Archive of ‘Salads’ category

Pistachio Pineapple Fluff Salad

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make in 5 minutes or less, serves 8, and is a great side dish or dessert your family will LOVE!This sweet, creamy pistachio pineapple fluff salad is incredibly easy to make (5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

We LOVE this simple salad, too!  The best part is that it’s so EASY to make, in 5 minutes or less… and tastes so yummy!  It’s so easy – if you can stir, you can make this!  Last Fall, I made a scrumptious Piña Colada Fluff Salad (which we devoured, by the way!), so the thought of making a different recipe that had pistachio pudding in it sounded wonderful!

Seriously… if you need a quick, last minute item to add to your table as a side dish, or even a simple dessert, you can literally have this one in the fridge in 5 minutes or less! True story – the day I made this salad I was headed out to the doctor for my annual physical.  I knew I wanted to make it, and decided to do so exactly 5 minutes before leaving my home.

I glanced at the clock, then decided it would be great to have this salad made up already when I returned home and fixed dinner. I quickly grabbed the ingredients from our pantry, “dumped” it all together, gave it a good sir… and boom! Made a salad, took photos of it, AND made it to my appointment on time!  YeeHaw!

Here’s how easy it is to make:  Place pistachio pudding mix, mini marshmallows, chopped walnuts or pecans, and a can of crushed pineapple (including the juice!) into a large bowl. I made this up in the same bowl I was gonna serve it in later!

Pineapple, pecans, mini marshmallows and pistachio pudding mix in bowl

Stir all ingredients well, until thoroughly blended. At this point, it looks like something The Grinch would like, right? This would also be a fun GREEN colored salad to whip up for St. Patrick’s Day! And what an EASY potluck dish this would be to make… in no time at all!

Ingredients stirred together for fluff salad in glass bowl

The last thing to do is add a thawed (8 ounce) container of whipped topping. I used Light Cool Whip, in order to cut out a few calories from this salad.  Blend the whipped topping into the salad until fully combined.

Whipped topping is stirred into fluff salad ingredients

This is what it will look like once fully blended.  Cover the dish, and refrigerate salad until you are ready to serve it.  I prefer it really cold and thick, so when possible, I try to prepare this at least a couple hours before serving.

Fluff salad with pineapple and pistachio pudding is ready to refrigerate!

When ready to serve, you can add chopped pistachios or mini marshmallows to the top as a garnish (totally optional, though- I just threw on some more mini marshmallows), grab a big spoon, and enjoy this creamy, fluffy DELICIOUS salad!  It’s so good, I’ll bet once you take one bite, you will want another… and another… YUM!

A big spoonful of pistachio pineapple fluff salad, ready to eat!

Sure hope you will give this a try!  I like to think of it as a QUICK way to add another great tasting dish to any meal!  It would be a perfect side dish to take to a potluck, or holiday gathering, and the recipe can be easily doubled or tripled for large crowds. Your friends and family will enjoy it… and they don’t have to know that it ONLY TOOK YOU 5 MINUTES TO MAKE! We’ll keep that our little secret, okay? (wink, wink).

Thank you for visiting this blog- I appreciate you taking time out of your busy day to visit. Be sure to check out over 600 recipes I’ve posted (with direct links) using the Recipe Index at the top of this page!  I sincerely trust you will find some delicious recipes to make and serve, with love, to those you cherish! Have a wonderful day!

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Original recipe source: Trish, at https://www.momontimeout.com/pistachio-dessert-salad-pistachio-fluff-recipe/

Pistachio Pineapple Fluff Salad
Prep Time
5 mins
 

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), and is a great side dish or dessert your family will LOVE!

Servings: 8 servings
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3.4 ounces (1 small box) pistachio instant pudding mix
  • 1 cup miniature marshmallows
  • 20 ounce can crushed pineapple
  • 1/2 cup walnuts or pecans , chopped
  • 8 ounces lite whipped topping (Cool Whip), thawed
Instructions
  1. Place pudding mix, mini-marshmallows, crushed pineapple (including juice), and chopped walnuts or pecans in a large bowl. Stir these ingredients very well, to fully combine.

  2. Fold in container of thawed whipped topping until fully blended into salad.  Cover bowl, and refrigerate until you are ready to serve (I recommend at least an hour or two, if possible).

