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London Broil Salad

London Broil is a temperamental piece of meat. If you do not cook this meat just right it will be a tough and practically inedible. There are two keys to a tasty bite of London Broil. The first is a good marinade. Marinading helps to tenderize and boost the flavor of the steak. The second key is to not overcook the steak. London Broil is best cooked to medium-rare no more than medium.

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  • Marinade/Dressing
  • 8 oz London Broil Steak
  • 1 Romaine Heart, chopped
  • 2 tbsp carrots, shredded
  • 10 cherry tomatoes, halved
  • 1 avocado, chopped

Marinade steak for 24 hours. This length of time helps tenderize and impart incredible flavor to the steak.

I like to use a cast iron skillet to make this steak. Make sure the cast iron skillet is well oiled. Heat skillet up to medium-high heat. You want to get a good sear on both sides of  the steak. This steak only takes a few minutes on each side.  Remove from pan and let rest.

While the steak is resting assemble the salad greens and vegetables. Start your layering with the romaine and work your way down the list of ingredients.

Thinly slice the London Broil against the grain of the steak. This will help to keep the steak tender. Place steak on greens. Serve. Eat. Enjoy.

 

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Summer Bounty Salad

The name of this salad says it all. Fresh ripe peaches; burst in your mouth cherry tomatoes; and crunchy green beans all in one delicious place. Summer, all on one plate. There is hardly anything better than that. This salad is a flavor explosion in your mouth. Easy to put together also.

Earlier in the week I had made some pan seared green beans to go with another meal. Do not be afraid to mix things up and make your salads unique. Do you want to eat the same salad every time – Not me. Remember, the more color in your salad the more nutritious it will be for you. This salad serves two large portions.

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  • 1 heart of Romaine, chopped
  • 1/2 c green beans, cooked, chopped
  • 1 Pkg Beyond Meat Chicken Strips (optional)
  • 1 peach, chopped
  • 1 avocado, chopped
  • 1 c cherry tomatoes, halved
  • 2 tbsp sliced tomatoes

Start layering ingredients on two plates. Begin with the Romaine and work your way through the list of ingredients. Easy. Top with favorite vinaigrette.

 

 

 

 

 

 

 

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Cucumber and Tomato Herb Salad

What I like about this salad is that it is fresh tasting, colorful and has a crunch. Down here in Florida we are in the height of our growing season. So while those up north are planning and preparing their gardens, we are enjoying ours now. It is wonderful. This is the easiest salad I think I’ve ever made. I served this with a pan seared chicken breast. Delicious.

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  • 1 cucumber, quartered, diced
  • 1 c cherry tomatoes, quartered
  • 3 large basil leaves, cut into strips
  • 1/2 c creamy herb dressing/sauce

Combine all ingredients and stir. Serve. Eat. Enjoy.

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Fajita Chopped Salad

I have been trying to work more salads and veggies into our daily meals. This salad adds lots of flavors that you would get if you ate the traditional fajitas.

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  • romaine lettuce, chopped
  • 1 tsp bacon fat
  • onion, sliced
  • 1 c peppers, cut into matchsticks (combination of red, yellow, orange or green)
  • Smokey Southwestern Seasoning
  • Smokey Southwestern Chicken Breast, cooked, sliced
  • 1 tomato, diced
  • 1/2 c mexican blend cheese (optional)
  • Lime gremolata (see website)
  • Lime vinaigrette

Melt bacon fat in a large skillet over medium heat; add onion, peppers and smokey southwestern seasoning. Cook until veggies are tender, then remove and set aside.

Add chicken to skillet and cook until chicken is heated through. Remove and set aside to plate.

To make  the lime vinaigrette squeeze juice of 1 lime into a mason jar; add olive oil and a pinch of sea salt and pepper. Cover jar with lid, and shake.

To assemble the salad; Layer lettuce as the base of the salad. Then layer peppers and onions in a row; continue with the cheese blend, chicken, and tomatoes. Top with lime gremolata and lime vinaigrette. Serve. Eat. Enjoy.

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Roasted Turkey and Cranberry Salad

I like salads, however, the thought of making a salad just does not thrill me. I do not know why, because once I start digging in I am glad I made one. It makes me feel healthier and happier because I am doing my body some good. This salad is one of my regular go to salads I make.

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  • 4 cups romaine, chopped, divided
  • 4-5 oz. roasted turkey breast, chopped, divided
  • 2 tbsp shredded carrots, divided
  • 2 tbsp dried cranberries, divided
  • 2 tbsp sliced almond, divided
  • 2 tsp gremolata (see website), divided
  • your choice of dressing

Begin layering the greens, and continue with the remaining ingredients. Top with favorite dressing. Sometimes I like my salad naked with no dressing just so I can taste all the ingredients and get their full flavor.

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Smokey Southwestern Shrimp Salad

This is a fast salad to put together, and husband approved. I know it is a real winner when my honey says, “You can make this again.” It has simple ingredients, however, when you combine them they become sublime. I almost always have these ingredients on hand to make something fast and tasty.

