HIGH FIBER HEALTHY TACO SALAD

1/2 CUP SALSA
2 TABLESPOONS FAT-FREE SOUR CREAM


1/2 TEASPOON CANOLA OIL
1 MEDIUM RED ONION, CHOPPED
2 TEASPOONS MINCED GARLIC


1 POUND GROUND TURKEY


2 LARGE TOMATO, DICED
1 CUP CANNED KIDNEY BEANS, RINSED
2 TEASPOONS GROUND CUMIN
2 TEASPOONS CHILI POWDER
SALT & PEPPER TO TASTE


4 TABLESPOONS FRESH CILANTRO, CHOPPED


6 CUPS ROMAINE LETTUCE, SHREDDED


1/2 CUP SHARP CHEDDAR CHEESE, SHREDDED




COMBINE SALSA & SOUR CREAN IN A LARGE BOWL.


HEAT OIL IN A MEDIUM NONSTICK SKILLET OVER MEDIUM HEAT.


ADD ONION & GARLIC AND COOK, STIRRING OFTEN, UNTIL SOFTENED, 1 TO 2 MINUTES.


ADD TURKEY AND COOK, STIRRING OFTEN, UNTIL COOKED THROUGH.


ADD TOMATO, BEANS, CUMIN & CHILI POWDER; COOK, STIRRING, UNTIL TOMATO STARTS TO BREAK DOWN.


REMOVE FROM HEAT, STIR IN CILANTRO AND 2 TABLESPOONS OF SALSA MIXTURE.


COAT LETTUCE WITH REMAINING SALSA MIXTURE.


DIVIDE LETTUCE BETWEEN 4 PLATES, TOP WITH COOKED MEAT AND SPRINKLE WITH CHEESE.


MAKES 4 TACO SALADS.

BLACKENED FLANK STEAK SALAD

RUB:

2 TABLESPOON PAPRIKA

4 TEASPOONS GROUND BLACK PEPPER

3 TEASPOONS SALT

2 TEASPOON GARLIC POWDER

2 TEASPOONS CAYENNE PEPPER

1 TEASPOON DRIED OREGANO

1 TEASPOON DRIED THYME

DRESSING:

1/2 CUP OLIVE OIL

4 TABLESPOONS BALSAMIC VINEGAR

2 TEASPOON DIJON MUSTARD

12 CUPS SPING MIX

1 GREEN BELL PEPPER, THIN JULIENNE 

1 SMALL RED ONION, THINLY SLICED

1 1/2 POUNDS FLANK STEAK, GRILLED & CUT INTO BITE SIZE PIECES

6 TABLESPOONS BUTTER, MELTED

12 TABLESPOONS CRUMBLED BLUE CHEESE

8 GRAPE TOMATOES, HALVED

MIX ALL RUB INGREDIENTS IN A SMALL BOWL.

WHISK OIL, VINEGAR AND MUSTARD IN LARGE BOWL TO BLEND.

SEASON WITH SALT & PEPPER.

ADD PEPPERS AND ONIONS TO DRESSING AND SET ASIDE.

SPREAD SPICE MIXTURE OUT ONTO A PLATE.

COAT BOTH SIDES WITH SPICES.  

DIP ENTIRE FLANK STEAK IN BUTTER AND GRILL TO DESIRED DONENESS.

TRANSFER TO CUTTING BOARD; LET STAND 2 MINUTES.

THINLY CUT ACROSS GRIAN INTO STRIPS AND THEN BITE SIZE PIECES.

DIVIDE SPRING MIX ON 4 PLATES AND TOP WITH STEAK, TOMATO HALVES, ONIONS & PEPPERS AND BALSAMIC DRESSING.   

SPRINKLE WITH CHEESE AND SERVE.

MAKES 4.

GREEN EGGS AND HAM SALAD

1/3 CUP PARSLEY LEAVES, CHOPPED
1 SMALL GARLIC CLOVE, MINCED
2 TABLESPOONS FRESH BASIL, CHOPPED
2 TABLESPOONS RED WINE VINEGAR
1/4 CUP CANOLA OIL
1 TEASPOON SUGAR
1/8 TEASPOON SALT


1/4 POUND PROSCIUTTO, JULIANE 
2 TABLESPOONS OLIVE OIL
4 LARGE EGGS, HARD BOILED
1 BAG BABY MIXED GREENS


PULSE THE FIRST THREE INGREDIENTS IN A FOOD PROCESSOR UNTIL FINELY MINCED.


ADD NEXT FOUR INGREDIENTS.


PROCESS UNTIL MIXTURE IS AS CLOSE TO SMOOTH AS POSSIBLE.


HEAT OLIVE OIL IN SMALL SAUTE PAN AND FRY THE PROSCIUTTO STRIPS IN BATCHES,  STIRRING UNTIL EVENLY COLORED.  DRIAN ON PAPER TOWELS.


ARRANGE THE BABY GREENS ON SERVING PLATES.  


QUARTER THE EGGS AND ARRANGE THE QUARTERS ON TOP OF THE GREENS.


SPOON THE SWEET BASIL DRESSING ONTO THE EGGS, THEN TOP WITH PROSCIUTTO.


MAKES 2 SALADS.

SOUTH WESTERN CHICKEN CAESAR SALAD

1/2 CUP OLIVE OIL MAYONNAISE
1 1/2 TABLESPOON LOW SODIUM CHICKEN BROTH
1 TABLESPOON SOY SAUCE
1 TABLESPOON FRESH LEMON JUICE
1 1/2 TEASPOON MINCED CANNED CHIPOTLES  (IN ADOBO)
1 TEASPOON BROWN SUGAR


1 LARGE HEAD ROMAINE LETTUCE, CUT INTO BITE-SIZE PIECES
2 MEDIUM TOMATOES, SEEDED AND DICED
1 CAN BLACK BEAN, DRAINED AND RINSED 

1 SMALL RED ONION, SLICED THIN
1/2 CUP FROZEN CORN, THAWED AND DRAINED
4 TABLESPOON PARMESAN CHEESE, GRATED


4 CHICKEN BREASTS, GRILLED & SLICED INTO STRIPS


WHISK FIRST 6 INGREDIENTS IN A MEDIUM BOWL TO BLEND.  SEASON DRESSING TO TASTE WITH SALT AND PEPPER.


MIX LETTUCE, TOMATOES, BLACK BEANS, RED ONION AND CORN IN A LARGE BOWL.  ADD DRESSING AND 2 TABLESPOONS PARMESAN CHEESE AND TOSS TO COAT.  TOP WITH SLICED CHICKEN BREAST AND SPRINKLE WITH REMAINING 2 TABLESPOONS PARMESAN CHEESE.


SERVE.


MAKES 4 SERVINGS.