Paleo & Primal Food, Wine, Travel & Living

salad

Paleo Recipe: True Love Blood Orange and Red Onion Salad with Kalamata Olives

I just love going to the farmer’s market and buying whatever catches my eye. Last Sunday, it was blood oranges. Here’s a quick salad that’s completely Paleo using those that beautiful citrus I picked up!! This recipe serves 2 people as an appetizer or side dish.
Ingredients:
3 blood oranges, sliced widthwise
1 red onion, sliced into rings
10-12 Kalamata olives, sliced into rings
1/4 cup extra virgin olive oil (I used Gaea Laconia P.G.I.,
kindly sent to me by the reps at Gaea.)
Procedure:
Peel the oranges and slice them widthwise so the slices will look like the picture above. Lay one layer of them out on a plate and then slice the onion into rings and lay them over/on the oranges. Then arrange another bit of oranges around the onions. As you are doing this, you can squeeze a little of the juice over the onions and the plate. Then chop the olives into little rings and sprinkle over the onions and orange slices. To finish, drizzle the olive oil over the salad.

So unique, but simple to prepare, and beautiful on the plate. I named the recipe “true love” because of the ring shapes in the salad (the symbol of eternity), and all that red/orange color in the mix.

It might sound like an odd combination, but I hope you try it. 🙂
Happy Valentine’s Day!

Paleo Meals: Chicken, Bacon, and Olive Salad

Chicken, Bacon, and Olives Salad
1 slice thick cut bacon
1/2 large onion
5 oz chicken breast (marinated in lemon, rosemary, garlic, a little olive oil)

6 large green olives

11/2 cups mushrooms

1 cup broccoli

4 cups mixed greens
Fresh cracked pepper
Pan fry the bacon and take out the meat to drain. Pour out excess grease and sauté the onion in the leftover bacon fat. Add the mushrooms and cook for 5-10 mins, then add the olives and some garlic if you want. Don’t forget to taste and season if needed. Since you have bacon and olives, you probably won’t need much if any. While things are cooking, prepare your greens and chop the broccoli.
Reserve the cooked vegetables in a serving dish and return your sauté pan to the heat. Add a little coconut or olive oil and sear your chicken. Finish by pan frying the chicken on low heat, or in the oven until internal temperature reaches 165. I probably only cooked mine to about 145. 😉
Layer your salad greens and broccoli, then the onion, olive, and mushrooms. Then slice your chicken and add to the top of the salad. You don’t need cheese, croutons, or dressing. Finish this salad off with cracked pepper and lemon.
That is all. The entire salad is no more than 375-400 calories (and only half of it is shown in the picture).