Category Archives: Salads & Dressings
Lentils make a hearty alternative to meat in veggie burgers, soups and salads like this one. Legumes like lentils are rich in fiber, protein, iron and folate. Plus they’re a low-calorie option if your resolution this year is to watch your weight. This recipe can be ready in less than 30 minutes with relatively no prep so you can eat well even on a busy weeknight.
A sweet and savory salad can make for some of the best summer fare. This twist on fruit salad features all the colorful favorites in the traditional dish with the addition of an ambrosia dressing. Melon, grapes, blueberries and pineapple all contain fiber, vitamins, minerals and a variety of cancer-fighting phytochemicals. Top it all off with orange, coconut and creamy cottage cheese for a bold and zesty flavor without a lot of added sugar.
Our delicious salad marries summer’s juicy, sweet peaches and aromatic basil with slightly briny, velvety fresh mozzarella. This quick to fix, simple salad has an enticing bouquet – peaches are related to roses after all – and lots of vitamin C, beta-carotene, calcium and fiber. It would be peachy-keen to serve as a light main or side salad at your next summer soirée.
This super simple salad features cool English cucumbers, fresh fennel and tangy Greek yogurt. Both cucumbers and fennel contain fiber and water which, by making you feel fuller faster, can help you get to and keep a healthy weight. Greek-style yogurt with a splash of apple cider vinegar makes a light creamy dressing with the perfect tinge of tartness.
Baby kale is milder and more tender than its mature variety, making it perfect for raw salads like this one. It’s still packed with fiber, vitamins, minerals and phytonutrients such as isothiocyanates and flavonoids that lower cancer risk. Sweet onions and grape tomatoes add color and complex flavor pairings while tuna tops it off with a protein boost. Add the spicy, wasabi dressing just before serving and enjoy a healthy, light meal in the fresh spring air!
Strawberries are in season in Atlantic Canada, Quebec and Ontario through the summer. Local, just-picked strawberries make a welcome addition to a light lunch or supper in this no-fuss dish.
Celebrate the end of winter and arrival of spring with a warm salad made of sautéed curly kale, sweet roasted beets and crunchy red quinoa. Kale is rich in cancer protective isothiocyanates and the flavonoids lutein and beta-carotene. Beets contain compounds called anthocyanins and betalins. Red quinoa provides protein and cancer-fighting fiber. All these benefits make for a super nutritious, delicious, colorful, crunchy winter treat – a perfect salad for the seasonal transition.
Coleslaw is a staple side with BBQ and Tex-Mex style dishes. This citrus-based version combines the natural sweetness of orange juice, mango and apple with the heat of jalapeño pepper to help bring out the natural flavors of the veggies. Featuring colorful bell peppers, this slaw is rich in beta-carotene, vitamin A, vitamin C and contains a variety of phytochemicals that may help reduce your risk of cancer. Pair with fish tacos, grilled chicken or use as a flavorful topping in salads and wraps.
Liven up your fall menu with fruit salad featuring in-season apples. A snap to make and nutritious, the combination of crisp apples, dried cherries, dried cranberries, crunchy walnuts and creamy yogurt provides beneficial phytonutrients, prebiotics, probiotics and omega 3 fatty acids.
Melt in your mouth peaches are in season right now. So are red, yellow and orange sweet beets. Marry these colorful garden gems for a luscious summer salad.
This delightfully different salad with fresh cherries, corn and arugula will brighten your summer menu.
Warm up with this plant-based, protein-packed spinach salad that features two increasingly popular foods – quinoa and edamame.
Mashed avocado makes a dreamy, creamy, delicious dressing for this vegetable-studded chicken salad that you can stuff back into avocado shells or use to make hearty sandwiches and convenient wraps.
When it comes to summer picnics and backyard entertaining, make it easy on yourself and be sure to include grapes. This fresh and juicy burst of flavour makes a shareable appetizer, or a perfect side dish for grilled meats, burgers, and sandwiches. Toss them into a special salad – and for more nutrition and colour – and intrigue – in your drinks, freezing grapes ahead of time can cool a beverage in place of ice cubes.
