Vegan PBLT Wraps

This wrap is amazing – use the foil to get a really tight grip on the wrap!

  • Vegan ranch
  • 1 head of romaine, chopped
  • 1 tomato, chopped
  • 1 avocado, sliced thin
  • Phones baloney coconut bacon
  • 1 small red onion, sliced thin
  • 4 large flour tortillas

Heat the tortillas on a griddle until warm.

In a large bowl, toss lettuce with a couple TBSP of ranch dressing.

Divide lettuce, tomatoes, onion, avocado and coconut bacon between the wraps, towards the front side. Roll up the sides, fold the side and roll tightly. Then roll in foil. Enjoy!!!

Serves 4.

Thai Lettuce Wraps

Healthy and delishes!! It takes about 30 minutes to pull it together.

1 tbsp soy sauce

1 tbsp fish sauce

Zest of 1 lime

Juice of 1 lime

1/2 tsp Honey

1 tbsp peanut oil

3 cloves garlic, minced

1 jalapeño, minced

4 scallions, minced

1 stalk lemongrass, minced

1 lb ground pork

5 oz spinach

1/2 c Basil leaves

1/4 c peanuts

1 onion, sliced thin

Shredded carrots

Lettuce leaves

Combine soy sauce, fish sauce, lime zest, juice and honey.

Heat oil in a large skillet. Add garlic, Chile, scallion and lemongrass, cook for 30 seconds. Add pork and cook until browned, stir in sauce and spinach and cook until wilted.

Serve with lettuce, onion, carrots and peanuts.

Serves 4.

Antipasta Salad

This salad has it all!

3 tbsp red-wine vinegar
½ tsp dried oregano
½ tsp ground pepper
1 head soft lettuce
1 pint cherry tomatoes
½ English cucumber, halved and sliced
1/2 c hearts of palm
¾ c diced fresh mozzarella
½ c marinated artichoke hearts
½ c sliced pepperoncini
½ c halved and sliced radishes
½ c sliced salami
¼ c sliced olives

Whisk oil, vinegar, oregano and pepper in a small bowl.

Add remaining ingredeients to a large bowl. Drizzle with dressing Toss to coat.

Serves 4.

Banging Shrimp

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This recipe is adapted from SkinnyTaste.com, it comes together quicker that take out and it’s way healthier.

Ingredients:
Sauce:
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
2 tsp Sriracha

Combine in a bowl and set aside.

For the Shrimp:
1 lb large shrimp, shelled and deveined
3 TBSP cornstarch
1 tsp canola oil
3 c shredded iceberg lettuce
1 shredded purple cabbage
4 tbsp scallions, chopped

In a medium bowl toss shrimp with cornstarch.

In a large nonstick skillet heat the oil over medium high heat, and shrimp and walnuts, cook for 3 – 5 minutes, tossing to evenly cook.

Toss shrimp in sauce and serve on lettuce, top with green onions.

Serves 2 – 4.

Nori Salad Dressing with Pickled Veggies

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This salad is a little fussy, it’s worth it.

6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 English hothouse cucumber, thinly sliced
2 TBSP sugar
1 TBSp salt
1 1/4 c unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 c vegetable oil
2 TBSP soy sauce
1 TBSP rice vinegar
6 c lettuce

Place radishes, carrots, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 c vinegar, and 2 c water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.

Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.

Strawberry Goat Cheese Salad

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This is my favorite salad! Ok it is probably the strawberry balsamic that I love! I switch up the nuts, lettuce, with what I have on hand.

Ingredients:
3 – 5 c lettuce, Arugala, etc
4 TBSP toasted nuts
1 c fresh strawberries
2 TBSP strawberry balsamic
4 oz goat cheese crumbled
2 tsp olive oil

Toss greens with olive oil and balsamic. Toss in the rest of the ingredients.

Serves 2 as a main course, 4 as a side.

BLT Salad

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I love this salad, all the great things about a BLT with only a little guilt.

Dressing:
1/2 c buttermilk
2 Tsp olive oil
1 TBSP Dijon mustard
1/4 tsp salt
1 tsp fresh thyme leaves

In a glass jar combine buttermilk, Dijon, oil, salt and thyme, shake well. Let sir in fridge for 1 hour to deepen the flavors.

3 – 4 heirloom tomatoes
1 head of lettuce, torn
4 – 5 pieces bacon, cooked & chopped

Slice tomatoes and lay on plates. Toss salad greens with dressing, place aside tomatoes, top with bacon.

2 – 4 servings
4 WW PP per serving (2).