Tag Archives: Salad

Chopped Salad

There are lots of ingredients in this salad but they all work well together.

Chopped Salad

Course: Salad

Servings: 6

Ingredients

Balsamic Vinaigrette (can also use store bought)

1/4 cup balsamic vinegar
1 TBL Dijon mustard heaping
1/2 tsp black pepper
1/2 cup canola oil

Salad

3 cup Romaine lettuce chopped, about two heads
15 cherry tomatoes cut in half
1/2 cup red beans rinsed and drained
1/2 cup chickpeas rinsed and drained
1/2 cup kalamata olives pitted and coarsely chopped
3/4 cup white cheddar cheese 1/2 inch cubes, about 3 ounces
3/4 cup Monterey Jack cheese 1/2 inch cubes, about 3 ounces

Instructions

In a blender, or if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth. With the motor running, slowly add the oil and blend until emulsified.
Toss the lettuce, tomatoes, beans, chickpeas, olives, and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette.

Shrimp and Spinach Salad with Bacon

Shrimp and Spinach Salad with Bacon

This recipe came out of Mens Health September 2010 magazine.

Course: Salad

Cuisine: American

Keyword: Bacon, Shrimp, Spinach

Servings: 4

Calories: 316kcal

Ingredients

8 strips bacon cut into small pieces
1 medium red onion sliced
1 cup mushrooms sliced
8 oz shrimp peeled and deveined
2 TBS pine nuts
3 TBS red wine vinegar
1 TBS Dijon mustard
Olive Oil optional
6 oz baby spinach
3 medium egg hard boiled

Instructions

Heat a large skillet on medium. Cook the bacon pieces until they're crispy, 5 to 7 minutes. With a slotted spoon, transfer them onto a paper towel.
Add the onion and mushrooms to the hot pan and cook them until the onion begins to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan, along with the pine nuts. When the shrimp are pink and firm (2 to 4 minutes), stir in the vinegar and mustard, and season again with salt and pepper. If the pan looks dry, add a splash of olive oil.
Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan, and the bacon.