Salads Archives

14
Sep
2017

Chopped Greek Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

422 Shares

You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it. Wow! We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc.. We topped it with a light vinaigrette dressing, and it was a delicious, filling and complete meal for us!

The flavor of the chopped Greek chicken salad was amazing… and guess what? It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad! As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

Divide the chopped romaine lettuce in half, and place in bowls or on dinner plates. Divide and add the peeled, chopped cucumber and sliced green onions to each bowl.

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad), and add the chicken slices and whole kalamata olives on top of the lettuce.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD??? Now- wasn’t that incredibly EASY to prepare?

Ready To Serve The Chopped Greek Chicken Salad

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Not only do they LOOK good, they TASTE great, as well! Time to dig into a nice big bowl of scrumptious chopped Greek chicken salad.

This was a very filling salad, and I will definitely be making it again! I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors! My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

I really hope you will consider trying this fantastic chopped Greek chicken salad recipe! You are gonna enjoy it! Have a wonderful day… make the most out of every minute you are blessed with!

Looking for More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of great salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

0 from 0 votes

PRINT

Chopped Greek Chicken Salad

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

Category: Main Course Salad

Cuisine: Greek

Keyword: chopped Greek chicken salad

Servings: 2 main course servings

Calories Per Serving: 275 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups chilled Romaine lettuce , chopped
6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
Salt/pepper to season chicken
1 cup fresh tomatoes , chopped
1 cup English cucumber , peeled, chopped
4 medium raw scallions (green onions), sliced (white and green parts)
18 Kalamata olives (pitted)
4 Tablespoons Feta cheese , crumbled
4 Tablespoons low fat vinaigrette salad dressing

US Customary - Metric

Instructions

Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!

Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts

Chopped Greek Chicken Salad

Amount Per Serving (1 salad (1/2 of total))

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 84mg28%

Sodium 1052mg46%

Potassium 784mg22%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 25g50%

Vitamin A 9050IU181%

Vitamin C 15mg18%

Calcium 243mg24%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

04
Sep
2017

Piña Colada Fluff Salad

categories: Salads, Side Dishes

533 Shares

This EASY to make, sweet and delicious tropics inspired Piña Colada Fluff Salad, with pineapple and coconut, only takes 5 minutes to prepare and serves 8!
I recently made a tropical inspired Piña Colada Fluff Salad, with crushed pineapple, shredded coconut, rum extract and miniature marshmallows as a side dish. My husband and I can’t stay out of it, grabbing a spoonful here and there, because it is sooo incredibly good! Bonus? IT ONLY TAKES 5 MINUTES TO MAKE!

When I first showed this piña colada fluff salad to my husband, he didn’t seem too thrilled since he’s not much of a pineapple and coconut kind of guy. But… after he took a taste, he took another bite, said it was “refreshing”, and another, and then another!

You get the picture! He ended up absolutely LOVING this sweet taste of the tropics “dessert” salad, that is made in about 5 minutes! How’s THAT for a real timesaver!? I can’t vouch for it’s “healthiness” (ha ha- who am I kidding?), but I can vouch for it’s “amazingness”!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

What Is IN This Piña Colada Fluff Salad?

Here’s the cast of characters for the piña colada fluff salad. The ingredients are crushed pineapple, miniature marshmallows, shredded coconut, whipped topping, rum extract, chopped nuts, and vanilla pudding mix.

Trust me, this salad is fantastic, and it’s SO EASY to make in 5 minutes. Here’s what you do:

How To Make Piña Colada Fluff Salad

Place the pudding mix and an entire can (juice included) of crushed pineapple into a large serving bowl. Stir ingredients until they are completely mixed together.

Add the marshmallows, shredded coconut, chopped nuts, and rum extract to mixture.

Top it off with the whipped topping. Gently fold all the ingredients together until completely combined.

Refrigerate Before Serving

Once the piña colada fluff salad is thoroughly combined, cover the bowl and refrigerate until ready to serve! I recommend refrigerating it for a couple hours, at least!

Time To EAT!

That’s it! See how easy that was? When ready to serve you will notice that the salad has thickened up a little bit. Scoop it up, serve, and enjoy the taste of the tropics with this simple, sweet piña colada fluff salad.

I really hope you enjoy this salad. If you like this, check out my recipe for Pistachio Pineapple Fluff Salad. YUM. We had this with our dinner, but you could also serve this as dessert, if you wanted to. This easy recipe is definitely going into my KEEP pile of recipes! Enjoy!

