Apple, Fennel and Arugula Salad in a Mason Jar

Another mason jar option for salad, packed with apples, fennel, arugula and more for plenty of crunch and flavor in each bite. Take it on the go and skip the fattier options at lunch while at the office.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
4 cups warm water
¾ tsp. sea salt (or Himalayan salt), divided use
1 medium Granny Smith apple, cored, thinly sliced
½ cup apple cider vinegar
4 tsp. extra-virgin olive oil
2 tsp. raw honey
2 cups thinly sliced fennel
¼ cup toasted pecan pieces
4 cups baby salad greens
4 cups fresh arugula

Preparation:
1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Chicken and Black Bean Burrito Salad in a Mason Jar

A perfect on-the-go salad with a healthy dose of fiber from jicama and beans, and it's a great way to use leftover rotisserie chicken. Topped with a lime juice, jalapeno, cilantro and garlic dressing, it's the freshest tasting salad you may ever have!

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
½ cup fresh lime juice
2 Tbsp. + ½ cup coarsely chopped fresh cilantro, divided use
1 clove garlic, coarsely chopped
1 medium jalapeno, seeds and veins removed, coarsely chopped
1 Tbsp. extra-virgin olive oil
2 cups canned black beans
4 oz. shredded cooked chicken breast
1 cup chopped jicama
½ cup thinly sliced radishes
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
¼ cup shredded cheddar cheese
8 cups chopped romaine lettuce

Preparation:
1. Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Arugula Salad with Peaches and Mozzarella

Peppery arugula with sweet peaches and creamy mozzarella -- a perfect blend of flavors. Add a little balsamic vinegar and you've got yourself a salad to die for.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 cups arugula (or mixed salad greens)
2 medium ripe peaches, sliced
1 oz. fresh mozzarella cheese, thickly sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar

Preparation:
1. Place rocket on a large serving plate.
2. Top with peaches and cheese.
3. Drizzle salad evenly with oil and vinegar.
4. Serve immediately.

Tomato and Cucumber Salad

This is one of my favorite salads. If you love quick-prep meals, tomatoes and cucumbers, this is your type of salad.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 medium tomatoes, cut into chunks
1 medium cucumber, cut in half lengthwise, sliced
1 medium onion, sliced thin
¼ cup coarsely chopped fresh parsley (optional)
¼ cup Kalamata olives, pitted
2 Tbsp. extra-virgin olive oil
1 Tbsp. white-wine vinegar
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Combine tomatoes, cucumber, onion, parsley (if desired), and olives in a medium bowl; mix well.
2. Drizzle with oil and vinegar. Season with salt and pepper if desired; toss gently to blend.
3. Serve within 1 hour.

Nutritional Information (per serving):

Calories: 135

Fat: 12 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 289 mg

Carbohydrate: 7 g

Fiber: 2 g

Sugar: 4 g

Protein: 1 g

       P90X/P90X2 Portions (per serving)

1½ vegetables

½ fat

Body Beast Portions (per serving)

3 vegetables

1 fat

Mango Salad

Sweet and spicy all together as one. This mango salad with jalapenos is perfect for someone torn on which flavor they want to dominate their taste buds.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 medium mangoes, peeled, cut into half-inch cubes
½ medium red onion, finely chopped
½ medium jalapeno (or Serrano chile), cut in half, seeds removed, finely chopped
¼ cup 100% orange juice
2 Tbsp. finely chopped fresh cilantro
Sea salt (to taste; optional)
8 cups baby greens (or arugula)
1 Tbsp. extra-virgin olive oil

Preparation:
1. Combine mangoes, onion, jalapeno, orange juice, cilantro, and salt (if desired) in a medium bowl; mix well. Set aside for 10 minutes, stirring occasionally.
2. Place greens in a large bowl.
3. Drizzle oil over greens; toss gently to blend.
4. Add mango mixture; toss gently to blend.
5. Divide salad evenly among four plates. Serve immediately.

Watermelon and Heirloom Tomato Salad

Quick and easy, this salad is packed with flavor. Watermelon for a nice sweetness; tomato lends a pleasant acidity; and the arugula with that balanced bitterness. Voila! A salad worth making a meal.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
1 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped basil (or mint, chives, or parsley)
¼ tsp. sea salt
¼ tsp. ground black pepper
1 cup rocket (or arugula)
½ medium seedless watermelon, rind removed, cut into 2-inch triangles
3 medium heirloom tomatoes, sliced into wedges
½ cup yellow cherry tomatoes, cut in half
¼ medium red onion, sliced thin
2 Tbsp. crumbled feta cheese (about ½ oz.)

Preparation:
1. Combine oil, vinegar, basil, salt, and pepper in small bowl; whisk to blend. Set aside.
2. Arrange rocket, watermelon, heirloom tomatoes, cherry tomatoes, and onion on a large serving platter.
3. Drizzle evenly with dressing.
4. Top evenly with cheese.

Detox salad

Every now and again, we all need - er, want - to detox our system. Get the bad goop out of our bodies and fulfill it with earthy greens, and nutrient-rich foods. Here's a version of a detox salad with greens galore. Enjoy.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
2 tsp. extra-virgin olive oil
1 Tbsp. unfiltered raw cider vinegar
2 Tbsp. fresh lemon juice
1 tsp. pure maple syrup
2 tsp. grated fresh ginger
1 pinch Himalayan salt (or sea salt)
2 cups chopped kale
½ cup chopped cauliflower
½ cup chopped broccoli
½ cup chopped cabbage
½ cup chopped fresh cilantro

Preparation:
1. Combine oil, vinegar, lemon juice, maple syrup, ginger, and salt in a small bowl; whisk to blend. Set aside.
2. Combine kale, cauliflower, broccoli, cabbage, and cilantro in a large bowl; mix well.
3. Drizzle cabbage mixture with dressing; toss gently to blend.

Spinach salad with walnuts

When you are in a rush and need something quick and easy for lunch, you can't go wrong with this spinach salad with walnuts. It's a personal favorite of mine -- perhaps because it has so many ingredients I like -- and I think you'll enjoy it too. For an added treat, go ahead and throw in some dried cranberries, or feta cheese.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

                                                                                                    photo by Rodney Jeffery, courtesy of www.taste.com

Ingredients:
4 tsp. extra-virgin olive oil
2 Tbsp. red wine (or balsamic or rice wine) vinegar
Sea salt and ground black pepper (to taste; optional)
1 (10 oz.) package raw baby spinach (about 8 cups)
¼ medium red onion, thinly sliced
1 medium carrot, cut into matchstick-sized pieces
1 medium red bell pepper, cut in thin strips
3 Tbsp. raw walnut pieces

Preparation:
1. Combine oil and vinegar in a small bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
2. Combine spinach, onion, carrot, bell pepper, and walnuts in a large bowl; mix well.
3. Drizzle salad with dressing; toss gently to blend.