Satisfying Salad Recipes – Part 3

Ingredients

• 6 c baby mixed greens
• 1/2c corn kernels
• 1/2 c crumbled goat cheese
• 1/2 c craisins
• 1/4 c lime juice
• 1/4 c canola oil
• 2 Tbsp honey
• 2 Tbsp cilantro leaves
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder

Ingredients

1. In a food processor purée, lime juice, honey, cilantro, salt and garlic powder
2. Slowly whisk in the oil
3. Toss salad ingredients with dressing and serve

Ingredients

• 1 head of iceberg lettuce, quartered
• 1 pint cherry tomatoes, halved
• 6 slices bacon, cooked and crumbled
• 1/2 c walnuts
• 1-2 Tbsp butter

Dressing

• 1 c sour cream
• 2 tsp Worcestershire
• 1/4c red wine vinegar
• 1 c crumbled blue cheese
• 2 cloves roasted garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 c finely chopped shallots

Ingredients

1. Mix the dressing in a food processor
2. Heat the walnuts in a skillet for a minute or two until you can smell them cooking
3. Add the butter
4. Stir constantly until the butter starts to brown
5. Drain excess butter
6. Place one wedge on each plate
7. Top with tomatoes, crumbled bacon and nuts
8. Add dressing on top
9. Super easy and super delicious

Ingredients

• 1 lb bacon cooked to crisp strips and torn into bite sized pieces (save 2 Tbsp of the fat from the pan)
• 1/4 c butter
• 4 slices of white bread with the crusts removed, cut into 1 inch squares
• 1/2 c mayonnaise
• 2 Tbsp red wine vinegar
• 1/2 tsp fresh ground pepper
• 1/2 tsp minced garlic
• 6 c romaine lettuce, torn into bite sized pieces
• 1 1/2 c Roma tomatoes, coarsely chopped and placed on paper towels to drain

Ingredients

1. Melt the butter in a skillet
2. Sauté the garlic for 1 min
3. Add the bread squares and sauté for 4-5 min, stirring and flipping until they are golden
4. Whisk mayonnaise, vinegar, pepper and saved bacon fat to make the dressing
5. Toss lettuce, tomato and bacon with dressing and top with the sautéed croutons.