Super Healthy Salad Recipe
If you want an easy healthy lunch this is the way to go, extra can even serve as a snack later in the day. If you don’t have a lot of time for dinner, it would be quick and taste delicious. The beauty of salad is that you can make it a zillion different ways. I tend to buy fresh veggies everytime I go to the store, and then when I make a salad I throw in just about whatever is in my fridge. Lately I’ve gotten really fond of switching up the types of lettuce I use. At the store I’ve purchased romaine, red leaf, and green leaf lettuce – and I’ve been mixing that with about a half head of chopped lettuce, and I like that mixture a lot more than just plain old iceberg lettuce.
- 1 head iceberg lettuce or 1/2 head + chopped bunch of red leaf, green leaf, or romaine lettuce
- 3 roma tomatoes (or type you like)
- 2 stalks broccoli (chopped)
- 1 stalks celery (chopped)
- 1/2 cup cucumber (chopped)
- 3 cloves garlic
- fresh ground black pepper
- 1/4 sliced red onion
- 1/2 green (or other) pepper sliced
- 1 carrot (shredded)
- extra virgin olive oil and vinegar
- 1/4 cup low fat Feta Cheese
- 2 cups grilled chicken (optional)
Chop the lettuce and tomato and place into a large bowl. Then I usually splash with extra virgin olive oil and some red wine vinegar and add some fresh ground black pepper and mix well. Then add all of your other chopped ingredients and crumbled low fat Feta cheese and mix well. Add your favorite dressing and enjoy. Some times I eat it as-is, and other times I add some Ranch or other dressing. Every now and then I like some light croutons or sliced black olives too!
OXO 10-in. Good Grips Pump Action Salad Spinner,
Price: $29.95
The problem is not washing salad greens, the difficulty lies in drying them. A wet spinach leaf, or a damp piece of Boston lettuce will turn limp in the bowl and dilute the dressing. Since oil and water do not mix, the oil will never cling to wet greens, instead it will pool in the bottom of the bowl, leaving your salad naked, rather than properly dressed. There are many ways to leave your greens high and dry and ready for dressing, but the most efficient technique is to use a salad spinner. The method works because of centrifugal force. As the basket spins the greens and the water are forced from the center to the sides, the greens are trapped against the grid, while the water flies out past the greens. The gears on this salad spinner are well-integrated and there is a brake that brings the spinner to a quick halt (no need to wait until the basket stops spinning). It also has a non-skid base that keeps the basket from sliding around on your work surface. Specifically designed for comfort and function, the soft rounded pump fits in your palm and absorbs pressure while you work. The clear base is dishwasher safe and can double as a serving or storage bowl.
Emerilware from Wusthof 6-in. Chef’s Knife
Price: $24.95
A knife no chef should be without! A deep blade means your hand stays clear and a curved cutting edge means it can tackle a variety of cutting tasks. As with all knives from the Emerilware collection by Wusthof-Trident, this knife is made with utmost attention to precision and quality. The high carbon stainless steel blade is laser-cut and the edge is skillfully honed by hand. The non-slip black poly handle is triple riveted for durability and seamlessly fit for total hygiene. The overall balance and heft make it a pleasure to use, and it can be easily resharpened for maximum longevity.
I’ve been checking out broccoli salads. This recipe sounds delicious. (Love the feta cheese & olive oil ingredients.)
Gotta try this one soon! Thank you.
[...] One way to lose weight faster is by “going vegetarian” one or two days per week! I could never be a 100% Vegetarian or Vegan, but I see no problem going meatless a day or two per week. You can cut out so much more fat by doing this and it’s very healthy for you! Cutting down on your red meat is great too, but some days a big huge bowl of salad is all I need. I love my Super Healthy Salad Recipe! [...]