Salads

ThanksgivingSaladCrawfishCrunches  2 watermark blog

 Thanksgiving Salad Recipe 

 

When you are craving all the flavors of Thanksgiving this month, why not throw them into a healthy salad and enjoy it all week? If you choose to serve this salad on Thanksgiving day as a side, you can just omit the turkey so that it doesn’t steal the show from the main bird.  You will impress your guests and they don’t have to know that it took just minutes to make. This salad is super simple and versatile.

Make sure to pair it with this boozy apple cider dressing recipe.

Make sure to Pin this recipe and other recipes on Crawfish & Crunches Pinterest.

Share the photo on @Crawfish.n.crunches on Instagram.

Subscribe to the blog on the right hand sidebar! Receive updates to your inbox.

 

ThanksgivingSaladCrawfishCrunches watermark blog

 

For 4:

1 bag baby spinach, about 8 cups

1 red apple thinly sliced

1/2 chopped pecans (almonds are photographed but pecans or walnuts would work better)

3 cups turkey breast, chopped into slices

1 can beets, drained and sliced in half

1 Tbs pepper

1 Tbs salt

1/2 tsp creole seasoning

1/3 C gorgonzola cheese (optional)

1) For a pretty plate, layer your beets next to each other all around the edge of serving plate. Make sure they have drained well so the liquid does not get all over your plate.

2) Lay down spinach, then sprinkle with apple, pecans, cheese, turkey.

3) Toss with salt, pepper, and apple cider vinaigrette just before serving.

 

More Posts:

{ Pumpkin Turkey Chili Recipe }

{ Pumpkin Pie Oatmeal – “Protein Overnight Oats” }

{ Easy Thanksgiving Turkey for Two }

About the Blogger:

Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”

For inquiries about positioning your brand in front of Shannon’s followers click here.

For the long version about how the site was born, read more.

For information on Shannon’s social media management business, click here.

 

 

AppleCiderDressingcrawfishandcrunches watermark blog

Thanksgiving Recipe: { Boozy Apple Cider Salad Dressing }

Salad may take a backseat on the average Thanksgiving table this year, especially due to all the other warm and scrumptious sides. However, with this salad dressing, you can take any old salad and kick it up a notch.  With a little spiced rum and diced apple aroma floating around your house, it can be Thanksgiving any day!

Feel free to omit alcohol for a healthy version.

Make sure to Pin this recipe and other recipes on Crawfish & Crunches Pinterest.

Share the photo on @Crawfish.n.crunches on Instagram.

Subscribe to the blog on the right hand sidebar! Receive updates to your inbox.

For 2-4 servings:

1 tablespoon sugar-free syrup

1 tablespoon cinnamon

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dijon mustard

1/4 cup apple cider vinegar

1/4 cup apple juice or apple cider

1/2 shot spiced rum

1 t salt

1 t pepper

1/4 cup olive oil

1/4 cup finely diced apple

1) Place all ingredients except oil  in small saucepan and whisk together over high heat. Bring to a boil and whisk in olive oil as you slowly pour it in. Allow to boil and reduce for about 3-5 minutes. Careful that it doesn’t reduce too much. Should be more syrupy.

2) Taste and see if it needs anymore salt or pepper.

3) Allow to cool and drizzle over your salad. Stay tuned for the Thanksgiving salad that pairs with this!

This recipe was inspired by this blog, which I get inspired by each year around Fall.

More Posts:

{ Pumpkin Turkey Chili Recipe }

{ Healthy Crockpot Creole Turkey Meatballs in an Heirloom Tomato Sauce }

{ Game Day Skinny Buffalo Chicken Meatballs }

About the Blogger:

Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”

For inquiries about positioning your brand in front of Shannon’s followers click here.

For the long version about how the site was born, read more.

For information on Shannon’s social media management business, click here.

 

 

 

 

 

BlackenedSalmonwithSatsumaPreservePeppersCrawfishcrunches

{ Satsuma Preserves Salmon Salad }

Satsumas are the oranges of the south, grown right in many yards in our neighborhood. They peel just as easy as a clementine. This salad recipe is super healthy with a hint of sweet and a hint of spice. Don’t worry if you don’t have satsumas growing fresh in your yard. Pick up some peach preserves or orange marmalade from your store.

