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Eat healthy and well with these salads

POSTED: January 20, 2012 7:00 a.m.
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Spicy Tequila Lime Shrimp Salad

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Year after year, saving money and eating healthier rank high on the list of New Year’s resolutions, but as many know all too well, busy schedules can make it hard to keep these resolutions up.
“Pretty Delicious” author and “Top Chef” alum Candice Kumai has partnered with The Glad Products Company to create delicious recipes that help bring healthy food out of the kitchen, and in turn, help to
save you both the cost and calories associated with eating lunch out.
Chef Kumai’s recipes are inspired by Glad To Go reusable lunch and snack containers, which feature a detachable 1.5-ounce “To Go” cup that snaps into the lid — allowing you to confidently transport foods that you haven’t been able to before. Just imagine — no more dressing leak disasters when bringing a salad to work.
“Now there’s no excuse for us to break our New Year’s resolutions,” says Kumai. “My recipes are not only healthy, delicious, convenient meal time options, but they fit into our everyday lives while helping to
save money, time and calories and reduce waste.”
For additional recipes, lunchtime tips, coupon offerings and more, visit

Spicy Tequila Lime Shrimp Salad
Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4
For the shrimp
    2     tablespoons extra virgin olive oil
    1     garlic clove, minced
    1/2     teaspoon ground cumin
        Pinch red pepper flakes
    1     pound medium shrimp, deveined
    3     tablespoons high-quality tequila
        Salt, to taste
    1     teaspoon dried chipotle powder
    2     to 3 tablespoons fresh cilantro, chopped
For the salad
    4     cups dark, leafy mixed greens
    1/2     cup roasted red peppers, sliced thin
    1/2     cup black beans, drained
            and rinsed
    1     avocado, sliced thin
For the dressing
    1/2     cup nonfat plain Greek
    3     tablespoons high-quality
    1     tablespoon grated lime
    1     teaspoon hot sauce
    2     tablespoons fresh lime
        Pinch of sea salt to taste
Add olive oil to a large skillet over medium heat. Once oil is hot, add chopped garlic and cook for about 1 minute. Add cumin and red pepper flakes, and let flavors blend together.
Add shrimp and toss. Carefully add tequila and cook until alcohol burns off. Season with salt, and add dried chipotle powder. Once shrimp are cooked, add chopped cilantro, toss and put aside on a plate.
Toss mixed greens in a large salad bowl and add in roasted
red peppers and black beans. In medium bowl, whisk all of the dressing ingredients together and alter to desired taste by adding additional hot sauce and salt.
Top with avocado slices and sautéed shrimp.

Roasted Fig and Blue Cheese Salad
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
For the figs
    2     cups fresh black mission figs, sliced in half
    2     tablespoons balsamic vinegar
    2     tablespoons extra virgin olive oil
    1     teaspoon honey
    1/4     teaspoon sea salt
For the salad
    1/2     cup blue cheese, cut into elegant wedges
            or thin slices
    6     cups mixed salad greens with arugula
    1/2     cup candied walnuts
        Sea salt to taste
For the dressing
    3     tablespoons honey
    2     tablespoons Dijon mustard
    1/4     cup balsamic vinegar
    1/4     teaspoon sea salt
To roast figs, preheat the oven to 350°F. Remove stems off end of each fig, then slice fig in half. Roast for approxi­mately 30 minutes or until a bit golden brown. Remove and cool slightly.
In small mixing bowl, mix 2 tablespoons balsamic vinegar, olive oil and honey. Add figs and toss to coat evenly. Marinate for 5 to 10 minutes.
Whisk honey, mustard, 1/4 cup balsamic vinegar and sea salt together to create dressing.
Place greens in large salad bowl; toss in candied walnuts. Serve with two fig halves on top of each salad with a blue cheese wedge.

Spinach Salad with
Walnuts, Strawberries
and Goat Cheese
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
For the salad
    1/2     cup walnuts
    4     cups fresh spinach, stems
    8     large strawberries, hulled and
            thinly sliced
    1/4     cup crumbled goat cheese
For the dressing
    3     tablespoons honey
    2     tablespoons Dijon mustard
    1/4     cup balsamic vinegar
    1/4     teaspoon sea salt
Heat the oven to 375°F.
Place walnuts on rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Transfer to a plate to cool.
Toss spinach with strawberries in a
large bowl.
In small bowl, whisk together honey, mustard, vinegar and salt. Sprinkle walnuts on top of spinach and straw­berries mix.
Serve sprinkled with goat cheese, with remaining dressing on the side.

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