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  • 14 shrimp, peeled and deveined
  • Smokey Southwestern Seasoning
  • lime gremolata
  • olive oil
  • lime, juiced
  • pinch of sea salt and pepper
  • 1 1/2 c combination of red, yellow and orange peppers
  • 2 tsp coconut oil
  • 1 romaine heart, chopped, divided
  • 12 cherry tomatoes, halved, divided
  • organic mexican blend cheese (0ptional)

In a bowl combine shrimp, sprinkling of smokey southwestern seasoning,1 tbsp of gremalata with a twist and a drizzle of olive oil. Stir to coat shrimp. Set aside.

in a mason jar add juice of lime, pinch of sea salt and pepper, and olive oil. Shake well.

In a large skillet melt coconut oil over medium heat. Add peppers and seasoning. Cook peppers until almost tender. Add shrimp cook about 2 minutes, turn shrimp. Turn off heat and cover skillet. This will let the shrimp continue to cook, but not over cook them.

Layer: Lettuce, Shrimp and pepper mixture, Tomatoes, Lime Dressing, Cheese (optional), and Gremalata with a Twist.

Serve. Eat. Enjoy.

 

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Taco Salad

I made this salad to try something different. Because I made more protein than called for in the salad I was able to make a planover meal later in the week. I like two for one meals.

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  • 1 tsp olive oil
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • Smokey Southwestern seasoning
  • 1 tomato, chopped
  • 1 romaine lettuce heart, divided
  • 1 c cherry tomatoes, halved
  • 1/2 c cashew cream
  • 1/4 c favorite salsa
  • 2 tbsp lime gremolata, divided
  • cheddar cheese, optional
  • lime wedges, garnish
  • jalapeno,minced, optional

In a large skillet over medium heat warm olive oil. Add onion and garlic; cook until translucent. Sprinkle Smokey southwestern seasoning over onion mixture Add ground beef and brown. Add more seasoning and tomato. Cook another 10-15 minutes. Set aside

Halve romaine heart and roughly chop into bite size pieces. Place romaine on plates.

Mix together cashew cream and salsa. This will be your dressing.

Sprinkle taco meat on top of lettuce. Add cherry tomatoes, cheese, gremalata, jalapeño and dressing. Serve with a lime wedge. Serve. Eat. Enjoy.

 

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Pan Seared Salmon Salad with Thai Dressing

I have mentioned before that I like seafood and salmon is one of my favorites. It is hard not to like seafood when you live in Florida. There is so much seafood to enjoy. I made this for a quick lunch. The salmon literally took minutes to prepare.

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  • Thai Dressing (see website)
  • 2 salmon filets, skinned
  • 1 tsp coconut oil
  • pinch of sea salt and pepper
  • 1 romaine heart,chopped, divided
  • 1/2 c cherry tomatoes, quartered, divided
  • 2 tbsp slice almonds, toasted, divided
  • 1 tbsp cilantro, chopped, divided

Prepare Thai Dressing if you do not have any on hand.  Prepare plates with a bed of lettuce.

Pat dry salmon filets with paper towels. Season both sides of filet with salt and pepper. Melt coconut oil over medium-high heat in large skillet. Place show side (the side that you want to look at when it is on your plate) down. Leave salmon filet alone and let it get a pretty seared color. This will only take 3-5 minutes. Turnover filet and only cook it for a bout 1 minute. That is all it takes to have a perfectly cooked salmon filet.

Place cooked salmon filet on top of greens. Scatter tomatoes on greens. Sprinkle cilantro and toasted almonds on top of salad.

I like to put the dressing on the side. It lets you control the amount you want to use on your salad. Serve. Eat. Enjoy.

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Chicken Salad Wrap

I made this chicken salad from the leftover roasted chicken the night before. It’s just as good this way, as it was the first time around. You don’t even feel like you are eating leftovers, or as I like to think of them as planovers.

  • 3c diced roasted chicken
  • 1/4 c diced onion
  • 1/4 c diced celery
  • 1/2 c dried cranberries
  • 1/4 c chopped pecans
  • 1/2 c homemade mayonnaise
  • 2 t stone ground mustard
  • pinch of sea salt, and pepper

Combine all ingredients, refrigerate for at least an hour. Serve. Enjoy.

I sometimes use butterhead lettuce for the wrap, however, this time I used paleo wraps. I like both.Chicken Salad Wrap

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Shrimp Salad with Guacamole

I told you I liked guacamole. I used it on this Shrimp Salad. This salad is so fresh tasting. All it takes to dress it up is a squeeze of lime. Try it for lunch or a light supper.

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  • Guacamole (see website)
  • Salad greens, as much as you want
  • 1 Tomato cut into 8ths
  • Shrimp, about 3-4 ounces per person
  • Cilantro, once again however much you want
  • Lime

I took a short cut on the shrimp, it was pre-cooked, I just had to peel ( already deveined).  This shortcut made it a 5 minute meal. It was worth the shortcut.

Start with layering salad greens, shrimp, tomatoes, guacamole, then cilantro. Squeeze some lime over entire salad and your done. Eat. Enjoy.

Because this was so fast I was able to make some Pumpkin-Cranberry Muffins. That’s for tomorrow.They are so good. Don’t tell anyone, but they are healthy too. That’ll be our secret.