#mixedgreens

Mixed greens salad with crispy prosciutto.

From Gastroposter Ken Berry, via Instagram:

A flavorful and healthy salad featuring tandoori-marinated chicken breast strips served on a bed of mixed greens with blanched green beans, cherry tomatoes, cucumber, red onion, and a tangy Greek yogurt dressing.

Ingredients: 2 boneless chicken breasts. 1/4 cup tandoori marinade. 1 cup green beans, trimmed and blanched. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup Greek yogurt. 1 tablespoon lemon juice. Salt and pepper to taste. Mixed greens for serving.

Instructions: For at least 30 minutes, put the chicken breasts in the tandoori marinade. Set a grill or grill pan over medium-high heat to get it hot. The chicken breasts should be cooked all the way through after being grilled for 6 to 8 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Put the cherry tomatoes, cucumber, red onion, cilantro, and green beans in a large bowl. Put Greek yogurt, lemon juice, salt, and pepper in a separate small bowl. Mix them together to make the dressing. Slice the tandoori chicken and add it to the salad. Pour the yogurt dressing over the salad and mix it all together. Put the salad on a bed of mixed greens. Have fun with your Asian chicken and bean salad!

Prep Time: 30 minutes

Cook Time: 15 minutes

This Roasted Beet, Pear, and Walnut Salad is a delightful combination of sweet and savory flavors. The roasted beets add earthiness, the pear brings sweetness, and the walnuts provide a satisfying crunch. Tossed with mixed greens and a simple balsamic vinaigrette, it's a refreshing and nutritious keto-friendly salad.

Ingredients: 2 medium beets, peeled and diced. 1 pear, thinly sliced. 1/4 cup walnuts, chopped. 4 cups mixed greens. 2 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Spread the diced beets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the beets are tender and caramelized. In a large bowl, combine the roasted beets, sliced pear, chopped walnuts, and mixed greens. In a small bowl, whisk together the remaining tablespoon of olive oil and balsamic vinegar. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes