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Live Well Leon | Small Choices. Big Change.

Live Well Leon | Small Choices. Big Change.

Apple & Bacon Salad Marina Hite

About the recipe:

Facilities Office of Resource Stewardship

I tried to find a way to get more fruit & good for you fats into my diet. I also love bacon & cheese which is a counterproductive to “eating healthy” I realize. So I came up with this recipe to cover all the highlights without feeling guilty.

I have always loved snacking & salads & have never been shy when it comes to tantalizing my taste buds.




5 min

5 min

Ingredients: ♦ 1-2 Smallish Granny Smith Apples ♦ ¼ cup Shredded Sharp Cheddar Cheese ♦ 4oz of Diced Ham (in water) • You can substitute with Bacon (4 strips). ♦ 4 TBSP Zesty Italian Salad Dressing ♦ ¼ cup of Salad Topper mix (find near the salad dressings) • My favorite is the one with the bacon bits in it  ♦ 2 TBSP of Chives ♦ Avocado (half or whole)

Directions: ♦ Dice Apples however small you wish ♦ Drain Ham • If you choose to use Bacon - Cook and pat dry with towel. Cut up into pieces/crumbs. ♦ Cut Avocado into small pieces ♦ Mix all ingredients in bowl and let your taste buds be tantalized 


Avocado Chicken Salad Recipe Vicki J LCPA About the cook: I enjoy being with my family, time at the beach, playing tennis and hiking with my fur-babies. Life is Good.



15 min

About the recipe: This was one of my mom’s favorites lunch recipes for our many St George Island trips.

0 min

Avocado Chicken Salad Ingredients: • 2 large cooked chicken breasts shredded or chopped • 2 large avocados • 1 cup corn from 1 cooked cob • 6 oz lean bacon cooked and chopped • 1/4 cup Chives (or green onion), chopped • 2 Tbsp Dill chopped, or to taste • 2 Hard-boiled eggs, quartered, if desired Lemon Dressing: • 3 Tbsp lemon juice freshly squeezed • 3 Tbsp extra virgin olive oil • 1 tsp sea salt or to taste • 1/8 tsp black pepper

*You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken. **For a healthier salad, you can use uncured turkey bacon which tastes amazing, but has less fat.

Directions: • Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl. • Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl. • Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill. • Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.

My Favorite Avocado Salad Vicki J LCPA About the cook: I enjoy being with my family, time at the beach, playing tennis and hiking with my furbabies.



25 min

About the recipe: Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts add a great crunch but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas

5 min/nuts

Ingredients: • 1 tablespoon lemon juice • 2 medium avocados peeled and cubed • 1 package (5 ounces) spring mix salad greens • 5 plum tomatoes chopped • 1/2 cup chopped red onion • 1/4 cup chopped walnuts, toasted • LIME DRESSING: • 3 tablespoons olive oil • 1 tablespoon minced fresh parsley • 1 tablespoon minced fresh cilantro • 1 tablespoon sour cream • 1 tablespoon lime juice • 1 teaspoon yellow mustard • 1/8 teaspoon salt • 1/8 teaspoon pepper • Dash sugar or Splenda


Directions: •

Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 cup: 130 calories, 12g fat (2g saturated fat), 1mg cholesterol, 57mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Quick and Easy Chopped Salad Nicki Paden Administration About the cook: Healthy eater (..if not offered chocolate)

Ingredients: 1. Spinach 2. Red Onions 3. Carrots 4. Craisins (Cranberry Raisins) 5. Pecans 6. Blue Cheese Vinaigrette (Any vinaigrette will do) 7. Most importantly, blue cheese crumbles! 8. Protein of Your Choice (I prefer chicken)

About the recipe: During college I worked part-time at Outback Steakhouse where I fell in love with their Blue Cheese Pecan Chopped Salad. The best part? It was easy enough to make at home! It’s a quick and easy salad packed with protein and veggies. A perfect healthy choice for those on-the-go.

Directions: Simple and Easy! 1. Chop spinach and mix in bowl with red onions, carrots, and vinaigrette 2. Mix in pecans, Craisins, and blue cheese crumbles 3. Add protein of your choice (sliced)

Brain Healthy Salad Vicki J LCPA About the cook: I enjoy being with my family, time at the beach, playing tennis and hiking with my fur-babies.



