Chicken-Pecan-Strawberry Waldorf Salad

In a big non-stick pan, melt 2T coconut oil and add 8oz. rotisserie chicken meat, cut into bite-size pieces. Stir gently, occasionally, until it's browned and a little crispy.

In a big bowl, combine:

the browned chicken

4oz. whole pecans

10oz. sliced strawberries

DRESSING *

In a smaller bowl whisk together these ingredients and pour over everything in the bowl.

2/3c± mayonnaise

3T brown, grainy mustard

3T fruity white Balsamic vinegar

  ~ or fresh lemon juice

fresh ground black pepper

* If you'd rather use a vinaigrette, this one is my favorite, or, your favorite Raspberry Vinaigrette. Another great one would be the one I LOVE the most on my homemade coleslaw - by Briannas.

Slice everything shown on the cutting board AND one Opal or Golden Delicious apple (not shown). Gently mix everything together. Serve in a bowl as is, or over a bed of crispy Romaine lettuce. . .Lin

A Greens and Beans Vegetable Salad

1c dry beans

Cook these according to package directions or use 1 can of beans, rinsed and drained.

1 long romaine 'head' of lettuce

4 big radishes

1/3c chopped onion

1 big carrot - sliced / steamed

2 stalks celery - chopped / steamed

Slice the romaine lengthwise twice, then cut crosswise into bite size pieces. Wash well and spin in a salad spinner. Rinse and dry the bowl of the spinner and use that as the refrigerator container for the lettuce and the rest of the prepared vegetables. Combine greens and beans in a salad bowl. Don't skip the beans! They're an excellent source of fiber and protein. Top with a drizzle of your favorite dressing (this is mine), a little feta cheese, and a good sprinkle of nutritional yeast, for a great blast of the B Vitamins you need every day. . .It's spring! . .Break out the salad ingredients! . .Lin

A Big Salad Mix

1-2 bunches of Romaine lettuce

Cut it lengthwise twice, cut across the bunch then wash and spin these bite size pieces dry in your salad spinner. Then add any hard, crisp salad vegetables you like, sliced or chopped.

Today my mix includes:

Romaine, green cabbage, radishes, celery, carrot, cucumber and a long sweet purple-brown pepper. 

This will keep, covered, in the spinner for 5-7 days. Grab a big handful then add whatever other ingredients you like. Today it was tomato, avocado, feta cheese, a big sprinkle of nutritional yeast and Lemon-Olive Oil Dressing. Tonight I paired the salad with orange roughy that I pan fried in a little of the same dressing and butter. This is the first time I've had orange roughy! - It's great! Salad Season's almost here. Get ready! . . Lin

Salads - With Turkey

Each of these was a full dinner salad. . .

as in a salad for dinner.

This one started with some mixed greens, a little bit of chopped turkey, green onion and Kalamata olives. 

Add some sauté-steamed broccoli florets and some orange bell pepper in a little EVOO and a big splash of vinegar at the end.

Top with chopped avocado, pepper jack cheese and some half-sharp paprika.

Tonight, another of these sounded good to me. Again, it began with some chopped mixed greens, lightly steamed broccoli, about an ounce of chopped turkey, green onion, celery, avocado and splashed with a little of my favorite homemade 'clean' salad dressing.

Meat doesn't have to be the main event. Here it's a minimal addition to healthy green salads. . .Lin

Quick, Healthy Coleslaw

1/2 lg. head of green cabbage
1/3 med. head of red cabbage
1 sm.-med. onion
1-2 stalks celery
1/4 green pepper
1 grated carrot

This contains everything but the carrot, since I'm out of those right now, but they add so much to this coleslaw. Thin slice everything into a large glass bowl.

Pour on as much sweetened (add 1-2T honey to this recipe) Dressing as you need. For a more complex, yet balanced flavor, stir a little mayonnaise into the dressing. Toss several times and let stand an hour before serving. . .Lin