Green Stockings Craft & Design

June 9, 2013

No Buns Allowed Hamburger Salad

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 8:12 PM

I seriously need to take pictures of our food…

Ingredients – for 2 hungry adults

Salad
1/4 of a large red onion, diced
2 Italian tomatoes, diced with goopy bits removed
4 to 6 slices of bacon, cooked into bacon bits
Romaine lettuce
Baby spinach
1/2 cup each old cheddar and mozzarella, shredded
2 1/2lb hamburger patties*
2 avocados, diced
Corn chips

Dressing
2 dollops, 10% plain yogurt
1 tbsp olive oil
1 tbsp lime juice
1 tsp sriracha sauce
salt

Directions
In two large bowls or serving dishes, divide onions, lettuce, tomatoes, and spinach for two people.

Mix up diced avocados with dressing, and add to vegetables. Toss veggies until coated with dressing.

Chunk up hamburger patties and sprinkle pieces over each salad. Sprinkle each salad with bacon bits, cheese, and crunched up corn chips. Serve & nom!

*the best hamburger patties for this salad are no-filler, just-ground-beef-and-spices, barbecued or pan fried burgers. Other home-made meat or veggie burgers will work well, but pre-packaged, frozen burgers will probably be a disappointment.

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June 5, 2013

Broccoli Salad with Yogurt Dressing

Filed under: Food — Tags: , , , — GreenStockings Craft & Creative Events @ 9:18 PM

This was so yummy that my paleo husband wanted to share the recipe with his friends – I might start taking photos of our food!

Broccoli Salad with Yogurt Dressing

2 heads of broccoli, cut into very small florets, with as little stem as possible
1 package of white mushrooms, cut into small chunks, stems removed
1 package of grape tomatoes, halved
1/2 red onion, diced
2 avocados, chopped into small chunks
1/2 package of bacon, cooked into bacon bits

Dressing:
2 large dollops of 10% yogurt (we use goat yogurt for the lactose intolerant)
1 tbsp olive oil
1 tbsp lime juice
1 tsp dijon mustard
2 tsp horseradish with beets
Salt to taste

Adjust dressing flavours to taste.
If desired, blanch broccoli and allow to cool completely – this will make a less crunchy salad
Toss all salad ingredients, reserving bacon bits to sprinkle on top after the salad is dressed, if desired. Toss with dressing and serve immediately.

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