Greens

Greens

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].

 

TACO SALAD

romaine lettuce

lean ground turkey

chili powder

canned black beans, rinsed and drained

tomatoes, diced

onion, diced

Skinny Queso or Guacamole

 

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

chicken, boiled

spinach, chopped

corn

cilantro, chopped

avocado, sliced

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

black beans

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.

Kale

Kale

Roasted Heirloom Tomato Cobb Salad

Heirloom Cobb

2 cups kale

2 tablespoons Bolthouse Farms Creamy Balsamic dressing 

4 ounces rotisserie chicken, chopped

Sliced heirloom tomatoes

1 cup cauliflower Rice

½ avocado, sliced

1 hardboiled egg, chopped

 

Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray and add the tomato slices. Roast for 15-20 minutes. While the tomatoes are cooking, massage the kale with the balsamic dressing and set aside. Add the cauliflower rice to a microwavable bowl with 2 tablespoons water and heat for 3-4 minutes. Strain, and mix with the kale. Top with chicken, sliced avocado and egg. Add the tomatoes. Makes 1 salad [Per serving: 460 calories, 22g fat, 39g protein, 32g carbs, 13g sugar].

 

 

pb & SRiracha dressed kale salad

2 cups chopped vegetable medley

1 cup cauliflower rice

1 cup kale, shredded

2 tablespoons peanut butter

1 tablespoon apple cider vinegar

sriracha

 

Combine the vegetables in bowl and toss with the peanut butter, apple cider vinegar and sriracha. Makes 1 salad [Per serving: 330 calories, 17g fat, 31g carbs, 13g protein, 8g sugar].

 

FRUIT & NUT KALE SALAD

kale

apples

walnuts

pomegranate seeds

Love Beets

red onion

shredded cheese

 

Combine the kale, chopped apples, walnuts, pomegranate seeds, chopped Love Beets, chopped red onion and shredded cheese with your choice of dressing.

 

FALL KALE & BROCCOLI SLAW SALAD

1 cup kale, shredded

1 cup broccoli slaw

½ cup brussels sprouts, shredded (raw or cooked)

1 apple, sliced

2 tablespoons cranberries

4 ounces grilled chicken breast, sliced 

Bolthouse Farms Creamy Balsamic Yogurt Dressing

 

Combine ingredients and toss with the dressing. Makes 1 serving [Per serving: 395 calories, 55g carbs, 6g fat, 34g protein, 34g sugar].

 

Avocado Citrus Salad

4 cups kale, chopped

1 avocado

2 tablespoons fresh mint, minced

½ cup fresh squeezed orange juice

½ cup white balsamic vinegar (or apple cider vinegar)

1 grapefruit, peeled and sliced

2 tablespoons flax seed

 

Place the chopped kale in a large mixing bowl. Pulse the avocado, mint, orange juice, vinegar, salt and pepper in a blender until smooth. Pour the dressing over the kale and massage, then set aside for at least 20 minutes. Serve the kale in 2 bowls, Top with the sliced grapefruit. Sprinkle with flax seed. Makes 2 servings [Per serving: 280 calories, 14g fat, 36g carbs, 18g sugar, 10g protein].

 

CITRUS CHICKEN SALAD

4 6-ounce skinless, boneless chicken breasts

4 cups kale, chopped

1 bunch asparagus, chopped

1 bunch radish, sliced

1 avocado, sliced

½ cup white balsamic vinegar

1 navel orange

 

Use a grater to zest the orange peel, then set aside. Discard the remaining peel, then add the orange to a blender with the balsamic vinegar, salt and pepper and pulse to combine. Pour over the chopped kale and use your hands to massage. Set aside in the refrigerator. To prepare the chicken, pound the breasts until evenly flattened. Heat a nonstick skillet to medium heat on the stovetop. Lightly coat the bottom with nonstick cooking spray. Add the chicken breasts and cook on medium heat for 8-10 minutes. Flip the chicken breasts, turn the heat to low and cover the skillet. Cook for another 8-10 minutes until the chicken is cooked through the center. Set aside for 5 minutes, then slice into strips. Toss the chicken with the dressed kale, chopped asparagus, sliced radish and sliced avocado. Top with the orange zest. Serve into 4 salad bowls [Per serving: 310 calories, 8g fat, 20g carbs, 7g fiber, 10g sugar, 42g protein].

 

POWER GREENS SALAD

kale

spinach

broccoli

brussels sprouts

Brad's Raw Chips, cheddar flavored

walnuts

Tahini Detox Dressing

 

Food process or chop the kale, spinach, broccoli and brussels sprouts into small pieces. Toss with the Brad's Raw Chips, walnuts and Tahini Detox dressing.

 

Crunchy Kale Slaw Salad

kale

slaw mix

almonds

cranberries

apples

apple cider vinegar

honey

 

Mix ingredients and toss with apple cider vinegar and honey.

