Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

If you’re needing something light and bright to boost your mood on a chilly winter day, this vegetarian salad  will do the trick! Fresh, vitamin C-rich strawberries, crunchy cucumbers & hearty red kidney beans over greens with a Creamy Cucumber dressing – just looking at it (it’s so pretty!) will brighten your spirits!

Special thanks to the Produce Geek for his helpful buying advice this week!

Vegetarians/Vegans: Vegetarians, good to go! Vegans, you can substitute your favorite non-dairy dressing in place of the yogurt-based one that I used this week.

Gluten-conscious? You’re in business provided your yogurt is gluten-free – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

• Strawberries – 6 berries, sliced
  

  Raw materials

• Cucumbers – 8 slices, 1/4 inch thick

Other ingredients…

Amounts are PER SERVING

• Green leaf lettuce – 1 cup, torn into bite-sized pieces
• Romaine lettuce – 1 cup, torn into bite-sized pieces
• Red leaf lettuce – 1 cup, torn into bite-sized pieces
• Red kidney beans – 1/2 cup, cooked

What You’ll Need for the Dressing:

Enough for about 4 servings

• Plain yogurt – 1 cup
• Cucumber – 4 slices, 1/4 inch each
• Garlic – 1 clove, minced
• Lemon juice – 1 tsp (freshly squeezed recommended)
• Sea Salt – 1/4 tsp
• Course ground black pepper – to taste

Get cooking…

1. Prepare the dressing: Combine the dressing ingredients in a blender and blend until smooth
2. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
3. Arrange the cumber slices on top of the bed of greens.
4. Top with the strawberry slices.
5. Place the kidney beans on top in the center of the salad
6. Serve with the Creamy Cucumber dressing – and enjoy!

Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

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Chicken, Apple & Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

It’s been an unseasonably warm past few days here in central PA, so this week’s fantastic fruit recommendations from the Produce Geek fit nicely into what I was hungry most for during this balmy weather pattern. 

Here’s what I’m talkin’ about: Hass Avocados and Pink Lady Apples on a salad full of greens and grilled chicken breast – and accented with my zingy honey lemon dressing A delightfully light, yet filling meal that makes a terrific “day after holiday party” dish to alleviate at least a tiny bit of guilt from overindulgence. 

Vegetarians/Vegans: Substitute your favorite beans for the chicken and omit the cheddar cheese.

Gluten-conscious? You’re good to go provided your vinegar and cheese is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

• Pink Lady apples – 1/2 medium apple, chopped
  

  Raw materials

• Hass Avocados – 1/2 avocado, sliced

Other ingredients…

Amounts are PER SERVING

• Green leaf lettuce – 1 cup, torn into bite-sized pieces
• Romaine lettuce – 1 cup, torn into bite-sized pieces
• Red leaf lettuce – 1 cup, torn into bite-sized pieces
• Grilled chicken breast – 4 oz  for each serving, chopped
• Shredded cheddar cheese (optional) – 1 oz.

What You’ll Need for the Dressing:

Enough for about 4 servings

• Canola oil – 1/4 cup
• Extra Virgin Olive oil – 1/4 cup
• White wine vinegar- 1/4 cup
• Lemon juice – 2 Tbsp (freshly squeezed recommended)
• Honey – 3 Tbsp
• Cilantro – 2 tsps
• Sea Salt – 1/4 tsp
• Course ground black pepper – to taste

Get cooking…

1. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
2. In a medium bowl, combine chopped grilled chicken breast and apple pieces.
3. Add ground turkey and chives, and cook until the meat  is fully cooked.
4. Remove meat from pan/wok & set aside  in a large bowl.
5. Arrange the avocado slices around the perimeter of the bed of greens.
6. In a small bowl, whisk the following together to create the dressing: canola oil, olive oil, vinegar, lemon juice, cilantro, honey,  sea salt & pepper.
7. Pour 2 Tbs[ dressing for each serving into the bowl with the chicken & apples. Stir thoroughly.
8. Add a serving of the chicken & apple mixture in the center of each salad plate (be sure to spoon up some of the dressing from the bottom of the bowl to drizzle on top!).
9. Sprinkle with shredded cheddar cheese (optional).
10. Serve and enjoy!

Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.