Try it with my { tangy citrus remoulade sauce }

or my { balsamic drizzle }

For two:

  • 2 salmon filets, patted dry
  • 3 tbsp satsuma preserves, or peach preserves
  • 1/2 tbsp creole seasoning
  • 1/2 tbsp old bay seasoning
  • 1/2 tbsp black pepper
  • 1/2 tbsp paprika
  • 1 red bell pepper, or 3 small peppers of mixed colors, chopped bite-size
  • 4 cups mixed salad greens
  • 2 tbsp goat cheese (optional )
  • 1/4 C chopped canned beets
  • 4 tbsp soy sauce
  • 1 t butter ( optional )
  • 1 tbsp olive oil
  • 1 tbsp flaky sea salt
  • 4 T balsamic vinegar as dressing

1) Heat a large skillet to high, melt pad of butter.

2) Season salmon liberally with all dry seasonings, except flaky sea salt. When pan is hot, add to pan.

3) Add in your bell peppers around the rim of the pan. After about 4-5 minutes when your salmon gets a nice blackened sear, flip. Add in your preserves, evoo, soy sauce . Cover to cook salmon all the way through, about another 4-5 minutes.

4) Cut a small piece open in the thickest part of your salmon, make sure that it is done. Meat thermometer optional. Remove from pan.

5) Allow peppers to blacken further and caramelize with sauce, about two more minutes.

6) Place your mixed greens on two large plates, sprinkle pepper, salt, and dressing of choice over top. Top your greens with salmon, bell pepper mixture, goat cheese, and beets.

BlackenedSalmonwithSatsumaPreservePeppersCrawfishcrunches2

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”

For inquiries about positioning your brand in front of Shannon’s followers click here.

For the long version about how the site was born, read more.

For information on Shannon’s social media management business, click here.

More Posts:

{ Whiskey Bacon Crispy Chicken Drumsticks }

{ Mom’s Famous Banana Bread }

{ 3 Skinny Must-Make Southern Summer Desserts }

______________________________________________________________________________________________________

SkinnyKickinChickenSaladcrawfishcrunches1

{ Skinny Kickin’ Chicken Salad }

If you are craving creamy chicken salad, but a little concerned with all the extra calories due to mayo, fear no more. Chicken salad can be super healthy with just a few tricks up your sleeve. Check out this easy peasy recipe with rotisserie chicken, and you will have a delicious meal or snack in no time.

If you like this recipe, check out my { Kickin’ Cajun Crunchy Tuna Salad } recipe or my { Skinny Kickin’ Tuna Melts }

Make sure to check out my Pinterest for more recipes.

Tag me on Instagram in your creations.

For about 4 servings:

For chicken salad:

  • Meat of one large rotisserie chicken
  • 1 C fat free greek plain yogurt*
  • 1/4 C light mayo*
  • 5 tablespoons red wine vinegar
  • 2 cups diced celery
  • Cracked black pepper to taste
  • sea salt to taste
  • 1 T creole or cajun seasoning for topping – to taste

For salad

  • 4 C salad greens
  • 2 C chopped bell peppers
  • 1 C chopped cucumbers
  • 1/4 C chopped canned beets
  • Paprika for garnish
  • Balsamic drizzle or hot sauce optional
  • Cracked black pepper to taste
  • sea salt to taste

1) In large mixing bowl, toss your chicken with mayo, yogurt, black pepper and salt, celery, red wine vinegar.

2) Sprinkle salt and pepper over salad greens.

3) Lay your chicken salad over large leaves of romaine lettuce.

4) Top with your veggies. Drizzle with dressing of choice, (sometimes I just use balsamic vinegar) Sprinkle with creole seasoning to taste

*This recipe can be modified to your tastes. If you want it extra skinny, you can dial down the mayo and the yogurt, but if you want it creamier, bump up the yogurt and mayo.

SkinnyKickinChickenSaladcrawfishcrunches2

 

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”

For inquiries about positioning your brand in front of Shannon’s followers click here.

For the long version about how the site was born, read more.

For information on Shannon’s social media management business, click here.

