Honey Citrus Salad

Often Lo (2) and I will stroll through the Farmers' Market in the mornings after we get Ky (5) off to school.  Lo sits happily in her stroller sampling all the delicious food as I chat and mingle with all the friendly vendors.  One of our favorite stands has the most beautiful naval oranges and big red grapefruits!  I always scoop up more than I, or the stroller, can carry. 

One of my most popular and simplest salads that I make for lunch uses these fresh Farmers' Market ingredients. When we return home, Lo quickly crawls up her high chair and says "Owange, peeeeeeezzzz."  I do tend to leave the grapefruit off for her, unless it's a particularly sweet one, or I substitute it for a pomelo, which tends to be less bitter. 

The honey adds a sweetness without being too overwhelming and the sprinkle of turbinado sugar adds a nice crunch.  If you wish to skip the sugar, the crushed almonds still offers a wonderful crunch.

I usually tend to make a big batch of this salad, which Lo, Ky and I blissfully munch on through out the day. By the end of the day there's usually not a drop left. 

Honey Citrus Salad

Recipe Created by Epicurean Mom

Yields 4 servings 

Ingredients:

4 naval oranges, peeled and sliced
2 grapefruits, peeled and sliced
1 meyer lemon, juiced
1/2 lime, juiced
1/2 teaspoon honey
Slivered almonds, crushed
Light sprinkle of turbinado sugar *Optional*
Zest of lemon and lime, for garnish

Place orange slices on a serving platter.  Top with grapefruit and evenly pour meyer lemon and lime juice over the top. Drizzle the honey over the grapefruit and sprinkle with sugar or almonds.  Garnish with lemon and lime zest.

The salad can be made one day ahead. Once assembled, cover and refrigerate until ready to serve.

SuperSeed Green Salad with Honey Lemon Vinaigrette

Hubby and I try to eat salad dinners at least 5 days a week.  They are healthy, delicious and so easy!  Plus, you can save yourself hundreds of calories by making your own dressings.  A simple vinaigrette only needs a few ingredients and has endless variations.  Far more healthy then using store bought, or just squeeze a little lemon juice over the greens for an even lighter version. 

We usually try to incorporate superfoods' into our daily diets.  It's easy to whip up a veggie smoothie, enriched with superfoods' or seeds.  Although it seems we forget how easy these teeny tiny and powerful seeds are able to be incorporated into everyday foods.  

With this salad I decided to step it up a notch (in the health department) and combine all the super seeds.  I've eaten tons of salads with nuts but none that was chalk full of SuperSeeds!        

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Super Seed Green Salad with Honey Lemon Vinaigrette

Yields 4-6 servings

Recipe Created by Epicurean Mom

For Honey Lemon Vinaigrette

Ingredients:

1/3 cup olive oil

1 1/2 teaspoons white wine vinegar 

1/4 cup fresh squeezed lemon juice, strained

1 tablespoon honey+ 1 teaspoon 

1/4 teaspoon garlic

1 teaspoon dijon mustard

1/4 teaspoon salt

Preparation:

Combine all ingredients in a dressing shaker, or a container with a lid.  Shake until well incorporated.  Store in the fridge until ready to use. 

For Salad

Ingredients:

6 cups baby romaine lettuce

3 tablespoons chia seeds

2 tablespoons flax seeds

3 tablespoons sunflower seeds

2 tablespoons roasted pepitas (pumpkin seeds)

1 avocado, sliced

1/2 cup cherry tomatoes, sliced 

salt and pepper to taste 

Assembly

Place the baby greens into a salad bowl/bowl.  Drizzle honey lemon vinaigrette over the top, toss lightly.  Garnish with avocado and cherry tomatoes and salt and pepper to taste. 

Healthy Chicken Salad Sandwich Recipe

Chicken Salad sandwiches would have to be one of my favorite classic sammies.  Although when you order from a deli they seem to lose sight that not every single person likes their sandwiches weighted down with tons of mayo.  Don't get me wrong, I like mayo as a condiment (see my cream cheese deviled eggs) just not when my sandwiches are drowning.  

Even if one likes the creamy condiment, it is still loaded with unnecessary fat and calories.  A good way to cut on those extra calories is to substitute mayo for non-fat greek yogurt.  I promise you will never know it's a greek yogurt based sandwich.  I received rave reviews for my southwestern quinoa wrap that also had a yogurt based dressing.

Some of my other favorite chicken salad additions are avocado, bacon, fennel, mango, cranberries, raisins, cheese, grapes and apple among many others. 

What are yours? 

Chicken Salad Sandwich 

Yields 5-6 sandwiches

Recipe Created by Epicurean Mom

Ingredients:

2 cups shredded chicken, I used rotisserie chicken

1/3 cup non-fat greek yogurt, I used 0% fage

1/4 cup reduced fat mayo

1/2 cup shredded carrot 

1/3 cup sugar snap peas, shelled

1/4 cup chopped green onions

3-4 stalks asparagus, rinsed well and shaved

1/3 cup chopped red onion

2 stalks celery, coarsely chopped

1/4 cup coarsely chopped sliced almonds

Salt and pepper to taste

Baby arugula or any other greens (optional) 

Sliced whole wheat bread

Preparation:

Combine all ingredients, except greens, in a medium bowl.  Stir until thoroughly combined.  

Spread greens over the top of the bread, top with chicken salad and cover with another slice of bread.  Cut in half and serve.