Salads

Bacon Cheeseburger Salad with Creamy Dijon Dressing

Bacon Cheeseburger Salad - 21 Day Fix Approved

I combined several different recipes together to create this “deconstructed” bacon cheeseburger salad with a creamy dijon dressing. It sounded delicious in my head but I wasn’t sure how it would turn out… well, I LOVED it! It totally satisfied my cheeseburger craving PLUS gave me an extra serving of greens which is definitely better than a side of fries! Plus, it is completely 21 Day Fix approved.

If you aren’t familiar with the 21 Day Fix but would like to know more about it or how to get fit and healthy, send me a message!

Ingredients:

1 lb lean ground beef (preferably grass-fed, organic)
6 slices uncured, nitrate-free, turkey bacon
1 small (or 1/2 large) red onion, finely diced
2 tsp Worcestershire sauce
1 tsp garlic powder
1 14.5oz can diced tomatoes, drained
1 cup shredded cheddar cheese
4-6 cups salad mix
1/4 cup 2% plain Greek yogurt
1.5 tbsp Dijon mustard
1.5 tbsp rice vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste

Directions:

Cook turkey bacon in a large skillet. When done, remove from pan and allow it to cool slightly before dicing. Dice the turkey bacon and set aside.

Add the beef to the skillet and cook, breaking up the meat, until brown and cooked through. Drain the meat, if needed, and return to pan. Add turkey bacon, onion, Worcestershire sauce, garlic powder, and tomatoes to the skillet. Stir to combine, cover, and allow to simmer for 15 minutes. Season with salt and pepper, if desired.

While the meat is simmering, prepare the salad dressing. Combine yogurt, mustard, and vinegar in a bowl, mixing well with a fork or whisk. Slowly add the oil, whisking constantly, until blended. Season with salt, if desired.

Sprinkle the cheese over the top of the meat, recover for a few minutes, and allow the cheese to melt.

Divide greens and top with meat mixture and dressing and serve immediately.

Servings: 4-6
For 21 Day Fix: portion out the greens with your green container (roughly 1 cup), the meat mixture with your red container (roughly 3/4 cup) and the dressing with your orange container (you may only need 1/2 of the orange container worth of dressing).
1 green, 1 red, 1 blue, 1 (or 1/2) orange

Bacon Cheeseburger Salad - 21 Day Fix Approved Bacon Cheeseburger Salad - 21 Day Fix Approved

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Healthy Cobb Salad – 21 Day Fix Approved

This healthy Cobb salad is a great substitute for the traditional Cobb. It is super simple and SO YUMMY! It just goes to show you that simple, whole foods can taste amazing and leave you so much more satisfied than processed crap. This is sure to leave you completely satisfied!

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

Healthy Cobb Salad

Ingredients:

2 cups chopped romaine
1 cup raw baby spinach
1 hard boiled egg, cut into quarters
1 slice cooked uncured turkey bacon, chopped
1 tbsp avocado, chopped
1 tbsp blue cheese crumbles

For the dressing:
1 large egg yolk, pasteurized (I did not have pasteurized eggs so I omitted this and it still turned out fine)
1 tbsp dijon mustard
1/4 tsp Himalayan sea salt
1/2 tsp pepper
4 tbsp lemon juice
1/4 cup extra virgin olive oil

Directions:

Combine the dressing ingredients in a blender or food processor.

Combine the salad ingredients, drizzle with 2 tbsps dressing.

For 21 Day Fix: 2 green, 1/2 red, 1/2 blue, 1 orange

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Southwestern Chopped Salad

I had this at a Cinco de Mayo party at a friend’s house and loved it. I have been making variations of it ever since. Try adding in different beans (black, pinto), chopped red peppers, onions, black olives, chicken, the opportunities are endless. This recipe makes a big salad so it is great for parties/barbeques. I have been making the salad and dressing separately and bringing it to work for lunch. Combine the salad with the dressing last minute or it will get soggy. Also try putting a slightly damp paper towel in with the lettuce/salad to keep it from wilting.

Ingredients:
Salad
1 head romaine lettuce, finely chopped (be sure to rinse and dry well)

1/2 cup cooked chick peas
1/2 cup cooked pink or red beans
1 cucumber, peeled and diced
2 tomatoes, diced
1/2 cup fried blue corn tortillas, diced (I omitted these)
1/2 cup diced Monterey Jack cheese
1/2 cup diced cheddar cheese

Dressing
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper

Directions:
Combine the salad ingredients in a large bowl. Whisk the dressing ingredients together until combined. When ready to serve, drizzle the dressing over the salad mixture, tossing as you go, until salad mixture is evenly covered with dressing. 

Adapted from Bobby Flay.

Linked to Little Brick Ranch Foodie Friday and Shine Your Light Mangia Mondays.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Mediterranean Tuna Salad

My mom shared this recipe with me and it is most excellent if you are looking for something healthy for lunch or dinner. I am trying to cut down on carbs and load up on protein, fruits and veggies so this is really the perfect meal for me.
It is best the second day so it makes a perfect lunch to bring to work, which I did several times. I love that it is mayo-free and it is so good, I don’t think you’ll miss it!  I think I will play around with the ingredients and try out different combos. Maybe some sundried tomatoes and olives next time?

