Cherry Quinoa Salad
Serves 6
A Delicious Salad Perfect for The Weeknight.
Prep Time
30 min
Cook Time
12 min
Prep Time
30 min
Cook Time
12 min
  1. 1/4 cup red wine vinegar
  2. 3 tablespoons olive oil
  3. 1 1/2 tablespoons honey
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 2 cups water
  7. 1/3 cup dry white wine
  8. 1/2 teaspoon salt
  9. 1 3/4 cups quinoa, rinsed and drained
  10. 2 cups pitted and chopped sweet cherries
  11. 1/2 cup shredded carrot (1 medium)
  12. 1/4 cup thinly sliced green onions (2)
  13. 3 tablespoons coarsely snipped fresh Italian (flat-leaf) parsley
  14. 1 tablespoon snipped fresh mint
  15. 1/3 cup dry roasted pistachio nuts, coarsely chopped
  1. For vinaigrette, in a screw-top jar combine vinegar, oil, honey, 1/2 teaspoon salt, and pepper. Cover and shake well; chill until needed.
  2. In a large saucepan combine the water, wine, and 1/2 teaspoon salt. Bring to boiling. Stir in quinoa. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Cool, tossing occasionally.
  3. Stir cherries, carrot, green onions, parsley, and mint into quinoa. Drizzle with 6 tablespoons of the vinaigrette: toss gently to coat. (Reserve the remaining vinaigrette for another use.)
  4. Cover and chill quinoa mixture for at least 2 hours. To serve, sprinkle with pistachios.
  2. Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin "ribbons." Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with cucumber "ribbons." Spoon the quinoa mixture on top of cucumber and sprinkle with pistachios.
  3. Nutrition Facts: (Cherry-Quinoa Salad)
  4. Per serving: 322 kcal cal., 11 g fat (1 g sat. fat, 3 g polyunsaturated fat, 6 g monounsatured fat), 0 mg chol., 365 mg sodium, 46 g carb., 6 g fiber, 10 g sugar, 9 g pro.

Red-on-Red Chicken Salad with Feta-and-Honey Balsamic Drizzle
Serves 4
Summer is Here... Celebrate with this fresh salad.
Prep Time
30 min
Prep Time
30 min
  1. 1/2 cup balsamic vinegar
  2. 2 tablespoons honey
  3. 12 pound seedless baby watermelon
  4. 2 cups quartered fresh strawberries
  5. 2 cups chopped roasted chicken breast (10 ounces)
  6. 1/2 small red onion, halved and very thinly sliced
  7. 1/2 cup fresh basil leaves, cut into thin strips
  8. 1/2 cup crumbled feta cheese (2 ounces)
  9. *** Chopped pecans, toasted (optional)
  1. In a small saucepan combine vinegar and honey. Bring to boiling over medium-high heat; reduce heat. Simmer for 7 to 8 minutes or until mixture is reduced by half, stirring frequently. Cool.
  2. Cut watermelon crosswise into 1-inch slices; remove the flesh from slices.* Cut flesh into 1/2-inch cubes (or use a small melon baller to make 3/4-inch balls) and place in an extra-large bowl. Add strawberries, chicken, red onion, basil, and cheese; mix very gently. Cover and chill about 45 minutes or until cold.
  3. To serve, divide the chicken mixture among chilled salad plates. Drizzle each serving with 1 tablespoon of the vinegar mixture. If desired, sprinkle with pecans.
  1. Divide one 5-ounce package fresh baby spinach among chilled salad plates. Spoon the chicken mixture on top of spinach. Drizzle each serving with 1 tablespoon of the vinegar mixture and, if desired, sprinkle with pecans.
  2. Nutrition Facts: (Red-on-Red Chicken Salad with Feta-and-Honey Balsamic Drizzle)
  3. Per serving: 300 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 80 mg chop., 490 mg sodium, 35 g carb., 3 g fiber, 29 g sugar, 26 g pro.
  4. ** LOW CARB