Looking For More Tropics-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious “tropics-inspired” recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.momontimeout.com/2015/02/pina-colada-fluff/

0 from 0 votes

PRINT

Piña Colada Fluff Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This EASY to make, sweet and delicious tropics inspired Piña Colada Fluff Salad, with pineapple and coconut, only takes 5 minutes to prepare and serves 8!

Category: Salad/Side Dish

Cuisine: American

Keyword: pina colada fluff salad

Servings: 8 servings

Calories Per Serving: 294 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 box vanilla instant pudding mix (3.4 ounces)
1 can (20 ounces) crushed pineapple (do NOT drain!)
1/2 cup chopped walnuts or pecans
1 teaspoon rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1 tub Cool Whip (8 ounces), thawed

US Customary - Metric

Instructions

Place the entire can of crushed pineapple (undrained) and the pudding mix into a large serving bowl. Stir ingredients until they are fully mixed together.
Add chopped nuts, rum extract, marshmallows and coconut to bowl. Top with entire tub of Cool Whip, and fold the ingredients in together until fully combined.
Cover bowl with plastic wrap; refrigerate salad until completely chilled (recommend a couple hours) and you're ready to serve.

Nutrition Facts

Piña Colada Fluff Salad

Amount Per Serving (1 serving)

Calories 294 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 4mg1%

Sodium 112mg5%

Potassium 213mg6%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 32g36%

Protein 3g6%

Vitamin A 85IU2%

Vitamin C 6.8mg8%

Calcium 52mg5%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

03
Aug
2017

Watermelon, Feta, and Mint Salad

categories: Appetizers, Salads

17 Shares

Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!
I recently made a very yummy and unique salad as a side dish with our dinner! It is a chilled Watermelon, feta cheese, and mint salad, to be exact! Wow! This is a fantastic chilled salad to serve when temperatures heat up, like it’s doing in Oregon this week (temps of 108)!

I found the recipe for this watermelon feta mint salad on Pinterest and thought it sounded interesting, and guess what? It tastes FANTASTIC! Cold, ripe sweet watermelon pairs unbelievably well with slightly salty feta cheese! The addition of chopped fresh mint, a touch of olive oil and a some red onion make this a delectable and refreshing summer salad!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Watermelon Feta Mint Salad

This simple recipe could not be any easier to prepare! There are two methods, and both are simple! Shown here is the way I made this yummy watermelon feta mint salad. See the printable recipe at the bottom of this post for other method.

Cut up a well-chilled seedless watermelon into cubes. You only need 6 cups worth of watermelon cubes, and so this was only two large slices out of a whole watermelon!

Add the remaining ingredients to the watermelon cubes. These ingredients are crumbled feta cheese, olive oil, thinly sliced red onion, and chopped fresh mint. Season the salad with a little bit of salt and pepper to taste.

Toss gently to combine, and try not to break up the feta crumbles too much. See the printable recipe below, for another way to prepare this salad!

Serve The Watermelon Feta Mint Salad Chilled

Once the salad is gently mixed together, it CAN be served right away. HOWEVER, I think the salad is at it’s best when really cold, and the flavors have come together in the fridge. If you like watermelon really cold, refrigerate this salad for about an hour before serving.

When ready to serve, place the watermelon feta mint salad in a pretty serving dish, and garnish with a fresh mint sprig. Grab a fork, and dig in, because it is DELICIOUS!

We’ve had record-breaking heat here in the Portland, Oregon area this week. Our power has gone out 2 times in 24 hours (last night and this morning), so it hasn’t been fun trying to stay cool with no electricity or cooling! We are very thankful for COLD SALADS and CANDLES, and that the problems have now been fixed. Whew!!!

If you enjoy watermelon like we do, be sure and check out some of my other recipes featuring it, like Watermelon, Feta and Balsamic Bites, Watermelon and Cucumber Gazpacho, and Watermelon Lime & Mint Agua Fresca! Hope you have a great day!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. I have many salad recipes, which include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.slenderkitchen.com/recipe/watermelon-feta-and-mint-salad

0 from 0 votes

PRINT

Watermelon, Feta, and Mint Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!

