Of course you’re looking here for healthy, nutritious salads menu and recipe ideas. Vegetables are the super secret to losing weight, increasing your sustained energy, better digestion, and overall mental clarity and focus. Delicious healthy salads start with fresh organic vegetables and can be ruined with too much fattening dressings. The idea here is how to enjoy your salad without suffering from boring taste. A little healthy salad dressing or spices can go a long way. Always check your salad dressing labels and do your best to not buy dressings with corn syrup in them. Simple sugars like corn syrup turn into fat readily.
I’d also like to encourage you to eat fresh organic vegetables as a daily fitness/health habit. Stick with it. Your taste buds will thank you and actually change their taste so that you enjoy them more. How cool is that?
Our first recipe is perfect for those on a budget yet want to feel like a million bucks 😎 Click here for a delicious healthy coleslaw salad recipe.
Low Calorie Chicken Spinach Veggie Balsamic Salad Recipe
- 5 cups washed raw spinach leaves – stems removed
- 3 cups diced cold white meat cooked chicken
- 1 cup diced or thinly sliced apple
- 1/2 cup chopped celery
- 2 green onions or scallions thinly sliced or chopped
- 1/2 cup chopped walnuts, pecans or cashews
- 5 tablespoons balsamic vinegar
- 7 tablespoons extra virgin olive oil
- salt and pepper to taste
Directions: Lay the spinach in a large salad bowl, add chicken, apple, celery, green onions, nuts and mix. Add the oil and vinegar to a separate small bowl and add salt and pepper to taste – whisk with fork and drizzle over salad or serve on the side for you and your healthy fit friends. Chill before serving, enjoy!
Here’s another easy, fun, delicious and nutritious flavorful salad recipe:
Big Blue Cheese Flavorful Asparagus Salad:
Shopping list:
One pound asparagus, 10 red leaf lettuce leaves, 1/4 cup lemon juice, 4 tablespoons fat-free raspberry viniagrette, two ounces crumbled blue chees
The secret to perfect asparagus without the hard, fibrous ends is to simply “snap” the ends off – trust me, they will break off at the perfect spot. Hold the asparagus on the root end and about mid-shaft and bend until it breaks.
Lightly steam the asparagus spears and cut them into one inch pieces. Chop the lettuce leaves to desired bite size and combine with asparagus, lemon juice and raspberry viniagrette. Top with blue cheese, chill and serve.
This should serve about 4 people. You can also substitute other yummy delicious “smelly” cheeses like Stilton, Roquefort, or Gorgonzola. The cheese also adds some nice healthy protein as a bonus to the amazing flavor.
PS – you can also make your own dressing by combining 2 tablespoons raspberry vinegar and one tablespoon olive oil. This might be nice for athletes who work out every day that need some extra calories and healthy fat.
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Just wanted to share a tasty recipe for quinoa and black beans.
This delicious combination makes for a healthy, high quality protein dish.
It is a great side dish for a BBQ or can be used as a vegetarian main course.
Vegetable broth can be used for a healthy vegetarian version or, for a bit more
flavor, use chicken broth when boiling your quinoa.
I have no official name for this dish so feel free to call it what-ever you like!
Ingredients-
1 cup uncooked quinoa
1 1/4 cups vegetable broth or chicken broth
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tbsp red wine vinegar
1/2 tsp. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped
1 cup frozen or fresh corn kernels (cooked)
3 cups cooked black beans, drained and rinsed (2 – 15 oz. cans)
1. Bring broth to a boil in a 2 quart or larger sauce pan, add quinoa and cook
as directed until done. Strain quinoa and set aside.
2. In a large bowl, wisk together olive oil, lime juice, vinegar and cumin.
3. Add green onions, red pepper, cilantro, corn and black beans, toss to
coat with olive oil mixture.
4. Add quinoa to vegetables and beans and mix well.
5. Season with salt and pepper to taste and refrigerate until cool.
Makes a great side dish or can be used as a vegetarian main course.
Bon Apetit!