When I want a quick and easy salad recipe for lunch, this Chicken and Broccoli Slaw Salad with Almond Butter Dressing is one of my absolute favorites. I don’t know about anyone else, but I get so tired of traditional lettuce based salads all the time. This salad has broccoli slaw as the base, which packs in a ton of nutrition and crunch! Over the weekend, I’ll often cook a few chicken breasts to keep on hand during the week so that I can throw this salad together for myself on a busy day. And did I mention how delicious the Thai-inspired dressing is!?! If you don’t like/have almond butter, you can use peanut butter. I just personally prefer the flavor and health benefits of the almond butter. But regular peanut butter works just fine. And at just 6 Smart Points per serving, you get a delicious and satisfying salad without an ounce of guilt!
In my opinion, eggplants are one of the most under-used vegetables. This Roasted Eggplant Salad is perfect example of how easy they are to use and flavorful the eggplant is. By roasting it, the eggplant develops a beautiful, smoky flavor. Combine it with the crunchy, fresh bell peppers and onions, then finish it off with fresh lemon juice and olive oil, and you’ve got one amazing mouthful of deliciousness. And since the only ingredient that’s counted in this recipe is the olive oil, each serving comes out to just 1 Smart Point per serving. I’ll use this salad as a topping for my chicken, a dip for my pita, or I’ll add a chopped hardboiled egg to it for protein packed side salad. It’s so versatile and so flavorful, you’ll find yourself making it over and over again.
When trying to eat a high protein/low fat diet, it’s no secret that egg whites can play a huge a role in your eating plan. I always keep a big bowl of prepared, hardboiled eggs stashed in my refrigerator for quick and easy access. Eating the yellow part of the egg does provide a lot of nutrients, healthy fats, and cholesterol, but when I want to keep my Smart Points low, I stick to just the whites. One of my favorite ways to enjoy them is in this Basic Egg White Salad Recipe. It has all the beloved flavors of a traditional egg salad, but with a lot less fat, sugar and calories. At just 2 Smart Points per serving, this egg white salad goes great on a sandwich, on top of a salad, or straight out of the bowl! You can’t go wrong with this reliable recipe.
You guys. My kids ate this salad. MY KIDS ATE KALE. A ton of it! If that’s not a selling point for a recipe, I don’t know what is. This kid friendly, Simple Kale salad Recipe is not only a breeze to make, it’s absolutely delicious! The key in this dish, is to NOT be gentle with the kale when mixing everything together, and to let the salad sit for at least an hour. Do NOT skip this step! It’s what helps the kale tenderize a bit, and allows the flavor of the dressing to soak through the strongly flavored kale. Also, because I’m lazy, I used a bag of pre-washed and prepared kale mix that I found at Whole Foods. It just saved me the extra steps of trimming my own kale. And the roasted pumpkin seeds add such a nice extra crunch and nutty flavor. Seriously, sooooo yummy!
With the beautiful summer weather we’ve been having, my husband has been outside grilling food on a very regular basis. And today’s recipe for Moroccan Spiced Shrimp Over Garbanzo Bean Salad was actually inspired by 5 year old who LOVES shrimp! On a recent beach excursion, we stopped to have lunch at a local, seaside restaurant, and my daughter was begging to order anything with shrimp. We opted to get her this dish, and she absolutely loved it. I tried my best to replicate the version from the restaurant, and I’m pretty pleased with the results…it turned out delicious and very light at just 4 Smart Points per serving. Of course, the final approval came from the harshest critic, my little girl herself, and she vehemently approved. So if you are looking for a new grilling recipe to try this summer, get this one on your menu ASAP!
Perfect for a light summer side salad, this Quinoa Cucumber Tomato Salad is not only incredibly easy to make, it’s super tasty! I love the slight crunch of the quinoa along with the fresh, crisp vegetables. And the simple lemon dressing pulls it all together wonderfully. This salad is a great way for me to get my kids to eat some vegetables and healthy whole grains – they love this dish. And any leftovers go great in their lunch boxes the next day. If you have a few Smart Points to spare, I suggest adding in some feta or goat cheese crumbles for an added kick of flavor. It’s sooooooo good! You could also top it with some grilled chicken, and/or add in some extra roasted veggies like bell peppers and zucchini, to make to a complete meal. This Quinoa Cucumber Tomato Salad works great at BBQ’s, potlucks, parties…you name it. It’s versatile, delicious, healthy, and just 5 Smart Points per serving.