25 min

About the recipe: This Brain Healthy Salad is loaded with leafy greens, blueberries, walnuts, and extra-virgin olive oil for an easy way to include brain-protective ingredients in your diet! Feel free to add cooked salmon to this salad to turn it into a main course that boasts yet another brain healthy ingredient!

5 min/nuts

For the salad: 1. To prepare the dressing, measure oil, red wine vinegar, •

Dark leafy salad greens (such as baby

grape juice, lemon juice, honey, salt, and pepper into a

spinach, baby kale, or other superfood

mason jar. Tightly screw on lid and shake vigorously


until everything is thoroughly combined. Alternatively,


you may briskly whisk the ingredients or blend them in

Walnut pieces (toasted or raw)

a blender or food processor.

You may add a sprinkle of feta cheese or goat if you like.

2. Fill a bowl or salad plate with a big pile of leafy greens. Sprinkle blueberries and walnuts over the top. Drizzle with dressing and toss. Add cheese if desired

For the Red Wine Vinaigrette:

Notes: To toast the walnuts, preheat the oven to 350°.

1/2 cup extra-virgin olive oil

Spread the walnut pieces on a sheet pan and bake for 4 to

1/4 cup red wine vinegar

6 minutes, until lightly toasted, then cool. Other berries and

1/4 cup unsweetened red grape juice

nuts may be substituted for the blueberries and walnuts. If

1 tablespoon lemon juice

you think the dressing is sweet enough from the grape

1 to 3 teaspoons honey, to taste

juice, you may omit the honey. Store leftover dressing in

1/2 teaspoon salt

the refrigerator. Bring to room temperature and shake well

Ground black pepper, to taste

before using.


Broccoli & Bacon Salad Laura Fletcher Library Services About the cook: Things I like: Bacon, the beach and reading Things I don’t’ like: Commercials, green peppers and layovers



20 min

About the recipe: Super easy to make and delicious!

20 min

Ingredients: [List of ingredients] -Broccoli, fresh, cut into bite size pieces, entire bunch -Grapes, sliced in half, about .5 to 1 cup, depending on your taste -Bacon, about half a package, cooked and chopped -Sunflower seeds, a good sprinkle (maybe .25 cup) 1 cup mayonnaise 3 TBSP apple cider vinegar 2 TBSP sugar

Directions: [Step-by-step directions for cooking the recipe]

Combine the mayonnaise (Dukes is best), vinegar and sugar in a small bowl with a whisk. Add to large bowl with broccoli and grapes, mix well. Add bacon and seeds just before serving.


Vicki J LCPA About the cook: I enjoy being with my family, time at the beach, playing tennis and hiking with my furbabies.



15 min

Perhaps the best salad of all time. Good enough to eat by the bucketload on its own, with bread, or perfect as one of the sides at a dinner party. By Clea Grady

30 min

Ingredients: • • • • • • • • • • • •

1 butternut squash Smoked paprika 1 bag of spinach Cherry tomatoes Kalamata olives Cucumber Celery 1 red pepper ½ cup sunflower seeds Extra virgin olive oil Balsamic vinegar Salt and cracked pepper

Directions: • • • • • • • • • •


Cut butternut squash into chunks and pour into a roasting tin Add a small glug of olive oil, smoked paprika, and a little salt and cracked pepper. Mix well. Put into the oven at 425F for about 30 minutes (cook until soft and slightly caramelized). Wash and cut your veggies (no need to cut up the spinach unless you have large leaves) and add to the bowl. Into a frying pan, pour out some sunflowers seeds. Dry fry the seeds on a medium heat until they are turning golden, stir with a wooden spoon. Take care not to let them burn. Set aside to cool. When the squash is ready, remove from oven and allow to cool for a minute or so, before spooning on top of the salad mix. Then add the toasted seeds. Shake olive oil over the top, and about half amount of balsamic vinegar and some cracked pepper. Mix slightly, but make sure the squash and seeds are still visible on the top.

Caliente Fruit Salad About the recipe:

Vicki J LCPA About the cook: I enjoy being with my family, time at the beach, playing tennis and hiking with my fur-babies. Life is Good.



10 min

Just an easy and delicious treat. I discovered this recipe in the newspaper in 2009 (Parade section) and enjoyed it ever since.

0 min

Ingredients: • • • • • • •

3 cups red, green or black seedless grapes, or a combination 1 cup each clementine and navel orange segments, pith removed 1 cup peeled, halved and sliced kiwi ½ cup thinly sliced red onion 2 seeded and finely chopped jalapeno peppers 1 to 2 tablespoons honey 1 to 2 tablespoon chopped fresh cilantro

Directions: •

Cut grapes in half and place in a large bowl

Add remaining ingredients to the bowl

Mix all ingredients together and served chilled.

