Salads. I love them in every shape, form and kind. There are fruit, pasta, lettuce, spinach, potato, egg and hundreds of different types of salads. I think I could eat a salad for breakfast, lunch and dinner! They can be done however you want them, but if you’re not careful they can become unhealthy fast! Here are few of my favorite (healthy) salads that you can try out for when you’re in the mood!
1 (16 ounce) package fresh strawberries, hulled and halved
1 large peach, pitted and cut into bite-size pieces
2 plums, pitted and cut into bite-size pieces
2 kiwi fruit, peeled and cut into bite-size pieces
1 cup dark sweet cherries, pitted and halved
1 cup honeydew melon balls or cubes
1 cup cantaloupe balls or cubes
1 cup cubed fresh pineapple
1 cup grapes
- 2 (16 ounce) containers low-fat vanilla yogurt
- In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
- 5 tablespoons red wine vinegar
- 3 tablespoons grape seed oil
- 1/3 cup chopped fresh cilantro
- 2 limes, juiced
- 1 teaspoon white sugar
- 3/4 teaspoon salt
- 2 cloves garlic, minced
- 1 (1 pound) package frozen shelled edamame (green soybeans)
- 3 cups frozen corn kernels
- 4 green onions, thinly sliced
- 1 (15 ounce) can black beans, rinsed and drained
- In a large serving bowl, whisk together the red wine vinegar, grape seed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
- Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.