Wilted Chicken Salad with Pomegranate Dressing
Serves 4
Quick and Delicious... you will fall in love with this salad.
Total Time
30 min
Total Time
30 min
  1. 3/4 cup pomegranate juice
  2. 1 14 ounce chicken tenderloins
  3. 2 tablespoons grape seed oil
  4. 1/2 medium red onion, cut lengthwise into thin wedges
  5. 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  6. 3/4 teaspoon coarsely ground black pepper
  7. 1/2 teaspoon sea salt
  8. 2 tablespoons red wine vinegar
  9. 2 6 ounce packages Organic baby spinach leaves
  10. 1/2 cup pomegranate seeds
  11. 1/4 cup slivered almonds (Raw)
  1. In small saucepan bring pomegranate juice to boiling; boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup. Remove from heat; set aside.
  2. Meanwhile, in a 12-inch skillet cook chicken in 1 tablespoon hot grape seed oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink, turning occasionally. Remove chicken from skillet. Keep warm.
  3. Add onion, remaining oil, dried oregano (if using), pepper, and salt to skillet; cook for 3 to 5 minutes or until onion is just tender, stirring occasionally.
  4. Stir in reduced pomegranate juice and the vinegar; bring to boiling. Boil 1 minute. Remove from heat and stir in fresh oregano (if using). Gradually add spinach, tossing just until spinach is wilted and combined.
  5. Place spinach mixture in a large shallow dish. Top with chicken, pomegranate seeds, and nuts. Serve immediately.
  1. Bonus: How to Juice a Pomegranate
  2. omegranate juice takes just minutes to make once you've seeded the pomegranate. Place the drained seeds in a blender or food processor, and blend or process until combined into pulp. Transfer the pulp to a sieve set over a bowl. Using the back of a spoon, press the pulp to release the juice.
  3. Nutrition Facts: (Wilted Chicken Salad with Pomegranate Dressing)
  4. Per serving: 292 kcal cal., 11 g fat (2 g sat. fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 58 mg chop., 425 mg sodium, 21 g carb., 4 g fiber, 12 g sugar, 27 g pro.

Chicken, Tomato, and Cucumber Salad
Serves 4
Light and Fresh... You will find yourself craving this salad.
Total Time
25 min
Total Time
25 min
  1. 1 tablespoon grape seed oil
  2. 4 tablespoons olive oil
  3. 1 pounds chicken breast tenders
  4. Salt
  5. Ground black pepper
  6. 1/4 cup cider vinegar or white wine vinegar
  7. 1 tablespoon snipped fresh thyme
  8. 1 teaspoon sugar
  9. 1 medium cucumber, cut into thin ribbons
  10. 2 tomatoes, sliced
  11. 1/2 cup pitted green olives, halved and/or sliced
  12. 4 ounces feta cheese, crumbled (optional)
  1. In a large skillet heat 1 tablespoon of the grape seed oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
  2. For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons olive oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
  3. On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.
  1. Nutrition Facts (Chicken, Tomato, and Cucumber Salad)
  2. Per serving: 336 kcal cal., 23 g fat (3 g sat. fat, 3 g polyunsaturated fat, 15 g monounsatured fat), 73 mg chol., 569 mg sodium, 7 g carb., 2 g fiber, 4 g sugar, 25 g pro.
Persimmons Pomegranate Salad With Butter Lettuce And Arugula
Serves 2
Clean and Delicious
  1. 2 handfuls of arugula
  2. 2 handfuls of Butter lettuce
  3. 1 tbsp olive oil
  4. 2 tbsp balsamic or red wine vinegar
  5. 1 persimmons, cut into half moons
  6. 1/2 pomegranate, seeded
  7. 1 ounce feta cheese, crumbled
  8. 2 tbsp pumpkin seeds
  9. Salt and pepper to taste
  1. Place Arugula and Butter lettuce in a large bowl and toss with olive oil and vinegar. Season with some salt and pepper and divide lettuce among two large plates.
  2. Evenly divide persimmons, pomegranate, feta cheese, and pumpkin seeds on top of each salad. Sit back and enjoy!!
  1. Nutritional Analysis
  2. Calories: 239; Total Fat: 13.3g; Saturated Fat: 2.8g; Cholesterol: 5mg; Carbohydrate: 28.5g; Dietary Fiber: 5.8g; Sugars: 18.4g; Protein: 6.8g



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