More Posts:

{ Five Ways to Walk Yourself Fit }

{ Mom’s Famous Banana Bread }

{ 3 Skinny Must-Make Southern Summer Desserts }

 

 

_____________________________________________________________________________________________________

 

 

Grilled cantaloupe salad overhead crawfish and crunches{ grilled cantaloupe summer salad }

Grilled cantaloupe? Yes you heard that right. To me, anything is delicious on the barbecue pit, but sometimes trying something unexpected is so rewarding. Oh those perfect grill marks, oh that charred flavor mixed with the unexpected sweetness and juiciness. You could eat this grilled fruit all by itself as a snack or as dessert, but throwing it in a salad is even more fun. Grilled Cantaloupe with Balsamic Glaze Now, grilling may not be your thing and it may seem like a tedious task, but I PROMISE that it’s easy and worth it since you will be grilling your onion and your chicken for the salad too. You can really eat the salad all week long. It actually tasted better the second day. For the cantaloupe:

  • One whole cantaloupe
  • 3 T salt
  • 3 T paprika

You won’t need the whole thing for the salad but you may as well grill the whole thing and use it throughout the week. 1) Cut into large wedges, skin on. 2) Season with salt and paprika. 3) Heat your grill on high. Spray grill liberally with nonstick cooking spray. Sear your cantaloupe on each side. Do not move or touch in order to ensure those pretty grill marks. Should take about five minutes each side. Remove and set aside. For the salad:

  • 1 large box spring mix
  • 1 red onion
  • Salt and Pepper to taste
  • 1 cup cantaloupe
  • 4 chicken breasts
  • Balsamic reduction dressing to taste
  • Light italian dressing to taste
  • 4 T Poultry seasoning
  • 1 T olive oil.

1 ) Pound your chicken thin with a meat mallet, remove veins or fat. Season liberally with poultry seasoning.

2 ) Chop your onion into bite size pieces and skewer. Season with salt and pepper, a drizzle of olive oil.

3 ) While the grill is hot from your cantaloupe, cook your chicken about 4-5 minutes each side. Test with meat thermometer to make sure it is cooked through. Set aside.

4) Meanwhile, cook your onion skewers on the grill as well. Don’t be afraid to let them get black and burnt on the edges. It makes for a nice crunch in the salad.

5) Once the cantaloupe, onion, and chicken cool, chop cantaloupe and chicken into bitesize pieces. Toss your greens with the two dressings, salt and pepper to taste, chicken, onion, and cantaloupe.  To serve the next day, do not toss all of the salad. Layer dressing, then chicken, then onion, then cantaloupe, salt and pepper, then lay your greens on top so they don’t get soggy. Shake up the next day for the perfect salad.Grilled Cantaloupe closeup crawfish and crunches
______________________________________________________________________________________________

 

 

Cinco De Mayo gets me just way too excited to cook up a healthy Mexican recipe. Who needs the tortilla when you can have a rainbow of veggies and flavorful beef?

This recipe was inspired by Gimme Some Oven, but I made just a few tweaks of my own. This makes about 6-8 servings and freezes well.

Ingredients for the Barbacoa:

  • 3 lbs chuck roast
  • 4 cloves garlic, minced
  • 2 chipotles in adobo sauce, chopped
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped
  • 2 T ground cumin
  • 2 T oregano
  • 2 t seasoned salt
  • 1 T black pepper
  • 2 T steak seasoning (McCormick works great)
  • 1/2 C beef broth
  • 2 T coconut oil

Ingredients for the salad:

  • 1 jar salsa (used as dressing)
  • 1/4 C chopped cilantro
  • 1 C fat free plain greek yogurt
  • 2 avocados
  • 2 C chopped cherry tomatoes
  • 1 head green leaf lettuce
  • 1 red bell pepper
  • 1/4 C chopped green onion
  • 1/4 C lime juice
  • hot sauce to taste

1) Season your meat on both sides with steak seasoning and black pepper.

2) In a large cast iron skillet in 2 T coconut oil, sear your meat until browned on very high heat. Place meat in crockpot.

3) Let your pan cool slightly. Drizzle a little water into the pan and scrape up brown bits. Pour every last drop of liquid and seasoning into crockpot.

4) Combine the rest of the meat ingredients in slow cooker. Cover and cook on low 6-8 hours. Test the tenderness by shredding with two forks. Meat should shred fairly easily.

5) Mix your cilantro with salsa.

6) In your salad bowls, lay down green leaf lettuce, then bell pepper, tomato, then beef, avocado. Use your fat free greek yogurt as your “sour cream” and then drizzle salsa and lime over top. May choose to season with additional pepper and salt, hot sauce if preferred.

cinco de mayo skinny beef barbacoa salad

__________________________________________________________________________________________________________

springy strawberry basil salad crawfish.n.crunches

{ Springy Strawberry Bacon Basil Salad }

Call me a little bit crazy – but this spring strawberry salad recipe has all kind of veggies in it and maybe even a few unexpected ingredients. Something about the spring just makes me crave a big ol’ bowl of rainbow colored vegetables. This salad goes great with a number of dressings, such as my balsamic reduction.