Category: Salad

Cuisine: American

Keyword: watermelon feta mint salad

Servings: 4 servings

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups cold watermelon , cubed
3/4 cup crumbled feta cheese
1/4 cup red onion , sliced thinly
1/4 cup fresh mint leaves , roughly chopped
1/2 Tablespoon olive oil
Salt and ground black pepper , to taste

US Customary - Metric

Instructions

Method 1: (this is the method I used)

Combine all ingredients in large serving bowl. Toss gently, to combine, trying to not break up the feta crumbles too much. Cover and refrigerate until ready to serve. Serve and enjoy!

Method 2:

Combine all ingredients except for crumbled feta cheese. Cover and refrigerate until ready to serve. Sprinkle salad with feta cheese crumbles (but do not mix it in) right before serving. Serve and enjoy!

Nutrition Facts

Watermelon, Feta, and Mint Salad

Amount Per Serving (1 serving)

Calories 160 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 25mg8%

Sodium 326mg14%

Potassium 288mg8%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 15g17%

Protein 5g10%

Vitamin A 1535IU31%

Vitamin C 19.4mg24%

Calcium 161mg16%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!

Save

27
Jul
2017

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

categories: Salads

110 Shares

This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

During the heat of summer, I try to cook “light” dinners… sometimes it’s just too hot for a big heavy meal! I recently made my husband and I an entree sized Berry Orange Spinach Salad with Citrus Balsamic Vinaigrette for dinner, and we LOVED it!

The berry orange spinach salad was filling, and it was pretty to look at, too! You eat with your eyes first, right? Baby spinach leaves, crumbled feta cheese, walnuts or pecans, mandarin orange slices, strawberries, and some fresh blackberries are the ingredients in the salad.

The salad dressing is an easy to mix together citrus balsamic vinaigrette, and it really complimented the sweet fresh fruit and the slightly salty feta well. All in all, this berry orange spinach salad is an extremely easy dish to make! It is a PERFECT salad to make on a busy summer day!). Here’s how to make it:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Make The Citrus Balsamic Vinaigrette

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together in a small bowl. Once the ingredients are fully mixed, set the salad dressing aside until you are ready to serve the salad. See how EASY that was?

How Many Servings Will This Recipe Make?

The berry orange spinach salad, (as written) will make either 4 small side salads OR 2 large entree salads. Please note that I made two entree sized salads, and my photos will reflect this.

NOTE: The caloric calculation totals shown in the printable recipe (below) are calculated using the amount of calories for a side salad.

Assemble The Berry Orange Spinach Salad

Divide the chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans on top of the spinach for each salad.

Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad. Keep the berry orange spinach salad covered and refrigerated, until you are ready to serve.

Right before serving, remove the salad(s) from the refrigerator, give the citrus balsamic vinaigrette a good stir, and drizzle it over each berry orange spinach salad!

Gently toss, to combine all the salad ingredients, and serve! YUM! The berry orange spinach salad not only looks good, it tastes good, too! Time to dig in!

We really enjoyed these light, but filling salads for dinner! Hope you will consider trying this delicious berry orange spinach salad recipe, too! Have a great day! I am so thankful today for my life, my health, my family (including our puppy!), and God… who loves me deeply, just as I am!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Adapted From: https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette

0 from 0 votes

PRINT

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

Category: Salad

Cuisine: American

Keyword: berry and orange spinach salad

Servings: 4 side salads (or 2 large)

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups packed baby spinach
2 mandarin oranges , peeled and sectioned
1 cup strawberries , halved (can substitute raspberries, if desired-keep whole)
1/2 cup fresh blackberries
1/2 cup feta cheese , crumbled
1/4 cup walnuts or pecans (I used pecans)

For Salad Dressing:

1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon fresh orange juice
1 Tablespoon honey

US Customary - Metric

Instructions

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together to make the vinaigrette. Once mixed, set aside until time to dress the salad.
The salad (as written) will make either 2 large entree salads, or 4 small side salads. To serve, divide chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.
Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients, and serve! If you want to prepare the salad ahead of serving time, do not add vinaigrette. Keep salad covered and refrigerated. Right before serving, remove chilled salad from refrigerator, give salad dressing a stir and drizzle it on salad!

Recipe Notes

Caloric calculation is based on using a side salad serving size (1/4 of total).

