Cherry Wheat Berry Super Salad with Balsamic Vinaigrette

Over this busy summer weekend, everyone was delighted to have a big batch of my Cherry Wheat Berry Super Salad on hand for a picnic lunch down at the lake and leftovers to pair next day with our grilled steaks. Cherry season makes me want to do a happy dance and this year was no exception, especially because I scored both Bing and Rainer cherries on sale for a pittance!

Cherry Wheat Berry Super Salad

In addition to sweet cherries, this satisfying, savory-sweet salad features iron-rich spinach, satiating nuts and seeds, and whole-grain wheat berries.  Not to mention feta and balsamic vinaigrette for even more flavor. The ingredients all marry beautifully together – you won’t be cherry-picking the fruit out, you’ll be licking the bowl clean! Continue reading

This Niçoise Tortellini Salad Says Summer!

Pack some pasta salad, it’s the perfect picnic food! Whether you are hanging lakeside with the kids all day or heading to a summer concert in the park with your sweetie, prepping a pasta salad for the cooler makes for a fresh, flavorful and fit meal later.Niçoise Tortellini Salad

Plus, picnic recipes like my popular Niçoise Tortellini Salad are super simple and speedy to assemble – you know I’m spending the time savings outdoors and out of the kitchen! Continue reading

Shredded Chicken & Roasted Veggie Meal Prep – 4 recipes, 16 meals

Set aside part of Sunday, or any day really, to meal prep my Honey Garlic Slow Cooker Shredded Chicken that can be used in the four recipes that I share in this post — its an economical and convenient way to set yourself up for success on your health, fitness or weight-loss journey.

Shredded Chicken & Roasted Veggie Meal Prep - 1 protein, 4 recipes, 16 meals

The slow-cooker chicken is spread divided up to make 4 different recipes covering breakfast, lunch and dinner — that means you can stock your fridge with 16 individually-portioned meals than can be enjoyed throughout the week or frozen for use later.  Read on to get the shopping list, recipes and execution strategy.  Continue reading

Blue Cheese Strawberry Salad with Spring Veggies

Strawberry Blue Cheese Cucumber Salad small bowlNot only is it Monday, but it’s raining! I’m going to brighten up my mid-day meal with this Strawberry Blue Cuke Salad (aka Strawberry Blue Cheese Salad with Cucumber and Snap Peas), it’s bursting with fresh flavors and a palette of eye-popping colors.  It’s definitely the super-delicious, super-healthy silver-lining to being stuck-inside over the lunch hour!Blue Cheese Strawberry Salad with Cucumber and Snap Peas makes a fresh, fit and flavorful addition to your spring and summer table.

I originally developed this recipe for the Living Litehouse Blog as a way to feature their insanely delicious Chunky Blue Cheese Dressing.  Head over there to check out my Four Tips for a Sensational Salad. I know all the salad-eating secrets and how to keep the love for lettuce alive – I should, since I gobble up about 365 big salads a year!!

Shrimp sauteed with Cajun spicesMeanwhile, make a bowlful of this beautiful goodness and share family-style with those you love. I’m showing this salad as a side today, but I’ll often turn it into apan sauteed shrimp, grilled chicken breast, or chickpeas to add some sustaining protein for the day.

Strawberry Blue Cuke Salad

Or, bottle up this easy salad in a mason jar to take for lunch on-the-go at the office, school or gym.  Just remember the number one tip with jar salads, put the dressing on the bottom and layer upward according to the durability of the ingredients – heartiest go low, fragile an prone to wilt go higher. Check out more jar salad tips hereStrawberries, Snap Peas and StrawberriesDue to my Kitchenaid Spiralizer Attachment addiction, I processed the cucumbers up into twisty-twirly ribbons. But, feel free to use slices or julienned strips. Enjoy!

Check out these blogs I’m linking up with today: The Fit Foodie MamaHello to FitFairy BurgerChocolate Runner GirlConfessions of a Mother Runner, , Running on Happy

Win a $25 Visa Gift Card at TheFitFork.comAlso, don’t forget to check out 4 Ways to Eat a Bean Burger and enter my giveaway for $25 Visa Gift Card


What is your favorite fruit topping for a salad? Please share in the comments below – XOXO, Jennifer

Blue Cheese Strawberry Salad with Cucumbers and Snap Peas
Print Recipe
Blue cheese and strawberries make a bold and delicious combination -- add to crunch cucumber spirals and sugar snap peas for a crunch and colorful addition to your spring and summer table.
Servings Prep Time
4 Servings 10 minutes
Servings Prep Time
4 Servings 10 minutes
Blue Cheese Strawberry Salad with Cucumbers and Snap Peas
Print Recipe
Blue cheese and strawberries make a bold and delicious combination -- add to crunch cucumber spirals and sugar snap peas for a crunch and colorful addition to your spring and summer table.
Servings Prep Time
4 Servings 10 minutes
Servings Prep Time
4 Servings 10 minutes
Servings: Servings
  1. Prepare cucumbers with spiralizer or use vegetable peeler to make long ribbons by swiping end to end. Place prepped cucumber in colander and rinse away any seeds (even “seedless” have some) and let drain for 5 minutes.
  2. Hull and quarter strawberries.
  3. Cut sugar snap peas in half crosswise or larger ones in thirds. Slice a few open lengthwise at the seam to show off peas inside.
  4. Layer in jar in this order: dressing, cucumbers, strawberries, snap peas, and blue cheese. Or, toss with dressing and serve in bowl or on platter.
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Just Picked Possibilities – Fruit & Veggie Recipes + Grilled Steak Salad

