Tag Archives: salad

Egg Salad Lettuce Wraps

I’m fortunate to work in a building that has a large “cafe” available to employees with a variety of lunch options such as a deli, two salad bars, a sushi bar, brick oven pizza and warm foods that change each day like fish tacos, chicken kabobs or grilled steak and potatoes.  Yet, for some reason, each time I go up there on days when I didn’t bring lunch, I end up walking around the whole place, eyeballing each item to find that nothing looks good and I ultimately end up getting the same thing every time:  egg salad on a spinach wrap.  I know this before I even ride the elevator up 15 floors to the cafe but I always hope each time that something else will strike my fancy.  And it never happens.  The wraps are huge and I’m full after just a half of one but I always end up eating the whole thing.  Oh, and instead of getting baby carrots and celery which are an optional free side, I typically succumb to the question “Do you want chips?”  The word yes comes out of my mouth before I even know what I’m saying and I rationalize it by figuring that I’m already eating so badly with the mayonnaise-laden egg salad that what’s the point of fooling myself with carrots.  I’m a hot mess.  So to keep myself away from the deli counter, I’m bringing in my own Egg Salad Lettuce Wraps for lunch this week.

Nonfat plain Greek yogurt replaces most of the mayonnaise in this recipe, keeping it lighter in calories without sacrificing too much flavor. Keeping a little light mayonnaise in keeps the Greek yogurt from making the egg salad too tangy.  I also added celery for crunch, roasted red pepper for an additional flavor boost and cayenne pepper for a little kick.  Putting the salad in lettuce really keeps the calories down and, depending on the kind of lettuce you use, provides and additional crunch factor, making this a satisfying lunchtime bite.  In additions, if you are watching your Weight Watchers points, one serving has 5 points so you can be on a diet and have egg salad too!  See ya’, deli counter…I won’t be back for a while!

Egg Salad Lettuce Wraps (makes 6 servings)

  • 12 eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/3 cup jarred roasted red peppers in water, chopped or 1 red pepper, roasted (see note below)
  • 1/2 cup celery or one stalk, chopped
  • 1/8 teaspoon cayenne pepper (optional)
  • 6 lettuce leaves, preferably butter lettuce
  • salt to taste

Place eggs in a large pot and cover with water.  Bring to a boil, cover, and let sit for 15 minutes.  Peel eggs and chop, placing them in a large bowl.  Add yogurt, mayonnaise and mustard; combine.  Add chopped celery and roasted red pepper; combine.  Stir in cayenne pepper and salt.  Rinse and dry lettuce leaves.  Serve 1 cup of salad in lettuce leaves.

Note: To make your own roasted red peppers, cut fresh red peppers in half, remove seeds and ribs, flatten, and broil, skin side up, for 10-15 minutes, until blackened, on a foil-lined baking sheet.  Place blackened peppers in a zip-top plastic bag, seal and let stand 15 minutes. Remove from bag, peel and discard skin; chop.

If you like this, also check out Enlightened Egg Salad Pitas.

The ingredients:

Place eggs in a large pot and cover with water.  Bring to a boil, cover, and let sit for 15 minutes.

Peel eggs and chop, placing them in a large bowl.  Add yogurt, mayonnaise and mustard; combine.  Add chopped celery and roasted red pepper; combine.  Stir in cayenne pepper and salt.

Rinse and dry lettuce leaves.  Serve 1 cup of salad in lettuce leaves.

Grilled Corn, Poblano, and Black Bean Salad

I’ve been noticing how few vegetables have been making their way into my kitchen lately so when I went to the store early on Saturday morning, I spent a lot of time in the produce section, picking up zucchini, squash, peppers, oranges, corn, avocado, and tomato amongst others. I’m trying to make a deal with myself that I won’t eat anything unless it has a fruit or veggie in it or with it. Not a bad way to live, I assume. This means that if I splurge on an egg sandwich in the morning, I have to be prepared to bring in a baggie of spinach to put on it or at least pick up a piece of fruit to eat with it. It doesn’t help that I can’t stop watching the Olympics and seeing all of these physically fit athletes are really sending me into a self-loathing spiral. First up is Grilled Corn, Poblano, and Black Bean Salad which is perfect on a summer day.

