Marinated Shrimp Salad with Creamy Dill Dressing

Ingredients

• 12ounces frozen peeled and deveinedcooked tiny shrimp, thawed
• 3tablespoons lemon juice
• 1tablespoon chopped fresh dill
• 1tablespoon olive or avocado oil
• Salt and freshly ground black pepper
• 1/2cup plain fat-free Greek yogurt
• 1/3cup chopped fresh dill
• 1/2teaspoon salt
• 2heads butterhead (Boston or bibb) lettuce, separated into leaves
• 1/2of a medium English cucumber, halved lengthwise and very thinly sliced (1 1/4 cups)
• 1 1/4cups thinly sliced radishes
• 1cup yellow grape tomatoes, halved
• 1avocado, halved, seeded, peeled, and thinly sliced

• Directions

  1. In a medium bowl toss together shrimp, 1 Tbsp. of the lemon juice, the 1 Tbsp. dill, and oil. Sprinkle lightly with salt and pepper. Cover and marinate in refrigerator 30 minutes.
  2. For dressing, in a small food processor or blender combine remaining 2 Tbsp. lemon juice, yogurt, the 1/3 cup dill, and 1/2 tsp. salt. Cover and process or blend until smooth.
  3. Place lettuce in a large bowl. Drizzle with half of the dressing; toss to coat. Divide lettuce among plates. In same bowl combine cucumber, radishes, and tomatoes. Drizzle with remaining dressing; toss to coat. Top lettuce with cucumber mixture, shrimp, and avocado.

  4. Nutrition Facts (Marinated Shrimp Salad with Creamy Dill Dressing)

     • Per serving:
      
     • 206 kcal , 
     • 10 g fat 
     • (1 g sat. fat , 
     • 1 g polyunsaturated fat , 
     • 6 g monounsaturated fat ), 
     • 165 mg chol. , 
     • 513 mg sodium , 
     • 9 g carb. , 
     • 3 g fiber , 
     • 4 gsugar , 
     • 25 g pro.

Mexican Chopped Chicken Salad with Jalapeño Dressing

Ingredients

• 1/4cup sliced pickled jalapeno chile peppers, finely chopped
• 1/4cup mayonnaise
• 1/4cup sour cream
• 2tablespoons snipped fresh cilantro
• 1tablespoon lime juice
• 1/2teaspoon paprika
• 1 - 2tablespoons milk
• 1cup canned yellow hominy, rinsed, drained, and patted dry
• Cayenne pepper
• 4cups shredded romaine lettuce
• 1cup shredded cooked chicken
• 1mango, halved, seeded, peeled, and sliced
• 1avocado, halved, seeded, peeled, and sliced
• 2/3cup grape tomatoes, halved
• 1/2cup chopped orange or yellow sweet pepper
• Queso fresco, crumbled (optional)
• Pumpkin seeds (pepitas) (optional)

• Directions

  1. For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve.
  2. In a large nonstick skillet heat hominy over low heat 4 minutes or until heated through, stirring gently. Sprinkle with cayenne pepper.
  3. On a large platter arrange hominy and the next six ingredients (through sweet pepper.) Serve with dressing and, if desired, queso fresco and/or pumpkin seeds.

  4. Nutrition Facts (Mexican Chopped Chicken Salad with Jalapeno Dressing)

     • Per serving:
      
     • 217 kcal , 
     • 14 g fat 
     • (3 g sat. fat , 
     • 5 g polyunsaturated fat , 
     • 5 g monounsaturated fat ), 
     • 30 mg chol. , 
     • 240 mg sodium , 
     • 15 g carb. , 
     • 4 g fiber , 
     • 7 gsugar , 
     • 9 g pro.

Greek Quinoa Chopped Salad with Lemon-Feta Dressing

https://www.bhg.com/recipes/salads/easy-healthy-chopped-salads/?slideId=slide_0b143603-e4d6-4b5f-9bcd-4af8112cfba4#slide_0b143603-e4d6-4b5f-9bcd-4af8112cfba4

The next time you’re in need of a healthy salad for lunch or dinner, go Greek! This yummy recipe has all of our favorite Mediterranean ingredients: feta cheese, cucumbers, Kalamata olives, and even crushed pita chips! Quinoa and chickpeas help make this vegetarian salad hearty and ensure each serving comes with a healthy dose of protein

Ingredients

Directions

1. In a medium saucepan bring the water and quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool.
2. Meanwhile, for dressing, remove 2 tsp. zest and squeeze 1/4 cup juice from lemon. In a small bowl whisk together lemon zest and juice, cheese, oil, salt, and oregano until combined.
3. In a large bowl combine next seven ingredients (through onion). Add half of the dressing; toss to coat. Return quinoa to saucepan and drizzle with remaining dressing; toss to coat. Combine quinoa with romaine mixture and top with crushed pita chips. Drizzle with additional oil.

Nutrition Facts (Greek Quinoa Chopped Salad with Lemon-Feta Dressing)

• Per serving:
 
• 499 kcal , 
• 24 g fat 
• (4 g sat. fat , 
• 4 g polyunsaturated fat , 
• 14 g monounsaturated fat ), 
• 11 mg chol. , 
• 1064 mg sodium , 
• 59 g carb. , 
• 9 g fiber ,
• 7 g sugar , 
• 15 g pro.

https://www.bhg.com/recipes/salads/easy-healthy-chopped-salads/?fbclid=IwAR1RD2D_LIYZbfl8lk709nd6_YG7NpDHewZCS_tE7pBKPRIOhg5extsjMAk

Steak Salad with White Beans and Peppers

Ingredients

Directions

1. In an extra-large bowl combine beans, piquante peppers, onion, and vinegar. Add lettuce and arugula; toss to combine. Sprinkle with salt and black pepper.
2. Sprinkle both sides of meat with salt and black pepper. In a 12-inch heavy skillet heat oil over medium-high heat. Add meat; cook 4 to 8 minutes for medium-rare (145 degrees F), turning once. Remove from skillet. Cover with foil; let stand 5 to 10 minutes. Thinly slice meat across the grain.
3. Meanwhile, for dressing, in a small bowl whisk together yogurt, ranch dressing mix, and enough of the water to reach drizzling consistency. Drizzle dressing over lettuce mixture and sliced meat.
4. MAKES: 4 SERVINGS
5. SERVING SIZE: 3 1/4 CUPS EACH
6. MAKES: 13 CUPS
7. HANDS ON: 30 MINS
8. COOK: 4 MINS

Nutrition Facts (Steak Salad with White Beans and Peppers)

• Per serving:
 
• 436 

Countries I have visited (aligned with the letters of the alphabet)

A
B: Bosnia, Belgium,
C: Croatia,
D: Denmark, Djibouti,
E: Ethiopia
F:
G:
H: Holland, Haiti, Hong Kong,
I: India, Ireland, Iraq
J: Jordan
K: Kenya,
L:
M: Mali, Malaysia, Mexico
N: Nigeria, Nepal
O:
P: Pakistan,
Q: Qatar
R:
S: Switzerland, South Africa, Spain
T: Tanzania, Turkey,
U: United Kingdom
V: Vanuatu,
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