Ingredients:
Tuna
1 15 to 19 ounce can beans, such as chickpeas, black-eyed peas or kidney beans, drained and rinsed
2 5 to 6 ounce cans water-packed chunk light tuna, drained and flaked (I used Wild Planet sustainably caught skipjack light tuna which has less mercury than albacore white tuna, is dolphin and turtle safe, and is delicious)
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup lemon juice
2 tbsp extra virgin olive oil
Freshly ground pepper, to taste
Salad
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1/4 teaspoon salt
8 cups mixed salad greens
Directions:
In a medium bowl, combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, lemon juice and  olive oil. Season with pepper. Refrigerate for 2 hours or overnight.
When ready to serve, place salad greens in a large bowl. Combine lemon juice, olive oil, salt, and pepper. Drizzle mixture over salad greens and toss to coat. Divide salad mixture among four plates. Top with tuna mixture.
Servings: 4
Calories: 326
Adapted from Eating Well
 
Linked to Fudge Ripple Tuesday Night Supper Club

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Southwest Slaw

I made this rendition of coleslaw to go along with fish tacos (I will post the recipe for them soon) and both Casey and I loved it. We love spicy things, and this slaw had just the right amount of kick. Not your typical, goopy, mayo-y slaw. I pretty much can’t stand mayo so this works really well for me. This would be great as a side or on burgers, tacos, anything really! Adapted from patiodaddio on Tasty Kitchen.

Ingredients:
Slaw
¼ heads green cabbage, sliced thin
⅛ heads red cabbage, sliced thin (alternatively, you can do what I did and buy a bag of premade coleslaw mix)
¼ medium red onion, sliced very thin
¼ cup cilantro, chopped (reserve some for garnish, if desired)

Dressing

3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in adobo sauce (from a can)
1 tablespoon adobo sauce (from the can)
1 teaspoon garlic salt
Directions:
Combine the red and green cabbage, onion, and cilantro in a large bowl.
Blend all of the dressing ingredients together using a stick blender or a food processor until fully combined.
Add the dressing to the cabbage mixture, a little at a time, tossing to coat. Continue adding more dressing until the cabbage mixture is evenly coated.
Cover and refrigerate for 30 minutes prior to serving. Garnish with reserved cilantro.
Makes roughly 4 cups.

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Arugula with Pomegranate, Blue Cheese, and Pistachios

This fabulous salad recipe comes from skinnytaste.com. The combination of flavors is excellent and you don’t need much dressing because of the juice from the pomegranate seeds. This is a festive dish in flavor and color!

Ingredients:
4 cups arugula
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese
2 tbsp pistachios, shelled
1 tsp pomegranate juice
1 tsp balsamic vinegar
2 tsp extra virgin olive oil
Salt and fresh pepper
Directions:
Whisk vinegar, pomegranate juice, olive oil, salt and pepper in a small bowl. Place arugula on two plates, top with blue cheese, pomegranates, pistachios and vinaigrette
Servings: 2
Calories: 195.3
Points Plus: 5
Notes:
To seed the pomegranate, slice halfway down starting with the stem end, break the rest of the pomegranate in half. Repeat so that you have it broken down into quarters. Break open the pomegranate flesh and scoop out the seeds. Place the seeds in a bowl filled with water. The seeds should sink and the excess flesh will float. Discard excess flesh and membranes and drain the seeds.
 
Linked to Good Cheap Eats What’s On Your Plate? and Ekat’s Kitchen Friday Potluck.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Recipe Revisit: Caprese Towers

Mmmmm tomatoes, mozzarella, and basil. A match made in heaven. I always make this in the summertime, and I updated my old post (from almost a year ago) with new pictures.

Go here for the original post and recipe.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Greek Salad

Lately I have been throwing together salads with my own make-shift dressings. I wanted a Greek salad to go with the Mediterranean Red Snapper and this turned out quite yummy.
Ingredients:
Mixed baby greens (I used baby spinach)
Reduced-fat feta cheese
Tomatoes, diced
Kalamata olives, pitted
Red onion, thinly sliced
Freshly squeezed lemon juice
Extra virgin olive oil
White vinegar
Dried parsley
Dried oregano
Garlic powder
Kosher salt
Freshly ground pepper
Directions:
Place a handful of greens in a bowl and top with cheese, tomatoes, olives, and onion. Squeeze lemon over each dish. Sprinkle with salt, pepper, garlic powder, parsley and oregano. Drizzle with EVOO and vinegar.
Calories: roughly 166

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

PW’s Ginger Steak Salad

Okay, this is just good. The dressing is perfection, the salad is simple yet interesting and all in all this makes a great meal. As if PW could steer me wrong. She says this serves one but it definitely serves two in my opinion (I adapted the directions slightly to this effect). This makes plenty of marinade and dressing for two big salads, just buy a little extra meat if you need to.

Ingredients:

Marinade:
2 Tablespoons soy sauce
1 Tablespoon sherry
2 cloves garlic, minced
2 teaspoons brown sugar
1 whole rib-eye, strip, or sirloin steak (or two equalling about 1/2 lb)
2 Tablespoons olive oil

Salad Dressing:
2 Tablespoons extra virgin olive oil
2 Tablespoons soy sauce
2 Tablespoons white sugar
1 Tablespoon lime juice
2 cloves garlic, finely diced
1 Tablespoon fresh ginger, minced
½ whole jalapeno, seeded and diced

Salad:
2 whole green onions, sliced
8 ounces mixed greens
Cherry tomatoes, optional

Directions:
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients and slice green onion.

When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly. Place tossed salad on two plates, then place sliced steak on top of salads. Pour remaining salad dressing over the top. Sprinkle green onions over the salad. You can add cherry tomatoes if you’d like; sliced carrots also go well with this.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Avocado Arugula Salad

I saw this on tastespotting the other day (awesome website to find recipes). It came from this blog. I knew I had to try it because I love avocados and this was perfect to go with the chicken enchiladas I had planned for dinner.


Ingredients:
Arugula leaves
Avocado, chopped
Thyme (I used dried)
Olive oil
Freshly squeezed lime juice
Sea salt
Fresh ground pepper

Directions:
Mix all ingredients together to taste.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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