My Sweet Marie

Archive for the ‘Salads’ Category

It’s Friday and I really wanted nachos with loads of cheese and ground beef, and the works. Oh wait, I forgot, I’m really trying hard to keep the weight off and let’s just throw this out there…drop some more! So here’s my recipe for Nacho  Salad!


  • 3 oz ground turkey
  • 1 oz cheddar shredded
  • 4 corn tortillas cut into 6 pieces each
  • 1 jalapeno
  • pineapple salsa
  • tossed salad
  • lite dressing
  • salsa
  • sour cream (low fat, no fat, your call)

Pineapple salsa

  • 1 cup diced pineapple fresh
  • 1 jalapeno
  • 1/4 cup minced red onion
  • 1 lime juiced and zested
  • 1 roma tomato diced
  • 1/4 cup diced red pepper

Mexican Dressing

  • 1/2 cup salsa
  • 1/2 cup Italian dressing of choice (low fat, no fat, full fat, your call)
  • Mix together, voila, you have Mexican dressing!


  1. Pre-heat oven to 350.
  2. place your tortillas on baking trays covered in parchment. Spread them out.
  3. Spray them with either pam or spray olive oil( my choice). Sprinkle with a Mexican seasoning or garlic salt and paprika.
  4. Bake at 350 for about 15-20 minutes or till golden crispy!
  5. Make the pineapple salsa by simply mixing all the ingredients together and let their flavors marinate! 1-3 hours ahead is great!
  6. Fry up the ground turkey with some Mexican seasonings. Set aside to cool.
  7. Now, place your baked tortillas/nachos on a large dinner plate.
  8. Sprinkle the meat and jalapenos over the nachos. Cover with the cheese.
  9. Nuke for 1 minute or pop back in the oven to melt the cheese ( be sure you’re using an ovenable dish)
  10. Once the cheese is melted, move the chips to the sides of the plate, and fill the center with tossed salad. (lettuce, tomato, cukes, red pepper, red onion etc)
  11. Top with the pineapple salsa, avocado, sour cream, salsa or dressing.
  12. Mine came out to 11 points, it all depends on your choices, could be more, could be less! Enjoy!

My mother used to make spaghetti salad for the restaurant but used real spaghetti noodles. I have “healthed’ it up by removing the carbs, gluten etc. Give this a try, I think you’ll love it!  Quite yummy!


  • 3 zucchini ( I used yellow, green and striped)
  • 1 carrot
  • 1 seedless cucumber
  • ½ cup chopped peppers
  • 2 green onions sliced thin
  • 1 cup cherry tomatoes
  • 1 can black beans, drained and rinsed


  • ½ cup vinegar of choice
  • ¼ cup olive oil
  • ½ cup salsa
  • 1 lime zested and juiced
  • 1-2 tbsp of taco seasoning


  1. Spiralize the zucchini, cucumber and carrot. Place in large bowl.
  2. Add the rest of veggies, beans.
  3. Mix your dressing up and use your hand blender  to puree it if you like.
  4. Toss the dressing over the veggies and give a good stir!
  5. Serve with tacos, fajitas, chicken, pork, steak…

It’s that time of year again. Bring on the salads and outdoor picnics!


    • 1/4 cup olive oil
    • 2 tsp orange zest
    • 1/4 cup fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 1 Tbsp honey
    • 1 tsp dijon mustard
    • 1/4 tsp salt
    • 1 Tbsp poppy seeds
  • 1 lb chicken, grilled
  • 9 oz baby spinach
  • 1 medium avocado, cored and diced
  •  4 oz crumbled feta (goats for non-dairy)
  • 1/4 cup chopped walnuts or pecans, toasted
  • 1 cup sliced strawberries


  • Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  • Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

My Sweet Marie

Quinoa (play /ˈknwa), a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. Quinoa is closely related to species such as beets,spinach and tumbleweeds. Quinoa has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods. It is a good source of dietary fiber and phosphorous and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Quinoa Tabouleh


  • 2 cups of water
  • 1 cup quinoa
  1. Cook quinoa in boiling water till all water is absorbed.


