Soup and Salad?s Up!

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Soup and salad is a classic combination that makes for a light, low-calorie meal at the end of the day. This meal can look grand if you learn to serve it in style. Here are tips to make this meal special.

On Your Mark

Salads can be served with plenty of fixings to appease every appetite and to give your table a fancy twist. Here are just a few ideas:

  • lemons or limes
  • black pepper (in a jar or in a mill)
  • flavored vinegars
  • grated Parmesan cheese
  • dried oregano leaves
  • fresh herbs

Soups can be topped with fresh herbs, nonfat sour cream, nonfat half and half, and even toasted whole-grain bread. Meal accompaniments include whole-grain breads, toasted whole-grain pita pockets or low-fat whole-grain crackers. Yogurt with fresh fruit can come later as dessert.

Get Set

Both soups and salads can be served with colorful plates and napkins as underliners. Clear the table and set it with place mats if you have them. Just a dash of the right colors, along with everything set in a neat pattern, makes for an attractive table. Centerpiece ideas include a bowl of fresh fruit, craft projects from your children’s school, candles or dried fruit arrangements.


Consider making extra soup and salad so you have it for lunch the next day!

By Judy Doherty, PC II

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