Market Fresh Salad Recipes

MARKET-FRESH SALAD

Market-Fresh Salad image

Here's one of the yummier ways we know of to enjoy grilled chicken breasts: Serve them on a salad made with market-fresh veggies and crumbled feta.

Provided by My Food and Family

Categories Chicken

Time 30m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Lite CATALINA Dressing, divided
5 cups torn romaine lettuce
1 carrot, peeled lengthwise into ribbons
1 avocado, sliced
1 cup chopped cucumbers
1/2 cup crumbled reduced fat feta cheese

Steps:

Heat grill to medium heat.
Brush chicken with 2 Tbsp. dressing. Grill 6 to 8 min. on each side or until done (165ºF).
Meanwhile, combine remaining dressing with all remaining ingredients except cheese in large bowl. Place on 4 plates.
Slice chicken; place over salads. Top with cheese.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g

WINTER MARKET SALAD

Winter Market Salad image

Eating local in the winter can be hard in the North, but this will cure cravings for raw fresh food. Aside from the salt, pepper, and olive oil, most ingredients can still be found in the dead of winter from local farmers at the market. It makes a great alternative to coleslaw with burgers, or to serve with eastern European fare like pieroge or latkes.

Provided by lynzee

Categories No Mayo Coleslaw

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil
¼ cup apple cider vinegar
1 teaspoon prepared yellow mustard
1 teaspoon Dijon mustard, or to taste
1 tablespoon honey, or to taste
salt and pepper to taste
1 beet, peeled and grated
1 small celery root (celeriac), peeled and grated
1 large carrot, peeled and grated
1 small Macintosh apple - peeled, cored, and cubed

Steps:

Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.2 g, Fat 14 g, Fiber 3.8 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 210.9 mg, Sugar 9 g

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