If you think ‘healthy’ and ‘tasty’ are mutually exclusive then think again. AND – if you think meal prep is a lonely and boring chore then get ready to learn otherwise. We asked Culinary Arts Expert and Fitness Nutrition Specialist Lisa Vasseur Jarvis of Food For Thought if she has a couple of friends that enjoy getting together with her to have fun and fellowship sharing recipes. She replied, “That’s My Salad Team.”
Try all 3 of these salad recipes:
If you’re ready to make progress toward better nutrition in your life Lisa wants you to know that, “No matter where you live or what ingredients you have available, you can make a delicious salad.” You may not grow a garden like Lisa does. There may be specific dietary needs that you have to meet. The great thing about getting together with others to make salads is that you share ideas, ingredients, tips and good fellowship too. This is the Bible concept of the whole body working together to make fitness memorable and nutritious. This is their #TeamProgressPic
As you watch these videos and try these easy salad recipes think about how you too can invite others to team up with healthy and tasty salads.
You may be wondering if teaming up with others to make salads together is really real. You’re asking, “Lisa and her friends make it look fun, but how would I do this?” Well, yes it is really something that you can do. Here’s how:
Choose a place to get together to prepare your salads. (Expand for details.)
Your home is a good first choice. After all you’re the one who is initiating this gathering. Remember it doesn’t have to be the ultimate kitchen. Just give thought to what all you need and want in a space including what you’ll need to assure clean and safe preparation of food.
Perhaps a friend or family member has a kitchen space that works better. Often as you do this more than once you can take it from one home to the next to add to the social experience. Experiment with outdoor prep spaces too like a patio or garden space.
Many churches have kitchens so you can ask about using these spaces. That may ultimately lead to this growing into a ministry at the church. Similarly, you may want to explore doing this with some modifications at your gym, fitness studio or community gathering place. As your team does this more often you may eventually decide to take it to a local farmer’s market so that others can discover the joy of team salad making.
You can even find a resort destination and do an overnight or weekend team salad retreat where you can incorporate fitness and fellowship activities. There are many options. Get creative and explore the possibilities. Prayerfully consider the space that will work best for you.
Set a date. (Expand for details.)
There is no wrong time to gather a team to enjoy preparing salads together. However, it’s important to realize that certain times may not work as well. More importantly realize that you’ll never pick a time that works for everyone. That is ok. You may want to avoid holidays BUT you may also find that holidays are natural opportunities to get together. Every season can provide a different context and experience. Discuss the day of the week with your team and listen to what may work best for them.
There are also no rules about how much time to prepare in advance. Certainly, advance planning is likely to be beneficial for your team, giving them more time to prepare and reserve the date. However, simple impromptu gatherings can sometimes add a refreshing element of spontaneity.
Budget the amount of time you want to allow for this. Your team will appreciate you attention to details like this. Plan to team up to craft salads more than once to test which dates and times work best.
Pick a team. (Expand for details.)
Here’s where it gets fun. There are so many teams you can choose to bring together for this time of salad making fellowship. Do it more than once and try a different team each time. Here are just a few of the teams:
friends, family, co-workers, church small group contacts, gym or team members, classmates, neighbors, clients/customers, virtual social groups
Keep the parameters wide open. Don’t assume this is a women’s experience only. Guys enjoy a good meal on the weekend or before or after a sports game. Team salad making is fun for children and a real shift in style for youth. College aged people find this to be a perfect way to connect and socialize. Those 50 and older likewise find team salad creations to be a delicious highlight to the week. Open your heart to let God build diversity into this truly salad bar fellowship experience.
BACON CHEESEBURGER SALAD
If this wasn’t a thing before…..it is now! Everything you want in a bacon cheeseburger, but in a big beautiful salad, complete with a perfect dressing! Everything but the bun! I even threw in some avocado! Dig in! When it’s time to eat this is a favorite for men.
