Salads that look like “real meals!”

If you’re enduring the sweltering weather that usually occurs in July and dreading
turning on the stove or grill, here are 2 salads that can be made in the early mornings
and eaten in the afternoon or evening.

The 2 Salads: Chicken Cobb and a Greek Lentil Salad.
And yes, some of the ingredients will require cooking or bought prior
to cooking
first up…
a) Chicken Cobb Salad!
Ingredients:
1/4 cup of olive oil
2 Tbs. of white vinegar
1 Tbs. of Dijon Mustard
6 leaves of Romaine lettuce
1 avocado
1 cup of cherry tomatoes
3 scallions
4 hard-cooked boiled eggs (buy already cooked eggs at a convenience
store or deli)
4 slices of bacon-cooked
1 cup of diced cheese, mozzarella, cheddar or Parmesan
2 cups of cubed chicken, (cooked) use leftover chicken or
buy one already made (at Costco)
To make:
In a bowl, whisk together the first 3 ingredients, a little salt and pepper,
set the bowl to the side. Halve Romaine leaves. Peel, the avocado and slice.
Quarter tomatoes. Slice scallions. Peel and slice eggs. Tear bacon into pieces.
Place the lettuce on a serving plate. Arrange cheese, avocado, tomatoes,chicken,
scallions, eggs and bacon in vertical rows over the lettuce. Serve with your favorite
dressing.
Calories per serving-450, Prot-30g.Carbs-10g.
Another tip: If you or a family member has sworn off meat, that’s okay, just add
a few cubes of tofu replace the chicken.

The second recipe:
Greek Lentil Bowl!
Ingredients:
2 Tbs. of Olive oil
2 Tbs. of red wine vinegar
1 red pepper
1 tomato-yellow or red
1/2 seedless cucumber
1 can of lentils, rinsed and drained
1/2 cup of pitted black or green olives, rinsed and drained
1/3 cup of thinly sliced onion (red or yellow)
1/4 cup of chopped fresh parsley
To make:
In a large bowl, whisk the olive oil, vinegar and salt and pepper (1/4 tsp.
of each) Set off to the side. Seed and dice the pepper and dice the tomato.
Halve the cucumber lengthwise, then cut into 1/4″ thick slices
Add the lentils, olives, red onion, parsley, red pepper, tomato and cucumber
to the bowl with the dressing, toss until combined. Transfer to a serving bowl,
and cover and then refrigerate until ready to serve.
Calories per serving-200, Prot-9g. Carbs-20g.

That’s it- 2 salads that look like and are filling enough for a real meal.
Enjoy.

Sources:
* AllRecipes.com-popular food site
* First for Women-Magazine, July 24 Issue

Please make sure you share these 2 recipes with family and friends who
hate turning on the stove or grill this time of year.
Share it over at Facebook, Instagram (stories), Pinterest, Reddit, Snapchat,
Tik-Tok and Twitter.

Thank-You!