The Big Chopped Salad: A Great Way to Stay Summertime Slim This Winter

tomato diet

Along with Labor Day weekend BBQs and final farewells to the carefree summer days of sunburned cheeks comes a collective sigh among women who can finally forget about sucking in their breath and put away their bathing suits. However, simply because post-Labor Day means packing away those thighs in winter wear is no excuse not to stay healthy, fit and summertime slim.

The Big Chopped Salad does not need to abide by of all those typical skimpy summer salads that scream “I’m just doing this to avoid the Carbs!” No, the Big Chopped Salad embraces ingredients like chunked chicken with gorgonzola cheese and pecans dressed with cilantro… or salmon and black beans covered in spicy chipotle. There are even rumors out there that some leafy green attitudes are brazen enough to invite barbequed pork, roasted red peppers and creamy Dijon to top them off.

The Big Chopped Salad is the tasty solution to packing on those see-no-evil pounds; and the best part is you can put as many layers on it as you do your wintertime frame.


How to Make a Satisfying (Stick-To-Your-Ribs without Padding Them) Big Chopped Salad:

Chicken, Gorgonzola and Pecan Salad with Cilantro-Lime Dressing

Nutrition Facts:

446 calories, 20 g fat 5 g saturated fat, 29 g carbs, 13 g protein, 10 g fiber, 126 mg calcium, 3 mg iron, 555 mg sodium

Ingredients:

Dressing
1 tbsp extra virgin olive oil
¼ cup orange juice
3 tbsp lime juice
½ cup cilantro
¼ tsp unrefined sea salt ground with Kyocera Grinder
Salad
12 oz boneless chicken breasts cut into chunks with Kyocera Chef’s Knife
1 1/2 cups pecans
1 cup grape tomatoes halved with Kyocera Knife
5 cups assorted salad greens chopped with Kyocera Knife
1 cup gorgonzola cheese
1 cup jicama grated with Kyocera Grater

Directions:

Puree olive oil, lime juice, orange juice and cilantro in blender. Preheat oven to 400°F. Cook chicken breasts for 35-40 minutes. Let cool, slice into large chunks and set aside. Reduce oven to 375°F and toast pecans on baking sheet 5-7 minutes until golden brown. In separate bowl combine chopped assorted salad greens, tomatoes, grated jicama, pecans and crumbled gorgonzola cheese add dressing and toss. Place chicken slices over the top and season with unrefined salt and peeper ground with the Kyocera Grinder.

Salmon Salad with Black Beans,and Spicy Southwest Chipotle dressing

Nutrition Facts:

(2 ½ cups): 393 calories, 18 g fat  2 g saturated fat, 20 g carbs, 26 g protein, 10 g fiber, 126 mg calcium, 3 mg iron, 628 mg sodium

Ingredients:

Dressing
½ cup fat reduced mayonnaise
1 ¼ cup low-salt chicken broth
1 tbsp soy sauce
3 tbsp lemon juice
1 1/2 tsp minced canned chipotle chilies in adobo sauce
1 tsp brown sugar
Salad
12 oz salmon fillet cut into fine strips with Kyocera Chef’s Knife
1 1/2 cups black beans
1 cup grape tomatoes halved with Kyocera Knife
5 cups assorted salad greens chopped with Kyocera Knife
¼ cup cilantro chopped with Kyocera Knife
½ cups carrots grated with Kyocera Grater

Directions:

Blend mayo, lemon juice, soy sauce, chicken broth, chilies and brown sugar in blender. Preheat oven to 400°F. Cook Salmon for 15 to 20 minutes. Let cool, slice into fine strips and set aside. In separate bowl combine black beans, cilantro, and tomatoes. Add dressing and toss. Place salmon slices over the top and season with salt and pepper ground with the Kyocera Grinder. Garnish with grated carrots.

Barbequed Pork, White Bean and Roasted Red Pepper Salad with Creamy Dijon Dressing

Nutrition Facts:

(2 ½ cups): 410 calories, 25 g fat  2 g saturated fat, 24 g carbs, 22 g protein, 10 g fiber, 126 mg calcium, 3 mg iron, 589 mg sodium

Ingredients:

Dressing
1 cup fat reduced mayonnaise
¼ cup extra virgin olive oil
2 tbsp champagne vinegar
3 tbsp French Dijon mustard
Salad
12 oz barbequed pork sliced with a Kyocera Chef’s Knife
1 1/2 cups white beans
1 cup grape tomatoes halved with Kyocera Knife
5 cups assorted salad greens chopped with Kyocera Knife
2/3 cup drained roasted red pepper from jar
1/3 cup red onion chopped with Kyocera Julienne Slicer

Directions:

Blend mayo, olive oil, vinegar, and mustard in blender. Preheat oven to 400°F. Cook pork with barbeque sauce for 35-40 minutes. Let cool, slice into fine strips and set aside. In separate bowl combine assorted salad greens white beans, red peppers, onions and tomatoes. Add dressing and toss. Place pork slices over the top and season with salt and pepper ground with the Kyocera Grinder.



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