If you don’t want to turn the stove on (for hours), but still want a nutritious
meal, you’re in luck, listed below are 3 salads that think they’re a meal.

The salads are packed with healthy greens, (get your greens from a farmers’
market or produce stand) and good-for-you proteins, and are a perfect for
those hot summer nights.

Salad No. 1-
Balsamic Chicken Caprese!

This delectable salad is a combination of tomatoes, basil, fresh mozzarella
and sliced chicken.
Ingredients:
1/4 cup of pine nuts
2 Tbs. of balsamic vinegar
1 clove of garlic, minced
1/4 tsp. of salt
1/8 tsp. of black pepper
5 Tbs. of olive oil
8 cups of baby Arugula or Spinach
8 oz. of fresh mozzarella balls, (cherry-size)
2 cups of grape or cherry tomatoes, halved
1 1/2 cups of fresh basil leaves
3 cups of sliced cooked chicken, (make the chicken yourself
or buy one from Costco)
To make:
In a dry nonstick skillet over medium heat, toast pine nuts, stirring
occasionally, until golden, 3 mins. Reserve.
In a small bowl, combine vinegar, garlic, salt and pepper; slowly
whisk in olive oil.
On a platter, toss the greens, cheese, tomatoes and basil. Top
with cooked chicken and pine nuts. Drizzle with dressing.
Helpful tip:
Balsamic vinegar gives this salad a complex and tangy twist, but
it can be expensive, so to get around this-make your own.
To make:
Simmer 1/2 cup of regular balsamic vinegar with 1 tsp. of dark honey
for about 30 mins.
Calories-560 per serving, Prot-37g. Carbs-7g.

Salad No. 2-
Grilled Steak with Beets and Greens!

This salad is loaded with vegetables, steak and goat cheese and
will fill even the heartiest of appetites.
Ingredients:
1 lb. of sirloin steak
1/2 tsp. of salt
1/4 tsp. of pepper
Cooked beets, 8 to 10 oz.
8 cups of Romaine lettuce, shredded
2 cups of broccoli florets, (cooked)
1/2 cucumber, regular or English, halved lengthwise and sliced
1 carrots, halved lengthwise and sliced
3 oz. of goat cheese, crumbled
6 Tbs. of balsamic vinaigrette dressing
To make:
Heat grill to medium-high. Sprinkle steak with salt and pepper;
grill, flipping once, 3 to 4 mins. per side for medium-rare or longer
for desired doneness. Let rest 10 mins. slice it thinly.
Meanwhile, arrange beets, lettuce, broccoli, cucumbers and carrots
on a platter. Top with sliced steak. Sprinkle salad with crumbled goat
cheese. Drizzle with dressing or serve the dressing on the side.
Helpful Tip:
If you plan on using fresh beets, use this tip to prevent red stains on
your cutting board. Before cutting the beets on your cutting board,
spray some cooking spray on it. The cooking spray prevents the beet juice
from soaking into the surface.
Calories- 365 per serving, Prot-32g. Carbs-16g.

Salad No. 3-
Grilled Romaine and Ranch Cobb Salad!

Grilling the lettuce makes it smoky-sweet and it goes extremely well
with yolky
eggs.
Ingredients:
4 eggs, prefer the yolks harder? Cook them a little longer
8 oz. of baby carrots, trimmed and halved lengthwise
2 hearts of Romaine lettuce, each quartered lengthwise through core
2 Tbs. of olive oil
1/4 tsp. of salt
1/4 tsp. of pepper
2 cups of cooked chicken, sliced
4 slices of cooked bacon, chopped
1/4 cup of fresh parsley
1/4 cup of ranch dressing
To make:
Bring a pot of water to a boil. Add eggs; reduce heat to medium-high.
Cook 6 1/2 mins, adding carrots during the last 1 min. drain. Transfer
to a bowl of Ice water.
Heat grill to high. Toss lettuce with oil, salt and pepper. Grill, cut sides
down, until charred in spots, 1 to 2 mins. Cool. Trim away core ends of lettuce;
cut crosswise into thirds; transfer to a platter.
Peel eggs; halve or cut into thirds. Pat carrots dry. Top lettuce with chicken,
bacon, eggs, carrots and parsley. Drizzle with dressing.
Calories per serving- 370, Prot-26g. Carbs-8g.

Sources:
* A Taste of Home Magazine
* Food Network magazine
* Organic Farming Magazine
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