Quinoa

Quinoa

Chickpea Pesto Salad

1 can chickpeas, rinsed and drained

1 cup quinoa

2 cups fresh basil leaves

2 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons garlic

1/2 cup parmesan cheese (can substitute 2 tablespoons pine nuts)

 

Prepare the quinoa according to the instructions on the package. To make the pesto: add the basil, olive oil, lemon juice, garlic, parmesan (or pine nuts), salt and pepper in a food processor and pulse to combine. Prepare the salad by tossing the chickpeas and quinoa with the fresh pesto. Serve warm or chilled. Serves 4-6.

 

Cuban Quinoa Bowl

1 cup quinoa

1 can black beans

1 teaspoon cumin

2 limes, juiced

1 tomato, diced

1 white onion, diced

2 plantains, sliced

 

Rinse quinoa with cold water then place in a saucepan with 2 cups of water and bring to a boil. Turn heat to low and allow the quinoa to simmer for about 20 minutes, or until the water is absorbed. While the quinoa is cooking, heat a frying pan to medium heat and coat the bottom with nonstick spray. Add plantain slices and cook for 1 ½ minutes on each side. Remove the quinoa and evenly distribute into 4 bowls. In that same saucepan, add the beans, cumin, lime, salt and pepper and cook on medium heat for 5-7 minutes until the beans are hot. Remove from the stove and evenly distribute over the 4 bowls of quinoa. Top with diced tomato and onion.

 

PESTO GRAIN SALAD

1 cup quinoa or brown rice

1 cup cherry tomatoes, quartered

2 cups fresh basil leaves

1 tablespoon olive oil

¼ cup parmesan cheese

2 tablespoons walnuts

2 tablespoons lemon juice

 

Prepare the quinoa or brown rice according to the instructions on the package. While the grain cooks, make the pesto by pulsing the basil, olive oil, parmesan, walnuts and lemon juice in a food processor until creamy. Toss the quinoa or brown rice with the pesto, cherry tomatoes, salt and pepper. Makes 4 servings [Per serving: 245 calories, 10g fat, 31g carbs, 1g sugar, 10g protein].

 

Peach & Mozz Quinoa Salad

1 cup quinoa

2 cups chicken broth

3 peaches, diced

2 ounces fresh mozzarella, cubed

1 tablespoon honey

1 tablespoon olive oil

1 tablespoon apple cider vinegar

 

Prepare the quinoa with the chicken broth (instead of water) according to the instructions the package. Set aside to cool completely. Transfer to a large mixing bowl and add the chopped peaches and mozzarella. Toss with the honey olive oil, apple cider vinegar, salt and pepper. Serve chilled or at room temperature. Makes 4 servings [Per serving: 300 calories, 10g fat, 43g carbs, 5g fiber, 15g sugar, 12g protein].

 

mushroom & quinoa risotto

½ cup quinoa

1 cup chicken broth

1 tablespoon olive oil

10 ounces mushrooms

1 stalk green onions, chopped

¼ cup parmesan cheese

 

Bring the quinoa and chicken broth to a boil in a saucepan. Turn to low heat and simmer for 15 minutes. While the quinoa cooks, heat a skillet to medium-high heat. Add the olive oil to heat. Add the mushrooms and scallions and sauté for 8-10 minutes. When the quinoa is cooked, transfer the mushroom and scallions to the saucepan and stir to combine. Add the parmesan cheese, salt and pepper and stir until melted. Serves 4 [Per serving: 160 calories, 7g fat, 20g carbs, 4g fiber, 3g sugar, 8g protein].

 

FALL GRAIN SALAD

1 delicata squash, cut into cubes

2 tablespoons maple syrup

1/2 cup quinoa, cooked

1 bunch kale, chopped

1 can white beans, rinsed and drained

1/2 cup cranberries

1 tablespoon olive oil

 

Preheat the oven to 425 degrees. Lay the delicata squash cubes flat on a baking sheet and drizzle with the maple syrup. Bake for 30 minutes, until the squash is tender and caramelized. While the squash cooks, prepare the quinoa according to the instructions on the package. Toss the squash with the quinoa, kale, beans, cranberries, olive oil, salt and pepper. Serve warm. Serves 4-6.

 

Berry Quinoa Salad

1 cup quinoa

1 cup raspberries

1 cup blueberries

1 cup strawberries, diced

1/2 cup almonds, slivered or chopped

1 cup Dang coconut chips

3/4 cup golden raisins

 

Prepare the quinoa according to the instructions on the package. Transfer the quinoa to a large mixing bowl and allow it to cool completely. Once it has cooled, stir in the raspberries, blueberries, strawberries, almonds, coconut chips and golden raisins. Serve chilled or at room temperature. Serves 4-6.

