Tag: salad

Lemon Caesar Dressing

1 Comment

Enjoy this light dressing on Caesar Salad or any salad you want to give that “Caesar” flavor to!

Lemon Caesar Dressing Recipe

Lemon Caesar Dressing

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings, about 2 Tbsp. each

Ingredients:
8 oz nonfat plain yogurt
¼ cup mayonnaise
3 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped
2 anchovies (or 1 to 2 tsp. anchovy paste)
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
Sea salt and ground black pepper (to taste; optional)

Preparation:
Place all ingredients in a food processor (or blender) and pulse until smooth.

Nutrition Facts (per Serving):
Calories: 73
Total Fat: 6 g
Total Carbohydrates: 3 g (Fiber: 0 g; Sugars: 2 g)
Protein: 2 g

Resource Library Banner

Grilled Chicken Caesar Salad with Creamy Lemon Caesar Dressing

1 Comment

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

Leave a comment

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

Resource Library Banner

Sweet Potato Salad

Leave a comment

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

Resource Library Banner

Strawberry Vinaigrette

1 Comment

This sweet vinaigrette made with fresh strawberries will add gourmet flair to your summer salads (like this one!). It can also be made with thawed, frozen strawberries.

Strawberry Vinaigrette Recipe

Strawberry Vinaigrette

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

Ingredients:
2 Tbsp. apple cider vinegar (or white balsamic vinegar)
2 Tbsp. extra-virgin olive oil
1 Tbsp. raw honey
¼ tsp. sea salt
¼ tsp. ground black pepper
1⅓ cups sliced fresh strawberries

Preparation:
Place vinegar, oil, honey, salt, pepper, and strawberries in a blender; cover. Blend until smooth.

Try it on the Spinach and Berry Salad!

Nutrition Facts (per Serving):
Calories: 47
Total Fat: 3 g
Total Carbohydrates: 4 g (Fiber: 1 g; Sugars: 3 g)
Protein: 0 g

Spinach & Berry Salad

1 Comment

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

Spinach & Avocado Salad

Leave a comment

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

1 Comment

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

Resource Library Banner

Mango Salad

Leave a comment

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

Lentil Lime Salad

1 Comment

Lentils are filling because they are packed with protein and fiber. This simple preparation is inspired by a recipe in the Ultimate Reset clean eating plan, but you can enjoy this Lentil Lime Salad any time. Serve it as is, mound it atop leafy greens, or pair it with lean protein.

Lentil Lime Salad Healthy Recipe

Lentil Lime Salad

Total Time: 2 hrs. 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 cup cooked green lentils
1 medium carrot, shredded
¼ cup finely chopped fresh cilantro
1½ tsp. sesame oil
2 Tbsp. fresh lime juice
Braggs Liquid Aminos
Himalayan salt (to taste; optional)
¼ tsp. ground cumin (to taste; optional)
Fresh herbs like basil and oregano (to taste; optional)

Preparation:
1. Combine lentils, carrot, cilantro, oil, lime juice, Braggs Liquid Aminos, salt (if desired), cumin (if desired), and herbs (if desired) to lentils; toss gently to blend.
2. Let salad marinate, covered, in refrigerator for 2 hours before serving.

Nutritional Information (per serving):
Calories: 326
Total Fat: 8 g
Carbohydrates: 49 g (Fiber: 18 g; Sugar: 7 g)
Protein: 19 g

Resource Library Banner