A salad is a great choice if you’re trying to get healthy and cut calories. Salads are usually loaded with lots of vegetables, but that doesn’t mean they’re your only choice when you make one. If you don’t want to be tied down to the same old lettuce and tomato, try one of these unconventional salads and you’ll look at them in a whole new light. Enjoy!
Ingredients:
1 cup quinoa
¾ cup chicken broth
1 diced mango
1 chopped red bell pepper
6 sliced green onions
½ cup cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
Juice of 1 lime
Salt
1 can black beans, rinsed and drained
1 package baby greens
Directions:
Cook the quinoa in the chicken broth until soft, about 15 minutes. Whisk together the red wine vinegar and the olive oil. Cool the quinoa and combine with the rest of the ingredients, except the greens. Top with the dressing and serve on top of the mixed greens.
Source: feastie.com
Ingredients:
Watermelon cubes
Thinly sliced red onion
Goat cheese cubes
Basil, for garnish
Directions:
Layer the watermelon, goat cheese and onion in a dish. Top with basil and serve.
Source: homelifeabroad.com
Ingredients:
5 peaches
3 sliced green onions
¼ cup fresh cilantro, chopped
3 tablespoons honey
1 teaspoon salt
1 teaspoon lime zest
½ cup fresh lime juice
¾ teaspoon cumin
¾ teaspoon chili powder
1 ½ tablespoons tequila, optional
1/3 cup olive oil
Cooking spray
6 ounces watercress, washed
¾ pound fresh mozzarella, sliced
Fresh cilantro
Directions:
Cut 4 of the peaches into 28 slices. Dice the remaining peach. Place the chopped peach, green onions, cilantro, honey, salt, lime zest, lime juice, cumin, chili powder and tequila in a food process and process until smooth. Add the oil and pulse. Grill the peach rounds for about 3 minutes per side. Divide the watercress on 4 plates, then layer the grilled peaches and slices of the mozzarella on top. Top with the peach dressing and serve.
Source: myrecipes.com
Ingredients:
2 blood oranges, peeled and sliced
½ small onion, cut into rings
Salt and pepper
Olive oil
Directions:
Layer the orange and onion slices on a plate and drizzle with olive oil. Season to taste with salt and pepper and serve.
Source: prouditaliancook.com
Ingredients:
2 red Holland chilies
1 pound pitted cherries
1 cup cilantro
½ cup toasted walnut halves, chopped
3 tablespoons olive oil
1 ½ tablespoons pomegranate molasses
1 tablespoon lemon juice
Salt and pepper
Directions:
Broil the chilies until charred, about 5 minutes. Remove the peels and chop the chilies, discarding the seeds. Combine them with the cherries, cilantro, walnuts, oil, molasses and lemon juice. Season to taste with salt and pepper.
Source: saveur.com
Ingredients:
1 pound trimmed green beans
½ cup blackberries
¼ cup goat cheese, at room temperature
1 medium sliced yellow onion
Juice of ½ lemon
2 tablespoons + 1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
¼ teaspoon brown sugar
Salt and pepper
Directions:
Boil the green beans for 2 to 3 minutes, then place them in a bowl of ice water. Pat dry and set aside. Heat 1 tablespoon olive oil over medium heat and caramelize the onions in it. Combine the lemon juice, 2 tablespoons olive oil and balsamic vinegar. Add the brown sugar and salt and pepper. Muddle a few cooked onions in the oil and vinegar mixture. Toss the green beans in the dressing and chill for 30 minutes. Serve the green beans topped with blackberries and chunks of goat cheese.
Source: rosemarried.com
Ingredients:
1 large beet
1 avocado, diced
3 tablespoons pecans, chopped
1 tablespoon olive oil
1 teaspoon grain mustard
1 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
2 tablespoons lemon juice
½ teaspoons agave nectar
1/8 teaspoon salt
2 teaspoons chia seeds
2 tablespoons chopped chives
Directions:
Roast the beet at 400 degrees, wrapped in foil. Cool and peel. Whisk together the olive oil, mustards, vinegar, lemon juice, agave and salt well. Add the chia seeds and let the mixture sit for several minutes. Thinly slice the beet and arrange on a plate. Place the avocado in the center of the beets. Sprinkle with nuts and chives and top with the dressing.
Source: mayihavethatrecipe.com
Ingredients:
1 cucumber, seeded and thinly sliced
2 cups fresh blueberries
2 tablespoons scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon lime juice
1/2 cup cilantro or parsley, coarsely chopped
1/4 teaspoon
1/8 teaspoon black pepper
1/2 cup feta cheese, crumbled
Directions:
Toss together the cucumber, blueberries, scallions and parsley. In a small bowl, whisk together the olive oil, lime juice, salt and pepper. Pour the dressing over the cucumber mixture and toss to coat. Top with feta cheese and serve.
Source: blueberrycouncil.org
Ingredients:
8 large stalks celery, strings removed and very thinly sliced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
4 tablespoons freshly grated Parmesan cheese
1 1/2 cups cooked cannellini beans, warmed
3 tablespoons currants
1/2 cup toasted, sliced almonds
Salt
Freshly chopped herbs
Directions:
Combine the olive oil, lemon juice and Parmesan cheese to make a paste. Set aside. Toss together the warm beans with the Parmesan cheese mixture. Add celery, currants and most of the almonds. Toss. Taste and add salt. Serve, topped with chopped herbs.
Source: 101cookbooks.com
Ingredients:
2 red Holland chilies
1 pound dark cherries, pitted
1 cup cilantro
1/2 cup toasted walnut halves, roughly chopped
3 tablespoons olive oil
1 1/2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Directions:
Broil the chilies on high for 4 to 5 minutes. Place in a bowl and cover with plastic wrap for 5 minutes. Finely chop chilies, discarding the stem, seeds and skin, and place in a large bowl. Add the cherries, cilantro, walnuts, olive oil, molasses and lemon juice. Season with salt and pepper. Toss to combine. Serve chilled or at room temperature.
Source: saveur.com
Which one do you want to make today?
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