1. Spread it out thin and spritz it
For this Berry Spritzer Salad we spread the lettuce out on a big platter and spritzed with Italian dressing. Then we topped with berries and toasted nuts.
2. Heat and toss
Veggie Stir Fry Salad - We made a veggie stir fry and tossed with fresh spinach - it is served warm and was a staff favorite - even by teenagers!
3. Toss and top
Spinach Honey Mustard Yogurt Salad - We made dressing with yogurt, honey, mustard and vinegar, tossed it with spinach and then topped it with goodies that include: apples, oranges, red onion and toasted nuts.
4. Toss it all
Spring or Summer Tossed Salad - Here is a spring or summer salad - made with a variety of fresh ingredients and then tossed with a tiny drizzle of olive oil, lemon and fresh parsley.
5. Make it a dinner
Lentil Rice Garden Salad - This is one of my favorite recipes of all times - it has lentils and rice, fresh lettuce, olive oil, lemon, parsley, grated carrots and a string of balsamic glaze over the top.
You can buy the balsamic glaze ready made or it is easy to make it yourself: Take 2 cups of balsamic vinegar and simmer lightly for 20 minutes on the top of the stove until you have about 1/2-3/4 of a cup - less than half the amount left. The vinegar will be thick so it can lightly cover the back of a spoon. Cool and store covered at room temperature until ready to use. It is great on salads or in marinades.
Those are 5 of the ways we just finished making 25 salads in 2 days! And wow - when you want to be creative you can go miles beyond.
What is our secret?
MIS EN PLACE - everything it its place - when you prepare all ingredients ahead of time, the salad, or meal you are preparing, goes together quickly and easily. Cleanup is a snap.
And what are 3 Easy Ways to Keep Salad Healthy? Hint: think IN, OUT, OUT!
1. Put lots of healthy ingredients IN - vegetables, dark leafy greens, herbs, flavored vinegars,
2. Keep high-fat items OUT - these include high-fat dressings, cheese, croutons, deli meat and mayonnaise salads
3. Keep sodium OUT - high sodium items include dressing, cheese, croutons, deli meat and mayonnaise salads
BONUS: keep them interesting and varied so you eat more every day!
Which of these is your favorite? Vote in our poll below.
Which one do you like to make? Tell us in our comments section and win - the top 5 comments win a free Salad Poster from the NutritionEducationStore.com
Check out our new eCookbook on Salads - not only will you get great recipes but you will improve your culinary skills.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.