Spinach and Strawberry Salad

Spinach & Strawberry Salad with Poppy Seed Dressing Carolyn Casner


  • 2 ½ tablespoons mayonnaise
  • 1 ½ tablespoons cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon poppy seeds
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (5 ounce) package baby spinach
  • 1 cup sliced strawberries
  • ¼ cup toasted sliced almonds


  • Step 1 Whisk mayonnaise, vinegar, oil, poppy seeds, sugar, salt and pepper in a large bowl. Add spinach and strawberries and toss to coat. Sprinkle with almonds.

Nutrition Facts

Serving Size: 1 1/2 cups Per Serving: 154 calories; 13.3 g total fat; 1.8 g saturated fat; 4 mg cholesterol; 228 mg sodium. 118 mg potassium; 7.1 g carbohydrates; 2.6 g fiber; 3 g sugar; 2.5 g protein; 2304 IU vitamin a iu; 34 mg vitamin c; 14 mcg folate; 67 mg calcium; 2 mg iron; 49 mg magnesium; 1 g added sugar;


2 1/2 fat, 1/2 fruit, 1/2 vegetable

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Keto Tuna Salad

Keto Tuna Salad

Prep Time: 10 minutes Cooking Time: 5 minutes Serves: 2


  • 1 (5 ounce) can chunk light tuna, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons lime juice (from about 1 lime)
  • ¼ teaspoon salt
  • 1 avocado
  • ¼ teaspoon cumin
  • ¼ cup red onion, diced (from about half a small onion)
  • 1 roma tomato, chopped
  • ½ bell pepper, diced
  • ¼ teaspoon crushed red pepper (or to taste)


  1. For the tuna salad: In a medium bowl, mix the tuna, mayonnaise, cilantro, 1 tablespoon of lime juice, and a pinch of salt. Stir to mix well.
  2. For the guacamole: Scoop the avocado into a bowl and add the remaining 1 tablespoon of lime juice, cumin, and salt to taste. Mash roughly with a fork.
  3. For the pico de gallo: In a small bowl, mix together the red onion, tomato, bell pepper, and crushed red pepper. Consider making this ahead of time, as the flavors intensify as they meld together. It’ll keep in the fridge for several days.
  4. To serve: Divide the guacamole between two plates. Layer half the tuna salad on top of each guacamole layer, then top with the pico de gallo. Sprinkle with extra cilantro to garnish and enjoy.

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Loaded Mock Keto Potato Salad

Loaded Mock Keto Potato Salad | Peace Love and Low Carb


  • 1 large head cauliflower, trimmed and cut into small florets
  • 2 tablespoons olive oil, butter or ghee
  • Sea salt and ground black pepper
  • 5 slices bacon, cooked crisp and chopped
  • 3 green onions, chopped
  • 2 large hardboiled eggs, rough chopped
  • 3/4 cup shredded sharp cheddar cheese
  • 1/3 cup mayonnaise, more for a creamier salad
  • 1/3 cup sour cream
  • 3 tablespoons chopped dill pickles
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder, to taste
  • ¼ teaspoon paprika


  1. Preheat the oven to 400° F.
  2. Spread the cauliflower florets in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper.
  3. Roast for 25 minutes or until tender and golden brown. Remove from the oven and allow to cool.
  4. Transfer the cauliflower to a large mixing bowl. To the bowl add the bacon, green onions, eggs, cheese, mayonnaise, sour cream, pickles, Dijon mustard, garlic powder and paprika. Mix until all ingredients are well combined.
  5. Refrigerate for one hour, up to overnight before serving.

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Almond Strawberry Salad

Almond Strawberry Salad


  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup honey-roasted sliced almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1-1/2 teaspoons sugar


  • Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.
Nutrition Facts

3/4 cup: 75 calories, 4g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Originally published as Almond Strawberry Salad in Simple & Delicious March/April 2006

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Recipe~Chicken Salad

Easy Chicken Salad Recipe


This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I’ve been making this healthy chicken salad recipe for years. It’s great for make ahead lunches!