  3. When ready to serve, grab a spoon and dig into this salad (or dessert). It's scrumptious!

Nutrition Facts
Pistachio Pineapple Fluff Salad
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 199mg 8%
Potassium 150mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 29g
Protein 2g 4%
Vitamin A 1.7%
Vitamin C 8.1%
Calcium 5.1%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

Mediterranean Quinoa Salad

If you enjoy quinoa (nature’s little superfood), chances are you will really enjoy this Mediterranean Quinoa Salad, which is bursting with the traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, with a simple seasoned dressing. It tastes WONDERFUL!You'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America? Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done and fluffy! Set it aside until it has cooled down to room temperature.

Cooked quinoa in metal saucepan

While the quinoa is cooking, make the salad dressing. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl and mix well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Salad dressing for quinoa in small metal bowl

Place all the salad ingredients into a large mixing or serving bowl.  Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients.  Gently mix it all together so the dressing coats everything well.

Quinoa, feta, olives, corn, etc. in salad bowl

Pouring salad dressing over veggies in salad bowl

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mixing salad ingredients with a fork in a white bowl

This is a fantastic side dish for a variety of meals… I served it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!  This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

Spoonful of salad over bowl

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! May God bless you and surround you with His love today and always!

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Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
Calories Per Serving: 295 kcal
Ingredients
For Salad:
  • 1/2 cup quinoa , uncooked
  • 1 cup kalamata olives , pitted, sliced
  • 1 cup corn kernels , fresh or canned
  • 1 cup roasted red peppers , sliced
  • 2/3 cup feta cheese , fat free
  • 1/2 cup red onion , diced
  • 1/2 cup cilantro , chopped
For Salad Dressing:
  • 2 Tablespoons olive oil , extra virgin
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper , to taste
Instructions
  1. Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes).  When done, drain, then set aside to let quinoa cool.

  2. Mix salad dressing ingredients together in a small bowl until fully blended.

  3. Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts
Mediterranean Quinoa Salad
Amount Per Serving (1 g)
Calories 295 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 1507mg 63%
Potassium 267mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 2g
Protein 8g 16%
Vitamin A 11.5%
Vitamin C 21.2%
Calcium 16.5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more for your Pinterest boardsYou'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

Chicken Taco Salad Bowl

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl, and who doesn’t like them served in an edible tortilla shell?  Why go out to your local Mexican food restaurant when you can enjoy this yummy, filling salad for lunch or dinner from the comfort of your own home?
Make delicious Chicken Taco Salads in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from the comfort of home?

Taco salads are simple to create, and the edible tortilla bowls are very easy to make.  I use metal tortilla bowl forms that I bought on Amazon several years ago (I think they were about $10 dollars for 2 – (no I am not receiving compensation for mentioning this, just thought you might be interested to see what I used). They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

3 photo collage of baked tortilla bowls

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray.  Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed). Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

When I make taco salads I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.  I use my own taco seasoning mix to season the meat, but you can also use 1/2 an envelope of taco seasoning (and follow the instructions on package), to season it.

Chicken cooking in pan

Spread warm refried beans across the bottom of the baked tortilla shell.  I usually try to use non-fat beans to cut down on calories. After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken/onion mixture.

Refried beans in tortilla bowl

Seasoned chicken in tortilla taco bowl

Top the chicken taco salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few additional sprigs of cilantro (and any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives).

Chicken taco salad bowl completed

Here are the two chicken taco salad bowls I made for my husband and I.  They look festive, and the bowl are completely EDIBLE!  This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we truly LOVE any kind of Mexican food! Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Two chicken taco salads on plates

Go ahead… pull up a chair, grab a fork and have a bite!  I just KNOW you will enjoy this meal!  And by all means… add any other ingredients you wish, to creatively make this salad your own! At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Chicken taco salad in tortilla bowl with cilantro

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food and scarfing tortilla chips and salsa, sometimes it is simply easier, more convenient and much less expensive to just make these tasty salads at home! Have a great day!