Snapping peas, shucking corn, wandering through the woods in search of huckleberries – the chores of summer have me salivating!   Fresh fruits and vegetables are the cornerstone of my kitchen creations and the summer season offers so many fresh-for-the-picking possibilities.  In addition to the Any Way, Any Day Grilled Steak Salad recipe I share below, I’ve gathered up this collection of some of my favorite warm weather recipes that are ideal for outdoor entertaining! Enjoy!

Check out Just-Picked Possibilities! Summer Fruit & Veggie Recipes

by The Fit Fork at

If you are looking for a “no recipe” recipe that takes advantage of the season’s freshest ingredients, then my Any Way, Any Day Grilled Steak Salad will delight you with its lack of details – but let me assure you this healthy salad is in no shy in sunny day, farm-fresh flavor!  You can fix up this entrée salad on a plate or platter for dinner tonight, or package up in a mason jar to take for the best lunch break ever.  Jar salads are genius in form and function – a vibrant rainbow of goodness layered in a handy container that can be taken “to go” en route to a picnic, concert in the park, the gym, or even work (sigh). When ready to dig into the salad simply give it a shake and then eat from the jar or pour onto a plate – because it is layered in the reverse order of a typical salad, the lettuce ends up on the bottom of the plate and the salad dressing on top!

sirloin jar salad

Any Way, Any Day Grilled Steak Salad Recipe

  • 12 ounce top sirloin steak, 1” thick
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon coarse ground pepper
  • 1 tablespoon coarse sea salt
  • 8 cups chopped greens (like romaine lettuce, kale, spinach, an assortment)
  •  4 cup assortment of chopped or shredded vegetables of choice (like cucumber, snap peas, carrots, radish, celery, tomatoes, etc.)
  • 1 (15-oz) can beans of choice, drained and rinsed (like black bean, chick pea, edamame, kidney, etc.)*
  • 1 cup salad toppings (like pecans, almonds, feta cheese, dried or fresh fruit or assortment)


  • 1 6-oz carton plain Greek Yogurt
  • 1 tablespoon or equivalent “sweet” dressing component (honey, maple syrup, agave, etc.)
  • 1 teaspoon “spicy” dressing component (Sriacha sauce, chipotle powder, Tabasco, etc.)
  1. Preheat grill to 400 F degrees.
  2. In small bowl, make a paste of garlic, olive oil, pepper and salt.
  3. Use fork tines to slightly pierce steak all over the front and bottom. Apply paste liberally to steak, rub until well coated.
  4. Grill steak for approximately 5 -6 minutes per side, flipping only once if possible. Remove when instant read thermometer registers 135 F degrees. Let rest for approximately 5 minutes (temperature should rise to 145, which is medium rare).
  5. Slice steak into thin slices across the grain. If desired, then cut slices into bite-sized pieces.
  6. In small bowl, whisk together yogurt and chosen dressing components.
  7. To assemble salad on plate, start with lettuce, then vegetables, beans, beef slices, salad toppings and then dressing. For the jar salad, dollop dressing in the jar first and then layer with vegetables, beans, beef, lettuce and then salad toppings. Serves 4.

*If lettuces and other delicate ingredients are layered at the top of the jar (away from the dressing and juicy meat), the salads will remain fresh in the refrigerator for up to 3 days.  Make ahead for busy work day lunches!

If you like the idea of jar salads, don’t miss these other two I love:


Thai Peanut Chicken Jar Salad

jennifer fisher - thai peanut chicken salad - main option 1





Chopped Ancho Chicken Jar Salad

ancho chili chicken salad collage





This post is sponsored by However, all commentary, opinions and recipes are naturally my own. 


