Grilled Chicken Caesar Salad with Creamy Lemon Caesar Dressing

Have your croutons and eat them too with this lighter version of Caesar salad that’s high in protein but low in calories.

Grilled Chicken Caesar Salad w Lemon Caesar Dressing Recipe

Grilled Chicken Caesar Salad with Creamy Lemon Caesar Dressing

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 6 servings

Ingredients:
3 romaine lettuce heads, chopped (or torn)
12 oz grilled chicken breast, boneless, skinless, sliced
¾ cup Creamy Lemon Caesar Dressing
¼ cup whole wheat croutons
¼ cup shaved Parmesan cheese (about ¾ oz)

Preparation:
1. Place lettuce and chicken in a large serving bowl.
2. Drizzle with dressing; toss gently to blend.
3. Sprinkle with croutons and cheese.

Nutritional Information (per Serving):
Calories: 239
Total Fat: 10 g
Total Carbohydrates: 14 g (Fiber: 7 g; Sugar: 6 g)
Protein: 25 g

Winter Greens with Garlicky Vinaigrette

Winter greens have a ton of peppery flavor. We paired them with a garlicky Caesar-inspired dressing that you can make with or without anchovies.

Winter Greens Salad with Garlicky Vinaigrette Recipe

Winter Greens with Garlicky Vinaigrette Recipe

Total Time: 25 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
3 cloves garlic, finely chopped
¼ cup fresh lemon juice
3 anchovy fillets, rinsed, finely chopped (optional)
1 Tbsp. extra-virgin olive oil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
4 cups coarsely chopped (or torn) radicchio
8 cups coarsely chopped (or torn) mixed bitter winter salad greens (like chicory and escarole)
2 medium endive heads, sliced in half lengthwise, then crosswise in ½-inch slices

Preparation:
1. Rub garlic in the bottom of a medium salad bowl.
2. Add lemon juice and anchovy; mix well.
3. Slowly add oil while whisking constantly; mix well. Season with salt and pepper if desired. Set aside for 10 minutes.
4. Place radicchio, salad greens, and endive in salad bowl; mix well. Serve immediately.

Nutrition Facts (per Serving):
Calories: 111
Fat: 4 g
Carbohydrates: 15 g (Fiber: 11 g; Sugars: 2 g)
Protein: 6 g

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Sweet Potato Salad

This salad is topped with hearty sweet potatoes. They’re a superfood high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Sweet Potato Salad Recipe

Sweet Potato Salad

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):
Calories: 236
Total Fat: 11 g
Total Carbs: 32 g (Fiber: 6 g; Sugar: 16 g)
Protein: 5 g

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Spinach & Berry Salad

Topped with fresh blueberries and strawberries and dressed with a tangy, homemade vinaigrette (recipe here!), this salad tastes like summertime!

Spinach and Berry Salad Recipe

Spinach & Berry Salad

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
8 cups fresh baby spinach
1 medium orange bell pepper, thinly sliced
½ cup fresh blueberries
½ cup sliced fresh strawberries
¼ cup slivered almonds
8 Tbsp. Strawberry Vinaigrette

Preparation:
1. Combine spinach, bell pepper, blueberries, strawberries, and almonds in a large serving bowl; toss gently to blend.
2. Drizzle salad evenly with Strawberry Vinaigrette; toss gently to blend.
3. Serve immediately.

Nutrition Facts (per Serving):
Calories: 107
Total Fat: 6 g
Total Carbohydrates: 13 g (Fiber: 4 g; Sugars: 8 g)
Protein: 3 g

Watermelon and Tomato Gazpacho

Watermelon is a unique twist that makes this chilled gazpacho soup even more flavorful and refreshing. This tasty recipe requires no cooking. Just put everything into a blender and push the button!

Watermelon and Tomato Gazpacho Recipe

Watermelon and Tomato Gazpacho

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about ¾ cup each

Ingredients:
1 medium tomato, chopped
4 cups cubed watermelon
½ medium cucumber, chopped
1 medium shallot, chopped
1 Tbsp. red wine vinegar
1 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh basil
2 Tbsp. chopped Italian parsley (reserve a small amount for garnish)
½ tsp. sea salt
Thinly sliced carrots (for garnish; optional)
Thinly sliced radishes (for garnish; optional)

Preparation:
1. Place tomato, watermelon, cucumber, and shallot in blender; cover. Pulse until chunky.
2. Add vinegar, oil, basil, parsley, and salt; pulse until chunky.
3. Remove ⅓ of tomato mixture; place in medium serving bowl.
4. Blend remaining tomato mixture until smooth. Add to serving bowl; mix well.
5. Divide into 4 serving bowls. Garnish with carrots, radishes, and parsley if desired.

Nutrition Facts (per Serving):
Calories: 90
Fat: 4 g
Carbohydrates: 14 g (Fiber: 1 g; Sugars: 11 g)
Protein: 2 g

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Spinach & Avocado Salad

Yum! I love the sweet and tart dried cranberries paired with creamy avocado in this delicious salad. Poppy seeds give it extra texture and peppery flavor.

Spinach and Avocado Salad Recipe

Spinach & Avocado Salad

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallot
¼ tsp. sea salt
¼ tsp. ground black pepper
1 tsp. poppy seeds
1 Tbsp. extra-virgin olive oil
8 cups fresh baby spinach
¼ cup dried cranberries
2 Tbsp. sliced raw almonds, toasted
½ medium avocado, sliced

Preparation:
1. Combine vinegar, shallot, salt, pepper, and poppy seeds in a small bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Combine spinach, cranberries, and almonds in a large serving bowl; mix well.
4. Drizzle salad evenly with dressing; toss gently to blend.
5. Top with avocado; serve immediately.

