Grilled Steak and Peppers Salad with Pears

Ingredients:

Vinaigrette:
1 Tbsp olive oil
3 Tbsp distilled vinegar
¼ cup 100% white grape or apple juice
¼ tsp salt
1 Tbsp Italian herb blend (like Mrs. Dash)

Salad:
2 cups (4 oz) whole wheat rotini pasta, uncooked
1 LE JAUNE ROYALE brand yellow bell pepper
1 LE JAUNE ROYALE brand red bell pepper
½ tsp olive oil
12 oz choice beef top sirloin, boneless
2 USA Bartlett pears
3 cups arugula
¼ cup crumbled Gorgonzola cheese
How to Make It:
In a small bowl, whisk olive oil, vinegar, juice, salt and herb together.
Boil water and cook pasta according to package directions. Drain pasta, rinse in cool water.
Heat grill, rub peppers with ½ tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble.
At the same time, grill beef sirloin to desired doneness, turning once. Remove from grill, let cool slightly.
Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thing wedges.
Toss arugula and pasta in large bowl. To serve, evenly divide pasta-arugula on four plates, arrange beef, pepper and pears on top, drizzle with vinaigrette and sprinkle with cheese. Serve with 8 oz fat-free milk.

Mandarins & Beets Holiday Salad

Ingredients:

3 Halos mandarins, segmented
1⁄2 bag pre-washed arugula
4 medium-sized Belgian endive
4 medium-sized red beets, roasted
1⁄4 red onion, slivered very thin
Handful of shelled pistachios
Crumbled blue cheese
Sherry vinaigrette dressing
Roasted Beets
4 medium-sized red beets
How to Make It:
Cut centers out of endive and slice leaves vertically into thin strips.
Combine arugula and endive; toss lightly with a little vinaigrette.
Toss beets with a little vinaigrette and a few red onions.
Toss Halos segments with a little vinaigrette and some red onions.
Arrange the platter; place greens down first and then the beets and onions. Gently mix everything and place the Halos segments on top.
Drizzle with a little more vinaigrette, season with salt and pepper, and sprinkle with pistachios and blue cheese.

Roasted Beets
  Preparation:
Preheat oven to 375°F.
Cut tops and bottoms off beets.
Place beets on sheet pan with a little water, cover with aluminum foil, and bake for 1 hour or more, until easily pierced with a knife.
Cool until just warm, and peel off skin.
Slice into sections or any shape you like. Now they’re ready to add color to your salad!

Sherry Vinaigrette
Ingredients:
1 teaspoon Dijon mustard
Freshly ground black pepper
2 tablespoons sherry vinegar
3⁄4 cup good quality olive oil
Pinch of salt

Preparation:
Whisk the mustard, vinegar, salt and pepper together in a small bowl.
Whisk in olive oil in a slow steady stream.
Set aside until it’s time to toss with the ingredients for your salad.

Marinated Pear & Toasted Farro Salad With Greens & Gruyère

Ingredients:

¼ cup extra-virgin olive oil
2 garlic cloves, smashed
¼ teaspoon dried chili flakes
1 ½ cups farro (emmer wheat)
Salt
1 large, ripe red or green Anjou USA Pear, halved, cored, and very thinly sliced
3 green onions, trimmed and thinly sliced
⅓ cup golden raisins
¼ cup golden balsamic vinegar (white wine vinegar mixed with ½ teaspoon honey)
3 ounces Gruyère cheese, cut into ¼-inch cubes
2 handfuls watercress or baby arugula leaves
½ cup torn fresh basil leaves (optional)
How to Make It:
Put 2 tablespoons of the oil, the garlic cloves, and chili flakes in a large skillet and place it over medium heat.
Cook, stirring occasionally, until the garlic is aromatic and light golden, about 3 to 5 minutes. Add the farro and cook, stirring often.
The farro will begin to pop after 5 to 6 minutes, but keep stirring until it smells nice and toasty and several begin to pop at once, 1 to 2 minutes more.
Pour in 3 cups of water, sprinkle with 2 teaspoons of salt, and bring it to a boil. Reduce the heat to a gentle simmer, cover, and cook until tender but still very chewy, about 15 minutes for pearled farro, or 40 to 50 minutes for whole-grain.
Drain well then spread the farro on a rimmed baking sheet, mashing up the bits of garlic and stirring it in as you go. Set aside to cool completely.
Meanwhile, in a large bowl, combine the pear slices, green onions, raisins, vinegar, and ½ teaspoon salt and toss to coat evenly. Set aside while the farro cooks and cools. The pears will soak up the flavors and soften slightly.
When the farro is cool, add it to the bowl of pears, along with the cheese and remaining 2 tablespoons olive oil. Toss to combine. Taste and adjust the seasoning with more salt, chili flakes, oil, or vinegar, if desired. (At this point the salad will keep for at least 3 days in the refrigerator.) To serve, add the greens and basil and toss it all together.