Caribbean Chicken Salad Muriel Llewellyn Northeast Branch Library About the cook: [I grew up in California, went to college in Utah, married a young man from New Jersey, and ended up Florida.]

About the recipe: This is my adaptation of a Caribbean Chicken Salad recipe sold by a food vendor at the Downtown Market. It’s a great summer recipe- fresh, tasty, and can be made quickly.



No cooking

20 min

Ingredients: 4 cups chopped roasted chicken (a rotisserie chicken from the deli is the perfect amount) 1 cup chopped walnuts 1 cup golden raisons ½ cup finely chopped broccoli florets ½ cup finely chopped celery ½ cup finely chopped red bell pepper ½ cup finely chopped red onion

[Recipe p


Directions: Mix all of the ingredients together and moisten with mayonnaise. Add salt and pepper to taste. Serve on a bed of baby spinach leaves and lettuce, or fill a pita pocket with the salad and spinach leaves.

Creamy Turkey Salad


By hand!

Melissa K. Garner

About the recipe:

Collection Management Dept.  Busy mom  Avid athlete  Nutrition advocate  Outdoor enthusiast and constantly on the go!

It’s quick, easy and healthy. Offering a new twist to the traditional buffet salad bar. Being low calorie, low fat, and protein rich you can’t beat that!

15 min

0 min

Ingredients: 

8 oz turkey breast, white meat

2 cup cucumber, thinly sliced

1 stalk celery, finely diced

¼ cup fat-free mayonnaise

⅛ cup skim milk

1 tbsp apple cider vinegar

2 tbsp poppy seeds

Directions: 1. Combine mayonnaise, skim milk, apple cider vinegar, and poppy seeds in a bowl and set aside. 2. Slice cucumbers and celery; toss together with turkey. 3. Drizzle salad dressing over the top and toss to coat. 223 Calories / 12 g Carbs / 29 g Protein / 7 g Fat

Festive Bean Salad Kate Brown [Your photo]


Chopping & Assembling

Library Extension Services About the cook: I’m a Librarian at the Northeast Branch. I also participate with the EOC’s Citizens Information Line.

20 min

About the recipe: My grandmother and mother often made this salad for parties or luncheons. Over the years, I’ve decreased the amount of oil, eliminated the sugar, and changed up the variety of beans and seasonings.

0 min

[Recipe photo]

Ingredients: 2 14.5 oz cans French cut green beans 1 14.5 oz can black beans 1 14.5 oz can garbanzo beans 1 15 oz can corn kernels ½ large onion, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 6 oz can small black olives, sliced 3 Tbsp olive oil ½ cup apple cider vinegar 1 tsp ground cumin 1 tsp chili powder Salt & pepper to taste

Directions: 1. Drain beans and corn, place in large non-reactive bowl 2. Add diced onions and bell peppers 3. Add sliced black olives. 4. Add olive oil, vinegar, cumin and chili powder to bowl over vegetables. 5. Stir well with a spatula. 6. Cover and chill in refrigerator for at least 1 hour, stirring occasionally.

Mixed Greens and Berry Salad Paula DeBoles-Johnson Human Resources About the cook: Paula joined Leon County Government in March 2018 as the Employee Engagement and Performance Manager. Her hobbies don’t include cooking.



5 min

About the recipe: It’s way too hot to spend time in the kitchen, especially during the summer. This salad is a great way to get your daily intake of fruits and vegetables, all in one colorful and delicious salad.


Ingredients: 12 ounces Mixed Field Greens 12 ounces Spinach 8 ounces Fresh Sliced Strawberries 8 ounces Fresh Blueberries 1 cup Roasted Pecans

Directions: 

Wash and dry greens and berries

Slice strawberries

Marie Callender’s Raspberry Vinaigrette

Place greens and berries in large bowl

Salad Dressing is my favorite, but you

Toss Salad

may substitute your own yummy

Top with pecans, cheese and salad

¼ cup Feta Cheese (optional)


dressing, and enjoy!

Karen Williams Supervisor of Elections

Russian Beet Vinaigrette (Винегрет)


By hand!

Annya Shalun

About the recipe:

Sustainability Programs Coordinator  From Memphis, TN  Loves her dog  First member of her family born in the U.S.

