Simple Spinach Salad

Ease: 5/5     Kid-friendliness: 3/5     Taste: 3.5/5     Time: 5/5

Prep: 7 minutes
Cook time: 1 minute

This is a super fast, super easy, but super tasty spinach salad. Makes a terrific side and I just love the dressing!

What you'll need:

• 12 oz or 350 g pre-washed baby spinach
• 2 oranges
• 1/4 C lowest fat mayonnaise
• 1/4 C french vanilla yogurt (low fat)
• 1/4 tsp poppy seeds
• 1/4 tsp milk (optional)
• handful of croutons or cranberries (optional)

Rinse spinach leaves under cold water in salad spinner and spin dry. Place in salad bowl. Slice orange wedges and toss into greens. Set aside in fridge.

Combine mayonnaise, yogurt, and poppy seeds in a small bowl in that order. Whisk together (you may want to whisk in a bit of milk if you like your dressing a bit runny). 

Toss a handful of your choice of croutons or cranberries into the spinach, drizzle with the dressing and toss again. Serve! Fresh and Yummy!

Recipe adapted from:
 

Grilled Asparagus and Prosciutto Salad

Ease: 4/5     Kid-friendliness: 0/5     Taste: 3/5     Time: 4/5

Prep: 10 minutes
Cook time: 8 minutes

This recipe isn't really kidlet friendly. Unless you have a really sophisticated toddler, most small kids probably don't dig vinaigrette dressing, especially one made from red wine. That said, I enjoyed this salad. It made a nice side to the chicken I made and is something beyond the usual tossed or caesar salad I make.

What you'll need:

• 625 g asparagus, tough ends removed
• 7 Tbsp olive oil
• salt and freshly ground pepper
• 1 clove garlic, minced
• 2 Tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 Tbsp finely chopped chives
• 6 C mixed baby greens (I used a bagged mix)
• 90 g prosciutto, thinly sliced and cut into strips
• 60 g shredded or shaved parmesan cheese

Preheat a stovetop grill pan over medium-high heat (you could also cook the asparagus over a BBQ). Brush the asparagus with 1 Tbsp of the oil and season with salt and pepper. Place the asparagus in the pan and cook, turning occasionally, until slightly charred and tender, ~ 8 minutes.

In a large bowl, whisk together the garlic, mustard, vinegar, a dash of salt and a pinch of pepper. Slowly whisk in the remaining 6 Tbsp of oil. Stir in the chives. 

Add the greens and prosciutto (pronounced "pra-shoot-oh" - I looked it up. It's a dry cured ham, by the way) to the vinaigrette and toss gently to coat. Arrange the grilled asparagus on plates and top with the salad. Sprinkle with cheese and serve.

Recipe from Williams-Sonoma The Weeknight Cook: Fresh and Simple Recipes for Good Food Everyday

Fiesta Chicken Salad

Ease: 5/5     Taste: 4/5     Kid-friendliness: 3/5     Time: 4/5

Black beans and corn = a good relationship

Was feeling like something light last night and we're still all about getting use out of our "Broil King" (despite our winter-like weather), so hubby BBQ'd up a family pack of chicken for us. This is a quick easy salad to make but if you serve it as a stand-alone entrée, like I did, you'll have a pack of pantry raiders later on. It would thus be better served as a side or lunch entrée. On the plus side, you can use the remaining beans, tortillas, cheese and chicken to make wicked nachos!

What you'll need:

• 1 head green leaf lettuce (or lettuce of your choice), chopped
• 1/4 C black beans, rinsed
• 1/4 C corn, cooked 
• 1 cooked (BBQ'd is especially nice) breast of chicken, lightly seasoned with tex mex spice
• 1 medium carrot, grated
• 1/4 C crushed tortilla chips
• 1/2 C Tex Mex cheese

Combine above ingredients in a large bowl. 

Dressing:

• 1/4 C salsa
• 1/4 C ranch dressing

Voila!