Tag Archives: english cucumber

Spring Spinach Salad with Pears, Walnuts & Chicken, & Pear Mustard Dressing

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ImageYou know some of us bloggers – you hear nothing for weeks then boom! Blogger frenzy! I’m just in a salad/low calorie/lose a few pounds mode, so I am making a lot of soups and salads. Spring always provides some good fresh ingredients, like pears! When you buy what’s in season, you sometimes end up with a 10 pound bag of whatever from Costco, and that’s exactly what I had, along with a huge container of fresh baby spinach. I used a similar recipe from Whole Foods, but made some subs and changed it up a bit. ENJOY!

Spring Spinach Salad with Pears, Walnuts, Feta and Cucumber

Serves 4 – 6

Ingredients:

  • 3 Anjou pears
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon deli-style mustard
  • 1 teaspoon honey
  • 3/4 pound spinach, torn into bite-size pieces
  • 1/2 red onion, thinly sliced
  • 1/2 cup walnuts, toasted
  • 4 ounces low fat feta cheese
  • 1/2 large english cucumber, sliced
  • Optional: shredded rôtisserie chicken
Chop 1 pear and slice the remaining two. Put chopped pear, oil, vinegar, mustard and honey into a blender and purée. If needed, stir in 1- 2 tablespoons water to thin for a pourable dressing. Put spinach, onion, walnuts, feta, sliced pears, cucumber and dressing into a large bowl and toss gently to coat. Plate and top with a toasted walnuts and handful of shredded chicken. Serve immediately.
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BKTA Kale Salad

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My new favorite vegetable is KALE! I’ve been eating mostly whole foods for the last six months, and kale was something new to my diet. A cruciferous vegetable, it’s said to be one of the healthiest veggies around. It’s low in saturated fat and cholesterol, and also a good source of fiber, protein, vitamins K, A and C. Kale has anti-inflammatory properties and helps fight many types of cancer! This recipe serves two but I make it and eat the whole thing for lunch. You can also make it with the dressing and store it in the fridge, as kale stands up to salad dressing and does not get soggy like lettuce.

BKTA Salad

Serves 2-4

4 cups thinly sliced kale, spine removed

Lime juice from half a lime

2 t olive or grape seed oil

1/2 t cayenne pepper

dash of sea salt

12 grape tomatoes, halved

1/2 avocado, cut into chunks

1/2 cup sliced english cucumber

2 tablespoons bacon bits

1 tablespoon crumbled feta cheese

Put kale in large bowl and squeeze lime juice over top. Sprinkle with olive oil, cayenne and salt; toss to combine.

Add remaining ingredients, toss and serve! Can be made one day ahead. Leave out the bacon bits for a meatless Monday dinner.

Nutrition Facts 

2 Servings

Calories 272.2

Fat 17.7 g  Cholesterol 17.6mg Sodium 461.4 mg  Potassium 832.9 mg  

Total Carbohydrate 23.2 g   Dietary Fiber7.8 g   Sugars 5.2 g  Protein 10.9 g