GRILLED ROMAINE CAESAR SALAD
2 heads romaine lettuce
¼ cup red onion, chopped
2 tablespoons Bolthouse Farms Caesar Parmigiano Yogurt Dressing
2 tablespoons red wine vinegar
2 ounces shaved parmesan
nonstick cooking spray
Heat a grill to 450 degrees. Whisk the caesar dressing and red wine vinegar and set aside. Spray the romaine lettuce heads with nonstick cooking spray. Grill the romaine heads for 3 minutes on each side. Remove from the heat. Drizzle with the dressing. Top with the red onion and shaved parmesan. Makes 2 servings [Per serving: 195 calories, 7g fat, 26g carbs, 14g protein, 9g sugar].
lean ground turkey
canned black beans, rinsed and drained
Heat a skillet to medium-high heat. Brown the ground turkey seasoned with the chili powder until the meat is cooked through, about 5-7 minutes. Mix the ground turkey with the romaine lettuce, black beans, tomatoes, onion and choice of dip (can substitute dressing or freshly squeezed lime).
TEX MEX SALAD
black beans, rinsed and drained
Bolthouse Farms Cilantro Avocado Yogurt Dressing
Combine ingredients and toss with the Cilantro Avocado yogurt dressing.
FENNEL & RADICCHIO SALAD
2 bulbs fennel, sliced
2 cups radicchio, chopped
2 cups mesclun lettuce
2 apples, sliced
1 cup golden raisins
2 tablespoons honey
1/4 cup apple cider vinegar
Toss the fennel, radicchio, lettuce, sliced apples and golden raisins with the honey, vinegar, salt and pepper.
Southwestern Chopped Salad
chicken breast(s), skinless and boneless
black bean & corn salsa
romaine lettuce, chopped
red onion, chopped
Brad's Raw Red Pepper Chips
Bolthouse Farms Salsa Ranch Yogurt Dressing
Marinate the chicken breast(s) with enough salsa to completely cover. Heat a skillet to medium heat then add the chicken, cooking 5 minutes or so on each side, until the chicken is cooked through the center. While the chicken is cooking, prepare the salad by mixing the lettuce, red onion, black beans and red pepper chips. Transfer the chicken to the salad and toss with the Salsa Ranch Yogurt Dressing.