1. Cucumber Salad Sandwich
Who said you couldn’t put a salad on a sandwich? Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon. Salting the cucumber then patting it dry removes some of the moisture from the cucumber so the filling doesn’t make the bread too soggy. If you like crispy bread, toast it first for extra crunch.
Ingredients
- 1 cup chopped English cucumber
- ⅛ teaspoon salt
- 2 tablespoons low-fat plain strained yogurt, such as Greek-style
- 2 tablespoons crumbled feta cheese
- 1 tablespoon herbs, such as dill, parsley or mint, chopped
- ¼ teaspoon lemon zest
- ½ teaspoon lemon juice
- ⅛ teaspoon ground pepper
- ½ cup alfalfa sprouts
- 4 slices whole-grain bread, toasted if desired
- 2 thin slices red onion
Directions
Stir together cucumber and salt in a medium bowl; let stand for 10 minutes.
Meanwhile, combine yogurt, feta, herbs, lemon zest, lemon juice and pepper in a large bowl.
Drain the cucumbers; spread on a paper towel and pat dry. Add to the yogurt mixture; stir until well coated.
Divide sprouts between 2 bread slices. Spread cucumber salad on top of the sprouts. Top each with an onion slice and another bread slice; cut in half. Serve immediately.
2. Shredded Chicken & Avocado Nacho Salad
Dinner doesn’t get any easier than this five-ingredient salad. And it’s bursting with Super Bowl Sunday potential.
Ingredients
- ¾ cup pico de gallo, divided
- 4 teaspoons extra-virgin olive oil
- 6 cups coarsely chopped iceberg lettuce
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 ripe peeled avocados, sliced
- 2 ounces multigrain tortilla chips (about 20 chips)
- ¼ teaspoon freshly ground black pepper
Directions
Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside.
Spread lettuce evenly over a large platter; top with chicken and avocado. Drizzle evenly with blended pico de gallo and remaining 1/4 cup pico de gallo. Sprinkle with tortilla chips and pepper.
