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I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light but also are in a hurry. Purchase already-peeled and deveined shrimp to save time or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy.

 

Shrimp Caesar Salad

Prep: 10 minutes

Yield: 4 to 6 servings

Ingredients

6 cups romaine lettuce leaves

11/4 pounds cooked shrimp, peeled and deveined

1/4 cup shaved Parmesan cheese

1/3 cup croutons

Reduced-fat Caesar salad dressing (I like Ken’s)

Preparation

1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.

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This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.

 

Spinach-Turkey Salad

Prep: 15 minutes

Cook: 3 minutes

Yield: 4 servings

Ingredients

1 (5-ounce) package fresh baby spinach

11/2 cups chopped fresh basil

1/3 cup pine nuts, toasted

1/2 pound sliced deli turkey (I used cracked pepper turkey)

1/4 cup freshly shaved Parmesan cheese

Vinegar and oil or vinaigrette

Preparation

1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.

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Iceberg wedge salads are so fresh, delicious and best of all, simple. This one is a low-fat main-dish salad topped with shrimp and turkey bacon. I developed a low-fat blue cheese dressing to go with it, but if you’re short on time, use a bottled blue cheese or even vinaigrette dressing instead. This recipe is so simple: 21 minutes and dinner’s on the table.

 

Shrimp Iceberg Wedge

If you’re short on time, cook turkey bacon in microwave on HIGH 21/2 to 3 minutes or until crispy.

Prep: 15 minutes

Cook: 6 minutes

Yield: 4 servings

Ingredients

1/2 cup light mayonnaise

3 tablespoons fresh lemon juice, divided

1/4 to 1/2 teaspoon bottled hot sauce

1/4 teaspoon freshly ground pepper, divided

2 to 3 tablespoons crumbled Blue cheese

1 pound large shrimp, peeled and deveined

1 large head iceberg lettuce, cut into 6 wedges, with core attached

2 slices turkey bacon, cooked and crumbled into pieces

1 cup chopped tomato

1/3 cup thinly sliced red onion

Pita wedges (optional)

Preparation

1. Combine mayonnaise, 1 tablespoon lemon juice, hot sauce and 1/8 teaspoon pepper in  a small bowl. Add blue cheese, stirring until well blended. Cover and refrigerate until ready to serve.

2. Preheat grill saute pan or grill pan to medium-high heat.

3. Drizzle shrimp with remaining 2 tablespoons lemon juice and remaining 1/8 teaspoon pepper. Place shrimp on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.

4. Arrange lettuce wedges on serving plates. Top with bacon, tomato, onion and shrimp. Spoon dressing evenly over each wedge.

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I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free. 

 

Asian Chicken Salad

Prep: 25 minutes

Yield: 4 servings

Ingredients

5 cups shredded romaine lettuce

1 large seedless cucumbers, thinly sliced

2 cups shredded carrots

1 tomato, thinly sliced

11/2 cups chopped cooked chicken

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced red onion

1/4 cup unsalted dry-roasted peanuts, toasted

2/3 cup rice wine vinegar

1/4 cup fresh lime juice

1 tablespoon canola or sesame oil

2 teaspoons low-sodium soy sauce

3 cloves garlic, minced

1/4 cup sugar

1/4 teaspoon crushed red pepper flakes

Preparation

1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.