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MORE SALADS FOR FATHERS DAY

Sesame-Ginger Cucumber Salad

https://www.tasteofhome.com/recipes/sesame-ginger-cucumber-salad/

2 tbsp rice vinegar
4 tsp soy sauce
1 tbsp olive oil
2 tsp minced fresh gingerroot
2 tsp sesame oil
1 tsp honey
1/4 tsp Sriracha chili sauce
2 English cucumbers
1 tsp sesame seeds, toasted
Thinly sliced green onions

For dressing, mix first 7 ingredients. Trim ends and cut
cucumbers crosswise into 3-in. sections. Cut sections into
julienned strips.

To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

3/4 cup: 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 293mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Southwestern Chicken Salad with Bacon & Avocado
Mellissa Sevigny

2 cups cooked chicken, chopped
2 poblano peppers, roasted/chopped
1/2 cup raw jicama, chopped
2 avocados, peeled & chopped
2 green onions, chopped
1/4 cup mayonnaise
1/4 cup cooked bacon, chopped
2 tbsp lime juice
1/2 tsp garlic powder
salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama and avocado in a medium bowl.

In a smaller bowl, combine the mayo and lime juice until blended.
Add the dressing to the salad and stir gently to combine. Stir in
most of the bacon, leaving a small amount out to use as garnish. Taste and season with salt and pepper.

Serve wrapped in lettuce, low carb tortilla wraps or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil

https://www.eatingwell.com/recipe/277639/spinach-salad-with-roasted-
sweet-potatoes-white-beans-basil/

1 sweet potato, peeled and diced
5 tbsp extra-virgin olive oil, divided
½ tsp ground pepper, divided
¼ tsp salt, divided
½ cup packed fresh basil leaves
3 tbsp cider vinegar
1 tbsp finely chopped shallot
10 cups baby spinach
1-15 oz) can cannellini beans, rinsed
2 cups shredded cabbage
1 cup chopped
red bell pepper
⅓ cup chopped pecans, toasted

Preheat oven to 425°F.

Toss sweet potatoes, 1 tbsp oil, 1/4 tsp pepper and 1/8 tsp salt together in a large

bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.

Meanwhile, place basil, remaining 1/4 cup oil, vinegar, shallot and the remaining 1/4 tsp pepper and 1/8 tsp salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans and the cooled sweet potatoes. Toss to coat.

Spinach Salad with Warm Bacon Dressing

1 (10 ounce) bag baby spinach leaves
10 ounces Swiss cheese, shredded
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
½ cup toasted sliced almonds
1 tablespoon olive oil1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon and almonds.

Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.

Pour hot dressing over spinach and toss to coat.

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