3 Healthy Dinner-Worthy Salads!

3 Healthy Dinner-Worthy Salads!

PRE-ORDER MY Brand New COOKBOOK “The Domestic Geek’s Meals Made Easy” on Amazon Here: https://amzn.to/2tSxEgE

Julienne Tool: Titan Peeler TTPLR Slicer & Peeler
Frequently Used & Favorite Items: http://amzn.to/2qTillc

More Dinner Made Easy Recipes: http://bit.ly/2kvgFi8
Sesame Ginger Salmon: http://bit.ly/2ngvHcA

3 Eggplant Recipes: http://bit.ly/2mT76tg
3 Cauliflower Recipes: http://bit.ly/2mLiCY2

Healthy Lunch Recipes: http://bit.ly/1XQuIri
Healthy Dinner Recipes: http://bit.ly/2hzVBFv
Healthy Snack Recipes: http://bit.ly/2aCBfDM

Frequently Used & Favorite Items: http://amzn.to/2qTillc

Website: http://bit.ly/InspiredEats
Facebook: https://www.facebook.com/thedomesticgeek1
Twitter: https://twitter.com/@SaraLynnCauchon
Instagram: http://instagram.com/thedomesticgeek1
Pinterest: http://www.pinterest.com/TheDomesticGeek/

Purchase my eBooks here: http://bit.ly/ShopEats
Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle
*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBook
Dinner Made Easy: http://bit.ly/DinnerMadeEasyeBook
Soup Made Easy: http://bit.ly/SoupMadeEasyeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipes
Meal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6
Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12
Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18

Steak & Blue Cheese Salad with Tomato Vinaigrette: https://inspiredentertainment.com/recipe/steak-blue-cheese-salad-tomato-vinaigrette/

4 cups arugula
1 (8oz) steak, striploin, cooked and sliced
1/2 cup blue cheese, crumbled
Salt and pepper to taste

Tomato Vinaigrette:
2 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 tbsp red wine vinegar
1 tsp honey (optional)
salt and pepper to taste
2 tbsp basil, chopped

In a medium skillet over medium-high heat, add oil.
Season steak with salt and pepper on both sides and fry until golden on each side and cooked to your liking. Remove from skillet and set aside.
To make vinaigrette, add oil to skillet and heat over medium-high heat
Add shallots and sauté for 2-3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2-3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Store in the refrigerator for up to 5 days.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and blue cheese.

Asian Inspired Slaw: https://inspiredentertainment.com/recipe/asian-inspired-slaw/

4 cups red cabbage, shredded
2 carrots, julienned
1 red pepper, thinly sliced
½ cup cucumber, julienned
1 avocado, sliced
2 green onions, sliced
¼ cup cashews, chopped

2 tbsp rice wine vinegar
1 lime, juiced
1 tbsp agave or brown sugar
1 tbsp soy sauce
1 tbsp ginger, freshly grated
¼ tsp garlic, minced
1 tbsp sesame oil
⅓ cup olive oil

In a medium bowl, whisk together dressing ingredients and set aside.
To assemble salad, place cabbage in bowl and arrange remaining ingredients on top.
Garnish with cashews and pour over dressing.
Sesame Ginger Salmon: http://bit.ly/2ngvHcA

Harvest Salad with Chicken: https://inspiredentertainment.com/recipe/harvest-salad-chicken/

2 chicken breasts, boneless and skinless
2 cups butternut squash, diced
4 cups kale, chopped
1 apple, diced
⅓ cup pecan halves
¼ cup goat cheese
Salt and pepper to taste

Maple Vinaigrette:
1/4 cup balsamic vinegar
2-3 tbsp maple syrup
3 tbsp Dijon mustard
⅓ cup olive oil
Salt and pepper to taste

In a small bowl, whisk together vinaigrette ingredients and season with salt and pepper to taste. Pour half of the vinaigrette over chicken breasts and let sit in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
On a large non-stick or parchment lined baking sheet, arrange chicken on one side. On the other side, add squash and drizzle with oil and season with salt and pepper to taste.
Bake at 400ºF for 20-25 minutes or until chicken and squash are cooked through and slightly golden.
In a large bowl, add kale and drizzle lightly with oil and salt and pepper to taste. Massage kale until it becomes tender.
In your serving bowl of choice, fill with kale and top with remaining ingredients. Drizzle over remaining vinaigrette.

*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

Free Tips Here
Get the latest tips first.
We respect your privacy.
Free Healthy Food Tips
Get The Latest Tips Here.
We respect your privacy.

For Kids

Advertise Here

For Dinner

For Dinner

Advertise Here