Prep Time

15 mins

Total Time

15 mins

Servings: 7 peopleCalories: 195kcal


  • ½ cup plain Greek yogurt*
  • ¼ teaspoon garlic powder or to taste
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 2 cups cooked chicken shredded or chopped
  • ½ cup chopped celery
  • ½ cup pecans walnuts or sliced almonds, toasted if desired
  • ½ cup quartered grapes*
  • ¼ cup finely chopped red onion optional
  • bread, croissants or lettuce for serving


  • In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
  • Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
  • Taste and adjust seasonings as needed.
  • Serve as a sandwich on bread or croissants, or wrapped in lettuce.


*You may substitute mayonnaise for the plain Greek yogurt.

*Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.

Make Ahead: Store chicken salad in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).


Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g

Nutrition information is only an estimate.

© Kristine’s Kitchen https://kristineskitchenblog.com

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Mediterranean Pasta Salad


  • 2 tablespoons plain hummus
  • 1 tablespoon water
  • 2 teaspoons extra-virgin olive oil
  • ½ cup chopped red bell pepper Red and Yellow Field Bell ½ cup canned quartered artichoke hearts, drained and cut in half
  • 1 cup lightly packed baby kale
  • 4 pitted Kalamata olives, roughly chopped
  • 1 (3 ounce) can no-salt-added light tuna in water, drained
  • ½ cup cooked farfalle, preferably whole-wheat
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon toasted chopped walnuts
  • Juice from ¼ lemon (optional)


  1. Whisk hummus and water in a small bowl. Set aside.
  2. Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.
  • To make ahead: Cook pasta up to 1 day ahead and refrigerate.
Mediterranean Pasta Salad

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Berry Cream Cheese Ambrosia(Keto)

cream cheese ambrosia

Prep Time: 15 minutes | Total Time: 15 minutes

Nutritional Facts: 3/6g Net Carbs| 494 Calories | 47g Fat | 3/6g Carbs | 7g Protein | 0g Fiber


  • 1 package cherry gelatin, prepared and chopped (yes chopped) or 3 sugar-free cups of cherry jello
  • 3 cups, roughly chopped mixed berries (chopped strawberries, blueberries and/or raspberries)
  • 1 cup heavy cream
  • 6 oz, cubed room temperature organic cream cheese
  • 1 tsp vanilla extract
  • 4 packets Splenda Naturals or 1 tbsp Steviva Blend


  1. In a chilled bowl (add to the freezer for about 5 minutes), add heavy cream, then use a hand mixer for 3-5 minutes until it becomes whipped cream and can make peaks.
  2. Add sweetener and vanilla and whip again. Add cream cheese and blend for another couple minutes until smooth (or mostly smooth).
  3. Gently fold in the mixed berries.
  4. Now gently fold in the gelatin.
  5. Enjoy!
Amanda C. Hughes

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Rainbow Chopped Vegan Salad

Rainbow Chopped Vegan Salad (Low Carb, Low FODMAP)by Ashley Sauvé, CHN December-4-2017This colourful chopped salad is low FODMAP, high-flavour, and won’t leave you feeling bloated! It’s the perfect side dish to bring along to a dinner party but has enough healthy fat and protein to stand alone as a meal. Ingredients

  • 2 cups cherry tomatoes, halved
  • 1 large yellow bell pepper, chopped
  • 1 large orange bell pepper, chopped
  • 1 english cucumber, chopped
  • 1 cup kalamata olives, pitted
  • 2/3 cup hemp seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup extra virgin olive oil
  • 1 mdium lemon, juiced
  • to taste sea salt and black pepper


Combine all ingredients in a large bowl and mix well. Season to taste with salt and pepper. Keeps well in the fridge for up to 4 days.


Prep time: 20 mins Cook time: Total time: 20 mins Yield: 4 meals or 8 sides

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