Written on May 26, 2014 at 9:37 am , by Guest Blogger
By Dawn Jackson Blatner, R.D.
It’s the final week of National Salad Month and I’m super pumped about sharing this week’s post. All month long I’ve posted smoothie and salad recipes and now I’m putting it all together in one awesome meal plan. I’ve personally tested it and I love how simple, filling and nourishing it is!
Drumroll please….meet the “Eat More Salad! 5-Day Meal Plan.”
This plan has a complete grocery list to make shopping simple, an FAQ section and 5 days of menus. Each day has 3 meals + 2 snacks, totaling 1,400 calories, which is enough to fuel an active lifestyle without weighing you down. Oh, and this plan is super-charged with nutrition—each day averages more than 7 cups of vegetables!
Hopefully my posts have inspired you to eat salad more creatively all through the year. If you are looking for even more ideas, DOLE Salads’ online recipe libraryoffers more fun ways to enjoy your greens.
TAKE ACTION: Click here to get your Eat More Salad! 5-Day Meal Plan. I hope you love it as much as I do!
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Written on May 19, 2014 at 9:50 am , by Guest Blogger
Written by Dawn Jackson Blatner, RD
It’s week 3 of our National Salad Month celebration, and it’s all about simple and satisfying salad ideas for dinner. No skimpy or wimpy salads here! If you are looking for even more ideas, DOLE Salads has an online recipe library that offers serving suggestions, entertaining tips and fun ways to enjoy your greens beyond just putting them in a salad bowl. In the meantime, try these dinner winners!
Kale Caesar with Sliced Grilled Steak
- 3 cups prepared DOLE Kale Caesar Salad Kit
- 2 ounces grilled lean steak, sliced
Combine ingredients and toss together.
420 calories, 26g total fat, 7g saturated fat, 0g trans fat, 65mg cholesterol, 890mg sodium, 17g carbohydrate, 3g fiber, 3g sugar, 25g protein, vitamin A 90%, vitamin C 60%, calcium 30%, iron 20%
Greens & Guac Baked Nachos
- 3 6-inch corn tortillas, sliced into 6 triangles each
- Cooking spray
- 1/3 avocado, cubed
- 1/2 lime, juiced
- dash of sea salt
- 2 cups DOLE Baby Spinach, finely chopped
- 1/2 cup canned black beans, rinsed and drained
- 2 Tablespoons pico de gallo
- 2 Tablespoons low-fat shredded cheddar cheese
- 2 Tablespoons plain 2% Greek yogurt
Preheat oven to 375 degrees F. Mist baking sheet & tortilla strips with cooking spray and bake for 15 minutes or until crisp. Mix together avocado, lime juice and salt to make guacamole. Pile baked tortilla chips on a plate and top with DOLE Baby Spinach, beans, pico de gallo, cheese, yogurt and guacamole.
410 calories, 13g total fat, 2.5g saturated fat, 0g trans fat, 5mg cholesterol, 770mg sodium, 66g carbohydrate, 17g fiber, 6g sugar, 17g protein, vitamin A 40%, vitamin C 40%, calcium 20%, iron 25%