Not Your Average Salad!

When most people think about eating healthier, the first thing they think about eating are salads. A salad is a great way to get low calorie, low fat, low carb, low everything meal with lots of vitamins and antioxidants. Sounds great, but the problem is that salads can get old and boring very quickly. They can also be unsatisfying when you are craving something hearty, warm and delicious (which is just about everyday for me ;-)
In my journey to eat healthy, I have come across some pretty amazing salads and some that are less than desirable. Here are a few of my favorite salad recipes that have a lot of filling, satisfying flavor but are still good for you.

Southwestern Quinoa Salad:(This salad is not only satisfying, delicious, healthy and easy... it's also vegan)
- a half a cup cooked quinoa per person you are serving
- about a teaspoon of olive oil
- small clove garlic, minced
- chipotle chili powder (about a teaspoon or more if you like spicy)
- one diced onion
- diced red pepper
- black beans
- corn
- chopped avocado
- salsa (for dressing)
Heat olive oil in a skillet and begin cooking the onion and garlic. Once the onion softens, add the diced red pepper and chipotle chili powder and cook until tender crisp. Stir in black beans and corn until warmed through. Assemble by putting quinoa on a plate and topping with the black bean mixture. Add avocado and salsa on top. Enjoy!


Cobb Salad with Poached Egg
- mixed greens
- bacon (cooked and crumbled)
- 1 large tomato diced
- cooked, diced chicken (I usually save some from a previously cooked chicken dinner)
- crumbled blue cheese

- small amount of mustard vinaigrette (make your own with olive oil, red wine vinegar, mustard, S&P)
- Eggs (enough for each salad serving to have one)
Top the mixed greens with the bacon, tomato, chicken and blue cheese. Toss lightly with small amount of vinaigrette. Gently poach one egg per salad you are serving, remove with a slotted spoon and place on the salads. The yolk of the egg acts as a part of the dressing and is very indulgent tasting. It also adds a warm element to a usually cold salad. I really love the blue cheese in this salad! 

Chicken, Pear and Goat Cheese Salad:
- Chicken breast
- Spinach or any other mixed greens
- Sliced pears - any kind should work
- Cucumber, lightly peeled and sliced into half moons
- Crumbled goat cheese
- Walnuts
- Raspberry vinaigarette
Start by marinating the chicken in some of the vinaigrette (save the rest to dress the salad). Place the spinach on serving plates and top with sliced pears, cucumber, goat cheese and walnuts. Next grill the chicken until cooked through and allow to rest off the heat for a few minutes. Slice the chicken and place on top of each salad plate. Finish the salad with a drizzle of the raspberry vinaigrette and enjoy!

I think one of the key things these salads offer that makes them so good is some type of warm food. There is something satisfying and filling about eating warm foods that we can often miss when eating cold salads. If you decide to try these salads you won't be disappointed!

Happy Eating!
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