menu monday. {salads galore}

We're still on a major diet overhaul in our house ... 

Especially after eating my weight in Easter candy this past weekend!! 

{and all the other YUMMY goodness my SWEET mama made for us!}

Plus I've recently been craving all sorts of salads ... I think it's the warm weather ... Makes me long for all things fresh and light ... 

Check out these DELISH salads ... I'm sure we'll be munching on these this week! 

Spinach Salad

Ingredients

2 tablespoons canola oil

1 medium yellow onion, thinly sliced

1 (8-ounce) bag baby spinach

1 roasted red pepper, cut into strips

1 can white beans, drained and rinsed

1/4 cup crumbled feta cheese

1 can whole chunk tuna in water

1 orange, cut into segments

1/4 cup toasted sliced almonds

Dressing:

2 teaspoons Dijon mustard

2 tablespoons honey

3 tablespoons rice wine vinegar

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

In a medium saute pan over medium heat add oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes.

To make dressing: In a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. Place top on container and shake to combine.

In a large mixing bowl add spinach, roasted pepper, beans, feta, tuna and 2 tablespoons dressing. Toss to combine. Garnish with caramelized onion, orange segments and toasted almonds.

Grilled Salmon and Grapefruit Salad

Ingredients

• 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices
• Cooking spray
• 8 cups mixed baby salad greens
• 1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained

• Preparation

  • 1. Prepare grill.
  • 2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
  • 3. Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.
  
  
  
  
  So how 'bout you ... When the weather warms up, what light and refreshing meal do you crave?