A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.
The peanut, basil and balsamic flavours of this versatile dressing will inspire your meal menus for weeks – and the monounsaturated fats in the peanut oil are a heart-healthy type of fat. The dressing is excellent with a vegetable salad, coleslaw or noodles, brushed over grilled veggies, or even as a marinade.
Combining arugula with kiwifruit (kiwi for short), strawberries and pecans makes an exceptionally colorful, flavorful and healthy salad that is sure to delight.
Combining beets and beans can produce a wonderfully tasty way to get more garden goodies into your home menu. Colorful and appetizing, the combination contains everything from fiber to vitamins and phytonutrients.
A busy lifestyle can mean that our lunch is a grab-and-go option from a nearby restaurant or grocery store.
Salads are an important part of a meal. The colorful combination of salad ingredients can satisfy both your eyes and your palate. Health buffs also love the low-calorie content of vegetable and fruit salads. There are basically four types of salads. When a salad is served at the beginning of a meal, it is considered as an appetizer because it acts a stimulant to the appetite. Remember to keep the portions small so that you won’t feel full. Here is a recipe for a salad to be served as an appetizer for a meal. I named this “Aurora’s Salad” because I learned this from my grandmother, Aurora.
It really is an easy process that takes less than 5 minutes in total if you make it by hand. Some people have had great success in making it in a food processor but for me it has not worked out. I really don’t mind making it by hand though, I look at it like I’m getting a little arm exercise. 🙂
The Infinite Possibilities of Spinach Salad
Raw spinach is so versatile that writing 50 Shades of Spinach Salad would be a snap. For starters, there are three types of spinach to choose from – tender baby leaves; larger, more flavorful flat-leaf spinach; and super-dark, curly Savoy spinach that can be almost meaty in your salad bowl.
Much of my cooking focuses on bringing together good taste and healthy eating. This citrus-dressed spinach salad topped with grilled chicken shows how simple this can be.
When did you last rave about a lettuce leaf? Listen closely when someone praises a salad because the dressing is most likely what the diner found memorable. The dressing was either a perfect partner with the greens or it stood on its own.
Although chilly winds still gust in March — and April showers are weeks away yet — it’s heartening to remember that brightly blooming flowers are just around the corner. So wake up your taste buds in anticipation of the wonder of spring with a fresh salad loaded with asparagus, apple, and Gruyere cheese.
Once temperatures drop to a winter chill, iceberg and other lettuces leave me cold. I prefer salads made with more substantial and assertively flavored greens like arugula, spinach and escarole.
Oh how I wish I would have experienced “summertime on the farm!” My grandmother grew up on a 42-acre orchard farm in Bucks County, Pennsylvania complete with chickens, cows and pigs. As young children my mother and aunt would spend a few weeks there during the summer in the care of my great grandmother.
With beans and corn, lime and salsa, fresh cilantro and the exotic touch of jicama, this summer salad has a definite hint of Mexico. Thanks to the high fiber of the corn, beans, brown rice and jicama, this dish will stick to the ribs and keep you satisfied.
So are you a potato salad or a coleslaw person? Few people, I find, are equally enthusiastic about both.
Few things pair more perfectly than pasta and tomatoes and few dishes capture the feeling of summer better than cool pasta salad. Best of all, along with its great taste, pasta salad with tomatoes has good nutritional value. The whole-wheat pasta provides a healthy base for the dish, while the balsamic vinegar with its tart flavor gives the dish a crisp taste.
When it comes to summer picnics, two of the classic foods that come to mind to me are great tasting macaroni and potato salads. I don’t think any summer picnic would be complete without them.
Every year when the weather starts to get warmer, we like to plant a backyard garden. We enjoy planting a variety of lettuces, carrots, broccoli, cauliflower, cucumbers, radishes, green peppers, tomatoes and onions. We look forward to harvesting time, just so we can create some wonderful summer salads.
