Trader Joe’s Salad {all ingredients from Trader Joe’s}

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

I love that so many of my friends are foodies like me. And that they’ll share some of their favorite recipes with me {and then let me share them with you!}. My good friend Lindsay shared this Trader Joe’s Salad with me and I’m obsessed. 
Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

All of the ingredients for this salad are from Trader Joe’s.  The basic ingredients include: baby arugula, orzo pasta, corn, dried cranberries, and salted pepitas (or pumpkin seeds). And the few specialty TJ’s items are: Trader Giotto’s Fresh Bruschetta Sauce, Trader Joes Quatrro Formaggio shredded cheese, and Trader Joes Parmesan Ranch Dressing. 

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

Prep for this salad is a piece of cake. Buy all of the ingredients. Align ingredients side by side on a large platter in a pretty rainbow of colors :) Drizzle with the Parmesan Ranch Dressing, toss together and EAT!! 

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

 The combination of the bruschetta sauce, the cheese, and the dressing really make this salad burst with flavor. It’s great for a shower, party or any kind of gathering. Or just the perfect side to a summer bbq. 

Trader Joe's Salad- all ingredients from Trader Joe's | Sweet Treats and More

Trader Joe's Salad {all ingredients found at Trader Joe's}
named Trader Joe's Salad because all of the ingredients are found at Trader Joe's!
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Ingredients
  1. 1 cup orzo pasta, cooked
  2. 1 bag baby arugula, coarsely chopped
  3. 3/4 can corn, drained
  4. 1 container Trader Giotto’s fresh bruschetta sauce, liquid drained (found in refrigerator section)
  5. 1 cup dried cranberries.
  6. ¾ cup salted pepitas or pumpkin seeds
  7. 1 cup Trader Joes Quattro Formaggio shredded cheese
  8. ½ bottle Trader Joe’s Parmesan Ranch Dressing (found in refrigerator section)
Instructions
  1. Align ingredients side by side on a large platter. Pour dressing over just before
  2. serving. Gently toss all ingredients together and serve!
boys ahoy http://boysahoy.com/

Grilled Chicken Caeasar Kebab Salad

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

When I was pregnant with my second baby I was obsessed with Caesar Salads.  I ordered one any time we were out to eat and doused the dressing on. It was the Caesar dressing I craved. I still love Caesar Salads but don’t eat them nearly as often.

When I received a bottle of Tessemae’s All Natural Caeasar Dressing and Marinade I was super excited to make a Caesar Salad with it. Since it’s summer and we love grilling I thought a grilled version of the salad would be fun! 

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

I skewered chunks of chicken and cherry tomatoes on to wooden skewers then soaked them in some of the dressing. I placed them in a large ziplock bag and placed the bag in a 9X13 inch pan in the fridge to marinate. 

After an hour or two, throw those babies on the grill. 

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

While the kebabs are cooking, cut up a loaf of foccacia bread into small cubes. Skewer the cubes on to wooden skewers and brush with melted butter and garlic salt. Toast these on the grill for the last few minutes the chicken kebabs are cooking. 

Lay a few of the chicken kebabs and toasted focaccia bread sticks over a bed of romaine lettuce. Sprinkle with freshly grated Parmesan cheese and a little more of the Caesar Dressing!!! Voila! 

We are just obsessed with this salad. It’s so perfect for summer! 

Grilled Chicken Caesar Kebob Salad | Sweet Treats and More

Grilled Chicken Caesar Kebab Salad
Serves 4
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Ingredients
  1. 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
  2. 16 cherry tomatoes
  3. 1 cup Tessemae's Caesar Dressing & Marinade
  4. 2 heads romain lettuce, chopped
  5. 1/4 cup grated Parmesan cheese
  6. 1 loaf focaccia bread (will use less than half of the loaf)
  7. 1/4 cup butter, melted
  8. 1 tsp garlic salt
  9. salt and pepper to taste
  10. 10 wooden kebab sticks (8 for the chicken kebabs, 2 for garlic bread kebabs)
Instructions
  1. Place chicken and tomatoes in a large ziplock back. Add 1 cup Tessamae's Ceasar Dressing and Marinade. Refrigerate for at least one hour.
  2. Alternatingly skewer 4 tomatoes and 4 cubes of chicken on each wooder skewer.
  3. Cut two long, thin strips out of the focaccia bread, then cut the strips into one-inch cubes. Skewer the bread cubes onto wooden skewers. Brush with melted butter and sprinkle with garlic salt.
  4. Heat grill to high heat and lightly oil. Place chicken skewers on the grill and cook for 3-4 minutes, turn and continue cooking until chicken is cooked through (approx 2-3 more minutes)
  5. Just before the chicken is done cooking, add the bread skewers to the grill. Cook for a few minutes until toasted. Remove both the chicken and tomato and the bread skewers. Place 2-3 chicken and tomato kebabs plus 1 garlic bread kebab over a bed of chopped romaine.
  6. Sprinkle with freshly grated Parmesan cheese. Serve with additional Tessemae's Caesar Dressing and Marinade.
boys ahoy http://boysahoy.com/

Adobo Grilled Steak Salad in Tortilla Bowls

Grilled Addobo Steak Salad

This post is brought to you in partnership with Mazola® Corn Oil.  All opinions are my own.