Nutrition Facts

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Amount Per Serving (1 side salad)

Calories 290 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 16mg5%

Sodium 247mg11%

Potassium 452mg13%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 13g14%

Protein 5g10%

Vitamin A 4635IU93%

Vitamin C 51.5mg62%

Calcium 171mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

24
Jul
2017

Nanci’s 4-Bean Salad

categories: Salads, Vegetable Dishes

76 Shares

This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

I love Summertime! Warm days of sunshine, and BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together, including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Got The Recipe For This 4-Bean Salad

I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it! With a grateful heart I jotted down the recipe. I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat in the huge pile of recipes I wanted to make.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it. Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)! This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!

How To Make Nanci’s 4-Bean Salad

Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.

In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.

Cover the 4-bean salad well, and place it in the refrigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! And that’s it! See how easy it is to make this wonderful 4-bean salad?

Chill And Serve Nanci’s 4-Bean Salad

Stir the salad occasionally during the refrigeration process. Once it has been thoroughly chilled (at least 8 hours), it is ready to serve. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day. However you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple 4-bean salad! Have a great day, and thanks for stopping by. Please come back again soon.

Looking For More Side Salad Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My friend, Nanci Peck

0 from 0 votes

PRINT

Nanci's 4-Bean Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This DELICIOUS, 4-Bean Salad is easy to make from scratch in only 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

Category: Salad

Cuisine: American

Keyword: 4 bean salad

Servings: 16 (1/2) cup servings (8 cups total)

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1 can green beans
1 can kidney beans
1 can garbanzo beans
1 can yellow wax beans
1 small green bell pepper , sliced thin
1 small red onion , sliced thin

For dressing:

1/3 cup vegetable oil
2/3 cup white vinegar
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!

Recipe Notes

*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Nutrition Facts

Nanci's 4-Bean Salad

Amount Per Serving (0.5 cup)

Calories 144 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Sodium 291mg13%

Potassium 242mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 11g12%

Protein 3g6%

Vitamin A 215IU4%

Vitamin C 15.5mg19%

Calcium 42mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

27
Apr
2017

Grilled Chili & Lime Chicken Fajita Salad

categories: Chicken, For The BBQ Grill, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads

519 Shares

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad. We sure did! It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Time To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves. Place a dollop of sour cream on top, and add a lime wedge (for garnish). Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner! I hope you will give it a try. My husband loved it, too. One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad! YUM!

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

0 from 0 votes

PRINT

Grilled Chili & Lime Chicken Fajita Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

Category: Main Course Salad

Cuisine: Southwestern

Keyword: chicken fajita salad

Servings: 2 Main Course Servings

Calories Per Serving: 544 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade:

4 Tablespoons olive oil
1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
2 Tablespoons fresh chopped cilantro
2 cloves minced garlic
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground Cumin
1 teaspoon salt

For Salad:

2 boneless , skinless chicken thighs (can substitute chicken breasts)
1/2 yellow bell pepper , sliced thin (seeds removed)
1/2 red bell pepper , sliced thin (seeds removed)
1/2 medium onion , thinly sliced
5 cups Romaine lettuce , roughly chopped
1 avocado , sliced (divided)
1/2 cup black beans (rinsed, drained)

For Garnish (Optional):

Sour cream and extra cilantro leaves
Crisp tortilla strips (see Notes section for "how to make" these).

US Customary - Metric

Instructions

In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.

To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!

Recipe Notes

Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Nutrition Facts

Grilled Chili & Lime Chicken Fajita Salad

Amount Per Serving (1 serving)

Calories 544 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 1329mg58%

Potassium 1561mg45%

Carbohydrates 35g12%

Fiber 14g58%

Sugar 7g8%

Protein 32g64%

Vitamin A 11655IU233%

Vitamin C 123.8mg150%

Calcium 85mg9%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

06
Oct
2016

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

categories: Apples, Salads, Sauces and Dressings

1.4K Shares

The other evening I made a Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette to go with dinner. It tasted wonderful, with crunchy apple slices, creamy goat cheese, spinach, dried cranberries, toasted pecans, and a fantastic dressing – amazing!
Talk about a quick and easy salad (and homemade dressing)… wow! The entire salad and amazing vinaigrette dressing took only about 15 minutes from start to finish. My husband and I both loved it!

Here’s how you make this incredibly EASY salad: Place baby spinach , thinly sliced apples, red onion, dried cranberries, toasted pecans (or walnuts), and goat cheese (half of total amount) into a large salad bowl.

Note: I sliced the apples right before serving. If preparing this salad ahead of time, remember to brush apple slices with lemon juice, to prevent them from darkening once exposed to air, OR slice the apples and add to salad just before serving.