Here’s what you need: ( 2-3 salads )
Burger:
- 1/2 lb lean ground beef
- 1 t Worcestershire sauce
- 1/2 t seasoned salt
- 1/2 t onion powder
- 1/2 t garlic powder
Salad:
- 4 cups mixed greens
- 5-6 slices bacon, cooked and crumbled
- 1/2 cup grated cheddar cheese
- 3/4 cup grape tomatoes, halved
- 1/4 cup dill pickle slices
- 2 T minced red onion
- 1 avocado, peeled and sliced
Dressing: ( There will be some leftover )
- 1/4 cup mayo
- 2 T mustard
- 2 T ketchup
- 1 T dill relish
- 1 t white vinegar
- 1 t fresh dill
Mix all the ingredients together for the dressing. and put it in the refrigerator. There will be more than enough dressing.
Brown the ground beef along with the worcestershire, garlic powder, onion powder, and seasoned salt. Drain excess fat.
Assemble the salads evenly with the greens, cheese, bacon, beef, tomatoes, pickles, red onion, and avocado. Serve with the dressing. YUM!!
RED, WHITE AND BLUE SALAD
I had my family over for a cookout recently and we got to enjoy the summertime pool season! One of the side dishes for my meal was this Red, White, and Blue Salad. I’ve posted several salads this spring, and some similar to this on my Food For Thought website. If you could see my bumper crop of lettuce and spinach in my garden, you would know why. Not to mention, I love salad!
This one was so fitting because it looks so patriotic with its colors of red, white and blue. In fact, I’ll be making it again for the Fourth of July as we celebrate that we have the freedom God has given us to give to others. There are no real measurements for this,so it’s pretty simple. Just add the ingredients in the amounts you want.
There are two salad dressings that I really love that I get from the grocery store, Kroger. Simple Truth Lemon Poppyseed and OPA Strawberry Poppyseed. I recommend these because, not only are they both delicious, but they are made from Greek Yogurt so they are lighter and healthier than some other dressings. Either of these would be great with this salad and can be found refrigerated in the produce section.
Here’s what you need:
- Leaf lettuce ( or your favorite kind)
- Blueberries
- Strawberries, sliced
- Walnuts
- Feta cheese crumbles
GRILLED SHRIMP, MANGO AND AVOCADO SALAD
It is super hot right now in Paducah, and it is too hot for a heavy meal….at least that’s my opinion. I made a delicious and light salad tonight with grilled shrimp, mango, avocado, cucumber, and red onion and it hit the spot! It was satisfying, but perfect for a hot summer night.
The plump shrimp went great with the chunks of sweet mango and creamy avocado. I dressed it with the Simple Truth Organic Lemon Poppyseed dressing I have told you about before, that I get at the grocery in the refrigerated section of the produce section. It is really good with this salad. If you can’t find that dressing, just use your favorite poppyseed dressing or a sweet vinaigrette. Enjoy your salad!
Here’s what you need: ( 2 salads)
- 1 lb. medium or large shrimp, peeled and deveined and tails removed. ( You can use less shrimp, but …why? haha)
- Salt, pepper, paprika to taste
- 2 cups mixed baby greens
- 1 ripe avocado, peeled and cut into pieces about 1/2 inch
- 1 ripe mango,peeled and cut into pieces about 1/2 inch
- 1 small cucumber, peeled and chopped
- 1/4 cup sliced red onion
- A handful of chopped walnuts, pecans, or sliced almonds to top the salads
Preheat the grill. Thread the raw shrimp on skewers, Brush with a little olive oil, then season with salt, pepper and paprika. While the grill heats up, assemble the salads with the greens, cucumber, onion, mango and avocado.
Grill the shrimp about 2-3 minutes per side until they are pink. Place the warm shrimp on the salads, and sprinkle with the nuts to garnish. Drizzle with the poppyseed dressing. Enjoy!
One Response
I love all 3 of these salads