Salad Shakers Recipes

SALAD SHAKERS

Salad Shakers image

A fun salad idea and can imagine Mexican grilled chicken would be a good substitute. The success of these types salads are in the meats being warm served with the crunchy, cold greens. Try using a mason jar for individual servings.

Provided by gailanng

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef (95% lean)
2 teaspoons minced garlic
1/4 cup water
2 tablespoons chili powder
2 teaspoons ground cumin
salt
iceberg lettuce (10 - 12 ounces lettuce, red cabbage, carrots) or romaine mixed salad green (10 - 12 ounces lettuce, red cabbage, carrots)
1 cup diced tomato
1/2 cup canned black beans, rinsed, drained
1/2 cup frozen corn, defrosted, drained
1/2 cup shredded cheddar cheese
1/2 cup prepared ranch dressing
1/4-1/3 cup crunchy corn tortilla strips (see instructions below for strips) or 1/4-1/3 cup crushed baked corn tortilla chips (see instructions below for strips)

Steps:

Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder, cumin and salt; cook and stir 1 minute to blend flavors. Cool slightly.
Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired.
To make single servings, place 1-1/2 cups salad mix, about 2/3 cup beef mixture, 1/4 cup tomato, 2 tablespoons beans, 2 tablespoons corn and 2 tablespoons cheese, if desired, in small bowl with lid. Top with 2 tablespoons dressing; close lid securely. Shake gently to combine. Top with tortilla strips, if desired.
Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into ¼-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400ºF or until crisp.

Nutrition Facts : Calories 534.9, Fat 38.4, SaturatedFat 12.2, Cholesterol 101.8, Sodium 677.5, Carbohydrate 20.4, Fiber 5.3, Sugar 2.3, Protein 29.2

SHAKE SALAD

Shake Salad image

Provided by Food Network

Time 45m

Number Of Ingredients 7

Ingredients

1 very small red onion, thinly sliced
1/4 to 1/2 dried habanero chile, stemmed, seeded and finely chopped to a powder, or cayenne pepper to taste
1 medium jicama
2 oranges
1/4 small pineapple
Juice of 1 lime
1 teaspoon salt

Steps:

Peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1 inch strips. Place in a bowl. Working over a bowl to catch the juices, peel the oranges and cut between the membranes to remove the sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jicama. Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1 x 1/8 inch strips and add to the jicama bowl along with the juice. Add the red onion, habanero chile or cayenne pepper, lime juice and salt. Toss well and chill for 30 minutes. Serve cold.

MASON JAR SALAD SHAKERS

Mason Jar Salad Shakers image

Our Mason Jar Salad Shakers are make-ahead, grab-and-go salads in a jar. Simply make, shake and eat!

Provided by Paula Jones

Categories Lunch

Time 5m

Yield 1

Number Of Ingredients 4

Ingredients

2 tablespoons balsamic vinaigrette dressing
3 fresh whole baby portabella or regular white mushrooms, sliced
5 cherry tomatoes
1 cup fresh spinach leaves, stems removed

Steps:

In 16-oz mason jar, layer ingredients in order listed. Cover with lid. Refrigerate until ready to eat, up to 4 days.

Nutrition Facts : ServingSize 1 Serving

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