Sonoma Diet Salads [4 recipes]

Chicken Orange Salad

10 ounce mixed salad greens
8 ounces cooked chicken breast, sliced
1/3 cup bottled vinaigrette salad dressing
11 ounce can mandarin orange sections, drained
3 Tbsp sliced almonds, toasted

Calories: 230
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Chicken Tossed Salad

3 skinless, boneless chicken breast halves (about 1.25lb total)
2 Tbsp EVOO
1/4 tsp garlic-pepper seasoning
8 cups mixed salad greens, torn
1 medium yellow or red bell pepper, cut into bite-sized strips
1 medium tomato, cut into wedges
1/2 cup bottled reduced-calorie berry or roasted garlic vinaigrette salad dressing
1/4 cup crumbled feta cheese (1 ounce)
1/4 cup whole wheat croutons (optional)

1. Brush chicken breasts with olive oil, sprinkle with garlic-pepper.
    Cook in a large nonstick skillet over medium heat for 8-10 minutes, turning once.
    Cut up the chicken into pieces, set aside

2. Combine salad greens, bell pepper and tomato in large serving bowl. Pour salad dressing over and toss.
    Top with chicken, feta, and, if desired, croutons.
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Steak Salad

1/2 cup bottled red wine vinaigrette
1 Tbsp chopped fresh tarragon or 1/2 tsp dried
1/2 tsp ground black pepper
2 heads Boston lettuce
8 ounces lean cooked beef, cut into bite sized strips
1 cup red or yellow baby pear tomatoes or cherry tomatoes
1 cup broccoli florets
1/2 medium red onion, thinly slices
1/4 cup crumbled blue cheese (1 ounce)
1/2 cup whole wheat croutons

1. For dressing, combine salad dressing, tarragon and pepper, set aside.
2. Line four dinner plates with lettuce leaves. Arrange beef, tomatoes, broccoli, and red onion on lettuce.
3. Sprinkle with blue cheese, drizzle with salad dressing, and top with croutons.

Calories: 292
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Mediterranean Beef Salad with Lemon Vinaigrette

1 pound beef sirloin steak, cut 1 inch thick
salt and pepper
4 cups romaine, torn
1 small cucumber, sliced
1/2 of a small red onion, thinly sliced and separated into rings
1 cup halved cherry or grape tomatoes
1 cup cannellini beans (white kidney beans), rinsed and drained
1/2 cup crumbled feta cheese (2 ounces)
1 recipe lemon vinaigrette

1. Cook beef sirloin however you prefer. Thinly slice meat.
2. Divide torn romain among four dinner plates.
   Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese.
    Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.

Calories: 370

Lemon Vinaigrette Dressing: (makes about 1/2 cup)

1/4 cup EVOO
1/2 tsp. shredded lemon peel
3 Tbsp lemon juice
1 Tbsp chopped fresh oregano
2 cloves garlic, minced (1 tsp minced garlic)

Combine all ingredients in a screw top jar & shake!
Season to taste with salt and pepper