CHICKEN, BACON AND AVOCADO SALAD

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients

2 x 100g chicken breast fillets
2 lean rashers smoked back bacon
1 small ripe avocado, peeled, stoned and sliced
50g/ 2oz sunblush tomatoes, drained
1 (145g) bag watercress, rocket and spinach leaves
For the dressing:
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp wholegrain mustard
pinch of caster sugar
salt and freshly ground black pepper

Method

Cook the chicken under a medium hot grill for 10-15 mins, turning once until cooked through and the skin is crisp. Add the bacon to the grill pan for the final 5 mins, and cook until crisp, turning once. Slice the chicken and bacon. Place in a large bowl and leave to cool slightly.

Whisk all the dressing ingredients together in a small bowl. Add the sunblush tomatoes, avocado and salad leaves to the chicken, add the dressing and toss well to mix. Divide the salad between two plates and serve straight away.
Cooks tip: This salad can be served with 225g/ 8oz cooked and sliced new potatoes and 1oz/ 25g of walnuts to turn dish into a heartier meal.

[Source]

Entree Salad With Shrimp, Romaine Lettuce, and Potatoes

"How to Make an Entree Salad With Shrimp, Romaine Lettuce, and Potatoes"

Entree Salads can become a meal when you add a crusty bread, whole-grain crackers or even fresh fruit. If you love salads, need a quick meal s, and want something different for a change, give this entree salad recipe a try. This Shrimp, Potato, Romaine Salad is probably something different than the usual you serve and the flaxseed oil adds an even healthier touch. This recipe is only for two servings. To serve four, double the recipe, etc.

SHRIMP, ROMAINE LETTUCE, AND POTATO SALAD

1 potato cut into 1-inch cubes

1/2 tsp dried oregano

6 tsp lemon juice

2 tbsp olive oil

1/2 tsp flaxseed oil

1 clove garlic, minced

1/2 lb peeled, deveined large shrimp, cooked

1/2 small cucumber, diced

1 cup grape or cherry tomatoes, halved

1/2 small red onion, thinly sliced

3 cups shredded romaine lettuce

Preheat oven to 425 degrees.

Place potato pieces on a baking sheet that has sides. Sprinkle the oregano and 1 teaspoon of the lemon juice over the potatoes. Mist with a canola oil cooking spray and toss to coat. Bake at 425 degrees for 15 to 20 minutes or until tender, turning once.

In a bowl, whisk together olive oil, flaxseed oil, garlic, remaining oregano and the remaining lemon juice. Pour half of the dressing into another bowl. Add the shrimp to one bowl and toss to coat. In the other bowl, add the cucumber, tomatoes, and onion; toss to coat. Let stand for about 10 minutes. Divide the lettuce, evenly onto two salad serving plates. Top with the shrimp, vegetable mixture and the potatoes.

Yield: 2 servings

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

Summer Vegetable Chopped Salad

"Kitchen Sink Summer Vegetable Chopped Salad"

One of my favorite things is a chopped salad. The reason is the different textures, the little bites of different flavors all in one mouthful. This one is particularly healthy as well because there are so many ingredients and each one brings something nutritious to the party.

As always, feel free to think outside this recipe and add or delete to suit your palate.

While grilling one or more of the ingredients isn't necessary it adds a surprise of smokey-ness that has summer written all over it.

Feeds 4 - 6 as a first course

Ingredients

4 cups of fresh greens cut or torn to bite sized. Arugula is delicious with the below combo of other ingredients
1 Cup chopped green beans-cut them into small rounds, 1/2" or so
1 cup chopped sugar snap peas
1 cup chopped ripe tomatoes
1 cup chopped cucumber

Note from the chef:
When a recipe asks for one cup of chopped ingredient you measure after chopping. If you start with say, one cup of sugar snaps whole, then chop them you will likely come up short for the desired amount.

The grilled veggies:
2 large ears of corn, grill either in or out of the husk, when cool, cut kernels off
1 small red onion cut into slices, season with s & p and grill but don't blacken, once grilled chop small
1 small yellow or red bell pepper, standing on its end, cut sides of pepper off so you have 3 or 4 slabs, season as above and grill. Peel when done and chop
6 - 8 asparagus spears, season as above, grill lightly, chop

Method
Combine all veggies with greens in a large bowl. Pour in some dressing, enough to coat everything, toss it very gently. Place a good handful on each or 4 or 5 or 6 plates and try to ensure that each plate gets some of all the veggies.
This can be a first course-maybe a little goat or feta cheese tossed on top? It can also be a side dish in hot weather.
I have at times added golden beets, grilled yellow squash, avocado, even grilled carrots.

