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More Light Recipes You Will Love If youre into fresh flavors and easy prep, I think youll enjoy these too: Healthy Chicken Salad Recipe Chicken Caesar Salad Wrap Blackened Shrimp Salad Recipe Crispy Hot Honey Chicken Salad Recipe 7 Layer Salad Recipe Ingredients 3 hearts romaine lettuce about 68 cups sliced Salt and pepper to taste cup Parmesan cheese grated For the Caesar Salad Dressing: 2 cloves garlic minced 2 tablespoons anchovy paste Pinch salt 2 egg yolks 4 tablespoons lemon juice about 2 lemons 1 teaspoon Dijon mustard cup vegetable oil +2 tablespoons if needed For the croutons: cup extra-virgin olive oil 4 cups thick slices French bread cubed Sea salt 2 tablespoons Italian seasoning Instructions For the croutons: Preheat your oven to 350F (180C) and line a baking sheet with parchment paper
Fall Salad Ingredients 1 (431 g) acorn squash, sliced (butternut or pumpkin can be substituted) cup (108 g) extra-virgin olive oil, divided 1 teaspoons (9 g) kosher salt, divided teaspoon (1 g) ground black pepper, divided 1 pound (453.59 g) chicken tenderloins, cut into bite-sized pieces teaspoon (1.5 g) garlic powder 3 tablespoons (59.75 g) apple cider vinegar 2 tablespoons (30 g) maple syrup 2 teaspoons (10 g) Dijon mustard 7 ounces (198.45 g) fresh greens, I used a butter lettuce blend 8 sliced (176 g) bacon, cooked and crumbled cup (60.61 g) dried cranberries cup (56.5 g) crumbled cheese, such as goat cheese, blue cheese, or cheddar cup (72 g) nuts, such as pecans, walnuts, or hazelnuts 1 (182 g) apple, I used honeycrisp, diced Instructions Roast the squash Preheat the oven to 425 degrees F and mist a baking sheet with non-stick spray
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