3 Lunchbox Ideas Featuring Salads (COLLAB WITH GIRLS WITH GLASSES!)
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Learn how to make 3 lunchbox ideas featuring salads! I’ll show you easy lunch recipes with heathy recipes featuring a Southwestern Chicken Salad, Roasted Beet and Goat Cheese Salad and a Vegan Roasted Cauliflower and Kale salad.
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Healthy Chicken Salad Lunchbox Idea: http://bit.ly/2jiwCH9
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3 LUNCHBOX IDEAS FEATURING SALADS: RECIPES
Each one makes 1 salad
SOUTHWESTERN CHICKEN SALAD RECIPE
1 cup (240 ml) Romaine lettuce
½ cup (120 ml) frozen corn, thawed
5-6 cherry tomatoes
1/3 cup (80 ml) sliced orange bell peppers
1 cup (240 ml) sliced rotisserie chicken
1 corn tortilla
1 cup (240 ml) low-fat sour cream or plain Greek Yougurt
1 lime, juice and zest
¼ tsp (1.25 ml) salt
1 garlic clove
2 tbsp (30 ml) cilantro
¼ tsp (1.25ml) cumin
2 tsp (10 ml) jalapeno
1-2 tbsp (30 ml) water
Slice tortilla in half, then slice each half into strips. Place on baking sheet and toast for 10 mins at 375F (190C). Allow to cool and set aside.
For salad build by starting with Romaine lettuce, then add corn, tomatoes, peppers and chicken. Place tortillas strips on top.
For dressing, place all ingredients in a blender and whirl up. Transfer to a small container and serve with the salad.
ROASTED BEET SALAD WITH GOAT CHEESE AND HAZELNUTS
1 cup (240 ml) Arugula, or Rocket
1-2 large beets that have been roasted
1/3 cup (80 ml) goat cheese
3 tbsp (45 ml) hazelnuts, roasted
1 tbsp (15 ml) mint
1 tsp (5 ml) Dijon mustard
1 tsp (10 ml) white balsamic vinegar
3-4 tbsp (30-45ml) grapeseed oil
salt and pepper to taste.
To roast beets, wash them and remove their greens.
Wrap each one in aluminum foil and place on a baking tray. Roast at 450F (230C) for 1 hour 15 mins or until they are tender. Unwrap from foil and run them under cold water to remove their skins. Keep in a ziplock bag until ready to use.
SPICED CAULIFLOWER, KALE & QUINOA SALAD RECIPE
3 cups (450 g) cauliflower florets
1 tbsp (15 ml) olive oil
½ tsp (2.5 ml) garam masala spice
2 tbsp (30 ml) golden raisins or green raisins
2 tbsp (30 ml) pine nuts
2 tbsp (30 ml)pomegranate seeds
1 cup (240 ml) kale
1 cup (240 ml) quinoa
1 tsp (5 ml) fresh lemon juice
1 tsp (5 ml) olive oil
Preheat oven to 450F (230C)
Toss cauliflower with olive and garam masala. Transfer to baking sheet and roast for 15 mins. Turning occasionally until golden brown. Last 5 mins, add pine nuts to toast with the cauliflower.
Allow to cool and set aside.
Add kale to salad container, drizzle with lemon juice and olive oil. Top with cooked quinoa.
Add cauliflower, raisins and pomegranate seeds.