Category Archives: Salads

Meatballs and Salad



Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).


1 lb. ground beef, turkey, chicken, or bison

1 t. lemon zest

2 T. lemon juice

1/4 c. non fat greek yogurt

1 T. water

1 T. chopped fresh chives


Sliced tomatoes

Sliced avocados

1/4 chopped red onion

2 minced garlic cloves


Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.

Cook them in a pan until done.

In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.

In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.

In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.

Grilled Radicchio with Glaze



This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.


1 1/2 c. apple juice

1/3 c. balsamic vinegar

2 T. apple jelly or unseasoned apple butter

2 small heads radicchio (cut through core into 4 wedges)

Olive oil

Crumbled Blue cheese


Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.

Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.

Grill until charred.

Drizzle with glaze and sprinkle blue cheese on top.

Grilled Cabbage Wedge Salad


This was delicious. I always boil my cabbage first!


1 cabbage, cut into wedges

6 bacon slices, coarsely chopped

Cherry tomatoes, halved

2 scallions, thinly sliced

1 oz. crumbled blue cheese

1/4 c. mayonnaise

1/4 c. olive oil

2 t. white wine vinegar


Boil cabbage in water for about 5 minutes. Remove from water and set aside.

Cook the bacon in a skillet until crispy. Drain on paper towels.

Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.

Add the scallions, bacon and tomatoes.

In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.

Mix well.

Drizzle over the cabbage and serve.


Avocado & Pineapple Salad


This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.


Fresh pineapple, cut into chunks

Avocado, cut into chunks

Red onion, sliced

Lemon or lime juice


Combine all the ingredients. Add some salt, pepper, and olive oil.

Ground Beef with Potatoes in a Salad



This was very simple to make and quite tasty!


1 lb. ground beef

1 1/2 t. cumin (or to taste)

1 potato, peeled & shredded

Salt & Pepper to taste


Shredded cheddar cheese


Brown the meat in a frying pan, breaking up the pieces as it cooks.

Add the cumin, salt and pepper and mix well.

Add the shredded potato and continue cooking until the potato is cooked.

Plate over some lettuce greens and top with cheese.



Healthy Chicken Salad



The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!


Rotisserie chicken, chopped fine

2 avocados, smashed

3/4 red onion, chopped fine

Fresh cilantro to taste, chopped

Juice of 2 limes

Salt & pepper to taste


Add everything together and mash it up until it’s all combined well.

Serve over crackers or in bread – or in lettuce cups!

Arugula Salad with Lemon



Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.


Arugula, cut into bite size pieces

Olive oil

Lemon juice

Parmesan cheese, freshly grated

Salt and pepper


Combine all ingredients and mix well.

Weeds for a Salad!


When we were recently in Italy, we were served Dandelion greens which my cousin picked from their own yard! When I came home, I told my mom that we ate weeds, and she said that she remembers eating those in Italy growing up and how good they were! Then, the other day, while I was shopping at Nob Hill Market in Los Gatos, I saw Dandelion greens in the vegetable case! I had to try them…and yes, they were tender and delicious in a salad. Now I’m hooked!

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Bunch of Dandelion greens, fresh and organic

Crumbled Feta Cheese

Dressing of choice: I used a mixture of EVOO, red wine vinegar, and a dab of Dijon mustard and mix it all together.


Remove the tough stem at the bottom of the dandelion leaf. The center ones are OK and soft to eat.

Cut the leaves into small pieces.

Add the cheese and the dressing, with a little salt and pepper! Voila!

Cucumber & Red Onion Salad


For a refreshing and simple salad, but yet tasty, this recipe is great! I don’t know about you, but I always feel really healthy when I eat cucumber!


1 large cucumber, peeled and chopped into small pieces

1/2 red onion, sliced thin with a mandolin

Olive oil & vinegar to taste

Preferred seasonings to taste


Chop the cucumber and let it drain in a colander for about 20 minutes.

Blot them dry.

Combine everything together.

Brussels Caesar



Here’s a great twist on the traditional Caeser salad…and it’s delicious!


1 lb. brussel sprouts, thinly sliced

1/3 c. mayonnaise

1/2 t. Dijon mustard

3/4 t. Worchestershire sauce

2 T. lemon juice

1/2 t. minced garlic

6 anchovies packed in oil – oil included

Dash of hot sauce

Shredded parmesan cheese


Heat some olive oil in a pan. Add the sprouts and cook until they are golden brown.

Put them in a bowl.

In the meantime, using a food processor, all the other ingredients (except the parmesan cheese) and puree until smooth.

Dress the brussel sprouts with the dressing and sprinkle some Parmesan cheese on top.