Latin American Chicken & Cabbage Salad

Ingredients:

• 2 1/2 tsp. gluten-free chili powder
• 1/2 tsp. kosher salt
• 1 1 /4 lb. boneless, skinless chicken breasts
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 3/4 lb. cabbage, cut into 1/2-inch-wide strips about 2 inches wide
• 1/2 cup cilantro leaves
• 4 radishes, halved & thinly sliced
• 1 celery stalk, thinly sliced

Makes 4 Servings

1. In a small bowl, stir together 1 1/2 teaspoons of the chili powder and the salt. Rub the mixture into both sides of the chicken. Brush the chicken with 1 teaspoon of the oil.
2. Heat a grill pan over medium heat and cook the chicken, turning it over as it gets grill marks, until the chicken is cooked through but still juicy, 10-12 minutes. Alternatively, preheat the broiler with the rack 4 inches from the heat and broil the chicken until just cooked through but still juicy, about 10 minutes, turning it over midway. Transfer to a cutting board to cool. When cool enough to handle, thinly slice crosswise.
3. In a large bowl, whisk together the remaining 1 tablespoon plus 1 teaspoon oil, the remaining teaspoon chili powder, and the vinegar. Add the cabbage, cilantro, radishes, and celery. Toss to combine.
4. Spoon the cabbage salad onto 4 plates. Dividing evenly, top with the chicken.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a very crunchy and filling salad whenever you fell off the diet wagon or whenever you need to kick-start your healthy lifestyle. You can taste the chili powder in this salad and feel the heat. I highly recommend adding minced garlic cloves and freshly ground black pepper in the first step when you're seasoning the chicken because garlic and pepper always make everything taste better. I also recommend adding a touch of lemon or lime juice along with the apple cider vinegar for a more fruity taste.

Lamb with Cucumber-Radish Salad

Ingredients:

• 2 cucumbers, peeled, halved lengthwise and thinly sliced
• 1 small red onion, thinly sliced
• 8 large radishes, thinly sliced leaves coarsely chopped
• 1 tbsp. red-wine vinegar
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. paprika
• 1/2 tsp. chili powder
• 4 (5 oz.) lamb loin chops, trimmed

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil nonstick spray and preheat the broiler.
2. Combine the cucumbers, onions, radishes and their leaves, red wine vinegar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a serving bowl; set aside.
3. Combine the paprika, chili powder and the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper in a small bowl. Rub the spice mixture on the chops.
4. Place the lamb on the broiler rack and broil until an instant thermometer inserted into the side of a chop registers 145 F for medium, about 4 minutes on each side. Serve with cucumber-radish salad.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful gourmet meal to make at home any day of the week. You can also grill these lamb loin chops on the grill land they will still taste delicious. I highly recommend adding a touch of garlic to the paprika and chili powder mixture because garlic always makes everything better. The cucumber-radish salad adds a nice crunch to the dinner. 

Grilled Wine Country Sirloin Steaks with Cherry Tomatoes & Arugula Salad

Ingredients:

• 4 (6 oz.) boneless sirloin steaks, cut 1 inch thick
• kosher salt
• freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 tbsp. freshly chopped mint
• 1 tbsp. freshly chopped rosemary
• 1 tsp. crushed red pepper
• 2 tbsp. fresh lemon juice
• 1 tbsp. red wine vinegar
• 6 cups torn arugula leaves
• 1 cup celery, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp. shredded Parmesan or Asiago cheese

Makes 4 Servings

1. Trim fat from steaks. Season steaks with kosher salt and black pepper Place steaks in a large self-sealing plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine 2 tablespoons olive oil, 1 tablespoon mint, rosemary and crushed red pepper. Pour over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 1-24 hours, turning bag occasionally.
3. For dressing, in a screw-top jar combine lemon juice, red wine vinegar, and remaining 2 tablespoons olive oil. Cover and shake well. Season to taste with additional kosher salt and black pepper. Set aside.
4. Drain steak, discarding marinade. For a charcoal grill, place the steaks on the rack of an uncovered grill directly over medium coals. Grill to 14- 18 minutes total for medium-rare doneness (145 F) or 18-22 minutes for medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.
5. Remove steaks from grill. Cover with foil and let stand for 5-10 minutes. Slice meat across the grain.
6. In a large bowl, combine arugula, celery. tomatoes and the remaining 1 tablespoon mint. Drizzle with dressing; toss to coat.
7. To serve, divide arugula mixture among four dinner plates; top with meat slices. Sprinkle with cheese.