  • 1/4…

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Have you gotten on the spiralized wagon yet? If not, hop on and hitch a ride with me! Oh what fun I am having with veggies, who knew? I love me some noodles but not only am I gluten-intolerant but I am over weight so noodles can only happen occasionally. Well, not anymore! I can have zucchini noodles any old time I want! How fun!

So if you’re reading this and wondering what the heck I am talking about, a spiralizer is a kitchen tool to make spiral noodle like vegetables. So you put your veggies in and turn the crank and voila, there they are! It is amazing. Google paderno spiralizer. There are many out there, hand held or counter top, I say go with what your budget will afford you. Here’s how I made my pad thai salad.


  •  1 large zucchini, washed and ends trimmed
  • 1 large carrot, peeled
  • 1/2 red pepper, sliced very thin
  • 1/4 red onion, sliced thin or done in spiralizer
  • 1 cup bean sprouts
  • 6 oz chicken breast, if doing meat( cooked and sliced thin) or tofu or shrimp
  • 1 lime
  • 2 tbsp. peanuts

Thai  peanut dressing

  • 2 tablespoons rice vinegar
  • 1-2 tbsp. chunky peanut butter
  • 2 tablespoons gluten-free soy sauce
  • 1 tbsp. olive or canola oil
  • optional 1 teaspoon sesame oil
  • 1 tablespoon honey
  •  1 teaspoon Asian hot sauce, such as Sriracha, or  ¼ teaspoon red chili flakes
  • 1 garlic clove, finely minced
  • 2 teaspoons finely minced ginger


  1. Spiralize your zucchini and carrot. Place in a large salad bowl.
  2. Top with the pepper, onion, sprouts and chicken, tofu or shrimp or all three!
  3. Toss the salad gently, careful not to break all the noodles.
  4. For the dressing, blend all ingredients together and pour the dressing over the salad.
  5. Top with a squeeze of lime and garnish with the peanuts.
  6. Serve hot or cold. To warm, simply nuke for a minute or two per serving. Makes 2-3 large servings.

Here’s a dry mix that you can keep in the spice cupboard and whip up a fresh dressing whenever the mood strikes you! Feel free to switch it up a bit to make it your own! (more/less of this or that!)


  • 2 Tbsp dried, minced onion
  • 2 tbsp. dry parsley flakes
  • 1 tbsp. dried chives
  • 1/4 tsp salt
  • 1 tbsp. garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp white pepper
  • 1/4 tsp paprika
  • 1/4 tsp dill


  1. Mix all the ingredients together in a small jar and shake.
  2. To 1/2 cup mayo and 1/2 cup sour cream or buttermilk, add 1-2 tbsp. of seasoning to your tastes.
  3. serve over salad or use as a dip!
  4. For dairy free option, you can use goat’s yogurt and/or tofu sour cream.

I made this salad Christmas Eve to go with our ‘tourtieres’. It was a big hit! give it a try, it’s easy, you can make it ahead of time and so very tasty! Ingredients:

  • 2-3 crowns of broccoli, cut into florets
  • 1/2 cup dried cranberries (raisins or dried cherries are an option too)
  • 1 cup bacon bits
  • 1/2 cup sunflower seeds


  • 1 cup mayo
  • 1/4 cup vinegar
  • salt and pepper to taste
  • 1 tbsp. sugar, stevia or honey


  1. Cut your broccoli into bite-sized florets. Dip them into very hot water to just brighten them up a bit, then dip into ice cold water to crisp them up. Drain well.
  2. In a large mixing bowl, mix the dressing then add all the ingredients together. Chill in fridge.
  3. Can be made up several hours ahead of time and in fact leftovers are great the next day too!
  4. enjoy!
  5. ** To make vegetarian style, omit the bacon bits and add pumpkin seeds or slivered almonds.