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7 Fresh Salad Recipes

  • Bryan McCay

    Egg-cellent Asparagus

    Cut 8 asparagus spears into 2-inch pieces; saute with 2 teaspoons olive oil and 1 minced garlic clove. Top 2 cups greens with cooked asparagus, 1 chopped hard-boiled egg, 1 tablespoon vinegar, and salt and pepper to taste.

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  • PB&G Salad

    Whisk together 1/2 tablespoon natural peanut butter and 1 1/2 tablespoons warm water until smooth. Toss with 2 cups mixed greens and 2 tablespoons raisins.

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  • Fiesta Bowl Salad

    Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained), and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.

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  • Pesto Pizza Salad

    Spread 2 teaspoons pesto on a whole-grain pita; broil until golden. Toss 1 1/2 cups arugula, 1/4 cup chopped tomato, 1 tablespoon pine nuts, 1/4 cup canned white beans (rinsed and drained), and 1 teaspoon olive oil with fresh lemon juice, salt and pepper to taste. Serve on pita.

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  • Tropical Toss Salad

    Combine 1/2 grapefruit and 1/2 orange (separated into segments) with 1/4 cup chopped pineapple.

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  • Curried Quinoa Salad

    Boil 1/2 cup water; add 1/4 cup quinoa and 1/2 teaspoon curry powder. Cover, remove from heat, and let stand 10 minutes. Fluff with a fork and add 1/2 cup shredded carrots, 2 tablespoons dried cranberries, 1/4 cup canned chickpeas (rinsed and drained), and salt and pepper to taste.

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  • Nutty Apple Salad

    Combine 2 cups mixed greens, 1 tablespoon chopped cashews, 1/2 sliced green apple, and 1 tablespoon apple cider vinegar.

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