Up your greens game with these seriously delicious salad recipes. Whether you enjoy them as a main course or along with a healthy chicken or steak dinner, these recipes pack both nutrition and flavor.
1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired
1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 garlic clove, finely chopped
1 large bunch romaine, torn into bite-size pieces (10 cups)
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
If you don't have anchovy paste, you can use 8 anchovy fillets. Just drain, cut them up and mix with the remaining dressing ingredients.
For 9 grams of fat and 115 calories per serving, decrease oil to 3 tablespoons, increase lemon juice to 1/4 cup and add 2 tablespoons water to the anchovy mixture. Decrease cheese to 3 tablespoons.
Jazz up this classic salad with grilled chicken breast. Or for seafood lovers, top the salad with 1 pound cooked peeled deveined large shrimp.
5 cups shredded romaine lettuce
2 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained and rinsed
1 cup chopped tomato
1/2 cup sliced green onions
In large bowl, mix Salad ingredients.
In blender, place olive oil, cilantro, garlic, lime juice and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yoghurt with whisk until smooth.
Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.