Eat delicious & healthy lunches this week

Sometimes eating salad is misery and other times you have a salad that makes you think you could eat only that food for the rest of your life and be happy. Word to the wise, it usually includes proteins AKA treats or rewards.

Chef Salad

lettuce (Romaine, green leaf, iceberg or a mix)
Black Forest ham, thinly sliced
roasted turkey breast, shredded
4 slices of cooked bacon, crumbled
tomatoes, sliced
radishes, sliced
Roquefort cheese, crumbled
avocado, thinly sliced
salt and freshly ground pepper
dressing of your choice


Serves 2.

Cobb Salad

3 hard-cooked eggs, peeled (for instructions, visit here)
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
Fresh herbs (your choice)
2 cups chopped watercress lettuce (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish


Cut the hard-boiled eggs into 1/2-inch dice. Set aside.


In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.


Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.


In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.


Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.


Serves 4 to 6.

Waldorf Salad Recipe

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 tablespoon mayonnaise
1 tablespoon fresh lemon juice
sea salt
freshly ground pepper
lettuce


In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.


Serves 2.