Quickly whisk together the vinaigrette ingredients or place in a bottle or container with lid, and shake to fully combine.

Lightly drizzle the salad with vinaigrette.

Toss the salad to mix in the salad dressing, covering all ingredients. Once salad has been tossed, top the salad with the other half of the goat cheese, and serve! THAT’S IT!

See how easy that was? In case you are thinking that the salad is too easy to taste good, let me assure you, the vinaigrette is absolutely fantastic on this salad, AND the salad itself is FULL of great flavors AND textures (chewy, crunchy, creamy)!

I hope you have a wonderful day. Seek out someone you can encourage or give a helping hand to today. We can ALL make a difference in this often hopeless world. Blessings.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.gimmesomeoven.com/my-favorite-apple-spinach-salad/

0 from 0 votes

PRINT

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Quick and easy to prepare, this salad is full of flavor and textures, thanks to spinach, crisp apple slices, red onion, cranberries, creamy goat cheese, toasted pecans, and apple cider vinaigrette!

Category: Salad

Cuisine: American

Keyword: spinach goat cheese salad

Servings: 4 servings

Calories Per Serving: 576 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salad:

10 ounces baby spinach
2 apples (cored/thinly sliced- leave peel ON)
2/3 cup dried cranberries
1 cup pecans (or walnut halves), lightly toasted
Half small red onion , peeled/thinly sliced
5 ounces goat cheese , DIVIDED. (May also substitute feta or bleu cheese)

For Apple Cider Vinaigrette:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar (may also substitute champagne vinegar)
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 garlic clove , peeled/minced
1 Tablespoon maple syrup (or honey), to sweeten
pinch salt and pepper , to taste

US Customary - Metric

Instructions

Place baby spinach, sliced apples, cranberries, toasted pecans (see NOTES section), red onion slices, and crumble HALF of the goat cheese into a large salad bowl.
In separate bowl, jar, or container with lid, mix together the vinaigrette ingredients. Shake or whisk until all salad dressing ingredients are fully blended.
Lightly drizzle the vinaigrette over the salad. Toss salad, to combine.
Crumble the remaining goat cheese over the top of the salad, and serve!

Recipe Notes

To toast pecans (walnuts): Place in skillet (a dry skillet) and cook on medium-low for about 5 minutes, stirring/turning often, until nuts are lightly toasted and aromatic. Let nuts cool a minute or two, before adding to salad.

Nutrition Facts

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

Amount Per Serving (1 salad (1/4 of total))

Calories 576 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 9g56%

Cholesterol 16mg5%

Sodium 242mg11%

Potassium 645mg18%

Carbohydrates 40g13%

Fiber 7g29%

Sugar 28g31%

Protein 11g22%

Vitamin A 7075IU142%

Vitamin C 28.5mg35%

Calcium 151mg15%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

19
Aug
2016

Pasta Salad

categories: Salads

38 Shares

This quick (15 min.), and easy to make pasta salad with Italian dressing, salami, cheese, broccoli, olives and carrots will become a family favorite!
Do you enjoy Pasta Salad? We sure do. I like to make them in the summer (when it’s HOT), and have the chilled, yummy salad “hang out” in our refrigerator for quick bites here and there! It’s so easy to make this Pasta Salad, and it tastes quite wonderful.

I’ve been making Pasta Salad like this for at least 20 years, and we always enjoy it. This salad has black olives, cheddar cheese, Genoa salami, red pepper, broccoli, baby carrots, red onion, cucumber, and cherry tomatoes! YUM. Here’s how to make it:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make This Pasta Salad

Here’s a closeup of the “Cast Of Characters”, chopped and ready to go. TIP: Chop and cut all of salad ingredients while the pasta in this recipe is cooking, to save time! Once that is done, you’re practically ready to eat this delicious pasta salad! The prep time to make this is minimal. It can be ready in under 15 minutes!

Cook The Pasta

Start by cooking pasta according to package directions. I like to use rainbow pasta (as shown) for color and variety, but elbow macaroni, bow-tie pasta, etc. will work fine, as well! When done, rinse and drain the pasta well.

Add the cooked and drained pasta and all of the other ingredients into a large salad bowl.

Dress The Pasta Salad

Pour Italian salad dressing over top, and mix well, to fully coat it all. Any Italian dressing will be just fine (just use what you have), BUT this is my FAVORITE dressing to use on this salad! No… I am not sponsored by Olive Garden – I just really like their creamy Italian dressing paired with this salad.