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Chicken Taco Salad Bowl
Prep Time
15 mins
Total Time
15 mins
 


Category: Dinner
Cuisine: Mexican
Servings: 2 servings
Calories Per Serving: 348 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
  • 2 cooked and shredded chicken breasts
  • 2 Tablespoons chopped onions
  • 1/2 package taco seasoning (plus water per pkg. instructions)
  • 1 can refried beans (I used non-fat)
  • 2 cups Iceberg lettuce , chopped
  • 2 Tablespoons cilantro , chopped, divided
  • Salsa (as desired)
  • 1 medium tomato , chopped, divided
  • 1/2 cup Cheddar cheese , grated, divided
  • Dollop of light sour cream (as desired)
  • Additional sprigs of cilantro
  • OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies
Instructions
  1. Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
  2. Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
  3. To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
  4. Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
Nutrition Facts
Chicken Taco Salad Bowl
Amount Per Serving (1 salad bowl)
Calories 348 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 101mg 34%
Sodium 539mg 22%
Potassium 637mg 18%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 34g 68%
Vitamin A 17.1%
Vitamin C 12.8%
Calcium 24.7%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious Chicken Taco Salads in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from the comfort of home?

 

Southwest Chicken Salad

If you enjoy flavor-filled main dish salads, you will love this Southwest Chicken Salad, with marinated grilled chicken, black beans, corn, tomatoes, and avocado, atop romaine lettuce and drizzled with a creamy, low fat, Southwestern seasoned, lime cilantro salad dressing.Southwest Chicken Salad / The Grateful Girl Cooks!

I found this recipe for Southwest chicken salad on Pinterest, and it not only sounded HEALTHY, but DELICIOUS!  The original recipe serves 4, but I very slightly modified it to make two servings, for my husband and I to enjoy! OH MY GOODNESS… the salad is amazing… like “we ate every single bite” amazing!

I made the marinade early in the day, and let the chicken “bathe” in it for hours, to soak up great flavor! When I was ready to fix dinner, all I had to do was grill the chicken on my stove top and assemble the salad. EASY!  Here’s how to make it:

In a medium sized bowl, combine all the marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until all are well blended. Pour HALF of the marinade (set aside the other half) into a rimmed dish and add the chicken. Turn pieces over, to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

When ready to assemble salad for your meal, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

After chicken has fully marinated, remove it from refrigerator.  Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking.  Sear chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully done (reaches an internal temperature of 165 degrees).  I used an indoor cast iron grill and it took about 10 minutes per side.

Once done, remove chicken, and let it rest, so juices can redistribute internally. After chicken rests 5 minutes, cut each piece into thin slices. Discard chicken marinade.

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

When you are ready to assemble salad, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Top with avocado and chicken slices (fanning them out slightly, for a decorative look). My husband wanted an entire half an avocado sliced on his salad, as you can tell from the photo below… ha ha!

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

Drizzle the salad with the prepared cilantro lime salad dressing. Serve, and enjoy this absolutely amazing tasting meal!  (*NOTE: I made 2 large entree sized salads for us. If making 4 salads, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce. You will not need to double the marinade).

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

We absolutely LOVED this Southwest chicken salad; we were very full and completely satisfied after eating!  The grilled chicken had great flavor, thanks  to the lime cilantro marinade, and the low fat flavor-filled dressing made this dish shine!  I sincerely hope you will consider trying this recipe… it is totally delicious, filling, and very colorful! Have a fantastic day!

Southwest Chicken Salad / The Grateful Girl Cooks!

Recipe Adapted From: Karina, at https://cafedelites.com/southwestern-chicken-salad/

Southwest Chicken Salad
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 
You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!
Category: Dinner
Servings: 2 main dish servings
Calories Per Serving: 468 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 large chicken thighs (boneless, skinless)
For Marinade/Salad Dressing:
  • 2 Tablespoons olive oil
  • 1/3 cup fresh lime juice (approx. 2 large limes)
  • 1 teaspoon lime zest
  • 4 Tablespoons fresh cilantro (finely chopped)
  • 1 teaspoon brown sugar
  • 2 garlic cloves , minced
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • 1/4 cup plain Greek yogurt (THIS IS USED FOR DRESSING ONLY!!!)
For Salad:
  • 4 cups romaine lettuce (torn or chopped)
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/2 avocado , thinly sliced
  • 1/2 cup canned black beans (drained, rinsed)
  • 1/2 cup canned whole kernel corn (drained, rinsed)
Instructions
  1. In a medium sized bowl, combine all marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until well blended. Pour HALF of the marinade (set aside the other half) into a rimmed shallow dish and add the chicken. Toss to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.
  2. After chicken has fully marinated, remove it from refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking. Cook chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully cooked throughout. (I used an indoor cast iron grill and it took about 10 minutes per side). Once done, remove chicken, and let it rest so juices can settle internally. After chicken has rested for 5 minutes, cut each piece into thin slices. Discard chicken marinade.
  3. When ready to assemble salad, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.
  4. To assemble salads, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Place avocado and chicken slices decoratively on top of salad. Drizzle each salad with reserved creamy cilantro lime dressing. Serve, and enjoy!
Recipe Notes

