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Great Day Kitchen, 6/7/18 - 4 Salads

Tawnie Kroll visited the Great Day Kitchen to show us some healthy dishes.

Registered dietitian nutritionist for Clovis Unified School District and krollskorner.com, Tawnie Kroll, visited the Great Day Kitchen to show us some healthy dishes.

Click here to follow Tawnie on Facebook.


Spinach Basil Strawberry Summer Salad


Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp. Boysenberry preserves
  • 1 tsp. Sriracha sauce or another hot sauce you prefer
  • 1/3 cup Extra Virgin Olive Oil
  • 6 cups baby spinach leaves, chopped
  • 1 cup fresh basil chopped
  • 1 small red onion halved and sliced thinly crosswise
  • 1/2 cup walnuts, roughly chopped
  • 2 cups fresh strawberries sliced
  • 4 oz. feta cheese


Directions:

  • Combine vinegar, preserves, hot sauce, and olive oil in a small bowl or jar. Shake/whisk until combined and set aside.
  • In a large bowl, mix spinach, basil, onion, and walnuts. Drizzle dressing over lightly and toss to mix. Gently stir in strawberries and season to taste with salt and pepper.
  • Right before serving, top with the feta cheese.


Vegetarian Quinoa Power Salad


Ingredients:

  • 1 cup quinoa - cook according to package
  • 2 cups vegetable broth
  • 1 can kidney beans (low sodium) drained and rinsed
  • 1 cucumber chopped in quarters
  • 3 roma tomatoes seeds removed, diced
  • 1 green bell pepper seeds removed, diced
  • 1 can yellow corn drained and rinsed
  • 1/2 red onion diced
  • 1 jalapeno, fresh diced
  • 1/4 cup chopped parsley
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • salt and pepper to taste


Directions:

  • Cook quinoa according to package (except using vegetable broth, not water).
  • While quinoa is cooking, chop all veggies. In a large bowl, place cooked quinoa, veggies and seasonings and stir together. Place in fridge to get cool, and enjoy cold! EASY PEASY!


Zucchini & Corn Salad w/ Honey Lime Vinaigrette


Ingredients:

  • 1 Zucchini
  • 1 ear of corn
  • 1/4 cup cherry tomatoes cut in half
  • 1 can kidney beans rinsed and drained
  • flat leaf parsley garnish
  • Optional: feta cheese
  • FOR THE VINAIGRETTE
  • 1/2 Tbsp. red wine vinegar
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
  • zest and juice of 1 lime
  • 1 tsp. honey


Directions:

  • Bring a large pot of water to a rolling boil. Cook corn for 5 minutes, then remove from water. Let cool and cut corn off of the cob.
  • Using a spiralizer, spiralize your zucchini using the smallest blade. Toss together with corn in a medium-large sized bowl. Gently mix in tomatoes and kidney beans.
  • In a small bowl, whisk together all ingredients for the dressing. Pour over zucchini/corn and toss until evenly coated. Use parsley for garnish.


Tomato Wedge with Greek Yogurt Chicken Salad


Ingredients:

  • 3 large heirloom tomatoes
  • fresh curly parsley
  • 2 cup plain non-fat Greek yogurt
  • 1 Rotisserie chicken shredded
  • 1 cup dried cranberries
  • 1 16. oz can garbanzo beans drained and rinsed
  • 2 stalks celery diced
  • 2 green onions diced
  • 4 Tbsp. dijon mustard
  • salt and pepper to taste
  • 2 tsp. red pepper chili flakes
  • 1/4 cup pine nuts


Directions:

  • Simple cut your tomato into 8 wedges, being careful not to slice through the bottom.
  • Mix all of the remaining ingredients (except parsley) in a large bowl. Taste and adjust seasonings if desired.
  • Scoop chicken salad into tomato and garnish with fresh parsley.
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