MuscleDog.com - Connecting you to a better body!

Tuna Salad Nicoise
 
Ingredients
-Mixed greens 
-Grilled Tuna steak (add salt pepper and lemon juice) 
-2-3 red-skinned of a uniform, medium size (2-inch diameter) 
-1 pound green beans 
-6-8 ripe cherry tomatoes halved 
-2 tablespoons capers 
-1/2 cup small Italian or French black olives, pits in, and packed in brine 
-Fresh parsley sprigs 
-Salt and pepper
 
 
Dressing: add and mix
-2-3 tablespoons excellent olive oil
-1 tbsp Dijon mustard
-1/3 cup lemon juice
 
 
Directions  
-Steam sting beans
 
-Cube and boil potatoes
 
-Add olives cappers, parsley, cheery tomatoes, boiled potatoes, and string beans to mixed greens
 
-Tuna steak: add salt and pepper on both sides… Grill or sear to your desire.. (I like mine medium rare)
 
-Add dressing to salad then add your cut up tuna steak
 
YUMM!!!

Berry & Spinach Salad
Posted by Kelly Greco


Ingredients:
-Fresh spinach (about 1 bunch or a 9 oz package)
-8-10 fresh strawberries, sliced
-1 package blackberries
-1/4 C slivered almonds


Dressing:
-1/4 C apple cider vinegar
-1/4 C grapeseed oil (or walnut oil, or olive oil)
-2 T sesame seeds
-1 T poppy seeds
-1 T honey (optional) or 1 T fruit juice (pineapple or apple work well)


Mix spinach and berries together. Drizzle salad dressing over salad and toss well. Sprinkle slivered almonds over the top. Enjoy!

Cucumber Purslane Salad

• 3 average sized cucumbers neatly sliced

• 1 cup of Purslane leaves

• ½ cup of yogurt

• ½ tablespoon of olive oil

• 1 teaspoon of red wine vinegar ( it can better try your favorite herbal vinegars )

• 1 tablespoon of well chopped mint.

• ¼ teaspoon of coarse pepper (black)


Directions

• Take salad bowl and put the sliced cucumber and Purslane.

• Put the other ingredients which are kept ready in a blender for the purpose of dressing.

• Then apply the dressing of ingredient mix to the mixture of cucumber and purslane.

• The recipe is ready to make it chill for serving.

• It would be better to coat with dressing just before serving, the above method will make 4 servings.

Nectarine and Basil Salad 
 
Whisk together: 
 
-2 tablespoons fresh lemon juice
-2 tablespoons sherry vinegar
-4 tablespoons olive oil
-A generous pinch of sea salt, and black pepper to taste.
Directions 
 
In a large bowl combine:
 
-4 cups mixed baby greens
-1–2 nectarines cubed
-1 avocado, cubed
-1 cup cherry tomatoes, halved
-1/4 cup toasted pine nuts
-1/2 cup fresh basil leaves, torn.
 
Drizzle with dressing to taste and toss
 
Serves 4.
PER SERVING: 250 cal, 20g fat (12g mono, 4g poly, 3g sat), 0mg chol, 4g protein, 20g carb, 6g fiber, 14mg sodium
 
Kaufman Delicious Living

Dandelion Salad  (AllRecipes.com)
 
Prep Time: 10 Minutes
   
Ready In: 10 Minutes

Servings: 4

Best when young and tender, dandelion greens make a great salad! If you’re wary about using the greens growing in the yard, you may often find them in the produce section of food specialty shops.

Ingredients

1/2 pound torn dandelion greens
1/2 red onion, chopped
2 tomatoes, chopped
   
1/2 teaspoon dried basil
salt and pepper to taste

Directions

1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Summer Tomato and Crab Salad (Wholefoodsmarket.com)

Serves 6

Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables. Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal.

Ingredients

2 1/2 pounds ripe heirloom tomatoes, cored and chopped
1 pound cooked crab meat
1/4 cup chopped chives
1/4 cup lemon juice
1 teaspoon lemon zest
Salt and white pepper to taste
3/4 cup low fat or regular sour cream
2 tablespoons chopped dill
1 tablespoon Dijon mustard

Method

Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.

Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.

Nutrition

Per serving (about 11oz/311g-wt.): 140 calories (30 from fat), 3.5g total fat, 1g saturated fat, 65mg cholesterol, 560mg sodium, 12g total carbohydrate (2g dietary fiber, 7g sugar), 19g protein

do you have a picture of this salad?

wow that does look good!! pictures really do recipes justice!