Week of Salads

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The week after Thanksgiving I was in desperate need of some fruits and veggies to wash out the rich food of the long weekend. The focus this week was on salads! Here is my haul!


On the menu:

Hard boiled eggs, carrots, cucumbers, pecans, and goat cheese over kale.


Easy and satisfying– loaded with veggies!

Roasted Carrots, shallots, raisins, walnuts, goat cheese, and chicken over kale salad topped with orange vinaigrette


For the roasted carrots: halve roughly 20 baby carrots. Toss them in 1 tbsp maple syrup, 1 tbsp olive oil, and 1/4 tsp salt. Spread on a baking sheet and cook for 30 minutes at 400F.

Hamburger Salad


Trying to keep the excitement alive in a week full of salads. This is romaine topped with my favorite burger meal: raw red onions, mushrooms, sun-dried tomatoes (as the ketchup) and some sweet potato chips for fries. Mustard is actually an awesome salad dressing!

Sweet Potato Chips


Another super easy recipe: halve and then thinly slice 2 medium sweet potatoes. Spray a wire rack with non-stick spray and place it over a baking sheet. Spread out the chips, spray with non-stick spray and then sprinkle with salt. Bake on 425F for 30 minutes until crispy!

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