I like to cook but sometimes I’m short on time and want to make something quickly. That’s when salads are a great choice. If I have a nice variety of fresh ingredients on hand, I can make a delicious and healthful salad for dinner. There are so many creative recipes for salads now so I wanted to share a few ideas with you.
I really enjoy making quinoa tabbouleh but I also wanted to add some other interesting salads into the repertoire. I found some excellent recipe ideas on Prevention‘s website. The recipes were created by several awesome chefs from all over. They include a variety of ingredients and nutrients to satisfy your cravings and keep you healthy. Enjoy!
1. Falafel Mezze Salad
2 c mesclun lettuce
4 cooked falafel balls
½ c grape tomatoes
¼ c sliced cucumbers
¼ c pomegranate seeds
¼ c sliced red onion
½ c cooked couscous with lemon zest (optional)
¼ c hummus
TOSS together vegetables, pomegranate seeds, and couscous in a medium-sized bowl. Top with hummus and falafel balls. Dress the salad with a lemon-inspired dressing of your choice.
NUTRITION (per serving) 499 cal, 17 g pro, 63 g carb, 7 g fiber, 5 g sugars, 18 g fat, 2.5 g sat fat, 362 mg sodium
2. Fresh Fruit & Baby Kale Salad
⅓ c baby kale
5 strawberries, quartered
1½ Tbsp feta
¼ c mandarin oranges
⅓ c watermelon, diced
1 Tbsp sliced almonds, toasted
COMBINE all ingredients in a bowl. Top with balsamic vinaigrette or any fruit-based dressing.
NUTRITION (per serving) 146 cal, 5 g pro, 20 g carb, 4 g fiber, 13 g sugars, 6.5 g fat, 2.5 g sat fat, 173 mg sodium
3. Autumn Ingredient Salad
2 c cauliflower florets
2 c butternut squash slices
3 c halved Brussels sprouts
2 c cannellini beans (cooked and drained)
3 Tbsp dry Pom seeds
3 Tbsp dry mulberries
3 Tbsp champagne vinegar
1 Tbsp prepared horseradish
1 tsp minced garlic
2 tsp minced scallions
1 pinch chili flakes
1 tsp salt
½ cup extra virgin olive oil
1. TO MAKE THE DRESSING: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking. Set aside.
2. TOSS the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes. Roast the squash and Brussels sprouts using the same technique as the cauliflower. Allow the vegetables to cook to room temperature, then combine them in a large bowl with the beans and dried fruits.
3. TOSS the dressing to evenly coat the salad. Salad will keep marinating for up to two days in the fridge.
NUTRITION (per serving) 438 cal, 12 g pro, 38 g carb, 11 g fiber, 7 g sugars, 27.5 g fat, 4 g sat fat, 974 mg sodium
To see four additional healthy salad recipes, visit Prevention‘s site.
Image Source: Amelia Crook