Arugula Salmon Salad with Capers ‘n’ Parmesan

 

serves: 1 – size:1 salad – points+:8pts – smart points: 5 – calories: 280 – fat: 16g – carbs: 2 g – fat: 15g 

Ingredients

  • 1 1/2 cups baby arugula
  • 4 oz cooked wild salmon, skin removed
  • 1 tsp capers, drained
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tbsp shaved parmesan
  • salt and pepper

» Show more

Directions

  1. Season raw salmon fillet with salt and pepper, then cook for about 10 min, either on the grill, broiled, or in a pan lightly sprayed with oil.
  2. Place arugula on dish, sprinkle with salt and pepper. Top with salmon and capers. Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.

Arugula Salmon Salad with Capers ‘n’ Parmesan

Ingredients

  • 1 1/2 cups baby arugula
  • 4 oz cooked wild salmon, skin removed
  • 1 tsp capers, drained
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tbsp shaved parmesan
  • salt and pepper

Instructions

  1. Season raw salmon fillet with salt and pepper, then cook for about 10 min, either on the grill, broiled, or in a pan lightly sprayed with oil.
  2. Place arugula on dish, sprinkle with salt and pepper. Top with salmon and capers. Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.
http://revampfitness.com/arugula-salmon-salad-capers-n-parmesan/

» Show less

Buffalo Shrimp Dinner Salad

 

4 servings (3 cups salad, 7-8 shrimp, 1 tbsp dressing) calories:190 – fat:7g – carbs: 13g – WWP+ 5 -Smart Points: 5

Ingredients

  • Buffalo Spice Rub: 
  • 1 tsp ground cayenne
  • 1 tsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp olive oil
  • 1 lb medium shrimp, raw, shelled, deveined (30-32 shrimp)
  • Salad:
  • 12 cups romaine lettuce, chopped
  • 2 stalks celery
  • 1/2 small red onion, finely chopped
  • 1/4 cup low fat blue cheese crumbles
  • Dressing: 
  • 1/2 cup low fat ranch dressing
  • 3 tbsp Frank’s Red Hot Sauce

» Show more

Directions

  1. In a large zip bag, combine the spice rub ingredients, and give the bag a good shake. 
  2. Add the shrimp to the bag, then shake them around to evenly coat.
  3. Heat a large skillet over medium-high heat, add the oil.
  4. Transfer the shrimp to the skillet. Cook the shrimp 30 seconds – 1 minute, then flip them to cook an additional 30 seconds on the other side, until pink. Set aside on a plate.
  5. In a large mixing bowl, toss together the lettuce, celery, onion, and blue cheese.
  6. In a small mixing bowl, whisk together the dressing ingredients and toss them into the salad with tongs.
  7. Add the set-aside shrimp, and toss to combine.

Buffalo Shrimp Dinner Salad

Ingredients

  • Buffalo Spice Rub:
  • 1 tsp ground cayenne
  • 1 tsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp olive oil
  • 1 lb medium shrimp, raw, shelled, deveined (30-32 shrimp)
  • Salad:
  • 12 cups romaine lettuce, chopped
  • 2 stalks celery
  • 1/2 small red onion, finely chopped
  • 1/4 cup low fat blue cheese crumbles
  • Dressing:
  • 1/2 cup low fat ranch dressing
  • 3 tbsp Frank’s Red Hot Sauce

Instructions

  1. In a large zip bag, combine the spice rub ingredients, and give the bag a good shake.
  2. Add the shrimp to the bag, then shake them around to evenly coat.
  3. Heat a large skillet over medium-high heat, add the oil.
  4. Transfer the shrimp to the skillet. Cook the shrimp 30 seconds – 1 minute, then flip them to cook an additional 30 seconds on the other side, until pink. Set aside on a plate.
  5. In a large mixing bowl, toss together the lettuce, celery, onion, and blue cheese.
  6. In a small mixing bowl, whisk together the dressing ingredients and toss them into the salad with tongs.
  7. Add the set-aside shrimp, and toss to combine.
http://revampfitness.com/buffalo-shrimp-dinner-salad/

» Show less

Avocado ‘n’ Egg Salad

 

serves: 6 – size: 1/2 cup – points+:4 – smart points:4 – calories: 150 – fat: 11g – 

Ingredients

  • 4 large eggs, hardboiled, chopped
  • 4 hard boiled egg whites, chopped (discard the rest)
  • 1 medium hass avocado, cut into 1/2 ” pieces
  • 1 tbsp light mayo
  • 1 tbsp fat free Greek yogurt
  • 1 tbsp finely chopped chives
  • 1 tbsp balsamic vinegar
  • salt and pepper

» Show more

Directions

  1. Combine the egg yolks with the avocado, mayo, yogurt, chives, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt and pepper as needed.

Avocado ‘n’ Egg Salad

Ingredients

  • 4 large eggs, hardboiled, chopped
  • 4 hard boiled egg whites, chopped (discard the rest)
  • 1 medium hass avocado, cut into 1/2 ” pieces
  • 1 tbsp light mayo
  • 1 tbsp fat free Greek yogurt
  • 1 tbsp finely chopped chives
  • 1 tbsp balsamic vinegar
  • salt and pepper

Instructions

  1. Combine the egg yolks with the avocado, mayo, yogurt, chives, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt and pepper as needed.
http://revampfitness.com/avocado-n-egg-salad/

» Show less

Crispy Chicken Salad

 

serves: 4 – size:6 pieces chicken+salad – points+:6- smart points: 6 – calories: 250 – carbs:13g – fat: 8g

Ingredients

  • olive oil spray
  • 5 cups shredded romaine
  • 1 small red onion, finely chopped
  • For the sauce:
  • 2 1/2 tbsp light mayo
  • 3 tbsp green onions, finely sliced+more for topping
  • 2 tbsp Frank’s Red Hot sauce

» Show more

Directions

  1. Preheat oven to 425F. Spray a baking sheet with olive oil spray.
  2. Place the olive oil in a bowl with the breadcrumbs in another.
  3. Beat egg in small bowl large enough to place chicken chunks in.
  4. Place the chicken chunks into the egg bowl. Dip chicken from egg bowl to breadcrumb mixture to coat, help coating by pressing crumbs onto chicken, then onto a baking sheet. 
  5. Lightly spray the top with olive oil spray then bake 8-10 min. Turn over then cook another 4-5 min or until cooked through.
  6. Meanwhile, combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!

Crispy Chicken Salad

Ingredients

  • olive oil spray
  • 5 cups shredded romaine
  • 1 small red onion, finely chopped
  • For the sauce:
  • 2 1/2 tbsp light mayo
  • 3 tbsp green onions, finely sliced+more for topping
  • 2 tbsp Frank’s Red Hot sauce

Instructions

  1. Preheat oven to 425F. Spray a baking sheet with olive oil spray.
  2. Place the olive oil in a bowl with the breadcrumbs in another.
  3. Beat egg in small bowl large enough to place chicken chunks in.
  4. Place the chicken chunks into the egg bowl. Dip chicken from egg bowl to breadcrumb mixture to coat, help coating by pressing crumbs onto chicken, then onto a baking sheet.
  5. Lightly spray the top with olive oil spray then bake 8-10 min. Turn over then cook another 4-5 min or until cooked through.
  6. Meanwhile, combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!
http://revampfitness.com/crispy-chicken-salad/

» Show less