WW POINTS VALUE: 13 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This was such a good salad. This steak salad takes about 30 minutes to make not counting the 1-24 hours to marinate the steaks in the red wine of your choice. This salad was so deliciously filling I didn't have a desire for dessert. I really loved how the reed wine marinated with the steaks seasoned in salt, pepper, rosemary and mint really enhanced the flavor of the steak. The vegetables in this salad really filled me up and also made it colorful as well. You can use a regular tomato in place of the cherry tomatoes, use spinach or romaine lettuce leaves instead of arugula, use balsamic vinegar in place of the red wine vinegar and your salad will still be delicious. You can also use feta or goat cheese in place of the Parmesan or Asiago cheese as well. The right cheese can enhance the flavor of the wine and steak. Plus, it gives the salad a creamy texture to it. You can also add 1/2 cup of radishes for extra crunch and more potassium. I used Zinfandel Red Wine to marinate the steak and it was delicious. the wine paring they suggest is Sangiovese but any red wine will be just fine.

Radish and Jicama Salad

Ingredients:

• 3/4 lb. radishes, thinly sliced (about 4 cups)
• 1 lb. jicama, julienned (about 4 cups)
• 1 bunch scallions, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 3 tbsp chopped fresh cilantro

Makes 10 (3/4-cup) Servings

1. Combine radishes, jicama and scallions in a large serving bowl.
2. Whisk oil, lime and lemon juices, and salt together in a small bowl. Pour dressing over vegetables and toss. Add cilantro and toss again. Serve at room temperature.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties Holidays Cookbook. This is a nice, cool and refreshing salad that is perfect for a hot day or you don't feel like cooking and all you want is a salad. This salad is crunchy from the jicama and radishes and packs quite a bit of flavor from the lemon and lime juices, olive oil and scallions. Plus, it's a great way to get your kids to eat a colrful salad that is crunchy. 

Simple Arugula Salad

Ingredients:

• 1 (6 oz.) package arugula, torn into bite-size pieces (8 cups)
• 4 radishes, thinly ssliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

Toss together arugula, radishes, olive oil and vinegar in a large mixing bowl. Season with salt and pepper to taste and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a fast and simple salad that can be enjoyed on its own or as a side dish along side a hearty protein. This salad is very filling and will quickly fill you up.

Feta, Cucumber and Radish Salad

Ingredients:

• 2 medium cucumbers, peeled, seeded and sliced
• 1 1/2 cups halved and thinly sliced radishes
• 1/4 cup mint leaves, thinly sliced (optional)
• 2 tbsp minced red onion
• 2 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 5 ounces reduced-fat feta cheese, crumbled (1 cup)
• salt
• freshly ground black pepper

Makes 4 (1 1/2-cup) Servings

Combine cucumber, radishes, mint (if using), onion, oil and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper, and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Phase 1 recipe is a delicious way to kick-start your diet or even if you want a cool and refreshing salad for lunch or dinner. The creamy feta goes very well with the crunchiness of the radishes and cucumbers. The mint gives this salad a refreshing kick as well waking up your taste buds. Summer is approaching and this salad is great for when you're hungry and you can't or don't want to cook. Plus, this dish will quickly fill you up and leave you satisfied.

Grilled Southwest Steak, Radish and Blue Cheese Salad

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs. lean sirloin steak, about 3/4-inch thick
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 8 large radishes, cut in to wedges, plus whole radishes for garnish
• 4 oz. blue cheese, crumbled (1/2 cup)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Makes 4 Servings

1. In a small bowl, combine garlic, chili powder, cumin, 1/8 tsp of the salt and 1/8 tsp of the pepper. Rub spice mixture onto the steak.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before cutting into thin slices.
3. In a large bowl, combine lettuce, radishes, cheese, oil lime juice and reaming 1/  teaspoon salt and 1/8 teaspoon pepper. Divide salad among 4 plates, top with steak slices and garnish with whole radishes. Serve warm.

WW POINTS VALUE: 8pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. My mom and I had this dish for dinner earlier this evening and it was the most delicious dinner I cooked in a while. This dish is great if you are ever in the mood for a steak and salad. The combination of the chili powder, cumin and garlic give the steak a robust Tex-Mex flavor that compliments the oil and lime-flavored salad. If you don't have romaine lettuce, I highly recommend using fresh spinach and it will taste just as delicious. The crumbled blue cheese and radishes also add texture and flavor to this dish as well. So forget going out to the steak house, let the steak house come to you in less than 30 minutes.