Fresh Jersey corn, red pepper, poblano pepper, avocado and scallions are all grilled until brown and soft before being tossed with cilantro and black beans. A light coating of freshly squeezed lime juice, olive oil, ground cumin, salt and pepper, round out this light summer salad which truly tastes like summer in a bowl. Don’t have a grill or a grill pan? Just use your broiler instead (a great way to make this recipe year-round). The red peppers and corn are perfectly sweet while the grilled poblano (my latest obsession) gives a subtle kick of heat. The avocado, true to form, provides a slightly creamy element and the ground cumin adds a hint of smoky flavor. I can’t think of another word to describe this vibrant salad other than lovely. Eat this plain or with your favorite grilled burger for a true summertime moment.

The ingredients:

Place green onions, avocado, bell pepper, and poblano on a grill rack coated with cooking spray and preheated on high heat. Grill onions and avocado 2 minutes on each side, until browned. Grill bell pepper 6 minutes on each side or until blackened and peel (put peppers in a plastic storage bag for a few minutes to loosen skin, in necessary). Grill poblano 9 minutes on each side or until blackened and peel.

Brush corn with 2 teaspoons of olive oil and grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

Cut kernels from ears of corn and place in a large bowl.

Chop onion, bell pepper, and poblano and add to the bowl with corn.

Add remaining olive oil, cilantro, lime juice, ground cumin, salt, black pepper, and black beans to bowl. Toss well.

Cut avocado into thin slices and place on top of salad.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Summer Salad with White Wine Vinaigrette

Sometimes you just need a salad. After my birthday celebration this past weekend that lasted a day longer than we all anticipated, I need several salads. And several more after that. My problem is: I. just. don’t. like. salad. I do like salads at restaurants that have bad stuff, like crispy chicken, fatty dressing, tons of cheese and nary a vegetable anywhere. You know. The ones nutritionists and dietitians tell you in magazines that you should never order? Fortunately, the building where I work not only has a cafe with a large salad bar, but one floor up from that is another salad spot where you can have someone make one for you. Unfortunately, I hate those salads. I don’t know if it’s the dressing, the lack of options or what, but each time I get one of these salads, I’m miserable and disappointed. I have figured out though, I like salads I make myself, where I control the ingredients and only put in what I know I like. And I since I don’t really like bottled dressing, I like simple vinaigrettes where I can control the fat and the flavor. So after work last night, I stopped at the store and started filling my basket with both fruits and veggies that I knew would not only be tasty but would also take advantage of summer’s colorful (and local!) produce. Hence, the homemade Summer Salad with White Wine Vinaigrette.

A simple butter lettuce/red leaf lettuce combination is topped with Jersey plum tomatoes, baby carrots, avocado, red pepper, mango, and toasted almonds before being drizzled with a vinaigrette of white wine vinegar, extra virgin olive oil, salt and pepper. The almonds, carrots and red pepper give a yummy crunch while the avocado provides a creamy texture. And the mango…oh the mango. Some people don’t like fruit in their salads but I think nothing is better. The slightest bit of sweetness in the mango mixes so well with the other produce and gives this salad the perfect ending note. The vinaigrette is simple and light and especially good with a dash or two of garlic powder. Use any vinegar you like and as little or as much oil as you prefer. This salad didn’t leave me feeling unsatisfied or unhappy. It’s one salad I can definitely get behind!

Summer Salad with White Wine Vinaigrette (makes 2 servings)

  • 4 cups salad greens (your preferred choice)
  • 1 or 2 plum tomatoes, chopped
  • 1/4 cup baby carrots, chopped
  • 1/2 red pepper, chopped
  • 1 avocado, cut into bite size pieces
  • 1 mango, chopped
  • 2 tablespoons slivered almonds, toasted (or any preferred nut)
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper (to taste)
  • 1/4 teaspoon garlic powder (optional)

Combine extra virgin olive oil, white wine vinaigrette, salt, pepper, and garlic powder (if using) in a jar or bowl. Shake or whisk to combine. Divide lettuce between two plates, and top with even amounts of tomato, carrot, red pepper, avocado and mango. Top each plate with one tablespoon of toasted almonds. Drizzle each plate with dressing, using as little or as much as you like. Finish with additional salt and pepper, if desired.

Combine extra virgin olive oil, white wine vinaigrette, salt, pepper, and garlic powder (if using) in a jar or bowl. Shake or whisk to combine.

Divide lettuce between two plates, and top with even amounts of tomato, carrot, red pepper, avocado and mango.

Top each plate with one tablespoon of toasted almonds and drizzle each plate with dressing, using as little or as much as you like.

Finish with additional salt and pepper, if desired.

1 2 3 4 5
Blog at WordPress.com.