Fall Harvest Orzo Salad

Orzo

Servings: 8

Ingredients:

  • 4 cups cooked orzo, chilled (about 1 2/3 cup dried orzo)
  • 1 cup dried cranberries
  • 2 cups diced apple¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh chopped basil
  • ½ cup crumbled blue cheese
  • ¼ cup blanched almonds, chopped

Directions:

1. In a medium bowl, add all the ingredients except blue cheese and almonds, gently combining until well-incorporated.

2. Transfer the mixture to a serving dish, sprinkle with the crumbled blue cheese and almonds and serve.

Fiesta Pasta Salad

Portions: 6 Serving size: 1/2 cup

Ingredients:
4 ounces bow-tie pasta, uncooked
2 tablespoons red bell pepper
2 tablespoons orange bell pepper
2 tablespoons yellow bell pepper
3 tablespoons red onion
3 tablespoons cucumber
3 tablespoons carrot
1/8 teaspoon black pepper
2/3 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice

Preparation:
1. Chop bell peppers, red onion, and cucumbers. Shred carrots.
2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.
3. Mix prepared vegetables with pasta and mix to combine.
4. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.
5. Chill for at least 1 hour before serving.

Summer Cucumbers

Portions: 6 Serving size: 1/4 cup

Ingredients

– 1 medium cucumber

-1 teaspoon lemon juice

-1/2 cup reduced-fat sour cream

-1 tablespoon fresh dill weed

-1 tablespoon red onion

-1 teaspoon honey

-1 teaspoon prepared horseradish

Preparation

1. Peel and dice cucumber. Chop dill weed and onion.

2. Place diced cucumber in a bowl and toss with lemon juice. Set aside.

3. Combine sour cream, dill weed, onion, honey and horseradish in a bowl.

4. Gently mix the cucumber into the sour cream mixture.

Mozzarella and Corn Salad

Ingredients:

1 cup quinoa

2 ears corn, shucked

1/4th of a red onion, minced

2 cups sliced grape tomatoes

4 oz smoked mozzarella, cubed

2 T extra virgin olive oil

2 T balsamic vinegar

 

Directions:

Simmer the quinoa in 3 cups water for 15 minutes until all the water has been absorbed. Add the corn kernels, red onion, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil,  and vinegar. Mix well.

Fiesta Pasta Salad

Portions: 6 Serving size: 1/2 cup

Ingredients: 
4 ounces bow-tie pasta, uncooked
2 tablespoons red bell pepper
2 tablespoons orange bell pepper
2 tablespoons yellow bell pepper
3 tablespoons red onion
3 tablespoons cucumber
3 tablespoons carrot
1/8 teaspoon black pepper
2/3 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice

Preparation:
1. Chop bell peppers, red onion, and cucumbers. Shred carrots.
2. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.
3. Mix prepared vegetables with pasta and mix to combine.
4. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.
5. Chill for at least 1 hour before serving.

Chicken Salad with Asparagus

Number of Servings: 4

Ingredients

2 cups asparagus tips, diagonally cut
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/8 teaspoon fresh ground pepper
12 ounces cooked skinless, boneless chicken breast, chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
Spring Mix Salad

Directions

1. Steam asparagus for 2 minutes or until crisp-tender.
2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
3. Add asparagus, chicken, bell pepper, cilantro and toss to coat.
4. Serve over Spring Mix Salad.

Coconut Strawberry Smoothie

One of my absolute favorite smoothies! Great post workout to replenish vitamins and minerals!!!

1 serving

– 1/2 cup plain plain or vanilla organic yogurt (I use vanilla)

-1 1/2 teaspoons vanilla extract

– 8 large strawberries, fresh or frozen (if using fresh add ice cubes to taste)

– 1-2 tablespoons coconut oil, melted

Blend everything except coconut oil. Slowly pour coconut oil in while blender is running. Pour into a glass, garnish with some dried coconut or a fresh strawberry if desired and enjoy!

Almond Salad With Mandarin Oranges, Raspberries and Gorgonzola Cheese

Ingredients

-6 ounces  red and  green leaf  lettuce

-2 (11 ounce) cans mandarin orange segments (drained)

-1 cup fresh raspberries (rinsed)

-1 cup almond slivers

-4 ounces crumbled gorgonzola or blue cheese

-1 tablespoon butter

-raspberry vinaigrette dressing

Directions

1.  Melt butter in a sauce pan.

2.  Stir in almonds  and coat with butter.

3. Stir for 4 minutes and remove from pan and set aside.

4. Allow to cool to room temperature.

5. Toss greens, mandarin orange segments and crumbled cheese.

Southwest Roasted Corn Salad

Servings: 2 portions

 Ingredients

Salad Ingredients:

  • 2 ears of sweet corn, shaved off the cob (use frozen when fresh is not available or in season)
  • 3 strips of turkey bacon, diced
  • 1/2 lb. large shrimp, peeled with tails off
  • 4 cups chopped Romaine lettuce
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup grated Fontina cheese (optional)

Creamy Pesto Dressing Ingredients:

  • 2 cup Greek yogurt
  • 1/4 cup pesto, homemade or store bought
  • 1 small shallot, minced
  • 1 Tbsp. lemon juice

Method

To Make The Salad: