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!

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On the menu:

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

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Easy and satisfying– loaded with veggies!

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

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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

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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

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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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