Dinner Salad for 2

When people hear the word salad they think "healthy, and not enough to fill me up". I am here to squash that stereotypical idea of the delicious dinner salad and show you ways to make it filling, yet healthful.

• Adding lean proteins is key. A piece of grilled chicken, seared tofu, beans, edamame, or other lean meats can make your simple salad a meal in itself.
• Salad toppings are as important as ice cream toppings when you are trying to entice your guests into your dinner salad selection. Toppings can be anything from toasted nuts, to fresh or dried fruits, small amount of crumbled blue cheese or feta, or even pieces of grilled or marinated vegetables. Think of the salad mix as a blank canvas and the toppings are what paint the whole picture. 
• Take into account portion control when adding toppings such as cheese, bacon, and meats. Although these foods are fine and even in some cases healthy for you, an excessive amount of any food is not a good idea.
• There’s more to life than just iceberg - while perfect for you classic cob, iceberg lacks vitamin content and flavor when it comes to a dinner salad.
• ü      Radicchio – a bitter and peppery taste, great when mixed with other greens

  ü      Spinach – a very green and earthy flavor, great with sweet vinaigrettes and fruits.

  ü      Romaine – crispy, and hearty leaf, great with creamy dressings like Caesar, and you can even grill it on the barbecue.

  ü      Boston Lettuce or Butter Lettuce – a cross between iceberg and romaine, great for lettuce wraps.

  ü      Meuslin – a French word for “mixed”, usually a mixture of a few different types of lettuce, varies with brand selection.
• Try mixing different types of lettuce together for a crunchy variety or mix in some fresh herbs with the salad mix.
• Making your own dressing is easier than it sounds! Mixing together simple ingredients like oil, vinegar and fresh herbs is so much better than that bottle. 

Ahi Tuna Asian Salad for 2

2 Ahi Tuna steaks

1 cup green cabbage, shredded

5 leaves of romaine, chopped thin

1 cup baby spinach

1 carrot, shaved (using the peeler)

½ cup edamame

½ of a mango, diced

2 tbsp cilantro leaves

1 tbsp sesame seeds

½ cup sesame oil

¼ cup soy sauce

½ tbsp chili paste

Asian bean noodles, optional

Heat a large skilled over high heat. When hot, place tuna steaks and sear each side for 1 minute. Remove from heat and chill.

In a large platter place cabbage, romaine, and spinach. Mix until well combined. Top with carrot, edamame, mango, and cilantro. Slice tuna steak thin and lay over the top of the salad.

In a small bowl mix sesame oil, soy sauce, sesame seeds and chili paste. Mix well and then pour dressing over tuna and greens.