine vinegar
1/3 C honey
1 Tbsp adobo sauce
1 Tbsp water
1 Tsp ground cumin ground
1 Tsp garlic powder
1 Tsp fresh oregano leaves
1 1/2 C olive oil
Salt and freshly ground black pepper

In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano. Turn on the processor. With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Season to taste with salt and pepper (I like 1 tablespoon salt and 1 ½ teaspoon pepper). Serve immediately or store covered in the refrigerator for up to 4 days. 

 Cool Ranch Taco Salad 🥗
For the dressing:
2/3 C vegetable oil
1/4 C ketchup
1/4 C distilled white vinegar
1 Tbsp sugar
1/2 Tsp salt
1/2 Tsp cayenne pepper

For the salad:
Sliced iceberg, romaine lettuce and spinach (amount will vary depending on salad size)
1/2 an avocado, thinly sliced
1 lb ground beef
1 packet taco seasoning
1/4 C chopped cilantro
1/2 C corn (I used frozen)
1/2 red onion, sliced
1/2 C shredded cheddar cheese
1/2 C cool ranch Doritos, crushed
Dollop of sour cream for the top
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Mix dressing ingredients in a mason jar and shake well. Refrigerate until ready to use. Cook the ground beef and add the taco seasoning. Let cool and set aside (I did not use the full lb on this salad and saved the leftover) Chop up the lettuce and fill the bottom of a bowl. Add all remaining ingredients. Top with salad dressing and mix well! 

Sesame Cucumber Salad with Hot Rice🥒
1 lb Persian cucumber, sliced thin
2 Tsp kosher salt
6 Tbsp vegetable oil
2 Tbsp rice vinegar
2.5 Tsp fish sauce
1 small avocado, sliced thin
1/4 C sliced green onions
1 small jalapeño, diced and seeded
2 C cooked white rice
1 Tbsp sesame seeds
Cilantro, for garnish

In a large bowl, toss the cucumbers with salt. Discard the liquid and arrange cucumbers in a single layer on a paper towel. Top with another layer of paper towels and press down to get out as much liquid as possible. In a small jar, combine the oil, vinegar, sugar, fish sauce and sesame oil. Seal and shake well until the dressing turns creamy. Return the cucumbers to the bowl with the avocado, green onion, and jalapeño. Add the dressing and toss everything gently. If serving with rice, mound the rice in the center of a large plate, scatter the salad around it and drizzle with the dressing. You can also scoop the rice into the bottom of individual bowls and scoop the salad on top, drizzling with the dressing. There’s no wrong way to eat this salad! 

 Strawberry Avocado Caprese Salad🍓
1/4 C balsamic vinegar
1 C sliced Bobalu strawberries
1 C halved cherry or grape tomatoes
1 C mini mozzarella balls
1 ripe avocado pitted and diced
1/3 Cloosely packed basil torn or chopped
Extra-virgin olive oil for drizzling
Sea salt and freshly ground black pepper

In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, 8 to 10 minutes. Set aside to cool. Place the strawberries, tomatoes, mozzarella, avocado, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with reduced balsamic. Enjoy!