This is a Russian classic! I remember making this with my parents every holiday. It’s healthy and a little acidic with the vinegar. Sweet and earthy beets are low in calories and a great source of nutrients. Just don’t forget they make your insides hot pink!

1 hour 30 min

1 hour

Ingredients:          

3 medium beets (or 2 cans of beets, drained) 3 medium potatoes 3 medium carrots 3 medium pickles 1 small onion finely chopped 1 cup sweet peas (optional; fresh or canned) Pinch of salt 2 Tbsp sunflower or olive oil 1 Tbsp white vinegar 1 handful fresh parsley or dill

Directions: 1. In a medium pot, boil beets for 1 hour or until they can be easily cut by a knife. (Or use canned beets which don’t require any cooking!) 2. In a separate pot, boil potatoes and carrots for 30 minutes or until knife goes smoothly through potatoes. Don’t overcook the potatoes. 3. Drain the vegetables and refrigerate or let them stand until they cook to room temperature. 4. Peel the skins from the potatoes, beets, and carrots, then dice the pickles, beets, potatoes, carrots, and finely dice onion. 5. Combine all ingredients and add the parsley or dill. 6. Season with salt, oil, and vinegar. Garnish with extra dill. Keeps well in refrigerator.

Susan’s Favorite Salat Ludmila Bayevsky Northeast Branch Library    


By hand

Born in Sibiria Grew up in Belarus Immigrated to USA in 1990 with family Been employed for 28 years with LCLCPL

20 min

About the recipe: This is my version of Russian salat “Olivier” with the help of Susan Stauber, my first English teacher in Tallahassee .


Ingredients:  6 hardboiled eggs, chopped 

½ 32 oz. jar Claussen Kosher Dill Wholes Pickles, chopped

1 8 ½ oz can Le Sueur Very Young Small Sweet Peas (drain)


1 small cucumber, chopped

Combine eggs, peas, cucumbers, scallions, dill and organic vegenaise. Just before serving, combine with drained, chopped pickles.

3 scallions, chopped

3 Tbsp. chopped dill

1 Tbsp. Organic Vegenaise

110 Calories / 3.5 g Carbs / 6.3 g Protein / 6.7 g Fat

Tomato Salad Tom Beauford Public Works About the cook: [Design Analyst Licensed Surveyor & AutoCAD geek.]



20 min

About the recipe: Mom’s recipe I ate all my life. Side dish we usually had instead of potato salad for picnics or whatever.

20 min

Sorry… No Photo. Ingredients: Wet: 1-½ lbs Roma tomatoes cubed & drained 4 Hard-boiled eggs ¼ cup Relish ½ cup Miracle Whip Dry: 2 cups Italian bread crumbs 1 cup Crumbled bacon 2 tablespoons black pepper

Directions: Mix wet ingredients in one container and dry ingredients in another. Combine just before serving.

Winter Salad Vicki J

About the recipe: This is a recipe that was handeddown from my husband’s family in the Midwest. It is one they serve at Thanksgiving. My southern family is thankful to eat it anytime of the year.

LCPA About the cook: I enjoy being with my family, time at the beach, playing tennis and hiking with my fur-babies. Life is Good.



15 min

0 min

Ingredients: • 1 head lettuce- chopped • 1 cup shredded parmesan or swiss cheese • 1 cup cashews • 1/4 cup dry cranberries or craisins • 1 cubed apple • 1 pear cubed Dressing: • 1/2 cup sugar (or Splenda) • 1/3 cup lemon juice • 2 tsp. finely chopped onion • 1 tsp. Dijon mustard • 1/2 tsp. salt • 2/3 cups canola or olive oil • 1 Tbsp poppy seeds • Pecans or walnuts, if desired to top

Directions: Salad: • Combine salad ingredients together and refrigerate until ready to serve. •

Just before serving, pour dressing over salad and mix well.

Dressing: • Using a mixer, combine sugar, lemon juice, onion, mustard, and salt until blended. •

Add oil slowly in a steady stream until thick and smooth.

Add poppy seeds, pour over salad and toss.

Live Well Leon Cookbook  

Live Well Leon is creating a new cookbook for Leon County employees, created with recipes from Leon County employees! We will be using it to...

Live Well Leon Cookbook  

Live Well Leon is creating a new cookbook for Leon County employees, created with recipes from Leon County employees! We will be using it to...