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The
Hearty Fall Bowl
Ingredients:
Kale
Italian dressing
Pomegranate seeds
Sweet potato
Blue cheese
Red onion (optional)
Chicken
Dried cranberries
Instructions:
Cook chicken and cut into cubes
Cube sweet potato and bake in oven until soft
Mix kale with a few tablespoons of Italian dressing to
soften the kale.
Assemble the bowl: kale, top with sweet potatoes,
pomegranate seeds, sweet potato cubews, blue cheese
crumbles, red onion slices, cubed chicken, dried
cranberries.
Peach Salad
3 cups cooked chicken, chopped or shredded
2-3 Peaches sliced
red onion - sliced
goat cheese
almonds (raw or toasted)
brown rice (if desired)
Make a bed of lettuce on each plate.
Top with cooked brown rice if desired then layer the peaches, red onion, almonds, chicken and a little bit of goat cheese.
Drizzle with favorite Italian dressing.
Greek Cobb Salad
FOR DRESSING:
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
For Dressing:
3 Tbsp. extra-virgin olive oil
3 Tbsp. ed wine vinegar
1 tsp dried oregano
sprinkle of sea salt
sprinkle of ground black pepper
1 clove garlic, finely chopped
To make salad, add lettuce to a large serving bowl; top with chicken and feta. Arrange eggs, tomatoes, cucumber, artichokes, red peppers, and onion in six columns on top.
To make dressing, add oil, vinegar, oregano, salt, pepper, and garlic to a medium mixing bowl; whisk to combine. Drizzle dressing over salad.
Watermelon Tomato Chicken Feta Salad
FOR DRESSING:
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
FOR SALAD:
2 cups fresh arugula
4 cups heirloom tomatoes (or whatever tomatoes look freshest in your area)
1 cup chopped watermelon
8oz rotisserie chicken chopped
2oz feta cheese crumbled up
To make dressing, add vinegar, honey, oil, salt, and pepper to a small mixing bowl; whisk until smooth.
To make salad, divide arugula, tomatoes, watermelon, chicken, and cheese evenly among 2 serving bowls. Divide dressing evenly over top. Enjoy!