*NOTE: I made 2 large salads for us. If making 4 servings, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce, as desired. (Use same amounts written for marinade/dressing).

Nutrition Facts
Southwest Chicken Salad
Amount Per Serving (1 main course salad)
Calories 468 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 4g 20%
Cholesterol 108mg 36%
Sodium 1525mg 64%
Potassium 1092mg 31%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 30g 60%
Vitamin A 173.4%
Vitamin C 38.9%
Calcium 10.1%
Iron 19.4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

Southwest Quinoa Salad

Happy New Year!  If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you, featuring a combination of quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!
This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen.  I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months), and have begun the year determined to make wiser choices.  Enter this quinoa salad… this flavor-filled healthy “meatless” dish is perfect as a light side dish… or a quick lunch! Here’s how to make it.

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the  quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside. TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Southwest Quinoa Salad / The Grateful Girl Cooks!

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I garnished the salad with a sprig of fresh cilantro, and served it as a side dish, but the salad is filling (even without meat), and would be a perfect quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Here’s a close up of some Southwest Quinoa Salad goodness… yum!  I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I served this Southwest Quinoa Salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner! My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen (after 2 months of not being able to cook in there)! Yay for our new, updated kitchen, appliances and counter tops! We still  have some work to do, but I’ve already begun cooking in my kitchen once again. CAN YOU SEE ME SMILING?

Southwest Quinoa Salad / The Grateful Girl Cooks!

I want to wish you again a Happy New Year from our home to yours!  The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others, grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. Have a great day!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

Southwest Quinoa Salad
Prep Time
25 mins
Total Time
25 mins
 
You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!
Category: Salad
Cuisine: Southwest
Servings: 8 side servings
Calories Per Serving: 218 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Salad:
  • cups uncooked quinoa
  • cups water
  • 1/2 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 1 can corn , drained (standard sized can)
  • 1 can black beans , drained and rinsed
  • 1 orange bell pepper , chopped (I used a combination of red, orange and green)
  • 1 avocado , peeled and cubed
For Cilantro Lime Dressing:
  • 1/4 cup olive oil
  • 1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
  • Zest and juice from 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped cilantro
Instructions
  1. Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
  2. Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
  3. To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).
Nutrition Facts
Southwest Quinoa Salad
Amount Per Serving (1 serving)
Calories 218 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 307mg 13%
Potassium 367mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 1g
Protein 4g 8%
Vitamin A 13.2%
Vitamin C 31.4%
Calcium 3.2%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!

Strawberry Avocado Spinach Salad With Grilled Chicken

Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently.  The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling!

Here’s how to make this entree salad (enough for 2 LARGE main course salads):

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined.  Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Place the chicken breasts in a covered container.  Take the remaining half of the dressing and pour it over the chicken.  Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.  Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute.  Cut chicken breasts into 1/2 inch slices.

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes.  Place grilled chicken slices on top of salad.


Add avocado chunks, then drizzle salad with remaining reserved salad dressing (do not use the dressing you marinated the chicken with).  Serve this salad, and enjoy every bite!

Here are our salads before we pounced on them and gobbled them up!  They were soooo good!  Crunch from the almonds, sweetness from the strawberries, slightly salty from the feta, creamy from the avocados, and yummy salad dressing and delicious chicken to top it all off!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Hope you will consider making this wonderful tasting salad.  We truly enjoyed it.  Have a great day!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Recipe Source:  http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Strawberry Avocado Spinach Salad With Grilled Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Category: Main Course Salad
Servings: 2 entree salads
Author: JB at The Grateful Girl Cooks!
Ingredients
For Marinade/Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • 1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
For Salad:
  • 2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
  • 6 cups loosely packed baby spinach leaves
  • 6-8 strawberries , hulled/quartered
  • 1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
  • 4 very thin slices of red onion
  • 1/4 cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Instructions
  1. Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
  2. Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
  3. Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
  4. Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

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Chopped Greek Chicken Salad

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it.  Wow!  We LOVED it!Chopped Greek Chicken Salad / The Grateful Girl Cooks! You will love this Weight Watchers recipe for Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!
We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc. with a light vinaigrette dressing to top if off, and it was a complete meal for us!