It’s finally spring! I don’t know about you, but with some of our recent weather, I feel like it’s easy to forget that. I thought that called for a recipe to remind me of the warmer weather. Something that is refreshing and fresh and delicious, something that makes me feel cooler in warm weather. These marinated tomatoes were just the thing. I used cherry tomatoes, since that’s what I had on hand, but you can use any type of tomatoes you want. If you like your salad to have a little more juice, definitely use a juice tomato, like a regular beef steak tomatoes or even Romas. One of the things I like about apple cider vinegar is that it doesn’t have quite the same bite as other vinegars. It almost seems a little sweet. It’s perfect for these tomatoes, it adds the kick they need to make your mouth water, but isn’t enough to make your eyes water too. I like to let mine sit on the counter while I’m making the rest of dinner to let the flavors blend together better, but if you like your tomatoes chilled, then refrigerate it overnight and you’ll have one delicious, colorful and refreshing side dish!
I’m always looking for new and delicious dressing recipes. I love to have salads, and one of the ways I like to keep my salads fresh and interesting is by changing up my dressings. I typically make my own dressing, since I can alter it however I want, and make enough for just a couple of salads. I wanted to try a tangy mustard dressing, and this one fits the bill. I like the tangy Dijon mustard and cider vinegar that is rounded out with the delicious shallots. I tried it with arugula, chicken breast and strawberries. It’s a delicious combination that is light and refreshing. The strawberries add enough sweet to complement the dressing perfectly, the arugula is light and fresh and the chicken adds the savory protein to help get you through to the next meal. It’s a simple and delicious salad that’s great for a quick lunch during the week. [Read more…]
I am someone who isn’t a big fan of blue cheese. I can handle it if there isn’t too much of it and it isn’t too strong. But I thought I’d give this salad a try, and figured I could always pick the cheese out if I needed to. Turns out, I didn’t need to. I was surprised that the strong and sharp flavor of the blue cheese worked so well with the balsamic vinaigrette and the sweet pears. It turned out to be a delicious salad. While the recipe calls for fresh pears, canned pears (canned in juice, then drained), could be chopped and added just as easily. Dress the salad and sprinkle on the blue cheese just before serving, or the cheese can overpower the flavor of the dressing and the pears. The tender and mild baby lettuce leaves were perfect to balance out the rest of the flavors. However, if you’re someone who doesn’t care for blue cheese, or can’t have it, you can leave it out, or substitute a feta (or similar cheese) for it. [Read more…]
There are two things about this recipe that I love – salad and Asian. This salad is filled with Asian flavors, from the garlic and sesame dressing to the seasoned tofu. Tofu was an acquired taste for me. Growing up, my mom would make it, but I wasn’t a huge fan of the texture, so it took a long time before I tried it again and realized that I actually like it. The key to really tasty tofu is to make sure it’s seasoned well. Typically, you can’t stir it much, or it will disintegrate, so just simmer it for a while (15 – 25 minutes) in some seasoned broth and you’ll have a seriously tasty meal when you’re done. It’s something you can add to Oriental soups (like a chicken noodle), Asian noodles (even just spaghetti with a peanut dressing and tofu) or serve it on top of rice. I used what I had on hand for vegetables, but feel free to change up the veggies to suit your personal tastes. I like to salad the best when the tofu is still warm, but not hot (or cold). I think it has the best flavor. It’s a simple salad that doesn’t take long to make, but it’s delicious and packed with fiber.
This savory and satisfying side dish is a breeze to prepare and goes great with just about any meal. The tender lentils and pan fried mushrooms are incredibly delicious and packed with nutrition. And I love this unique salad that doesn’t feature the leafy greens as its star….they are merely a supporting character in this dish. I used baby kale in mine, but arugula or spinach would work really well too. The earthy flavors make this hearty Weight Watchers recipe a delicious dish that is sure to make an impression, while still keeping those Smart Points in check.
One of the reasons why I love side salads is that it’s a great way to add veggies (and nutrients) to my meal. It’s also a great way to add a pop of color to my meal that just makes it seem more fun and interesting. Fresh salads are just great anyway. They are so refreshing and light that they’re always tasty. This one is full of color with the green cucumbers, red tomatoes and radishes, yellow bell peppers and red onions. The dressing is simple and delicious – one of those vinaigrettes that I love. I always use a little canning jar with a lid to mix up my dressing ingredients. I just toss everything in it and then screw on the lid and shake it up. If you’d like to mix up this salad a bit more, use yellow tomatoes and a red pepper, or a mix of red and yellow tomatoes.