Tag Archives: salmon

Neissa’s Simple Summer Arugula Salad with Maple Lemon Dressing

iGniteSummerSalad

by Neissa Brown Springmann

by Neissa Brown Springmann

One of the things I love the most about this salad is that it requires such minimal chopping — and who doesn’t love that?! I hope you enjoy it as much as I do!

Neissa’s Simple Summer Arugula Salad with Maple Lemon Dressing

Makes 1 serving (1 large main salad), or 3-4 small side salads

SALAD INGREDIENTS:

  • 1 heaping handful of organic, undressed cole slaw mix (I find mine for ~$3 at Whole Foods)
  • 1 heaping handful of arugula
  • 1/4 c whole or halved cherry tomatoes
  • 1/2 avocado
  • 1 T pepitas
  • 1 T dried currants
  • 1 T slivered or whole almonds
  • 1 serving size of your protein of choice (I prefer salmon, grilled chicken or even a turkey burger)
  • To taste: I also love crumbling up a piece of veggie-fed, antibiotic-free bacon for a little extra crunch & flavor 🙂

DRESSING INGREDIENTS:

  • 1 T organic maple syrup
  • Fresh juice from half of a lemon

INSTRUCTIONS:

  1. Place all ingredients (minus your protein of choice) in a large tupperware container and shake
  2. Empty salad contents onto a serving dish, top with your protein of choice and enjoy!

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Go-To, Healthy Summer Dinners

We all get into routines when it comes to at-home cooking. It’s simply a lot of effort tracking down new recipes and thinking of new things to cook, right? We couldn’t agree more, so we asked the iGnite Leaders for some of their favorite go-to dinners to provide you with fresh inspiration for healthy dinners to prepare at home. No more boring dinners!

Neissa Neissa’s Pick: Salmon + Quinoa + a Big Delicious Green Salad

Molly Molly’s Pick: Quesadillas Loaded with Veggies
(recipe below)

Kathleen Kathleen’s Pick : Turkey Burgers and Corn Salad
(recipes below)

Cary Fyfe Cary’s Pick: Tilapia (olive oil and lemon) + Roasted Mixed Potatoes (regular and sweet) + Spinach/Arugula  Salad with Pecans & Sweet Yellow Tomatoes (…and a brownie for dessert!)

 Amy’s Pick: Chilled Gazpacho + Pistachio Spinach Salad + Crusty  Olive Bread
(recipes below)

Catherine Hearn Catherine’s Pick: Roasted Chicken Breast + Baked Sweet Potatoes with  Oregano + Kale Salad with chopped Walnuts & Dried  Cranberries
(recipes below)

FEATURED RECIPES: 

Photo: Southern Living

Photo: Southern Living

Kathleen’s Summer Go-To: Turkey Burgers and Corn Salad
“Really fast & easy!”

TURKEY BURGERS
2 lb. Italian Seasoned Ground Turkey (two 1 lb.pkgs from grocery store)
Chopped Red Onion
2 Cups Chopped Spinach (I just use the frozen package and thaw it)

  1. Mix all together and make burgers!
  2. Cook in oven or on Grill.

CORN SALAD
3 Cans Shoe Peg Corn
3 Cans Black Beans drained and rinsed
1 Chopped Red Pepper
1 bunch Chopped Cilantro
1 bunch Chopped Green Onions
Salt and Pepper
DRESSING: 1/2 c. Red Wine Vinegar and 1/2 c. Olive Oil mixed together– just pour over and chill!!

Amy’s Go-To: A big healthy bowl of chilled Gazpacho along with Pistachio Spinach Salad and Crusty Olive Bread

Photo: cookistry.com

Photo: cookistry.com

WHOLE FOODS GAZPACHO
1 large onion
1 1/2 lbs. tomatoes, seeded
2 large cucumbers, seeded
1 medium red pepper, seeded
1/2 cup fresh cilantro (I like more!)
1/4 cup extra-virgin olive oil
1 1/2 cups tomato puree
1 cup tomato juice
1 Tbls. lemon juice
Salt and freshly ground white pepper to taste
1/8 cup good quality balsamic vinegar

  1. Combine the olive oil, tomato puree, tomato juice, and lemon juice in a large bowl.
  2. Pour half the liquid ingredients into a Vitamix or blender and add half the onion, tomatoes, pepper and cilantro, roughly chopped. Pulse to chop coarsely. Repeat with the remaining vegetable and liquid ingredients.
  3. Combine both batches in a large container.
  4. Add salt and pepper to taste, and blend in the balsamic vinegar.
  5. Refrigerate for at least 4 hours, but preferably overnight.
  6. Add fresh cilantro before serving and drizzle some good quality extra virgin olive oil over the top (optional.)

SPINACH SALAD WITH PISTACHIOS (easy, healthy and Paleo-friendly)
5 ounces baby spinach
1/2 cup roasted pistachios
1/2 cup dried cherries
MUSTARD ORANGE DRESSING
2 Tbls. olive extra virgin olive oil
1 Tbls. balsamic vinegar
1 Tbls. orange juice, freshly squeezed
1 tsp. dijon mustard

  1.  In a large salad bowl, toss together spinach, pistachios and cherries
  2. In a jar, combine olive oil, vinegar, orange juice, mustard and shake well
  3. Drizzle the dressing over the salad
  4. Toss and serve
Photo: allrecipes.com

Photo: allrecipes.com

Catherine’s favorite: EASY BAKED SWEET POTATOES WITH OREGANO
(Makes 4 servings)

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

  1. Preheat oven to 350 degrees F. Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
  2. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
  3. Bake in a preheated 350 degrees F oven for 60 minutes or until soft.
Photo: myrecipes.com

Photo: myrecipes.com

Molly’s quick & easy go-to: QUESADILLAS LOADED WITH VEGGIES
Corn tortillas
Refried black beans
Any and all veggies….spinach, onion, bell pepper, avocado (or pre-made  guacamole)
Salsa
Cheese to your liking
Add any other protein you’d like (preferably a lean protein such as chicken, shrimp, etc.)

What are YOUR favorite healthy summer dinners? Leave a comment and share your ideas