Best Market Fresh Salad Recipes
MARKET-FRESH SALAD
Here's one of the yummier ways we know of to enjoy grilled chicken breasts: Serve them on a salad made with market-fresh veggies and crumbled feta.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush chicken with 2 Tbsp. dressing. Grill 6 to 8 min. on each side or until done (165ºF).
- Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl. Place on 4 plates.
- Slice chicken; place over salads. Top with cheese.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
40+ EASY AND HEALTHY SALAD RECIPES
Easy and healthy salad recipes that make the best of fresh, seasonal produce. They're filled with bright flavors, appetizing textures, and always hit the spot, like my favorite salmon, avocado, and arugula salad listed below!
Provided by Lisa Bryan
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a large mixing bowl and drizzle with the Champagne Vinaigrette.
- Gently toss everything together and serve immediately.
Nutrition Facts : Calories 300.7 kcal, Carbohydrate 15.3 g, Protein 10 g, Fat 23.6 g, SaturatedFat 3.4 g, Cholesterol 9.8 mg, Sodium 402.4 mg, Fiber 5.8 g, Sugar 6.5 g, ServingSize 1 serving
FARMERS' MARKET SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
- In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
- In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.
MARKET SALAD WITH POACHED CHICKEN
Make this Market Salad with Poached Chicken for a satisfying, healthy lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 20
Steps:
- Poached Chicken: Combine wine, 1 1/2 cups water, vinegar, garlic, lemongrass, ginger, cinnamon, bay leaves, chile, and salt in a medium pot. Bring to a boil, then reduce heat and simmer until flavors are released, 10 minutes. Add chicken, making sure it's fully submerged in liquid, and simmer, covered, 7 minutes. Remove from heat and let stand, covered, 5 minutes. Use tongs or a slotted spoon to transfer chicken to a cutting board. When cool enough to handle, thinly slice. (Reserve strained broth for another use.)
- Lemon Citronette: Whisk together lemon juice and sugar in a bowl. Slowly whisk in oil until combined, then flaxseeds and chili powder. Season with salt.
- Serving: Divide endive, watercress, chicory, radish, and chicken evenly among 4 plates. Drizzle citronette over salad; serve immediately.
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