This is a great seasonal salad, which is full of flavour as well being supremely healthy. The leafy greens, walnuts and beetroot are all superfoods supplying vitamins C, A and E as well as protein, iron and omega 3. It’s handy to keep a few of the soy roast walnuts in a jar ready to add to salads and pasta.
Paleo Diet Low Fat and Low Carbohydrate bacon, vegetable, fruit and nut salad recipes. Salad does not have to be boring or contain any additives. Paleo diet no gluten, no dairy, no soy, no casein and no preservative Only Taste and Nutrition.
To satisfy my curiosity and passion for Mediterranean food, I have been working my way through a favorite cookbook, Claudia Roden’s The New Book of Middle Eastern Food. Along the way, I’ve been able to eat lots of delicious, colorful foods that were also remarkably healthful.
People from other cultures are surprised at what Americans are reluctant to eat. After years of culinary adventures abroad, I tend to share their thoughts. Foods popular in other countries but not with Americans include an animal’s innards, stinky cheeses and many vegetables rich in important antioxidants and fiber.
This colorful mixture of potatoes with Romaine lettuce, feta cheese, cucumbers, olives and tomatoes is a tasty treat you’re sure to enjoy.
Its Time To Eat Your Veggies…We’ll Make It Easier On You. Try our salads and favorite dressing recipes.
Pasta salads are easy to make but I rarely enjoy them. My favorites are Asian, particularly sesame noodles, which I like for their bold seasoning and when they are made with Asian pasta because I find their texture in cold dishes more appealing.
If you think food that celebrates St. Patrick’s Day means corned beef and cabbage with boiled potatoes, it’s time to update your thinking about Irish cooking.
Europeans have long appreciated fennel, and Americans have now begun to acquire a taste for the celery-like vegetable with the feathery fronds that resemble dill.
Despite its sunny reputation, in winter, France’s Côte d’Azur can be gray and cold. So when the mimosa trees bloom, between late January and March, their sun-bright flowers lift everyone’s spirits to the point where entire towns stop to celebrate the coming of spring.
Finally, spring has arrived on the calendar as well as in the garden outside my home in the northeast. Friends are plucking tender sugar-snap peas off the vine and pulling the season’s first, mild radishes out of the soft earth. At farmers’ markets, crisp, just-picked asparagus are so sweet that you can slice a chubby spear, uncooked and enjoy it added to a green salad.
Cantaloupe, strawberries and crisp greens combine to make this colorful, fresh and unique dish. Add chicken and yogurt for a nutritious and tasty summer dinner salad.
Ignore home-gardeners boasting about the plate-size tomatoes on their vines and running ears of corn straight from the stalk to the pot.
In a season typified by rich, calorie-laden foods, sometimes a salad is just what the doctor ordered. Not to leave you feeling deprived, our offering this week is a protein and fiber-packed chicken salad served on a bed of fresh romaine lettuce.
Americans love beef. Eating most foods is fine in moderation, and this includes a nice piece of juicy beef. And what tastes better at a summer barbecue than grilled steak?
Sometimes I think my best recipes are the old ones I grew up with in the 40s and 50s. If you aren’t used to using old recipes, you will no doubt be surprised at how easy they are.
Spring has Sprung
By the end of March, the first signs of spring are visible in most markets – shad roe, artichokes and beautiful asparagus spears. It is time to change gears in the kitchen and think about salad instead of hearty soups, and fresh vegetables in lieu of frozen.
Healthy Herbal Salads can be made in as many ways as you can imagine. You will be limited only in what you can buy in the store or grow in your own garden.
Before commercial grinders existed, women spent days threshing, pounding and grinding grains to prepare them for cooking. Today’s processed foods have reduced to minutes the time it takes to prepare a whole-grain dish. If you find you’re relying on just a few standbys, like rice and pasta, it’s time to expand your repertoire. A box of bulghur provides a whole-wheat dish in a flash – plus excellent sources of protein, carbohydrates, fiber and other substances that help fight cancer and other chronic diseases.