Chick Pea Salad

I have had a can of Garbonzo Beans in my pantry forever, and I wanted to put it to use.  I came across this recipe online and thought it looked great!! It has all the veggies that I will actually eat (minus red onions, which were NOT added to my salad). I pretty much will eat anything that contains black olives and feta, mmmmmm.  This was so light and fresh, and healthy!! Check it out.

You will need:

One 15 oz can of chick peas, drained and rinsed

1/2 cup of sliced black olives

One small roma tomato, diced

1/2 cup of cucumber, diced

1/2 cup red bell pepper, diced

Two or three fresh basil leaves, cut into small pieces

1/2 cup of feta cheese

1/2 cup of red onion, diced (IF YOU DARE)

splash of lemon juice

splash of red wine vinegar

salt and pepper

oregano

one large spoonful of plain greek yogurt

Combine all ingredients in a large bowl and stir it together until the dressing is consistent. Enjoy!

**This would be great for a yummy healthy lunch. It would also be awesome as a topper on some yummy grilled chicken.

Ramen Noodle Salad

This is an amazing side salad for the summer time. It also refrigerates nicely so you can have leftovers. It goes great with seafood! Nothing say summer like a good crab pickin'.

You will need:

2 packages of ramen noodles (any flavor)

1 package broccoli coleslaw mix

1/2 bunch of green onions, sliced

1 cup sunflower seeds

1 cup slivered almonds, toasted

1/2 cup oil

1/2 cup vinegar

1/4 cup sugar

Break noodles into small pieces. Set aside 1 flavor packet for another use. Mix ingredients listed, noodles through almonds in a large bowl. In a small bowl or jar add 1 flavor packet, oil, vinegar, and sugar.  Shake until all is dissolved. Pour over coleslaw mix. Best is served the following day. 

Salad pictured here with our seafood feast featuring steamed crab, steamed shrimp, steamed clams, fried flounder, soft shelled crabs, chicken tenders, french fries, and hushpuppies. OH MY!!

**This is one of my mom's recipes. Enjoy!

For more recipes, click here!

White Bean and Chicken Salad

I wanted a nice side dish for our picnic lunch this weekend at the Homestead! It's so expensive there, so Joe and I decided to brown bag a few of our meals. This salad was found on My Recipes. I kind of made up my own version of this, but I'll post the original recipe for y'all.

You will need:

2 cups of cooked shredded chicken 

1 cup chopped tomato (I bought a can of diced ..guilty) 

1/2 cup sliced red onion

1/3 cup sliced fresh basil

2 cans of white beans (I used Great Northern) 

Dressing:

1/4 cup red wine vinegar

2 tbsp extravirgin olive oil

1 tbsp lemon juice

2 tsp Dijon mustard

1/2 tsp salt

1/4 tsp fresh ground pepper

2 garlic cloves, minced

Mix the Salad ingredients together in a bowl. In a separate bowl mix together all the dressing ingredients and stir with a whisk. Pour over salad and stir it all together. YUM! and so much protein!