The flavor of the salad was amazing… and guess what?  It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad!  As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.  Here’s how to create this delicious salad:

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers.  Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside.
**TIP: While chicken is cooking, prep/chop/slice veggies.

Divide the chopped romaine in half and place in bowls or on dinner plates.  Divide and add chopped (and peeled) cucumber and sliced green onions.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add chicken slices and kalamata olives.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add fresh chopped tomatoes and crumbled feta cheese. Doesn’t it look GOOD??? And… wasn’t that incredibly EASY to prepare?

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!  Here are our two dinner salads ready to go! YUM!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

This was a very filling salad, and I will definitely be making it again!  I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!  My husband is already wondering when we will have this one again. Soon… real soon!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

I really hope you will consider trying this fantastic salad recipe! I am confident you will enjoy it!  Have a wonderful day… make the most out of every minute you are blessed with!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

Chopped Greek Chicken Salad
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Full of flavor and light in calories, this entree salad (from Weight Watchers) will really hit the spot!
Category: Main Course Salad
Servings: 2 main course servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 cups chilled Romaine lettuce , chopped
  • 6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
  • Salt/pepper to season chicken
  • 1 cup fresh tomatoes , chopped
  • 1 cup English cucumber , peeled, chopped
  • 4 medium raw scallions (green onions), sliced (white and green parts)
  • 18 Kalamata olives (pitted)
  • 4 Tablespoons Feta cheese , crumbled
  • 4 Tablespoons low fat vinaigrette salad dressing
Instructions
  1. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
  2. Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
  3. Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!
Recipe Notes

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Here’s one more to pin on your Pinterest boards!Chopped Greek Chicken Salad / The Grateful Girl Cooks! You will love this Weight Watchers recipe for Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

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Piña Colada Fluff Salad

I recently made a tropical inspired Piña Colada Fluff Salad, with crushed pineapple, shredded coconut, rum extract and miniature marshmallows as a side dish… and my husband and I can’t stay out of it,  grabbing a spoonful here and there…because it is sooo incredibly good! Bonus? IT ONLY TAKES 5 MINUTES TO MAKE!Piña Colada Fluff Salad / The Grateful Girl Cooks! This sweet, delicious tropical tasting salad only takes 5 minutes to prepare and serves 8!
When I first showed it to my husband, he didn’t seem too thrilled since he’s not much of a pineapple and coconut kind of guy.   But… and that’s a BIG but… after he took a taste of it, he took another bite, said it was “refreshing”, then took another bite and then another!  You get the picture!  He ended up absolutely LOVING this sweet taste of the tropics “dessert” salad, that is made in about 5 minutes! Can you believe it? Yep. Only takes 5 minutes to make this delicious dish! How’s THAT for a real timesaver!?

I can’t vouch for it’s “healthiness” (ha ha… who am I kidding?), but I can absolutely vouch for it’s “amazingness!  Delicious! Here’s the cast of characters: crushed pineapple, miniature marshmallows, shredded coconut, whipped topping, rum extract, chopped nuts, and vanilla pudding mix. Yep.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Trust me, this salad is fantastic!  And it’s SO EASY to make in about 5 minutes. Here’s what you do…

Place the pudding mix and an entire can (juice included) of crushed pineapple into a large serving bowl.  Stir ingredients until they are completely mixed together.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Add the marshmallows, shredded coconut, chopped nuts, and rum extract to mixture. Top it off with the whipped topping.  Gently fold all the ingredients together until completely combined.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Once thoroughly combined, cover the bowl and refrigerate until ready to serve (I recommend refrigerating it for a couple hours, at least!).

Piña Colada Fluff Salad / The Grateful Girl Cooks!

