Tag Archives: salad greens

Turkey Cobb

Cobb salads are a perfect lunch. They are packed with protein and give you the energy to get through the afternoon without any ‘3 o’clock sleepies’.

Turkey Cobb
Turkey Cobb

8 servings
200 calories per serving

12 c mixed salad greens
6 oz. thin deli sliced roasted turkey breast, cut into strips
1 chopped avocado
1 ½ c grape tomatoes, halved
8 slices bacon, cooked and crumbled
3 hard boiled eggs cut into wedges
1 c low fat shredded cheddar cheese
8 oz. light balsamic vinaigrette dressing

Place greens on a platter and then lay other ingredients in strips across the top. Place dressing on top of individual portions.

Tuna Antipasto Salad

Just enough tuna, just enough beans, just enough of everything to make this a great lunch. This travels well as long as you keep it refrigerated. A great, healthy lunch !

Tuna Antipasto Salad
Tuna Antipasto Salad

4 servings
320 calories per serving

15 oz. can chick peas, drained and rinsed
2 cans fancy white tuna packed in water
1 large red or green bell pepper, finely diced
½ c chopped parsley
1/2 c lemon juice, divided
4 T olive oil, divided
Salt and pepper to taste
8 cups mixed salad greens

Combine beans, tuna, bell pepper, parsley, 1/4 c lemon juice and 2 tablespoons oil in a medium bowl. Season with salt and pepper. Mix the rest of the oil and lemon and toss with greens. Plate greens and sprinkle with salt and pepper then top with the tuna mix.

Goat Cheese and Mixed Nut Salad

This is definitely not a boring salad ! And it would transport really well – so mix it up, put it in a container and dress it just before serving.

Goat Cheese and Mixed Nut Salad
Goat Cheese and Mixed Nut Salad

1 serving
325 calories per serving

2 c mixed salad greens
5 grape tomatoes, halved
2 mushrooms, sliced thinly
Salt and pepper to taste
2 T dry roasted mixed nuts, chopped
¼ c crumbled goat cheese
2 T fat free balsamic dressing

Place greens in a bowl and sprinkle with salt and pepper. Add all other salad ingredients. Drizzle with dressing.

Mushroom and Feta Salad

This has sooooo much flavor in it that you just want to keep eating and eating ! It was just a perfect mix of ingredients and makes a great lunch serving.

Mushroom and Feta Salad
Mushroom and Feta Salad

2 servings
270 calories per serving

6 T Sun Dried Tomato Vinaigrette dressing, divided
2 large Portobello mushroom caps
1 medium yellow squash, sliced
5 c mixed salad greens
½ c chopped roasted red peppers
½ c low fat crumbled feta cheese
2 T toasted pine nuts

Brush mushrooms and squash with oil and 2 T of the dressing, Grill or broil 3-4 minutes each side and then cut mushrooms into slices. Add mushrooms and squash to lettuce and peppers. Add the rest of the dressing and toss to coat. Sprinkle with cheese and nuts and serve immediately.

To toast nuts, heat a dry skillet and sauté nuts 5 minutes or so. You will know they are done because you will star to smell the nutty aroma 🙂

Egg in a Hole

Traditional Egg in a Hole is served in a hollowed out piece of toast – – this one uses nutritious veggies and places the whole thing on top of a slice of toast. The side salad is a great flavor boost.

Egg in a Hole
Egg in a Hole

4 servings
189 calories per serving

2 t oil
1 green bell pepper cut into 4 rings ½ inch thick
4 large eggs
Salt and pepper
2 t parmesan cheese
4 slices whole wheat bread (45 calories each)
8 c mixed salad greens

In a large skillet heat 1 t oil and add peppers then crack eggs into each pepper hole and sprinkle with salt and pepper. Cook 2 minutes or until egg whites are mostly set. Flip gently and cook another minute then sprinkle with cheese and place each on a slice of toast. Mix greens with 1 t oil, salt and pepper and serve next to the eggs.

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