For 4:

  • 1 bag baby spinach or spring greens
  • 2 C edamame, shelled, cooked
  • 2 C strawberries, sliced thin
  • 1/2 C basil, chopped thin
  • 1/2 C gorgonzola cheese
  • 1 red bell pepper, chopped thin
  • 1/2 cup thin cut shredded carrots
  • 1/4 cup chopped green onion
  • 4 T cracked pepper
  • 4 T flaky sea salt
  • 4 strips bacon, cooked, crumbled, cooled
  • 1 small package canadian bacon
  • 1 T seasoned salt
  • 1 T bacon fat
  • 4 T strawberry or raspberry vinegarette
  • balsamic reduction drizzled over top to taste

1) In a saute pan on high heat in your bacon fat, saute Canadian bacon with 1 T seasoned salt. Saute til lightly browned. Chop into bite-size pieces. Let it cool.

2) Toss all ingredients except balsamic reduction in a large bowl.

3) Serve into four separate bowls, drizzle over balsamic reduction using a fork, add salt and pepper to taste.

skinny crunchy tuna salad crawish.n.crunches

{ kickin’ cajun crunchy tuna salad }

Tuna recipes often get a bad reputation for being loaded with mayo and loaded in calories. Luckily one secret ingredient can change all that – Fat free plain greek yogurt! Chobani would do just the trick. Here is how I mix up tuna salad that my husband and his co-workers rave about. Served over romaine lettuce and with a few fresh veggies, its a healthy wholesome meal, perfect for spring. The Cajun kick at the end makes it all worthwhile.

For about 4 servings:

  • 2 large cans chunk light tuna in water, drained
  • 5 tablespoons fat free greek plain yogurt
  • 3 tablespoons light mayo
  • 3 tablespoons red wine vinegar
  • 2 cups diced celery
  • lots of cracked black pepper
  • sea salt to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced
  • 1 T EVOO
  • 4 large romaine leaves
  • 4 T green onion, chopped
  • 2-3 T creole seasoning

1) Saute your tomatoes and bell peppers in EVOO over medium heat until tender. Crack salt and black pepper over top. Allow time to cool.

2) Mix your tuna with mayo, yogurt, black pepper and salt, celery, red wine vinegar.

3) Lay your tuna salad over large leaves of romaine lettuce. Top with your tomato and bell pepper mixture. Top with green onion. Sprinkle with creole seasoning.

This recipe can be modified to your tastes. If you want it extra skinny, you can dial down the mayo and the yogurt, but if you want it creamier, bump up the yogurt and mayo.

______________________________________________________________________________________________________

spring citrus salad crawfish.n.crunches

{ Spring Citrus Salad }

Even though its 80-some degrees in Louisiana, the rest of the country may be wishing for some spring weather, or spring recipes. Nothing says spring to me like fresh fruit, spring peas, and asparagus, especially since asparagus is blooming in local gardens. This salad can be served up as a main dish, just add some grilled chicken, or it can be a side salad. Stay cool y’all!

For 4:

  • I use a lettuce called “Artisan blend” found in most grocery stores. It has a few different small heads of lettuce. Use whichever lettuce you like, but try butter lettuce or spring mix.
  • 3 C asparagus, chopped bitesize
  • 3 C peas, frozen
  • 1 large grapefruit
  • 1/3 C gorgonzola cheese
  • 3 T salt
  • 3 T pepper
  • 3 T balsamic reduction dressing
  • 1/4 C water
  • 4 T balsamic vinaigrette dressing

1) On a medium size pan in about 1/4 cup water, on medium-high heat saute your peas and your asparagus about 5-6 minutes. They should be bright in color and asparagus should be tender. Let them cool and remove from stove.

2) Chop your lettuce into bitesize pieces. Remove skin from grapefruit and cut into small bitesize pieces.

3) Toss all ingredients of the salad in a large bowl, except balsamic reduction.

4) Drizzle your balsamic reduction on last for presentation.

______________________________________________________________________________________________________

spring has sprung seafood salad crawfish.n.crunches

{ spring has sprung seafood salad }

In the south, nothing beats picking up seafood fresh from the seafood market. Shrimp and lump crab inspired this whole spring salad recipe. Because who doesn’t love some lump crab in their life? This was hands down the best salad I ever ate.