Nutrition Facts (per Serving):
Calories: 129
Total Fat: 9 g
Total Carbohydrates: 11 g (Fiber: 4 g; Sugars: 6 g)
Protein: 3 g

Sliced Peach and Heirloom Tomato Salad

If you’ve never tried ripe summer peaches and tomatoes together, you’re in for a treat! These two ingredients make a perfect sweet and savory pair. In this recipe, they get extra zing from feta cheese and fresh mint.

Sliced Peach and Heirloom Tomato Salad Healthy Vegetarian Recipe

Sliced Peach & Heirloom Tomato Salad

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 tsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped mint (or basil, chives, or parsley)
¼ tsp. sea salt
¼ tsp. ground black pepper
4 medium ripe peaches, sliced
4 medium heirloom tomatoes, sliced into wedges
2 Tbsp. crumbled feta cheese

Preparation:
1. Combine oil, vinegar, mint, salt, and pepper in small bowl; whisk to blend. Set aside.
2. Arrange peaches and tomatoes on a large serving platter.
3. Drizzle evenly with dressing.
4. Top evenly with cheese.

Nutrition Facts (Per Serving):
Calories: 117
Total Fat: 4 g
Total Carbs: 20 g (Fiber: 4 g; Sugars: 16 g)
Protein: 3 g

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Barbequed Cauliflower Salad

Cauliflower is a shape-shifting vegetable that can transform into “rice,” “steak,” or even pizza crust. I like to think of it as the crunchy superhero of healthy eating.

In fact, it’s a superfood loaded with vitamins C, K, a bunch of Bs, heart-healthy omega-3 fatty acids, and biotin, which promotes healthy skin and hair. In short, it’s a veggie that helps keep you healthy AND pretty. Cauliflower should wear a cape.

As if cauliflower weren’t versatile enough, it takes the place of chicken or tempeh in this recipe for a hearty barbecued salad that’s perfect for upcoming summer grill-outs or a bring-to-work lunch.

Chock-full of greens, fiber and protein, this barbecued cauliflower salad works as a stand-alone meal or as a side to a lean protein. More great news: This barbecued cauliflower salad is only 336 per serving, without compromising the smoke, zest, and crunchiness that are so essential.

bbq cauliflower salad recipe

Barbecued Cauliflower Salad

Total Time: 26 min.
Prep Time: 15 min.
Cooking Time: 11 min.
Yield: 2 servings

Ingredients:
½ medium cauliflower, cut into florets (or 3 cups florets)
½ tsp. olive oil
¼ cup barbecue sauce, reduced-sugar
3 cups coarsely chopped romaine lettuce
½ cup canned black beans, drained, rinsed
½ cup corn kernels
¼ medium red onion, chopped
1 medium carrot, shredded
½ medium avocado, sliced

Preparation:
1. Preheat oven to 350º F.
2. Place cauliflower on a large baking sheet.
3. Drizzle with oil. Toss to blend. Bake for 5 to 7 minutes.
4. Brush cauliflower evenly with barbeque sauce. Bake for an additional 3 to 4 minutes, or until tender-crisp. Set aside to cool.
5. Combine lettuce, beans, corn, onion, and carrot in a medium serving bowl; toss gently to blend.
6. Top with cool cauliflower and avocado. Serve immediately.

Tips:
Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Nutrition Facts (per serving):
Calories: 336
Total Fat: 12g
Total Carbs: 51g (Fiber: 15g; Sugars: 18g)
Protein: 14g

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Creamy Zucchini Soup

So, eating healthy means giving up the rich, creamy, and flavor-filled soups, right?? Not with this recipe! You get the creamy deliciousness of a hearty soup but with no guilt! Plus, the pistachios and chickpeas give it incredible substance so you are actually FULL after eating it!

Creamy Zucchini Soup Healthy Recipe

Creamy Zucchini Soup

Ingredients:
1 cup chickpeas
1 medium onion
1 handful parsley
2 zucchinis
1 egg yolk
1 1/2 tablespoon flour
1/4 cup pistachios
2 cups plain greek yogurt
3 cups hot water

Preparation:
Chop and puree the zucchinis, chickpeas, & pistachios. I only chopped the onions, but you can puree them, too. Add the rest of the ingredients and warm on stove top or in crockpot. This makes about 6 servings to enjoy with the family this week!

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Mango Salad

Mangos are back in season! This mango salad is kicked up with a zing of jalapeno and is a great—and easy—side salad that you can pair with almost any meal.

Mango salad recipe

Mango Salad

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: None
Yield: Makes 4 servings

Ingredients:
2 medium mangoes, peeled, cut into half-inch cubes
½ medium red onion, finely chopped
½ medium jalapeno (or Serrano chile), cut in half, seeds removed, finely chopped
¼ cup 100% orange juice
2 Tbsp. finely chopped fresh cilantro
Sea salt (to taste; optional)
8 cups baby greens (or arugula)
1 Tbsp. extra-virgin olive oil

Preparation:
1. Combine mangoes, onion, jalapeno, orange juice, cilantro, and salt (if desired) in a medium bowl; mix well. Set aside for 10 minutes, stirring occasionally.
2. Place greens in a large bowl.
3. Drizzle oil over greens; toss gently to blend.
4. Add mango mixture; toss gently to blend.
5. Divide salad evenly among four plates. Serve immediately.

Nutrition Facts (per serving):
Calories: 115
Total Fat: 4 g
Total Carbs: 20 g (Fiber: 3 g; Sugars: 17 g)
Protein: 2 g