Brett and I never get sick of eating Mexican food, or salads, and we particularly love salads with Mexican flare. This Adobo Grilled Steak Salad is one we will eat over and over again. It has great flavor and some kick!

We eat a lot of chicken and ground beef, so it felt good to splurge with steak on this salad. You must too! 

Adobo Grilled Steak Salad in Tortilla Bowls

The steaks are simply seasoned with adobo seasoning. Then a spicy pinto bean mix is cooked to top the salad, too.

Start by sautéing some onions and garlic in Mazola® Corn Oil , then add diced tomatoes, chipotle peppers, adobo sauce and pinto beans. This is where the salad gets its kick!

Grilled Addobo Steak Salad

I’ve started using more Mazola corn oil in my cooking because it has more cholesterol-blocking plant sterols than olive oil. A recent study published in the Journal of Clinical Lipidology found that corn oil even helps lower cholesterol more than extra virgin olive oil.

Plus, it has a high smoke point so it’s a great all-purpose cooking oil. And it has a neutral flavor, which I love. To find out more about the benefits of cooking with corn oil, visit Mazola.com.

Adobo Grilled Steak Salad in Tortilla Bowls

Serve this salad in a whole wheat tortilla bowl {super easy to make} and it’s a perfect meal! 

Grilled Addobo Steak Salad

Adobo Grilled Steak Salad in Tortilla Bowls
Serves 4
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Ingredients
  1. 2 whole 1-inch rib-eye steaks, extra fat trimmed
  2. 1 tbsp Delicioso Adobo Seasoning
  3. Cooking Spray
Salad
  1. 4 whole wheat or multi-grain tortillas
  2. 2 tbsp Mazola Corn Oil
  3. 1/2 medium onion, chopped
  4. 4 cloves of garlic, minced
  5. 3 medium tomatoes, cored, seeded and chopped
  6. 1/2 cup water
  7. 2 chipoltle chiles in adobo, chopped, plus 2 tbsp adobo sauce
  8. 1 (15 oz) can pinto beans, drained and rinsed
  9. 5 cups baby spinach or mixed mesclun greens
  10. 1/2 cup reduced fat feta cheese, crumbled
  11. 1/4 cup fresh cilantro
  12. lime wedges for serving
  13. salt and pepper
Instructions
  1. Season steak with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over high heat. Add the steak and cook for 2-3 minutes on each side. Transfer the steak to a cutting board. Let stand until cooled. Cut steak against the grain into thin strips.
  2. To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
  4. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced steak on top and garnish with chopped cilantro. Serve with lime wedges.
Notes
  1. Source: Mazola.
boys ahoy http://boysahoy.com/

Cilantro-Lime Avocado Chicken Salad

Cilantro-Lime Avocado Chicken Salad | Sweet Treats & More

It’s always after the weekend, when Mondays roll around, that I re-dedicate myself to eating better.  I always fall off the wagon on the weekend.  No matter how determined I am I cave and indulge in cookies or late night popcorn with a bowl of chocolate chips.  Those two = MAJOR WEAKNESS for me.  

So Monday is here and I’m back on the wagon.  This Cilantro-Lime Avocado Chicken Salad is guilt free but has lots of flavor.  Perfect for a lighter lunch or dinner.  We like to eat it plain, wrapped up in lettuce, or you can make a wrap or open faced sandwich with it.  

Cilantro-Lime Avocado Chicken Salad | Sweet Treats & More

Chicken, avocado, celery, and cilantro are tossed together in a simply dressing made of Greek yogurt, a tad bit of light mayo, lime juice and cumin.  It’s just my kind of simple, healthy salad. 

Serve it in the avocado shells for a fun presentation ↑↑ :)

Cilantro-Lime Avocado Chicken Salad
Serves 2
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Ingredients
  1. 12 oz shredded chicken
  2. 1/2 of a large avocado, diced
  3. 1/4 cup celery, chopped
  4. 1/4 cup cilantro, chopped
  5. juice of 1/2 of a lime
  6. 1/2 cup nonfat Greek yogurt
  7. 1 tbsp light mayo
  8. 1/4 tsp cumin
  9. salt and pepper to taste
Instructions
  1. Combine greek yogurt, mayo, lime juice, and cumin together in a small bowl.
  2. Combine chicken, avocado, celery, and cilantro together in a medium bowl. Pour dressing over chicken mixture and stir to combine. Season with salt and pepper to taste.
  3. Chill in air tight container or serve immediately.
boys ahoy http://boysahoy.com/
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