Blackberry Glazed Turkey Tenderloin Salad

I have been getting so many questions at all of my recent health/wellness speaking engagements about lean proteins. Since people tend to forget about turkey (except during Thanksgiving), how about cooking turkey tenderloins? This recipe for Blackberry Glazed Turkey Tenderloin Salad is a 30 minute, simple recipe that is fresh, fast and pretty. The most difficult part is turning on the grill. The barbecue sauce, paprika and blackberry preserves add great flavor to the turkey. Enjoy the turkey sliced over a salad (such as above) or paired with grilled asparagus and a quinoa side dish for a healthy dinner.

Fall Favorite: Mixed Green Salad with Pear and Pecans

Since Fall Fest is featuring pears this week, here is my favorite fall salad that I like to make this time of year and on Thanksgiving. It’s so simple to prepare with mixed greens, dried cranberries, sliced pears and toasted pecans. I like to make my own Poppy Seed Dressing with a touch of shallots in it. If you don’t have time to make your own dressing, purchase a bottle poppy seed dressing. Feel free to vary this recipe, using different pear varieties and walnuts instead of pecans. This salad is also wonderful with the addition of goat cheese. It’s so pretty and a fresh taste of fall. Enjoy.

Layered Low-Fat and Fresh Mediterranean Salad

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My friend, Kelli, recommended a version of this salad recipe to me that she said she served with fresh grilled fish. I decided to make it a main-dish salad so I added cooked grilled chicken and made a few alterations to make it my own (This recipe is adapted from Clean Eating magazine). You can also use a rotisserie chicken or shrimp if you’re short on time, or feel free to add olives, pepperocinis and even lettuce.

See me today, June 11th on NBC 13 Daytime Alabama at 11:30 a.m central time.

Easy Healthy Asian Chicken Salad

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I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free. 

 

Asian Chicken Salad

Prep: 25 minutes

Yield: 4 servings

Ingredients

5 cups shredded romaine lettuce

1 large seedless cucumbers, thinly sliced

2 cups shredded carrots

1 tomato, thinly sliced

11/2 cups chopped cooked chicken

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced red onion

1/4 cup unsalted dry-roasted peanuts, toasted

2/3 cup rice wine vinegar

1/4 cup fresh lime juice

1 tablespoon canola or sesame oil

2 teaspoons low-sodium soy sauce

3 cloves garlic, minced

1/4 cup sugar

1/4 teaspoon crushed red pepper flakes

Preparation

1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.

Eat Right-Healthy Mediterranean Salad

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Here is a healthy, simple salad recipe which has a few of my favorite ingredients: basil, mint, dried cranberries, almonds and Israeli couscous. Israeli couscous is a small, round semolina pasta which is very versatile, and kids love it. It works great in this combination served over romaine lettuce leaves drizzled with balsamic vinegar, fresh lemon juice and olive oil. Feel free to substitute dried cherries for the cranberries, pine nuts or walnuts for the almonds and any of your favorite lettuces or spinach for the romaine. Here’s to a healthy fresh start to the New Year!


Prep: 10 minutes 

Cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

2 cups fat-free, low sodium chicken broth

6 tablespoons fresh lemon juice, divided

11/2 cups Israeli couscous (or any small pasta)

6 tablespoons extra-virgin olive oil, divided

1 clove garlic, minced

1 teaspoon freshly grated lemon zest

1/4 teaspoon freshly ground black pepper

1/3 cup balsamic vinegar

1 cup chopped fresh basil leaves

1/2 cup chopped fresh mint leaves

1/4 cup dried cherries or cranberries

1/4 cup sliced almonds, toasted

Preparation

1. Bring broth and 2 tablespoons lemon juice to a boil; pour over couscous; bring back to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, about 8 to 10 minutes until still firm to the bite.

2. In a large bowl, toss the cooked couscous with 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, zest and pepper; let cool.

3. In a separate bowl, whisk together 2 tablespoons lemon juice, balsamic vinegar and remaining 4 tablespoons olive oil.

4. Toss romaine lettuce with fresh herbs, dried cherries, and almonds, tossing gently to combine. Top with couscous and drizzle with balsamic dressing.