Let The Salad Chill For BEST Flavor!

Cover and refrigerate the salad for at least an hour (for best flavor!). Right before serving, taste, and add additional salad dressing if necessary (the dressing will absorb into the pasta while refrigerating). That’s it. Serve it up, and ENJOY the great flavors in this delicious pasta salad.

Have a great day! Make the most of every opportunity to be a blessing to someone that crosses your path today. Life is short, friends. Be kind! Thanks for stopping by, and I hope you will come back again soon.

Looking For More PASTA SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple pasta salad recipes you might enjoy are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

PRINT

Pasta Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

This quick and easy to make pasta salad with Italian dressing, salami, cheese, broccoli, olives and carrots will become a family favorite!

Category: Salad

Cuisine: American

Keyword: pasta salad

Servings: 8 servings

Calories Per Serving: 309 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 lb. bag rainbow pasta (or any kind you like, elbow macaroni, bow-tie, etc)
20 slices Salami , thinly sliced and cut into quarters
3 slices Cheddar Cheese (3 med. thick slices), cut into 1" cubes
10 Cherry tomatoes , halved
½ cup Broccoli , cut into tiny pieces (about 1/2 cup)
¼ cup Red Onion , diced
10 Baby carrots , sliced thin
1 small can sliced black olives , drained
1/2 cup chopped red pepper
1 cup Cucumber , peeled, sliced, then quartered
½ cup Italian Dressing (1/3- 1/2 cup)

US Customary - Metric

Instructions

Cook pasta according to package directions. When done, rinse, drain, then set aside.
While pasta is cooking, chop, dice, slice (etc.) all the veggies and cheese, etc. for salad.
Combine cooked and cooled pasta and remaining ingredients in large salad bowl.
Pour 1/3 to 1/2 cup salad dressing over salad. Toss well, to combine. If it needs a bit more salad dressing, add it! The salad dressing will absorb a bit into the salad as it refrigerates. If necessary, add just a bit more dressing right before serving!
Cover and refrigerate for about an hour before serving, to give all the flavors a chance to mingle!
Serve, and enjoy!

Recipe Notes

The quantity of chopped veggies and cheese used in this recipe is approximate. Change quantities up and/or add other ingredients as you prefer! You really can't hurt this salad. Trust me!

Nutrition Facts

Pasta Salad

Amount Per Serving (1 g)

Calories 309 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 322mg14%

Potassium 295mg8%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 3g3%

Protein 12g24%

Vitamin A 2240IU45%

Vitamin C 17.6mg21%

Calcium 99mg10%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

08
Aug
2016

Summer Fruit Medley Green Salad

categories: From Our Veggie Garden, Salads

82 Shares

Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!
I love salads during the HOT Summertime! They are light, cold, and taste yummy when it is too hot outside to want a heavy dinner. A few nights ago I made this delicious Summer Fruit Medley Green Salad. It was soooo good, I’m making it again tonight!

Summer and fresh picked fruit just really seem to go together! Juicy sweet fruits, like blueberries, strawberries, and fresh peaches taste absolutely amazing when you pair them up in a savory salad.

Scroll Down For a Printable Recipe Card At The Bottom Of The Page

Fresh Fruit Makes This Fruit Medley Green Salad The Best!

The day I made this salad the first time, I had just picked fresh peaches at a local U-Pick Farm. I also had fresh blueberries, strawberries and mixed greens right in my little backyard raised bed garden! They were nice and RIPE! How could I NOT use them in something yummy?!!!

The fruit medley green salad came together in a FLASH! In about 10 minutes, I had all the ingredients in a serving bowl. It sure looks pretty with colorful fresh fruit, feta cheese, red onions, Romaine lettuce, mesculin greens, and pecan pieces in it!

Add Salad Dressing And Serve

To dress the salad I made a super quick balsamic vinegar and olive oil dressing (that took all of about 30 seconds to mix together), drizzled it over the salad, and BOOM! Love at first bite! I served the summer fruit medley green salad with slices of rotisserie chicken on the side.

The sweetness of the fresh ripe fruit, paired with the slight saltiness of feta cheese, and the crunch of the crisp lettuce and pecans makes ONE GREAT TASTING SALAD!

