Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/30
- Katherine Victoria Vananderland
- May 29, 2021
- 4 min read
A salad toss, I picked four of some of the greatest out of 80 salads so tonight you can stay healthy with a glass of Juice, or Diet Soda and have your choice of salad. I'll keep meals light for lunch and dinner as we are all trying to cut weight for the 1st of June 2021. May today be a blessing to you and may you find many blessings in the simplicity of the day.
Lifting you up in prayer we made it one more day and we will make it past Christmas of 22 were on our way to shine through the Earth into the Heavenly Realms back to Earth bringing angels with us when we return.
My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California
Ingredients
3 tablespoons olive oil
20 fresh Brussels sprouts, trimmed and halved
2 shallots, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
1 skinned rotisserie chicken, shredded
3 cups torn romaine
2/3 cup chopped roasted sweet red peppers
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1/2 cup balsamic vinaigrette
3/4 cup pistachios, toasted
3/4 cup dried cranberries
Fresh goat cheese, optional
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Directions
In a large skillet, heat oil over medium heat. Add Brussels sprouts and shallots; cook and stir until browned and tender, 10-12 minutes. Sprinkle with salt; drizzle with balsamic vinegar. Cook 2-3 minutes, reducing liquid and stirring to loosen browned bits from pan.
Combine chicken, romaine, red pepper and sun-dried tomatoes. Toss with Brussels sprouts mixture and balsamic vinaigrette. Top with pistachios and dried cranberries; serve with goat cheese if desired.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1-1/3 cups: 500 calories, 25g fat (4g saturated fat), 73mg cholesterol, 657mg sodium, 39g carbohydrate (24g sugars, 7g fiber), 30g protein.
Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington
Ingredients
1 beef top round steak (1 pound)
4 cups cut fresh asparagus (2-inch pieces)
3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 teaspoon grated gingerroot
Sesame seeds
Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges
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Directions
Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing.
In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool.
Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.
Nutrition Facts 1 cup: 160 calories, 7g fat (1g saturated fat), 42mg cholesterol, 350mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.
My favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. —Trisha Kruse, Eagle, Idaho
Ingredients
VINAIGRETTE:
1/4 cup balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon Greek Yogurt with honey
1/2 teaspoon curry powder, optional
1/2 teaspoon salt
1/4 teaspoon onion flakes
1/4 teaspoon ground ginger
SALAD:
2 cups shredded cooked chicken
2 medium apples, chopped
1/2 cup thinly sliced red onion
10 cups torn mixed salad greens
1/2 cup chopped walnuts, toasted
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Directions
In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 serving: 306 calories, 19g fat (3g saturated fat), 42mg cholesterol, 549mg sodium, 20g carbohydrate (12g sugars, 4g fiber), 17g protein.
This salad was served at a dear friend's baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta, romaine and croutons nicely. —Tammy Steenbock, Sembach Air Base, Germany
Ingredients
1 package (19 ounces) frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup 2% milk
1/4 cup plus 1/3 cup shredded Parmesan cheese, divided
2 tablespoons lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned salad croutons
Halved cherry tomatoes, optional
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Directions
Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.
Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.
Nutrition Facts 1 cup (calculated without tomatoes): 237 calories, 14g fat (4g saturated fat), 17mg cholesterol, 327mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 8g protein.
by:
Joy Melissa Pence - Original Copy
Alias: Katherine Victoria VanAnderland, Original Copy
Alias: Victoria Aikman -Original Copy
Alias: Katherine Victoria Aikman - Original Copy
Communications, B.s. Public Speaking / Organizational Communication
Professional Blogger and Entrepreneur
Phone: 202-909-0715
Email: edinahomeschool@gmail.com
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