 

Quino-a-Roni

1/2 cup brown rice

1/2 cup quinoa

2 cups low-sodium broth (vegetable or chicken)

1 tablespoon olive oil

4 ounces goat cheese

1/4 cup fresh thyme

 

In two separate saucepans, prepare brown rice and quinoa according to the instructions on the package, using broth instead of water. When the rice and quinoa are fluffy and the broth is absorbed, combine quinoa with the brown rice in the saucepan. Add olive oil, goat cheese, thyme, salt and pepper and stir to combine. Turn to medium heat and continue stirring until the cheese has melted, making sure the bottom does not burn. Remove from the heat and serve warm.

 

Tuscan Quinoa Salad

1 cup quinoa

1 cup sundried tomatoes (not in oil), chopped

1 cucumber, sliced

1 can garbanzo beans, drained and rinsed

1/2 cup kalamata olives, chopped

1/2 cup red onion, diced

1/4 cup feta cheese

 

Prepare the quinoa according to the instructions on the package. Once the water is completely absorbed, add to a large mixing bowl. Once the quinoa is cool, add the remaining ingredients, salt and pepper and stir to combine. Toss with fresh lemon juice, olive oil, or Mediterranean Vinaigrette

 

Beans & Rice

Beans & Rice

2 bean + Sweet POTATO bowl

½ cup sprouted lentils

1 can black beans, rinsed and drained

1 avocado

¼ cup apple cider vinegar

2 tablespoons lime juice

¼ cup cilantro

2 sweet potatoes

 

Preheat the oven to 450 degrees. Pierce the sweet potatoes with a fork then microwave for 4-5 minutes until slightly soft. Slice into rounds, then lay flat on a baking lined with nonstick coconut oil. Bake for 20-25 minutes until lightly brown and roasted. While the sweet potato rounds bake, prepare the lentils according to the instructions on the package. Drain, then mix in a large bowl with the black beans. Make the sauce by pulsing the avocado, vinegar, lime juice, cilantro, salt and pepper in an immersion blender until creamy. Pour over the beans and stir. Scoop the bean mixture into 3 bowls. Top evenly with the sweet potato rounds. Makes 3 bowls [Per serving: 270 calories, 8g fat, 46g carbs, 13g fiber, 11g sugar, 10g protein].

 

ITALIAN WHITE BEANS & SAGE

1 can white beans, drained

2 tablespoons olive oil

2 garlic cloves, peeled and minced

1 tablespoon lemon juice

4 sage leaves, chopped

 

Heat a large sauté pan to low and add olive oil, garlic, and sage. Cook for 4 minutes. Add beans, salt and pepper, and toss. Cook for another 5 minutes. Remove from heat and toss with lemon juice. Serve hot.

 

Lemon Zested Lentils

1 cup green lentils

1 yellow onion, diced

2 lemons, juiced and zested

1 tablespoon olive oil

1 tablespoon white wine vinegar

 

In a saucepan, bring 4 cups of water to a boil then add the lentils. Turn to low heat and let the lentils simmer for 30-35 minutes. Drain and set aside in a serving bowl. In the same saucepan, add the onion, lemon juice, olive oil, salt and pepper. Cook 10-15 minutes on medium-high heat until onions are caramelized. Mix with the lentils. Add the white wine vinegar and lemon zest, and stir to combine.

 

CURRY BEAN SALAD

1 can chickpeas, rinsed and drained

1 can green peas, rinsed and drained

1 cup quinoa

1 cup golden raisins

1 tablespoon curry powder

 

Prepare the quinoa according to the instructions on the package. Toss with the chickpeas, green peas, golden raisins and curry powder. Serve warm or chilled.

 

Autumn Bean Salad

1 cup brown rice

1 cup lentils

1 can black beans, drained

1 can white beans, drained

1/2 cup golden raisins (or regular)

1/2 cup feta cheese

1/4 cup apple cider vinegar

 

Cook the brown rice and lentils in 2 separate saucepans according to the directions on the package. Drain any excess liquid and transfer the brown rice and lentils to a large mixing bowl. Mix with the black beans, white beans, golden raisins, salt and pepper. Allow the rice and beans to cool slightly, then add in the feta and apple cider vinegar and toss to combine. Serve chilled or at room temperature. Serves 8-10.

 

Nutty Rice

1 cup wild rice

1 cup quinoa

1 cup pecans, chopped

2 cups golden raisins

1 bunch green onions, diced

3 navel oranges, juiced and zested

1/4 cup olive oil

 

In a saucepan, combine wild rice with 3 cups water and bring to a boil. Reduce heat to low and simmer 40-50 minutes until water is absorbed. In a separate saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce head to low and simmer 20 minutes until water is absorbed. While the grains are cooking, juice and zest the navel oranges and pour into a large mixing bowl. Add pecans, golden raisins, onions, olive oil, salt and pepper and stir to combine. When the grains are finished, lay flat on a baking sheet for 30 minutes to completely dry. Then add to the dried fruit and nut mixture and stir to combine. Cover and set aside for at least an hour at room temperature before serving.