Big Salad Energy – Episode 3

Welcome to Episode 3 of Big Salad Energy! Just a reminder, each recipe makes six, 32 oz. jar salads and two, 16 oz. jars of dressing.

Curry Chicken Salads

– with Spicy Honey Mustard

Ingredients and Directions

• 2 bags of fresh spinach
• 1 bag of cabbage slaw
• 3 chicken breasts
• 5 stalks of celery
• 1 purple onion
• 1 cup sliced almonds
• 3-4 Tbsp. fresh dill
• 2 Tbsp. curry powder (split between chicken and the dressing)
• 1.5 tsp. Nature’s Seasons
• 1.5 cups mayo
• 2 Tbsp. yellow mustard
• 1 Tbsp. spicy honey
• 2 Tbsp. avocado oil
• water

Season the chicken breasts with half the cumin powder and all of the Nature’s Seasons. Warm avocado oil in a pan and cook chicken on both sides until done. Shred the chicken and add to a large bowl.

Chop celery and onion and add to the bowl. Save yourself some time and buy pre-sliced almonds and throw them in, along with a hefty amount of fresh dill. Toss together.

Split the chicken salad evenly between your jars. Top with cabbage slaw and spinach.

For the dressing, combine mayo, mustard, spicy honey, and remaining curry. Blend, adding water until you reach the consistency you prefer.

Falafel, Feta, and Vegetable Salads

– with spinach dip dressing

Ingredients and Directions

• falafel (I used one bag of the premade, frozen ones from Trader Joe’s)
• 8 oz. feta
• 1 cucumber
• 1 orange bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 purple onion
• 2 bags of fresh spinach
• 8 oz of premade spinach dip
• 4 oz sour cream
• squeeze of lemon
• water
• salt and pepper to taste

Bake the falafel to package directions. Let cool.

Chop all three bell peppers, the cucumber, and onion into bite sized pieces and toss together.

In your jars, break the falafel balls into bite sized pieces and distribute evenly. Top with feta and the bell pepper mixture. Finish with fresh spinach.

For the dressing, in a blender or food processor, combine spinach dip and sour cream. Taste for seasoning – I added some salt and pepper and a squeeze of lemon juice. Add water to reach desired consistency and blend until combined.

Turkey Taco Salads

– with creamy salsa dressing

Ingredients and Directions

• 2 lbs. ground turkey
• 1 can black beans
• 1 jar pico de gallo
• 1 bunch green onions
• 1 bag shredded cheese (a Mexican blend works perfect here)
• 2 bags fresh spinach
• 1 bag shredded cabbage
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1Tbsp. Nature’ Seasons
• 16 oz. sour cream
• 8 oz. salsa of choice

Brown the ground turkey, seasoning with Nature’s Seasons, chili powder, and cumin. Set aside to cool.

Drain and rinse a can of black beans, then combine in a bowl with pico de gallo. Chop one bunch of green onions.

In your jars, layer the cooled turkey, then the black bean and pico mixture, then green onions, and finally the shredded cheese. Top with cabbage and fresh spinach.

For the dressing, blend sour cream and salsa together until smooth.

ENJOY!