Beet Butternut Squash Salad With Apple Maple Vinaigrette

Ingredients:

Salad:
1 ½ lbs butternut squash, cubed (about 4 cups)
3 medium beets, peeled and diced
4 cups barley, cooked
2 cups arugula
½ cup crumbled goat cheese
¼ tsp thyme
Salt and pepper, to taste

Apple Maple Vinaigrette:
3 tbsp maple syrup
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
Pinch of salt and pepper
How to Make It:
Preheat oven to 400 degrees
Wash and cut squash and beets and season with thyme, salt and pepper. Line baking sheet with parchment paper and bake for 35-40 minutes
While the butternut squash and beets are baking, cook your barley according to package directions.
While the barley is cooking, mix the ingredients for your dressing in a covered mason jar and shake to combine.
Mix the arugula and barley for your salad base, and top with baked butternut squash and beets. Add goat cheese crumbles, dressing and mix well. 
Enjoy!

Arugula Citrus Salad With Crispy Prosciutto

Ingredients:

Dressing:
2 tablespoons extra virgin olive oil
½ ounce fresh seedless lemon juice
¼ teaspoon fine sea salt
1/8 teaspoon ground black pepper

Salad:
2 ounces prosciutto
2 ½ cups baby arugula
Segments from 2 to 3 navel oranges
Segments from one red grapefruit
10 to 12 mozzarella pearls, quartered
How to Make It:
Whisk together all dressing ingredients in a small bowl and set aside.
Heat a small skillet over medium-high. Add the slices of prosciutto and cook about 2 minutes on each side, until it begins to brown and the edges crisp. Transfer to a plate lined with a paper towel and set aside.
Add the arugula to a large bowl. Drizzle in 1 to 2 tablespoons of the dressing and toss the greens well in the dressing. Add the oranges, grapefruit, and mozzarella. Toss together gently.
Chop the prosciutto into small pieces and add half to the bowl.
Plate the salad by layering and piling all the ingredients on a serving platter or in a serving bowl. Top with the remaining prosciutto. Serve the remaining dressing on the side.

The Reset Salad


Ingredients:

½ cup pearled or semi-pearled farro
3 packed cups baby arugula
1 cup thinly sliced celery
⅓ cup fresh cilantro leaves, roughly chopped
⅓ cup fresh flat-leaf parsley leaves, roughly chopped
⅓ cup thinly sliced whole scallions
1 small apple, cored and cut into matchsticks
¼ cup toasted almonds (optional)
½ ripe avocado, pitted, peeled and diced

For the dressing:
3 tablespoons fresh lemon juice
1½ tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1-1½ teaspoons pure maple syrup (depends on how much sweetness you like)
Salt
Freshly ground black pepper
How to Make It:
Cook the farro according to the package directions. Drain and cool to room temperature.
Meanwhile, whisk all the ingredients for the dressing in a large mixing bowl.
Add the cooled farro to the bowl with the dressing and toss to combine. Add the remaining ingredients for the salad to the bowl and toss again. Serve immediately.
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