SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
Toss a stress-free salad with these strategies from FITNESS advisory board member Leslie Bonci, RD, director of sports nutrition at the University of Pittsburgh Medical Center.Use your head.
Daily lettuce prep gets tedious. Once a week, wash leaves and divvy them up into several containers (layer in a few paper towels to keep leaves crisp).Do the can-can.
Canned baby corn, artichoke hearts, and diced tomatoes add low-cost, low-fuss flavor. And just because they have a longer shelf life doesn't make them less healthy.Plan ahead.
Last night's grilled veggies are already chopped and ready for a salad. Boiling tortellini for supper? Make extra and throw together a veggie-pasta salad for tomorrow's lunch.
Originally published in FITNESS magazine, July/August 2009.