Quick and Easy Salad Ideas

cookingmenu planning
Written By Judy Doherty, MPS, PCII

Quick and Easy Salad Ideas:Baked Potato Salad - The next time you are baking potatoes for dinner, bake a few extra and refrigerate them. Cut them into squares and toss with a large green salad.Chili Bean Salad - The next time you make chili, save a little to top your salad the next day.Pizza Salad - Toast a whole wheat tortilla and top it with a large green salad. Use a tomato based salad dressing made with tomato paste, a little olive oil and flavored vinegar.Tuna Toss - Toss a green salad with canned tuna, tomatoes and green peppers and you have a winner that is easy to make and healthy to eat.Brown Rice Salad - The next time you cook a batch of brown rice, cook extra and save it for the next day. Make a large entrée salad with brown rice, tomatoes, oranges, peppers and whatever veggies you have left in your refrigerator. Top it with balsamic vinegar.Fruit Slaw - Slaw tastes better when you add fruit such as apples, pears, peaches or mangoes to it. Toss in a few nuts and you have a winner. The perfect dressing is nonfat vanilla yogurt.

Print Friendly and PDF
Judy Doherty, MPS, PCII

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 Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 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.

Previous

Test Your Salt Sense
Next

Help for High Blood Pressure