That’s it!  See how easy that was?  When ready to serve you should notice that the salad has thickened up a little bit. Scoop it up, serve, and enjoy the taste of the tropics with this simple sweet salad.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

I really hope you enjoy this salad.  We truly did (and are still enjoying the leftovers, I might add!).  We had this with our dinner, but you could also serve this as dessert, if you wanted to.  This easy recipe is definitely going into my KEEP pile of recipes!  Enjoy!

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Recipe Source:  http://www.momontimeout.com/2015/02/pina-colada-fluff/

Piña Colada Fluff Salad
Prep Time
5 mins
Total Time
5 mins
 

This simple, delicious, cold and sweet piña colada flavored salad with pineapple and coconut only takes 5 minutes to make, and will be a huge hit at family potlucks or BBQs!

Category: Salad/Side Dish
Servings: 8 servings
Calories Per Serving: 294 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 box vanilla instant pudding mix (3.4 ounces)
  • 1 can (20 ounces) crushed pineapple (do NOT drain!)
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon rum extract
  • 2 cups miniature marshmallows
  • 1 cup shredded sweetened coconut
  • 1 tub Cool Whip (8 ounces), thawed
Instructions
  1. Place the entire can of crushed pineapple (undrained) and the pudding mix into a large serving bowl. Stir ingredients until they are fully mixed together.
  2. Add chopped nuts, rum extract, marshmallows and coconut to bowl. Top with entire tub of Cool Whip, and fold the ingredients in together until fully combined.
  3. Cover bowl with plastic wrap; refrigerate salad until completely chilled (recommend a couple hours) and you're ready to serve.
Nutrition Facts
Piña Colada Fluff Salad
Amount Per Serving (1 serving)
Calories 294 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 4mg 1%
Sodium 112mg 5%
Potassium 213mg 6%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 32g
Protein 3g 6%
Vitamin A 1.7%
Vitamin C 8.3%
Calcium 5.2%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Piña Colada Fluff Salad / The Grateful Girl Cooks! This sweet, delicious tropical tasting salad only takes 5 minutes to prepare and serves 8!

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Watermelon, Feta, and Mint Salad

I recently made a very yummy and unique salad as a side dish with our dinner… a chilled Watermelon, Feta, and Mint Salad, to be exact! It’s a perfect chilled salad to serve when the temperature heats up, like it’s doing here in Oregon this week (temps of 108)!Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!
I discovered the recipe on Pinterest and thought it sounded interesting… and guess what? It was FANTASTIC! Cold, ripe and sweet watermelon pairs unbelievably well with slightly salty feta cheese; the addition of chopped fresh mint, a touch of olive oil and a smidge of red onion make this recipe a delectable and refreshing summer salad!

The recipe could not be any easier to prepare… there are two methods and both are simple! Here’s how to prepare this yummy salad:  Cut up a well-chilled watermelon into cubes (only need 6 cups worth of watermelon cubes – for me this was only two large slices out of a whole watermelon!)

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Add remaining ingredients to the watermelon cubes (crumbled feta cheese, olive oil, thinly sliced red onion, and chopped fresh mint, then season with a little bit of salt and pepper to taste.  Toss gently to combine, and try not to break up the feta crumbles too much.  See the printable recipe below for another way to prepare this salad!

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Once salad is gently mixed together, it is ready to serve… but I feel it is at it’s best when the flavors have had time to come together in the fridge… and the watermelon is really COLD, so I refrigerated the salad for about an hour before serving.  When ready to serve, place it in a pretty serving dish, garnish with a fresh mint sprig (if desired) and dig in! It’s DELICIOUS!

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Hope you have a great day!  We’ve had record-breaking heat here in the Portland, Oregon area this week.  Our power has gone out 2 times in 24 hours (last night and this morning), so it hasn’t been fun trying to stay cool with no electricity or cooling, but we are thankful for CANDLES… and that the problems have now been fixed.  Whew!!!

Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

Recipe Source:  http://www.slenderkitchen.com/recipe/watermelon-feta-and-mint-salad

Watermelon, Feta, and Mint Salad
Prep Time
10 mins
Total Time
10 mins
 
Sweet and cold watermelon salad with fresh mint, salty feta cheese crumbles and a bit of red onion make this unique dish a "must" on a hot Summer day!
Category: Salad
Servings: 4 servings
Calories Per Serving: 160 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 6 cups cold watermelon , cubed
  • 3/4 cup crumbled feta cheese
  • 1/4 cup red onion , sliced thinly
  • 1/4 cup fresh mint leaves , roughly chopped
  • 1/2 Tablespoon olive oil
  • Salt and ground black pepper , to taste
Instructions
Method 1: (this is the method I used)
  1. Combine all ingredients in large serving bowl. Toss gently, to combine, trying to not break up the feta crumbles too much. Cover and refrigerate until ready to serve. Serve and enjoy!
Method 2:
  1. Combine all ingredients except for crumbled feta cheese. Cover and refrigerate until ready to serve. Sprinkle salad with feta cheese crumbles (but do not mix it in) right before serving. Serve and enjoy!
Nutrition Facts
Watermelon, Feta, and Mint Salad
Amount Per Serving (1 serving)
Calories 160 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 326mg 14%
Potassium 288mg 8%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 15g
Protein 5g 10%
Vitamin A 30.7%
Vitamin C 23.5%
Calcium 16.1%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Watermelon, Feta, and Mint Salad / The Grateful Girl Cooks!

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Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

During the heat of summer, I try to cook “light” dinners… sometimes it’s just too hot for a big heavy meal! I recently made my husband and I an entree sized Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette for dinner, and we enjoyed it immensely!Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette / The Grateful Girl Cooks!
The salad was filling, and it was pretty to look at, too (you eat with your eyes first, right?).  Baby spinach leaves, crumbled feta cheese, walnuts or pecans, mandarin orange slices, strawberries, and some fresh blackberries are the ingredients in the salad.  The salad dressing is an easy to mix together citrus balsamic vinaigrette, and it really complimented the sweet fresh fruit and the slightly salty feta well.

This is an extremely easy salad to make (perfect for a busy summer day!)… here’s how:

Olive oil, balsamic vinegar, fresh squeezed orange juice, and honey are whisked together to make the vinaigrette… totally EASY! Once mixed, set aside until time to dress the salad.

Ingredients for citrus balsamic vinaigrette

The salad, as written will make either 2 large entree salads, or 4 small side salads (I made two entree sized salads).  Calorie totals in printable recipe (below) are calculated using a side salad for calculation.

Divide chilled baby spinach leaves into serving bowls or onto plates.  Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.

Mandarin oranges, blackberries and strawberries on spinach salad

Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients. and serve! Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad. Keep salad covered and refrigerated.  Right before serving, remove salad from refrigerator, give the vinaigrette a good stir, and drizzle it over salad! Toss to combine ingredients and serve! YUM!

Two white bowls of spinach salad with berries, oranges, and balsamic dressing

We really enjoyed these light, but filling salads for dinner!  Hope you will consider trying this delicious recipe, too! Have a great day!  I am thankful today for my life, my family (including our puppy!), and God… who loves me deeply, just as I am!

Author's signature

Adapted From: https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 
Fresh, colorful, yummy and good for you, this spinach salad is topped with a simple to prepare citrus balsamic vinaigrette!
Category: Salad
Servings: 4 side salads (or 2 large)
Calories Per Serving: 290 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Salad:
  • 6 cups packed baby spinach
  • 2 mandarin oranges , peeled and sectioned
  • 1 cup strawberries , halved (can substitute raspberries, if desired-keep whole)
  • 1/2 cup fresh blackberries
  • 1/2 cup feta cheese , crumbled
  • 1/4 cup walnuts or pecans (I used pecans)
For Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon honey
Instructions
  1. Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together to make the vinaigrette. Once mixed, set aside until time to dress the salad.
  2. The salad (as written) will make either 2 large entree salads, or 4 small side salads. To serve, divide chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.
  3. Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients, and serve! If you want to prepare the salad ahead of serving time, do not add vinaigrette. Keep salad covered and refrigerated. Right before serving, remove chilled salad from refrigerator, give salad dressing a stir and drizzle it on salad!
Recipe Notes

Caloric calculation is based on using a side salad serving size (1/4 of total).

Nutrition Facts
Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette
Amount Per Serving (1 side salad)
Calories 290 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 247mg 10%
Potassium 452mg 13%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 13g
Protein 5g 10%
Vitamin A 92.7%
Vitamin C 62.4%
Calcium 17.1%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

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