So Good For You Salad Recipes
50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!
This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
THAT GOOD SALAD
When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, "Mom, please make 'that good salad.'" Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. -Betty Lamb, Orem, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. , In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. , Shake dressing; pour over salad and toss. Add croutons and serve immediately.
Nutrition Facts : Calories 193 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 257mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
SO-GOOD-FOR-YOU SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
- For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
- Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.
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- Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.
- For the dressing: Whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.
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- To make the dressing: Add olive oil, lemon juice, garlic, dijon and honey to a jar. Add salt and pepper. Cover and seal with lid, shake to blend. If needed stir up honey if it sticks to bottom of jar. Chill in refrigerator while you prepare remainder.
- To toast almonds: Preheat oven to 350 degrees. Spread almonds into an even layer on a small baking sheet. Bake in preheated oven until just lightly golden brown, about 6 - 10 minutes, tossing once halfway through toasting. Remove from oven, set aside to cool.
- To cook bacon: Increase oven temperature to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Place bacon strips on baking sheet in a single layer. Bake in preheated oven until browned and nearly crisp (they'll should crisp up fully once cooled), about 13 - 18 minutes (time will vary based on thickness of bacon).
- Transfer bacon to a plate lined with paper towels and let cool. Once cool chop bacon into small pieces.
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- A Good Dressing Is Everything: Yes, you can make your own, and you will be so glad you did. Not only will you know exactly what’s in it, but you can whip one up in minutes.
- Your Favorite Greens: Most importantly, says Nicole, “choose what you like.” If you try to veer too far into salad for the sake of health and not preference, you’re not going to enjoy it—or want to make it again.
- Protein Punch: “This will take your salad to full-meal status and keep you satisfied longer,” Nicole says. The options are vast: grilled chicken, tofu, shrimp, hard-boiled eggs, deli meat, and fish are no-fail options.
- Cheese, Please: “Cheese adds richness and saltiness to help round out flavors and adds a different, softer texture to your cold crunchy salad,” Nicole says.
- Sliced Fruits and Veggies: “Obviously this is a broad category,” Nicole says, but these are the side kicks to your base of greens. “Fruits and veggies can be raw or cooked, fresh, or dried, even pickled.
- Bonus Crunch: “This is so important in order to achieve the perfect bite,” Nicole says. “Your crunch factor can come from nuts, seeds, croutons, or crushed up chips or crackers.
THE 15 BEST GREEN SALAD RECIPES YOU WON'T GET BORED OF
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- Smoked Turkey Salad with Goat Cheese and Walnuts. This salad looks delicious, making the list as it reminded me of my favorite salad back home (s/o to Whisk in Miami, FL).
- Roasted Squash, Pomegranate, and Arugula Salad. This vibrant salad isn't only going to hold you over until your next meal but will also give you some November vibes.
- Kale, Clementine, and Feta Salad. This colorful raw kale salad is topped with clementines, radish, avocado, and pepitas, and tossed in a honey, lime, and jalapeño dressing.
- Chickpea, Sweet Potato, and Apple Farro Salad. If you're looking for a super filling salad, stop right here. The chickpeas and farro are truly fillers, the color comes from the sweet potato and arugula, and the texture comes from the apples.
- Vibrant Orange and Arugula Salad. Talk about the perfect spring salad! It's light, it's colorful (as it should be), and it's so fun with all the citrus flavors from the orange slices and the lemon dressing.
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- Lentil Salad. Lentils and quinoa, the key makings of a trendy and filling salad. This salad is accented with carrots, bell peppers, and kale to make the perfect green salad recipe.
- Salmon Arugula Salad. My friends (and mom) will happy to hear me admit that I actually have become a huge fan of salmon recently. This salad is super light with the fresh fish, tangy vinaigrette, and classy Parmesan cheese.
- BBQ Chicken Salad. Not going to lie, I sometimes use barbecue sauce as a legit dressing—it's just so good, I can't get enough of it! You're going to love this green salad recipe, as it's the perfect Texas cowboy southwestern salad with the tangy barbecue sauce, corn, onions, and diced tomatoes.
- Harvest Cobb Salad. I love Cobb salads, because they're pretty much a hodgepodge of whatever you already have in your kitchen. In this recipe, you have bacon, eggs, diced apple, diced pear, dried cranberries, and goat cheese, but you can easily customize this salad to satisfy your cravings.
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- Spicy Grilled Calamari Salad. This salad has all the trappings of the much-adored appetizer—crunch from the peanuts, tomatoes, a bit of spice—but so much more.
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