Well I have to admit this is the first time I ever heard of “salad month” – seems like everyone and everything has a month these days. I am a fan of the salad so I figured why not write a short post to help celebrate National Salad Month.
Not all salads are created equal. Choose lettuces that are darker in color than ordinary iceberg lettuce. Romaine, Boston, baby spinach and other leafy greens can give a salad a nutrient boost as well as variety.
Be careful about salad dressings, though. Some dressings can pack a calorie and fat gram wallop. Choose lower fat and lower sodium dressings, or use a sprinkle of good olive oil and vinegar. Even simple lemon slices squeezed over a fresh salad can give it a special twist, as well as the extra nutritional boost that a quick shot of vitamin C can give you.
So why not join us and celebrate National Salad Month, here are a few healthy salad recipes to try…
White Bean Salad
Serving Size: 1/2 cup
1-15 oz can navy or cannelloni beans, drained and rinsed
4 oz Red Bell Pepper, diced
2 Tbsp Parsley, chopped
2 Tbsp Scallions, sliced
2 Tbsp Lemon Juice
1 Clove Garlic, minced
Salt to taste
Mix all ingredients together. For the best flavor, let salad sit in refrigerator for an hour.
Grilled Asparagus & Sweet Pepper Salad
Servings – (4)
1 pound of fresh asparagus spears
1 medium orange bell pepper
1 small or medium red onion
1/4 cup vinegar
2 tablespoons of dijon mustard
· preheat grill to 375 degrees
· prepare vegetables for grilling by trimming off rough ends of asparagus, cutting the pepper in half and removing the seeds, and slicing the onion.
· grill asparagus for only 2 or three minutes. (you still want it crunchy).continue grilling the onion and the pepper until they are flavored but still crunchy. place in refrigerator to cool down.
· zest the lemon, lime, and orange and set aside.
· squeeze juice from the lemon, lime, and orange and set aside.
· combine vinegar , dijon mustard, salt, pepper, citrus juices.
· chop the onion and pepper then cut the asparagus into thirds.
· combine dijon vinaigrette, citrus zest, and vegetables, then toss until evenly coated.
3.18 grams Protein
.78 grams Fat
8 ounces Egg Beaters
2 ounces Fat Free Mayonnaise
1/8 tsp White Pepper
½ tsp Red Wine Vinegar
1. Scramble egg beaters according to package directions
2. Cool eggs for 30 minutes
3. Combine egg beaters, FF Mayonnaise, white pepper, and red wine vinegar.
Yield: 5 – 2 ounce servings
4 grams Protein
.06 grams Fat
2.75 grams Carbs:
Keeping your family happy and health is important, and at Wellspring, they make it easy to enjoy a delicious meal without the guilt! This May for Salad month, try these healthy salads or visit the Wellspring website for more delicious recipes!
For more heart healthy info visit www.heart-strong.com