Are you tired of the same lettuce and tomato salad? Here are some options for salad variations
1) Egg and Asparagus salad:
Take 8 asparagus spears cut into 2-inch pieces. Saute them in a bit of olive oil and minced garlic. Mix cut greens (different kinds of lettuce), 1 chopped hard boiled egg, vinegar, and salt-pepper. Done!
2) Fiesta Salad
Combine 1/4 canned black beans (rinse and drained), chopped avocado, canned corn (rinse and drained), chopped cherry tomatoes, fresh lime juice and salt-pepper. Top this mixture on Romaine lettuce.
3) Pesto Salad
Spread 2 tsp of Pesto (see our recipe for Pesto) on a whole grain pita bread. Broil until golden. Toss 11/2cups Arugula, 1/4 cups canned white beans (rinse and drained), 1 teaspoon olive oil with fresh lemon juice, salt- pepper.
4) Quinoa salad
Cook Quinoa. Cover and remove from heat and let cool off 10 minutes. Fluff with a fork and add 1/2 cup shredded carrots, 2 tablespoons dried cranberries, 1/4 cup canned chickpeas (garbanzo beans- rinse and drained), salt-pepper.
5) Chef Salad
Toss 3 ounces chopped fat free turkey, chopped 3 ounces low sodium extra lean ham, 1 1/2 ounces chopped fat free mozzarella cheese, 1/2 chopped Roma tomato, 2 cups chopped Romaine lettuce, 1/4 cup chopped hearts of palm, 1 once diced avocado, 2 tbsp low fat ranch dressing.
6) Steak and Arugula salad
Grill or broil 3 ounces tip sirloin until done. Cool and cut into little pieces. Toss together 3 cups arugula, 1/2 cut in halved cherry tomatoes, and 3/4 cup canned (drained and rinsed) artichoke hearts. Top with the steak and drizzle with balsamic vinaigrette (see recipe).
Great Balsamic Vinaigrette recipe for your favorite salad:
– 1 1/2 cups balsamic vinegar
– 2 tbsp fresh lemon juice
– 6 tbsp Dijon mustard
– 4 tsp chopped shallots
– 4 tsp chopped fresh basil
– 2 tsp olive oil
Whisk all ingredients in a bowl and done!
Healthy Pesto Sauce for your favorite whole grain pasta, chicken or seafood:
– 1 cup pine nuts
– 4 cups fresh basil
– 2 tbsp garlic
– 1 cup fat-free grated Parmesan cheese
– 1/3 cup white cooking wine
– 1/3 cup lemon juice
– 1/2 fat-free low sodium chicken broth
– 1/2 teaspoon salt
Heat skillet over medium high heat and toast nuts until golden brown. In a food processor or blender puree basil, toasted pine nuts, and garlic. Add Parmesan cheese, wine, lemon juice, and broth until blended. Add salt. Done!