Interesting Salad Recipes
A salad a day keeps the doctor away. It's true! A recent study found that daily salad eaters had higher levels of certain disease-fighting antioxidants. Good news for FITNESS advisory board member and American Dietetic Association spokesperson Dawn Jackson Blatner, RD, who's blogging about her attempt to consume 365 salads this year. Here, she shares a week of her favorite recipes.
Egg-cellent Asparagus
Cut 8 asparagus spears into 2-inch pieces; saute with 2 teaspoons olive oil and 1 minced garlic clove. Top 2 cups greens with cooked asparagus, 1 chopped hard-boiled egg, 1 tablespoon vinegar, and salt and pepper to taste.
INGREDIENTS
- 8asparagus spears
- 2teaspoons olive oil
- 1garlic clove
- 2cups mixed greens
- 1hard boiled egg
- 1tablespoon vinegar
- Salt
- Pepper
DIRECTIONS
Cut 8 asparagus spears into 2-inch pieces; saute with 2 teaspoons olive oil and 1 minced garlic clove. Top 2 cups greens with cooked asparagus, 1 chopped hard-boiled egg, 1 tablespoon vinegar and salt and pepper to taste.
PB&G Salad
Whisk together 1/2 tablespoon natural peanut butter and 1 1/2 tablespoons warm water until smooth. Toss with 2 cups mixed greens and 2 tablespoons raisins.
INGREDIENTS
- 1/2tablespoon natural peanut butter
- 2cups mixed greens
- 2tablespoons raisins
DIRECTIONS
Whisk together 1/2 tablespoon natural peanut butter and 1 1/2 tablespoons warm water until smooth. Toss with 2 cups mixed greens and 2 tablespoons raisins.
Fiesta Bowl Salad
Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained), and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.
INGREDIENTS
- 1/4cup black beans
- 1/4cup cubed avocados
- 1/4cup corn
- 1/4cup cherry tomatoes
- 1/2lime, juiced
- 2cups romaine lettuce
DIRECTIONS
Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained) and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.
Pesto Pizza Salad
Spread 2 teaspoons pesto on a whole-grain pita; broil until golden. Toss 1 1/2 cups arugula, 1/4 cup chopped tomato, 1 tablespoon pine nuts, 1/4 cup canned white beans (rinsed and drained), and 1 teaspoon olive oil with fresh lemon juice, salt and pepper to taste. Serve on pita.
INGREDIENTS
- 1/4cup black beans
- 1/4cup cubed avocados
- 1/4cup corn
- 1/4cup cherry tomatoes
- 1/2lime, juiced
- 2cups romaine lettuce
DIRECTIONS
Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained) and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.
Tropical Toss Salad
Combine 1/2 grapefruit and 1/2 orange (separated into segments) with 1/4 cup chopped pineapple.
INGREDIENTS
- 1/2grapefruit
- 1/2orange
- 1/4cup pineapple
DIRECTIONS
Combine 1/2 grapefruit and 1/2 orange (separated into segments) with 1/4 cup chopped pineapple.
Curried Quinoa Salad
Boil 1/2 cup water; add 1/4 cup quinoa and 1/2 teaspoon curry powder. Cover, remove from heat, and let stand 10 minutes. Fluff with a fork and add 1/2 cup shredded carrots, 2 tablespoons dried cranberries, 1/4 cup canned chickpeas (rinsed and drained), and salt and pepper to taste.
INGREDIENTS
- 1/4cup quinoa
- 1/2teaspoon curry powder
- 1/2cup carrots, shredded
- 2tablespoons dried cranberries
- 1/4cup chickpeas
- Salt
- Pepper
DIRECTIONS
Boil 1/2 cup water; add 1/4 cup quinoa and 1/2 teaspoon curry powder. Cover, remove from heat, and let stand 10 minutes. Fluff with a fork and add 1/2 cup shredded carrots, 2 tablespoons dried cranberries, 1/4 cup canned chickpeas (rinsed and drained) and salt and pepper to taste.
Nutty Apple Salad
Combine 2 cups mixed greens, 1 tablespoon chopped cashews, 1/2 sliced green apple, and 1 tablespoon apple cider vinegar.
INGREDIENTS
- 2cups mixed greens
- 1tablespoon cashews
- 1/2sliced green apple
- 1tablespoon apple cider vinegar
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