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ONE MORE SALAD DRESSING RECIPES

Dry Italian Salad Dressing Mix
2 tbsp garlic powder
4 tbsp oregano flakes
2 tsp black pepper
2 tsp basil flakes
1/2 tsp celery seed (flakes)
2 tbsp onion powder
2 tbsp sugar
1/2 - 3/4 tsp thyme
2 tbsp dried parsley
4 tbsp salt

Mix dry ingredients together and whisk or stir well You can add a pinch of red pepper flakes here or wait until you mix it in the dressing. You can add minced garlic. Label the jar with directions to make the dressing. This dry mix will make 3-5 batches of dressing.

In a mason jar, combine the following ingredients: 2 tbsp Dry Italian Salad Dressing Mix, 2/3 cup olive oil, 1/4 cup red wine vinager and 2tbsp water; shake well. Refrigerate a bit to get cold. Store leftover dressing in refrigerator.

You can substitute olive oil with olive, canola or grapeseed oil and red wine vinegar with lemon infused or balsamic or other vinegar, if you like.

MORE SALADS

Sweet Potato, Kale & Chicken Salad with Peanut Dressing
https://www.eatingwell.com/recipe/277650/sweet-potato-kale-chicken-salad-with-peanut-dressing/

2 medium sweet potatoes scrubbed and cut into 1-inch cubes
1 ½ tsp extra-virgin olive oil
¼ tsp kosher salt
⅛ tsp ground pepper
1/2 cup peanut dressing (below)
6 cups chopped curly kale
2 cups shredded cooked chicken breast
¼ cup chopped unsalted peanuts

Preheat oven to 425°F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.

Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.
Transfer 2 tbsp peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.

Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.

Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tbsp chopped peanuts.

Peanut Dressing
½ cup peanut butter
¼ cup reduced-sodium tamari or soy sauce
¼ cup fresh lime juice
1 tbsp honey
1 tsp minced garlic
2 tbsp water

Whisk peanut butter, tamari (or soy sauce), lime juice, water, honey and garlic in a jar.

Three Bean and Tomato Salad
allrecipes.com

4 cups green beans, cut into 1 inch pieces
1 can (15 oz) chick peas
1 can (15 oz) white navy beans
3 tomatoes, seeded and chopped 1 shallot, sliced
1 garlic clove, minced
1 celery stalk, minced
¼ cup roasted red pepper, julienned
¼ cup olive oil or sunflower oil
1 tbsp red wine vinegar
2 tsps sugar or honey
salt, pepper
1 tbsp fresh parsley, minced
1 tbsp green onions, sliced

Cook the green beans in a pot of salted boiling water for about 5 minutes, until the beans are tender but still vibrantly green. Drain the beans and place them in a bowl full of ice water to cool off immediately.

Meanwhile, rinse the canned beans until the water runs clear.
Combine the beans, tomatoes, shallot, garlic, celery and roasted red pepper in a large bowl.

Whisk the olive oil, vinegar, sugar mustard until smooth. Add the dressing to the salad along with the fresh herbs. Season with salt and pepper. Mix gently to combine.

Weight Watchers Chicken Salad
https://drizzlemeskinny.com/derby-city-chicken-salad-lightened-up/

14 oz chicken breast (about 2 large)
¾ C + 2 tablespoon nonfat Greek yogurt
2 tablespoon mayo
1 scallion, chopped
½ cup apple, diced
1 cup grapes, halved
¼ cup (30g) walnuts, chopped
salt & pepper to taste

Preheat the oven to 375°F. Take two sheets of parchment paper and place a chicken breast onto each piece. Add salt and pepper. Bring up the long ends of the parchment and roll them down. Then, fold in the two sides and tuck under the bottom. Place onto a baking sheet and bake for 20-25 min.

Turn off the heat and let them sit in the oven for 10 minutes. Take out of the oven and allow to cool.
Place cooked chicken breast into the bowl of a stand mixer with a paddle attachment. Turn on medium and you’ll have perfectly shredded chicken in seconds!

In the mixing bowl with the shredded chicken, add the Greek yogurt and mayo. Turn on low and mix until incorporated. Add salt and pepper to taste. Using a spatula or spoon, gently mix in the apples, grapes, walnuts and scallions until everything is combined.

Store in the fridge for 4-6 hours so all the flavors can come together.

White Bean & Veggie Salad
https://www.eatingwell.com/recipe/259819/white-bean-veggie-salad/

2 cups mixed salad greens
½ avocado, diced
¾ cup veggies of your choice, (chopped cucumbers, tomatoes)
1 tbsp red-wine vinegar
¼ tsp kosher salt
⅓ cup canned white beans, rinsed and drained
2 tsp extra-virgin olive oil

Freshly ground pepper to taste

Combine greens, veggies, beans and avocado in a medium bowl.
Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

White Bean & Veggie Salad If you're looking for Mediterranean diet recipes, this main-dish salad features nutritious white beans and veggies. Find out how simple it is to make.