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Healthy Detox Salad

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Skip the cleanse and eat this instead. Packed with veggies, avocado and seeds, this healthy salad recipe is bursting with vitamins, minerals and antioxidants. Everything can be prepared ahead of time except the avocado. If you love beets, shred one raw and add it to the salad for extra color, crunch and flavor. Ingredients  4 servings 3 cups (345 g) of ¾-inch (2-cm) cubed peeled butternut squash (from about a 1¼-pound/570 g squash) or precut packaged squash 1 tablespoon olive oil        Bertolli Extra Virgin        Olive Oil 17 Fl Oz       $9.49 for 1 item       Thru 01/01 ¼ heaping teaspoon turmeric ¼ teaspoon cumin Salt and pepper to taste         McCormick Sea Salt         Grinder 2.12 Oz        Buy 1 Get 1        Thru 07/11 ¼ cup (60 ml) grapeseed or vegetable oil          Wesson Vegetable Oil          48 Fl Oz        $5.29 for 1 item        Thru 01/01 ¼ cup (60 ml) apple cider vinegar 2 tablespoons Greek yogurt 1 tablespoon maple syrup 1 sha
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Grilled Chicken Caesar Salad Wrap

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This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner. Ingredients 4 servings 3 tablespoons lemon juice 2 tablespoons extra-virgin olive oil                       Bertolli Extra                         Virgin Olive Oil                          17 Fl Oz$9.49 for 1 item                           Thru 01/01 2 tablespoons low-fat mayonnaise 1 clove garlic, minced ½ teaspoon freshly ground pepper 2 boneless, skinless chicken breasts (about 1 pound total), trimmed ⅛ teaspoon salt                         McCormick Sea  Salt                           Grinder 2.12 Oz                          Buy 1 Get 1                          Thru 07/11 2 small romaine hearts ⅓ cup finely shredded Parmesan cheese 4 8- to 9-inch spinach wraps, warmed Preparation
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Chopped Greek Salad

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Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad. This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors,  including tomato, cucumber, bell pepper, Kalamata olives and feta cheese. I opted for cherry tomatoes, since they’re delicious no matter what time of year. Combined with crisp lettuce and a simple homemade Greek vinaigrette, you have a big, irresistible Greek salad. Here’s my trick to making the best Greek salad:  I chop the ingredients small. That way, you get maximum fresh flavor in every bite. I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large
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Black and Blue Salad

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This salad for two has all the components of a steak house-style dinner in a simple, low-calorie main dish salad. And it's ready in less than 20 minutes. Resting the steaks is important, as it retains juiciness. If you were to cut a steak without resting, the juices leach out of the steak and the texture and flavor would be compromised. Also, if you haven't made your own Blue Cheese Dressing before, now's the time to start: It's preservative-free and with much fewer calories. Active Time 10 Mins Total Time    15 Mins Yield  Serves 2 (serving size: 1 salad and 3 tablespoons dressing)  Ingredients 2 (4-ounce) beef tenderloin steaks  Cooking Spray  4 cups sliced romaine lettuce hearts (1 1/2 hearts)  1/2 cup vertically sliced red onion  2 plum tomatoes, each cut into 6 wedges  Blue Cheese Dressing  1/2 to 1 teaspoon freshly ground black pepper How to Make It Step 1 Heat a cast-iron skillet over medium-high heat. Coat steaks with cooking spray. Add
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Sorghum Salad with Carrots and Dandelion Greens

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It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves. 1 hour 20 mins 20 mins Serves 4 to 6 TOTAL TIME PREP YIELD INGREDIENTS 1 pound carrots, peeled and cut on the bias into 2-inch pieces 6 cloves garlic, skins on 1 dried bay leaf 3 sprigs thyme 2 tablespoons extra-virgin olive oil, plus more for drizzling Bertolli Rich Taste Extra Virgin Olive Oil 1.5 L $12.99 for 1 item thru 06/03 Kosher salt and freshly ground pepper 4 ounces dandelion greens, cut into 3-inch pieces 1 cup Greek yogurt DANNON Light & Fit Light Non-Fat Vanilla Greek Yogurt 5.3 Oz 4 pack $6.00 for 2 item thru 06/20 1/4 teaspoon ground sumac 1 cup Cooked Sorghum Flaky sea salt, such as Maldon, for serving 1/4 cup celery leaves, for serving DIRECTIONS 1. Preheat oven to 400 degrees. Toss carrots, g
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Gazpacho Salad with Croutons

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Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado. 25 mins 15 mins 4 TOTAL TIME PREP SERVINGS INGREDIENTS 1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup) 1 small clove garlic, peeled 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound small tomatoes, such as Campari, sliced crosswise 1 yellow bell pepper, seeded and cut into 1-inch pieces 1 mini cucumber, cut into 1/2-inch half-moons 2 slices country-style bread (2 ounces), crusts removed DIRECTIONS 1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. 2. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper. 3.
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Piña Colada Chicken Salad

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We're obsessed with the crunchy coconut chicken. YIELDS:    4 PREP TIME: 10 mins TOTAL TIME: 30 mins Ingredients 1 lb. boneless skinless chicken breasts, cut into tenders 1 c. all-purpose flour 2 large eggs, beaten 1 c. shredded coconut kosher salt Freshly ground black pepper 1 head romaine 1 red bell pepper, thinly sliced 2 c. pineapple, chopped 1/2 c. coconut milk Juice of 2 limes Zest of 1 lime pinch of crushed red pepper flakes   Directions Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken. In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt. Drizzle with dressing and serve. source: www.delish.com
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