This salad is wonderful for so many reasons!  It’s unique, healthy, and beautiful to serve… LOVE IT!!!!  I also love that it is sweet and everyone who tries it is really impressed with how good it tastes!

1 lb Cooked Beet
1/4 Cup Extra Virgin Olive Oil
2 tbsp Honey
1 tbsp vinegar reduction sauce (or you can use a sweet balsamic vinegar)
1/2 tsp Super Fine Sugar
2 tbsp Salted Sunflower Seeds
4-5 oz Feta Cheese
4-8 oz Spring Mix
Salt and Pepper to taste

Dice the cooked beets and set aside until needed. Heat the olive oil in a small pan. Mix in honey and sugar and season with salt and pepper. Stir until everything is dissolved.

Add the beets to the pan and stir to gently coat all of them. Remove from heat.

Arrange the spring mix in a large salad bowl and spoon the beets on top.  Add the feta cheese.  Pour the vinegar reduction sauce over the salad, sprinkle with sunflower seeds and serve immediately.

Ingredients

• 1/2 cup canned of pumpkin (you can add more if you would like a stronger pumpkin flavor)
• 1/2 large container of Light and Fit vanilla yogurt
• 1/2 tsp cinnamon
• 2/3 container Sugar Free Cool Whip
• 1/2 cup sugar

Preparation

Ingredients

• 1 cup Chicken nugget pieces
• 1 cup mixed greens
• 1 cup grape tomatoes
• 1/2 cup hard boiled eggs (chopped)
• 1/2 Avocado (chopped)
• 1/2 cup corn (canned or fresh)

Preparation

Ingredients

• 1 pkg any type of lettuce
• 1 cup hard boiled eggs (chopped)
• 1 cup tomatoes (chopped)
• 1 cup olives (chopped or sliced)
• 1 cup diced avocados
• 1 cup prepared bacon (chopped)

Preparation

Presentation

A delicious and hearty salad you’ll enjoy any time of the year.

1 zucchini
1/2 bunch asparagus
5-7 grape tomatoes
4-5 oz cooked salmon

DRESSING:

1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp minced garlic

With a vegetable / potato peeler, slice zucchini into thin strips to create the first layer of salad on the salad plate. Blanche asparagus and cool. Cut asparagus into bite sized pieces and place on top of the zucchini. Place the cooked salmon on top of the zucchini and asparagus. You can have it as one whole piece or cut it into smaller pieces. Slice each grape tomato in half and top off salad with the tomato pieces.

To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.

I found a great idea for “Monster Eyes” on the web.  My favorite part about this appetizer plate?  This recipe is pretty much “guilt-free”!  The original recipe included a basil leaf, mozzarella cheese, a slice of a grape tomato, and a slice of olive.  To add a little zing,  you can drizzle a bit of balsamic vinegar on top.

Of course, I had to experiment a bit more and maybe shave off just a few extra calories.  I added my own twist by using spinach leaves (I have both spinach and basil leaves in the below photo) and substituting mozzarella cheese with a flavored SKINNY COW cheese slice.  You can eat this whole plate and not even think about the calorie content!!  DONE!!

If you are looking for a salad that will turn some heads, these beautiful Zucchini Salad Rolls are just what you are looking for.

1 Zucchini (you can also use squash)
5-6 thin slices of Pork (you can also use chicken or steak or prosciutto)
4oz Goat cheese
4-5 Asparagus
1 Cucumber
1/2 cup mixed greens
1 Green Onion
Salt and Pepper

Take the goat cheese out of the refrigerator and leave out to soften for 15-30 minutes. Wash, dry, and thinly slice the zucchini into strips (use a potato / vegetable peeler). Salt and set aside.

Julienne slice the cucumber, wash and clean the asparagus (if you like your asparagus blanched, you can do that as well but make sure they stay crisp and green), Cut long strips of green onion. Place all these items around the cutting board where you will assembling your zucchini salad rolls.

When you are ready to assemble, place a strip of zucchini on the cutting board and spread a layer of goat cheese from one end to the other. Lay the vegetables, one next to the other, on one end of the zucchini. The tops of the vegetables can stick out of the zucchini, but the bottoms should stay tucked in. Once you have added all the vegetables, start rolling until you have created your roll. If you have spread enough goat cheese, it should secure the roll. If the roll is coming apart, add more cheese to the end of the zucchini. Arrange on a plate (you can also have salad dressing on the plate and arrange the rolls directly on top of the salad dressing). Salt and pepper to taste.

Yep, you read it right… two ingredients! Just goes to show that you don’t have to have a ton of ingredients to make a fabulous salad.  Plus, no matter what time of the year it is, cucumbers seem to always be available!!

Ingredients

• 2 Cucumbers
• 1 large bunch Dill
• Salt

Preparation

Ingredients

• 4 Beefsteak Tomatoes
• 7-8 oz Mozzarella Cheese
• 24 Black olives (sliced)
• 16-18 Fresh Basil Leaves
• 3 Tbsp Balsamic Reduction Sauce
• 2 Tbsp Extra Virgin Olive Oil
• Salt and Pepper
• Basil Leaves for Garnishing

Preparation

Sometimes the simplest thing can be the most beautiful on your table.  That is what I love most about fruits and vegetables, they are so gorgeous and no matter how you arrange them, they WILL look beautiful.  This simple vegetable platter was created by my sister for one of our parties a few weeks ago.  I bought a large vegetable tray at Sam’s and I’ve used it non-stop for YEARS!!  I don’t even bother putting it away, because it gets used on a regular basis.  It looks great with all kinds of things, but it looks the BEST with fruits and vegetables.  My sister also made sure to separate the colors, which plays a big part in presentation.  But all in all, it was one of the simplest food items at our party and the most popular!