Healthy Salad Recipes

Learn some healthy salad recipes that taste good and are easy to make for the upcoming warmer months. A salad can be a complete meal for one or more people. Enjoy a healthy salad with plenty of vegetables and add meat or chicken sometimes to make a complete meal.

 You will need:

• A knife to cut with
• Cutting Board
• Medium Bowls
• Measuring cups and spoons
• hand held grater
• potato peeler
• colander to rinse vegetables  

1. Sirloin Steak Red Leaf Salad

• 8 ounces of sirloin steak
• 1 head of red leaf lettuce washed and cut
• 2 tomatoes diced
• 1 red onion peeled and sliced thin
• 2 pickling cucumbers peeled and cut
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup olive  oil

1. Broil the steak under the broiler until medium well or well done. Let it sit on cutting board for few minutes.
2. Wash and trim red leaf lettuce cut and put in large bowl. Wash tomatoes and dice into wedges.
3. Remove skin from red onions. Dice into slices use half. Put is bowl.
4. Peel cucumbers with potato peeler discard skin. Cut into thin slices add to bowl.
5. Cut steak into thin strips across the grain  add to bowl. Mix well.
6. Mix olive oil and vinegar. Mix well.
7. Chill salad and dressing in refrigerator one hour.
8. Mix chilled dressing into salad. Serve

2. Chicken Spinach Salad

• 1 pound chicken tenders cooked well
• 1 package fresh spinach washed and diced
• 2 eggs hard boiled peeled and sliced
• 1 cup shredded carrots
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder 
• 1/2 cup olive oil
• 1/4 cup lemon juice

1. Cook the chicken tenders in the oven or on top of stove until done.
2. Wash and remove stems from the spinach. Put leaves in bowl.
3. Cook eggs in water in pan on stove. Bring water to boil.  Boil about fifteen minutes until done.
4. Remove shells and dice eggs. Put in bowl. 
5. Shred 1 cup of carrots with shredder.  Add to bowl.
6. Cut chicken tenders in half add to salad bowl. Add spices toss well.
7. Mix olive oil and lemon juice add to salad.
8. Serve immediately. 

 3. Tuna with Tomatoes and Onions

• 1 can of water packed tuna drained
• 2 tomatoes washed and diced
• 3 pickling cucumbers peeled and diced
• 1 red onion peeled and diced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh basil diced
• salt and pepper to taste

1. Drain the tuna from the can put on a large plate or platter. 
2. Wash the tomatoes and dice put on one section of the plate.
3. Peel the cucumber with a potato peeler. Slice and cut slices in half.
4. Arrange cucumber on the platter. Peel the onion and dice. 
5. Arrange each vegetable on plate around the tuna.
6. Dice the basil and sprinkle over the tuna and vegetables.
7. Mix the olive oil and vinegar. Pour over tuna and vegetables
8. Add salt and pepper to taste. Serve.

 4. White Bean Salad

• 1 can of white beans drained
• 1 head green leaf lettuce chopped
• 1 tomato diced
• 1 can black olives pitted and chopped
• 1/4 cup green scallions diced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• salt and pepper to taste
• 1 teaspoon garlic powder

1. Drain can of beans. Put aside in small bowl.
2. Wash and cut green leaf lettuce. Arrange in medium bowl.
3. Dice tomato and add to salad.
4. Drain olives dice add about 1/4 cup add to salad
5. Chop scallions sprinkle in the salad. Finally add beans mix well,  Add garlic powder.
6. Mix olive oil and lemon juice. Pour over salad. Toss serve.

 Tips:

• Wash vegetables in colander. 
• Use seperate cutting boards for fruits and vegetables. 
• Wash cutting boards in warm soapy water and rinse.
• Cut vegetables on level surface.