Three Quick and Easy Salads

Thursday, October 5, 2017

Some nights, I'm just not in the mood to cook a big meal, so I have a few favorite salads that I will fall back on that Juston and I both love. They're filling and pretty quick and simple to throw together. Below, I'm sharing three of our favorites for those nights you're just not really in a cooking mood.


Peach Prosciutto Salad

Salad ingredients Needed:
1 ripe peach (I used white only because that's all that was available)
Crumbled goat cheese
Cooked, crumbled bacon OR prosciutto  

For dressing:
Extra virgin olive oil
balsamic vinegar

Put the arugula in a large bowl. How much you'll need is obviously determined by how many people you will be feeding. Toss diced peach over top (I left the peach peel on), add crumbled bacon or prosciutto (I used bacon since I had it on hand, but the recipe works great with either) and finally sprinkle on the goat cheese. To dress the salad, I drizzled olive oil on top, then a splash of balsamic vinegar. Toss before serving. 

Southwest Chicken Salad

Ingredients needed:
head of green leaf lettuce chopped
1-2 cooked corn cobs, corn cut off (grilling the corn gives it a great depth of flavor in the salad)
1 avocado pitted, peeled and diced up
2-3 cooked chicken breasts seasoned with salt and taco seasoning, then dice after cooking. 

 The first thing I do for this salad is season the chicken (with salt and taco seasoning), then either grill it or cook it in the skillet. The corn can be grilled or boiled on the stovetop as well. I have to say, grilling both really lends a great smoky flavor to the salad. Once cooked and cooled, dice the chicken and cut the corn from the cob.  Chop up the green leaf lettuce and put it in a large bowl. Add the diced chicken and corn, then the diced avocado. I just used a store bought chipotle ranch store bought dressing, pictured below.

Fall Harvest Salad

Ingredients needed:
head of chopped green leaf lettuce
5 slices bacon
1/2 apple, diced
1/2 pear, diced
1/4 cup dried cranberries
3 hard boiled eggs
1/4 cup goat cheese

There's some prep work involved in this one with the bacon and hard boiled eggs, so I normally make this salad on a day I'm already cooking bacon and eggs for breakfast.  That way, I just cook extra bacon and the eggs in the morning and refrigerate them until supper time. Since both take awhile to cool off anyway, it works out well. You just chop the lettuce and add it to a large bowl, then add all the other ingredients. My favorite dressing for this salad is poppyseed dressing. You can make your own, or I am normally lazy and buy the poppyseed dressing in the same brand pictured above, it's my favorite I've tried. 

Hopefully, one of these salads will make your supper prep easier one night :)

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