BLT Chopped Salad with Corn, Feta & Avocado

BLT Chopped Salad with Corn, Feta & Avocado
YIELD: 4 servings
Calories: 311; Carbs: 19g
Protein: 10.5g; Fat: 23g
COOK TIME: 25 min

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 cups butter lettuce, chopped
  • 2 cups fresh arugala, chopped
  • 1 pint grape tomatoes, quartered
  • 4 slices thick-cut bacon, fried and crumbled
  • 1 cup sweet corn
  • 1 avocado, chopped
  • 4 ounces feta, crumbled
  • 1½ tablespoons olive oil
  • 1 lime, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

  1. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve! 

 

Sourced from www.keyingredient.com

                

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Posted Thursday, April 17, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

Vegetable and Feta Baked Frittata

Vegetable and Feta Baked Frittata

 

Prep Time: 5 minutes     Cook Time: 25 minutes    
Total Time: 30 minutes
Yield: 2 Servings     Calories per serving: 205 Calories    
Fat per serving: 7 g fat, 3 g sat fat
 
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 1 teaspoon olive oil
  • 8 cremini mushrooms, thinly sliced
  • 1/4 cup thinly sliced shallots
  • 4 asparagus spears, cut into 1-inch pieces
  • 1 scallion, thinly sliced
  • 1/4 cup peas
  • 1 tablespoon fresh chopped dill
  • 4 egg whites, lightly beaten
  • 1 ounce reduced-fat feta, crumbled
  • 4 slices grilled Canadian turkey bacon

Instructions

  1. Heat oven to 350°F.
  2. In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
  3. Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
  4. Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
  5. Serve immediately with turkey ...

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Posted Sunday, May 19, 2013 by Michael Gonzales in Recipes, Breakfast

 
 
 

Avocado-Feta Dip

Avocado-Feta Dip

 

Prep Time: 4 minutes     Cook Time: 6 minutes    
Total Time: 10 minutes
Yield: 6 Servings     Calories per serving: 162    
Fat per serving: 15 grams (4 grams Sat)

 

 

 

 

 

 

Ingredients

  • 1/2 diced red onion
  • 1 diced seeded jalapeno
  • olive oil
  • 1 diced avocado
  • 1 cup cilantro
  • 3/4 cup crumbled feta
  • 1/4 cup lemon juice
  • 3 tablespoons vegetable oil

Instructions

  1. Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes. Puree with 1 diced avocado, 1 cup cilantro, 3/4 cup crumbled feta, 1/4 cup lemon juice, 3 tablespoons vegetable oil and salt to taste. Serve with toasted bread and vegetable sticks.

Notes

Sourced from Food Network

 

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Posted Thursday, Jan. 3, 2013 by Michael Gonzales in Recipes, Appetizers

 
 
 

Greek Style Baked Salmon

Greek Style Baked Salmon

 

Prep Time: 10 minutes     Cook Time: 20 minutes    
Total Time: 30 minutes
Yield: 8 Servings     Calories per serving: 365    
Fat per serving: 24.8

 

 

 

 

 

 

 

 

Ingredients

  • 8 (5 ounce) salmon fillets, with skin
  • 1/4 cup olive oil
  • 4 plum tomatoes, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 red onion, diced
  • 1 tablespoon chopped fresh basil
  • 4 kalamata olives, sliced
  • 1 tablespoon lemon juice

Instructions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Brush each salmon fillet with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets and sprinkle with lemon juice.
  3. Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.

Notes

Sourced from allrecipes.com

 

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Posted Wednesday, Aug. 8, 2012 by Michael Gonzales in Recipes, Entrees