For four you will need:

  • 8 cups Artisan blend lettuce. If they don’t have the brand mix about 3 cups romaine, 3 cups butter lettuce, 2 cups spring mix
  • 1/4 cup sun dried tomatoes
  • 1 lb shrimp, peeled, deveined, tail-off, uncooked
  • 1 small container lump crabmeat, your generosity may depend on price
  • 1 t creole seasoning
  • 1 t Old Bay seasoning
  • 1 t paprika
  • 2 T black pepper
  • 2 T crushed sea salt
  • 1 cup artichoke hearts, drained, sliced
  • 1 cup black olives, halved
  • 2 cups cherry tomatoes
  • 2 lemons
  • Light Olive Garden Italian Dressing
  • OPA Feta Greek Yogurt Dressing
  • 1 T butter
  • 4 hard boiled eggs, sliced thin

1) Pat your shrimp dry and mix with paprika, creole seasoning, Old Bay, 1 T black pepper. On high heat, blacken shrimp in a saute pan in your butter. Just make sure these get color, don’t overcook and make them rubbery.

2) Toss your lump crab, shrimp, tomatoes, black olives and artichokes with juice of two lemons,1 T salt and 1 T black pepper.

3) In your separate serving bowls, lay down your lettuce, then your crab and shrimp mixture. Throw on your sun dried tomatoes, egg.

4) Top with additional cracked salt and pepper. Drizzle your two dressings over top. This combination was out of this world, but any old Italian and Greek dressing would do.

______________________________________________________________________________________________

skinny mini tuna salad{ skinny mini tuna salad }

Tuna often gets a bad reputation for being loaded with mayo and loaded in calories or completely tasteless otherwise. Luckily one secret ingredient can change all that – Fat free plain greek yogurt! Chobani would do just the trick. Here is how I mix up tuna salad that my husband raves about.

For about 4 servings:

  • 2 large cans chunk light tuna in water, drained
  • 5 tablespoons fat free greek plain yogurt
  • 3 tablespoons light mayo
  • 3 tablespoons red wine vinegar
  • 2 cups diced celery
  • lots of cracked black pepper
  • sea salt to taste
  • 1 cup cherry tomatoes, halved

Mix all of these ingredients in a mixing bowl, except tomatoes. Serve over lettuce. Top with cherry tomatoes. This recipe can be modifed to your tastes. If you want it extra skinny, you can dial down the mayo and the yogurt, but if you want it creamier, bump up the yogurt and mayo.

________________________________________________________________________________________________

crawfish.n.crunches muffaletta salad new orleans{ New Orleans Muffaletta Salad }

In New Orleans, a muffaletta is a delish sandwich consisting of meats, cheeses and an olive salad served on Italian sesame bread.

Here is my lighter spin on the traditional sandwich – a fresh and satisfying salad with all the same flavors.

For 4 salads you will need:

  • 2 heads romaine lettuce, chopped
  • 1/2 cup jarred, drained, pepperoncinis, diced
  • 1 cup low fat salami
  • 1 cup cubed low fat ham
  • 1/2 cup pimento green olives
  • 1/2 cup roasted red peppers, diced
  • 1/2 cup low fat provolone cheese, diced
  • 1 cup cherry tomatoes
  • 4-5 tablespoons light Olive Garden Italian dressing
  • Coarse salt and ground black pepper to taste

1. Mix all ingredients your pepperoncinis, salami, ham, olives, red peppers, provolone, and tomatoes.

2. Top your salad of romaine with all of those ingredients, top with salt, pepper, and your dressing. Voila!

______________________________________________________________________________________________

IMG_4746

{ homemade lightened up caesar dressing }

Sometimes you just crave mom’s caesar salad. Or even Texas Roadhouse caesar salad. Or any dang caesar salad for that matter. The crunchy greens, the sprinkled parmesan, the creamy dressing. Oh wait, that creamy dressing. It can pack a heavy load of calories onto your lunch. Dang. .

Luckily with a few tweaks in the kitchen, you and caesar dressing can still be friends.

For 6 servings:

While your food processor is running, add 5 anchovies, 1 large minced garlic clove, 2 tbs lemon juice, 1 tbs worcestershire, 1 tsp dijon mustard, 5 tbs fat free plain greek yogurt, 1/2 cup olive oil, 1/4 cup grated parmesan cheese

Serve over romaine lettuce, sprinkle a little extra parmesan if you are feeling frisky. Goes great with chopped grilled chicken.

Leave a Reply

Your email address will not be published. Required fields are marked *