Dressing
There are many ways to go here flavor wise but my choice is a basic balsamic vinaigrette with the addition of fresh basil.

I make the dressing in the blender. (Amounts are approximate as I almost never measure)

I toss all of these ingredients in: 3/4 cup olive oil, 1 teaspoon Dijon mustard, 1/4 cup balsamic vinegar, splash of water, salt and pepper. When it is creamy and the proportions are right I add some fresh basil leaves or a bit of pesto and blend again. The basil adds to the summer quotient and sets this dressing apart from your usual balsamic vins.

Want more recipes and great healthy food tips? Head over to the blog and grab a free report or sign up for a weekly audio postcard with mind and body tune up tips you can use.
http://midlifewithavengeance.com

Chicken, Strawberry, & Peanut Salad

"This recipe is for spicy chicken and strawberry salad, made with New Mexico Green Chili Peppers to give it an extra bite. Adding the peanuts for an engaging flavor, this cold salad is perfect for hot summer days"

During the summer, my wife, Cara, and I hate heating up the kitchen to cook dinner. That's why we live, pretty much, on cold salads - preferably some form of a noodle salad. While she has tried to get me to go vegetarian, I consistently regress to a good diet of meat. Now, I can be flexible, so instead of a medium broiled sirloin, I can be convinced to settle for fish, chicken, or shrimp, but it absolutely has to be creative, inconsistent - meaning, not the same dish every day - and good tasting.

Today, while Cara and I were attending a presentation of Native American culture at a Methodist Church in Port Lavaca, we were treated to lunch hosted by the Ladies Auxiliary. To my pleasant surprise, one of the ladies had made a delicious chicken, strawberry, and peanut salad. The blend of fruit, chicken and nuts was so engaging that I had to come up with my own recipe, with a slight variation.

In my remaking, I added crushed red pepper (I actually prefer New Mexico Green Chili Peppers to the crushed red pepper, but the later is much easier to find), goat cheese and Pepper Jack cheese to give the sweet strawberries a slight spicy bite. I also found I liked the Vinegar and Oil Dressing, but figured the Ranch would do just as well.

Ingredients:

Romaine Lettuce, shredded - about 6-8 servings.

2-3 Chicken breasts, broiled and sliced or shredded.

1/4 cup of peanuts, unsalted.

1 cup strawberries, sliced.

1/2 cup Ranch Dressing or Vinegar and Oil Dressing.

1/4 cup Pepper jack or Monterrey Jack cheese.

1/4 cup Goat cheese or Blue Cheese.

1 tbsp crushed red pepper or 2-3 New Mexico Green Chili Peppers.

Grate cheese, and slice the strawberries. Chicken is broiled, then shredded or sliced. Mix ingredients with Romaine lettuce and, peppers. Stir in Ranch Dressing or Vinegar & Oil Dressing. Chill for at least 2 hours. Makes 6-8 servings.

Enjoy...

Olive Garden Salad

Who doesn't love Olive Garden's salad? If you say, "me", you're just going to have to post a comment here and tell us all why! A friend of mine makes an exact replica of an Olive Garden salad and the only thing she buys from Olive Garden is their dressing. I love this salad and everytime we get together with our friends I ask for the salad, why? Because Olive Garden's salad has to rank in the top 5 of my all time favorite salads. There's just something about their dressing, and I get a kick out of her ability to mirror it exactly how they make it. Some day I'm going to marinate some chicken in the dressing overnight - I know that along with some grill flavor has got to taste out-of-this-world!

Privacy Policy

Privacy Policy for www.fodza.com

If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at fodzacom@gmail.com.

At www.fodza.com, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by www.fodza.com and how it is used.

Log Files
Like many other Web sites, www.fodza.com makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user’s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.

Cookies and Web Beacons
www.fodza.com does use cookies to store information about visitors preferences, record user-specific information on which pages the user access or visit, customize Web page content based on visitors browser type or other information that the visitor sends via their browser.

DoubleClick DART Cookie
.:: Google, as a third party vendor, uses cookies to serve ads on www.fodza.com.
.:: Google's use of the DART cookie enables it to serve ads to users based on their visit to www.fodza.com and other sites on the Internet.
.:: Users may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy at the following URL - http://www.google.com/privacy_ads.html

Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include ....
Google Adsense

These third-party ad servers or ad networks use technology to the advertisements and links that appear on www.fodza.com send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.

www.fodza.com has no access to or control over these cookies that are used by third-party advertisers.

You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. www.fodza.com's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.

If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.