Photo: Paul Brissman (www.PaulBrissman.com)
I often want a one-bowl meal that’s healthy and filling. This barley salad combines whole grains with vegetables and flavorful spices.
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Salad
Photo: jendeezee
Though beets are not the most popular vegetable, they are slowly working their way up the superfood totem pole. In fact, beets are probably one of the healthiest foods out there. With no trans-fat, saturated fat and very low in calories, the advantage of eating beets is almost too good to be true. Rich in carbohydrates, beets are a great source of energy and high in vitamin C, A and contain plenty of antioxidants and minerals. The aesthetically-pleasing fruit is proven to fight cancer, cleanse your blood and liver and even protect against artery disease. All in all, we should be eating beets this spring.
However, in reality, the golden and purple vegetable may not be everyone’s particular cup of tea. This recipe we’ve provided shakes up the traditional way of roasting, boiling or even (gasp!) using canned beets. By serving the beets raw alongside complementary flavors like creamy goat cheese and a tart citrus dressing, this salad quickly becomes not just your average dinner salad. Filling and scrumptious, this dish may just transform you into a heart-healthy, beet-lover! [click to continue…]
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BY EMMA HABERMAN
A day comes along every now and then when you look in your fridge and ask yourself “what am I supposed to do with this?” On these days, dinner can feel like a chore, but it’s a great excuse to raid your fridge and test your kitchen improv skills.
Keeping good staples in your fridge will make these days less painful. There are a few ingredients that are always in my pantry, fridge or freezer: tomatoes, eggs, mustard, chicken broth, and bacon. Adding one of these ingredients to a dish of leftovers almost always boosts the dish. Putting them together gives you almost all the fixings for a Cobb salad, my favorite hearty salad. Chopped into tiny pieces and tucked into a soft flour wrap, these leftovers make a fresh and tasty lunch. [click to continue…]
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Photo: Gabriel Li
The warm weather is here early this year! The early season means one of spring and summer’s favorite fruits is starting to pop up at the market earlier- the watermelon. This juicy fruit is ideal by itself or in desserts, but its versatility also makes for a great salad ingredient.
Seasonal eating is about highlighting the main ingredient, and in this case the watermelon is highlighted without too many other additives. This super easy Watermelon Basil Salad has only five ingredients and can be put together in less than five minutes. It’s a great option as an appetizer, side dish, or healthy snack during these warm weather months. [click to continue…]
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Photo: paqman
How often do you have leftover chicken that you don’t know what to do with? At those moments, a boring chicken salad may look like your only option. Not necessarily the case! Why not spice up that ordinary chicken salad with some exotic flavors and fruits?
In this Curry Chicken Salad, we’ve replaced the fatty mayo with Greek yogurt to cut the extra fat and sodium; so all that is left is the wonderful flavoring of spice and fruit. It’s so easy to make and goes well as a sandwich, served on lettuce for a full salad, or just as is! [click to continue…]
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By: Madeleine Ignon
I had a friend over for a quick lunch yesterday, which inspired me to make a healthy, hearty salad with some fresh produce. This is an extremely simple and fast recipe, and will keep in the fridge for a couple of days if you have leftovers.
With some major superfoods in it like kale and white beans, this salad will certainly fill you up and keep you going. A perfect light salad for the weekend! [click to continue…]
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Photo: katehartman
This recipe is a spin of a classic Sicilian dish- the orange and fennel salad. With blood oranges in season, this is the perfect substitution to add a more tangy twist to the salad. Because of their dark pigment, blood oranges hold more antioxidants than other oranges and add a hint of tart to any dish.
Fennel has a beautifully sweet and crunchy flavor and is packed with vitamin C. For even more antioxidants, pomegranate arils are added for an extra crunch to the fennel. Together all of the ingredients in this salad are the ultimate cold-combating elements to help keep you healthy this winter. [click to continue…]
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Photo: elana's pantry
Sriracha seems to be everywhere these days. It’s tableside at many restaurants and used as the highlight of many spicy dishes. But I know what you may be thinking, “Sriracha Fruit Salad?!” Have we gone too far with the Sriracha that it’s now even in desserts? Trust us; it’s not as crazy as it sounds. This sweet and spicy dish can change your savory-only idea of Sriracha altogether.
This fruit salad is a slight adaptation from the recipe in The Sriracha Cookbook by Randy Clemens. If you’ve ever wondered what else you can put this favorite spicy rooster sauce on, then look no further with this book. It features everything from salads, soups, appetizers, entrees, and yes- even desserts.
This dish can go great as not only a dessert, but as an appetizer or even main course as well. Look for the freshest tropical fruits available to you in the grocery store or local market for the best taste. This salad is sure to not only be a crowd-pleaser but also a pleasant surprise! [click to continue…]
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BY EMMA HABERMAN
Few things make me feel as instantly healthy as kale. The curly green is high in calcium and vitamins, and is a great metabolism booster. As a base for a salad, kale maintains its structure and almost never gets soggy, even when left in dressing overnight. Its unique texture and flavor lends itself perfectly a simple salad topped with creamy vinaigrette, Parmesan and a healthful poached egg.
Poaching an egg requires attention and patience, but is relatively simple. The most important steps are keeping the yolk intact, and making sure that the white completely wraps around the yolk before it sets. Pouring a dash of vinegar into the water and using the freshest eggs you can find will help the eggs keep their round shape as they boil. The salty bacon, zesty lemon and spicy shallots combine to make an easy refreshing salad that keeps well overnight for a leftover lunch. [click to continue…]
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Photo: FotoosVanRobin
By: Michele Wolfson
Doesn’t your average potato salad get a little boring at times? If so, you’re potato salad problems are over! This is a recipe with a little twist. Say goodbye to the classic, heavy-on-the-mayo potato salad and say hello to this warm, fresh, healthy and absolutely delicious vegan potato salad! It’s just the thing to help you keep those healthy New Year’s resolutions.
This warm salad is hardy and reliable recipe that is perfect for this time of year on a cold winter’s night. [click to continue…]
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