South Beach Salad Recipes

Steps:

• Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
• To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

Steps:

• Place salad greens in bowl and top with tomatoes.
• In a separate bowl, mix tuna, garlic, cilantro, mayo, brown mustard, lemon juice, hot sauce and creole seasoning (if desired), salt and pepper to taste.
• Mix well.
• Mound tuna mixture on top of salad greens.
• Drizzle with balsamic vinegar and serve.

Steps:

• 1. Heat oven to 450 degrees. In a large roasting pan, combine the zucchini and summer squash, red and yellow peppers, asparagus, and onion. Add the olive oil, salt, and black pepper. Toss to mix and coat. Spread in a single layer. I also put little bits of butter chuncks on top and cover with tin foil for the grill in an aluminum throw away pan.
• 2. Roast for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.

Steps:

• To make the salad:.
• Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
• Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
• Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
• To make the dressing:.
• Puree the onion, avocado, oil, lime juice, and water in a blender.

Steps:

• Combine all ingredients in a jar or container with a tight lid.
• Cover and shake.
• Store in refrigerator.

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
• To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
• Drizzle dressing over the salad.

Steps:

• Whisk together lemon juice, anchovies, garlic, and dijon. Slowly whisk in olive oil. Stir in Parmesan cheese. Season with salt and pepper to taste.