Sure hope you will consider making this quick, easy, and scrumptious fruit medley green salad, especially now, when summer fruits are at their peak of delicious-ness! Gotta go now and get our dinner ready. We’re having salmon, with this salad on the side tonight! YUM! Have a great day!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salad recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

PRINT

Summer Fruit Medley Green Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!

Category: Salad

Cuisine: American

Keyword: fruit medley green salad

Servings: 4 servings

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small head Romaine lettuce , chilled and chopped
2 cups mixed salad greens (Spring greens or mesculin, chilled and chopped)
1 fresh peach (peeled, pitted, and sliced thin)
5-6 fresh strawberries (sliced thin)
1/2 cup fresh blueberries
1/3 cup crumbled feta cheese
1/4 cup red onion (thinly sliced)
8-10 pecans or walnuts (broken into pieces)
Optional Dressing: (but it goes perfectly with sweetness of fruit/saltiness of feta!)
2 parts dark balsamic vinegar to 1 part olive oil (can make as much or as little as desired)

US Customary - Metric

Instructions

Place cold chopped mixed greens in large salad bowl.
Add peach slices, strawberry slices, blueberries, and crumbled feta cheese. Top with red onion slices and broken pecan (or walnut) pieces.
In a separate bowl, mix the olive oil and balsamic vinegar together with a fork until fully emulsified/combined. Drizzle dressing over salad..
Serve chilled, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include the optional oil/vinegar dressing.
If by any chance you happen to have a Peach-Cinnamon balsamic vinegar hanging around your kitchen... by all means, use it in the salad dressing!!!

Nutrition Facts

Summer Fruit Medley Green Salad

Amount Per Serving (1 serving)

Calories 87 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 145mg6%

Potassium 171mg5%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 1010IU20%

Vitamin C 18mg22%

Calcium 64mg6%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to add to your Pinterest boards!

Save

01
Aug
2016

Lemony Chickpea Salad

categories: Salads, Side Dishes, Vegetable Dishes

506 Shares

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!

NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.

Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!

Scroll Down For A Printable Recipe Card At The bottom Of The Page

Here’s How Simple It Is To Make Lemony Chickpea Salad

First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!

Ready To Serve Lemony Chickpea Salad

Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.

That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired. Serve salad at room temperature, for best taste!

Have a fantastic day! I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy salad recipes to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

0 from 0 votes

PRINT

Lemony Chickpea Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

Category: Salad/Side Dish

Cuisine: American

Keyword: lemony chickpea salad

Servings: 4 servings

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 Tablespoon fresh squeezed lemon juice
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh parsley , chopped
1 garlic clove , minced
1/8 teaspoon crushed dried red pepper

US Customary - Metric

Instructions

Place drained chickpeas into small serving bowl.
Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
Stir very well, to fully combine ingredients.
Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
Enjoy this light and healthy side salad.

Recipe Notes

Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

Nutrition Facts

Lemony Chickpea Salad

Amount Per Serving (1 serving)

Calories 153

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Category: Salads

How To Prepare Chopped Greek Chicken Salad

“Building” The Salad In Layers

Ready To Serve The Chopped Greek Chicken Salad

Looking for More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

What Is IN This Piña Colada Fluff Salad?

How To Make Piña Colada Fluff Salad

Refrigerate Before Serving

Time To EAT!

Looking For More Tropics-Inspired Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

How To Make A Watermelon Feta Mint Salad

Serve The Watermelon Feta Mint Salad Chilled

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Make The Citrus Balsamic Vinaigrette

How Many Servings Will This Recipe Make?

Assemble The Berry Orange Spinach Salad

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Where I Got The Recipe For This 4-Bean Salad

How To Make Nanci’s 4-Bean Salad

Chill And Serve Nanci’s 4-Bean Salad

Looking For More Side Salad Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Plan Ahead

How To Cook This Chicken Fajita Salad

Marinating The Chicken

Cooking the Chicken

Cooking the Veggies

Time To Assemble The Salad

Enjoy This Delicious Chicken Fajita Salad

Looking For More ENTREE SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

How To Make This Pasta Salad

Cook The Pasta

Dress The Pasta Salad

Let The Salad Chill For BEST Flavor!

Looking For More PASTA SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

Fresh Fruit Makes This Fruit Medley Green Salad The Best!

Add Salad Dressing And Serve

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Here’s How Simple It Is To Make Lemony Chickpea Salad

Ready To Serve Lemony Chickpea Salad

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks