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Guilt-free Summer Salads

Updated: Friday, June 8 2012, 05:38 PM CDT
Tim Casey from Noodles and Company joined us on Austin Live with recipes for three summer salads that will fill you up, guilt-free.

Very Berry Spinach Salad
• 12 oz. bag of spinach
• 1/4 cup red onion, sliced thinly
• 1 1/4 cups croutons
• 3/4 cup of your favorite balsamic vinaigrette
• 4 strips of bacon, cooked and crumbled
• 1/2 cup pecans, chopped
• 1/2 cup blue cheese
• 1 ½ cups strawberries, cut into bite sized pieces
• Balsamic glaze, see recipe below
Glaze Preparation:
• In a sauce pan, mix ½ cup balsamic vinegar and 3 Tbs. honey. If you would like it sweeter, simply add more honey
• Bring glaze to a boil, then simmer whisking regularly until it thickens slightly and becomes syrupy, about 15 minutes. Let cool completely before placing over top of salad
• Mix the spinach, croutons, onions and balsamic vinaigrette in a large bowl
• Place the ingredients on top of the salad in the following order: bacon, pecans, blue cheeses and strawberries
• Drizzle the top of the salad with the balsamic glaze, to taste
Serves 4 regular salads or 6-8 small sides

Backyard Barbecue Chicken Salad
• 12 oz. bag of mixed lettuce
• 8 oz. shredded mixed cabbage, red and green
• 3/4 cup cole slaw dressing
• 4 chicken breasts, cooked, shredded, cooled
• 1/2 cup of your favorite BBQ sauce
• 3/4 cup tomatoes, diced
• 3/4 cup corn
• 1/8 cup red cabbage
BBQ Chicken Preparation:
• Bake 4 chicken breasts, completely cool and then shred into bite sized pieces
• In a bowl mix together the chicken and ½ cup BBQ sauce
• Mix the lettuce, cabbage (keeping 1/8 cup of red cabbage aside for garnish) and cole slaw dressing in a large bowl
• Place the BBQ chicken, corn and tomatoes on top of the mixed greens, forming the points of a triangle in the cen¬ter of the salad
• Place the 1/8 cup of red cabbage in the center of the triangle to garnish
Serves 4 regular salads or 6-8 small sides

Sweet Ginger Noodle Salad
• 12 oz. bag of mixed greens

• 1/4 cup red onion, sliced thinly

• 1/2 cup cucumber sliced thinly

• 1/2 cut shredded carrots

• 1/2 cup red pepper, sliced

• 1/4 cup chow mein noodles

• 4 chicken breasts, baked cooled and diced

• 1/4 cup peanuts

• 4 oz rice noodles, cooked, drained and cooled

• 3 TB cilantro, minced
• 1 TB ginger, chopped fine

• 1 TB garlic, chopped fine

• 2 TB lime juice
• 3 TB low sodium soy sauce

• 3 TB toasted sesame oil

• 3 TB sweet chili sauce
Dressing Preparation:
• In a bowl whisk ginger, garlic, lime juice, soy sauce, oil and sweet chili sauce until completely mixed together. Set aside until ready to make salad.
• Mix the greens, onion, cucumbers, carrots, peppers chow mein noo¬dles, chicken, peanuts and dressing in a large bowl. Coat thoroughly with dressing.
• Place the mixture in a large serving bowl, top with rice noodles and chopped cilantro.
Serves 4 Large salads or 6-8 small sidesGuilt-free Summer Salads

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