To-Go Thai Peanut Chicken Jar Salads & Tips on Salad Layering

jennifer fisher - thai peanut chicken salad - main option 1 When stuff starts flying at you fast, don’t fuel your life with fast food. While it may seem convenient or comforting to scarf up a meal that comes in a grease-stained bag; trust me, you’ll regret it by the end of your busy day. Energy will tank, headaches will take hold, workouts will suffer, cravings will activate and by 8pm you will have devoured every treat set aside in your pantry for occasional cheats. When I know the week is going to busy, I plan ahead and make jar salads that can be kept fresh in the fridge and on call whenever hunger strikes. In just one session, I can make lunches (or dinners) for a week in just a tad bit more time than it takes to prepare a single salad.  If you have a big appetite, you might think the jar salads look modest; but it’s amazing how much lettuce, produce and proteins a motivated person can pack into a standard 2-cup canning jar. In the past, I’ve shared a recipe for Ancho Chopped Chicken Salad in a Jar, but today I’m showing everyone how to make a To-Go Thai Chicken Jar Salad over at the Litehouse Living Blog. Not only is this recipe packed with good-for-you ingredients, the Thai Peanut salad dressing by Litehouse Foods, is tasty beyond description and is actually made without peanuts making it lower calorie and fine for folks with nut allergies. how to layer jar salads   Dressing Layer: Salad dressing should always be the first ingredient poured into the bottom of a jar salad. Let your taste buds be your guide. Choose from basic homemade oil and vinegar or one of the many delicious salad dressing options from Litehouse Foods such as Lite Honey Dijon Vinaigrette or Sesame Ginger. Simply changing the dressing along with a few key ingredients can give your jar salad a whole new flavor personality. Grains and Protein Layer:  The key to choosing the best ingredients for this layer (you might have several) is to understand that those nearest the bottom will be marinating in the dressing until you are ready to unscrew the lid and dig in. Toss in some quinoa, brown rice or whole grain noodles to sop up the sauce and then top with some muscle-making meat, poultry, tofu chunks or even hard-boiled eggs. Hearty Produce Layer: Choose any combination of veggies that won’t get soggy or limp if the dressing sloshes up prematurely. Cherry tomatoes, artichokes hearts, cucumber slices, radishes, mushrooms, broccoli florets and other non-leafy veggies are tasteful additions. Get creative and experiment with non-oxidizing fruits such as grapes, mandarin orange segments and berries. This is also a great time to add Litehouse Foods Instantly Fresh Herbs; the proximity to the dressing combined with the moisture from the produce seems to bring these freeze-dried herbs back to life. Leafy Delicate Layer: Add your favorite lettuces, greens and delicate items near the top. Spinach, arugula, romaine, kale, cabbage are all winners and along with unexpected ingredients, such as alfalfa sprouts, give your jar salad lots of crispy crunch. Amazing Extras Layer: Give your jar salad an extra pop of yum with a thin layer of nuts, seeds, dried fruit, crumbled bacon (gasp) or scrumptious cheeses. Litehouse Foods has a delicious selection of handcrafted cheeses perfect for sprinkling atop any salad including rich and creamy Blue Cheese Crumbles  and tarty and salty Feta Cheese Crumbles.

Living Litehouse

“Jar” Going to Love Lunch! Ancho-Chile Chopped Chicken Salad Recipe

Genius, pure genius in a jar! I’ve been seeing these healthy-eating, eco-friendly salads splashed across the pages of my favorite food magazines, so it was only a matter of time before I had to create my own version – Ancho-Chile Chopped Chicken Salad in a Jar. The concept is simple, layer ingredients in a 2 cup capacity glass canning jar from the bottom up, starting with the most “sturdy” ingredients that won’t turn limp spitting in a bit of salad dressing and finishing with the most delicate items up top.

Perfect for lunch on the go; and that’s whether you’re stuck behind a desk or lucky enough to be picnicking after a run. While you do your thing in the morning, the salad waits patiently in the fridge or a lunch cooler. The various flavors are deliciously mingling, waiting for that final “shake up” of salad dressing just before you are ready to dig in. Eat this salad right out of the jar or spoon over a plate of baby greens if you’re feeling fancy. Not only will you be saving money by not eating out, you’ll be saving the world from the number of wasteful throwaway containers that end up in landfills.  After you’re done, just take your jar home, wash it out and start over again!

Ancho-Chile Chopped Chicken Salad in a Jar Recipe

  •  2 ounces fresh lime juice (about 1 large lime)
  • 1 ounce olive oil
  • 2 teaspoons ancho chili powder
  • ½ teaspoon cumin
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1/2 cup black beans, rinsed
  • ½ cup shredded chicken
  • 1/3 cup corn kernels, roasted
  • 1/3 cup quartered grape tomatoes
  • 2 tablespoons chopped red onion
  • 1 tablespoon shredded fresh cilantro

In a small lidded bottle (or with a bowl and whisk), make the dressing by adding the lime juice, olive oil, ancho chili powder, cumin and honey. Put lid on bottle and shake vigorously for about 1 minute to combine. Season with salt and pepper, if needed.

In 16-ounce canning jar, add the black beans. Pour 2 tablespoons of dressing over the beans. Next layer the remaining ingredients (leave about ½ to 1-inch of headroom at the top of jar. Reserve additional dressing for use on another day. Put lid on jar and refrigerate salad until ready to eat, even overnight. To serve, gently shake jar until ingredients are coated with dressing and somewhat “mixed” up.  Eat straight from jar or any other way you see fit!

Serves 1

Nutrition Information