Salad Concoctions

I heart salads. Here are some salads I’ve made. Enjoy! - Kate

Spinach, Feta, and Strawberry Salad

51g spinach

91strawberries

73g carrots

26g celery

39g tomatoes

23g greek yogurt

1 tsp Champagne Mustard

1/2 oz feta

Serves 1.

Blueberry and Goat Cheese Salad:

109g Spinach

36g Blueberries

40g Goat Cheese

19g Almonds

22g Onions

Serves 1.

Baked Goat Cheese and Balsamic Salad:

  • 1 oz goat cheese rolled in breadcrumbs and baked in the oven for 6 min at 425 degrees
  • 92g spinach
  • 64g broccoli
  • 29g tomato
  • 2 stalks celery
  • 109g carrot
  • 89g yellow squash grilled in pan with a little oil/butter, pepper and salt
  • balsamic vinegar to taste

Feta, Blueberry, and Tomato Spinach Salad

  • 56g Spinach
  • 107g Cherry Tomatoes
  • 30g Blueberries
  • 1 oz Feta Cheese

Serves 1.

Strawberry and Spinach Salad

  • 2/3c prepared orzo
  • 3 tbsp EVOO
  • 1 tbsp sugar
  • 3 tbsp red wine vinegar
  • couple large handfuls spinach
  • couple large handfuls romaine
  • pint strawberries
  • optional: garlic, onions

Add EVOO, sugar, and vinegar, to microwave for 30 sec.  Stir.  Add strawberries, greens, and orzo to large bowl.  Toss with dressing.  Serves 4-6.

Salad Tips

  • Mustard and yogurt mixed together make a low-cal, high flavor alternative to dressing.
  • To-go containers are great for mixing salads.
  • If you like a crisper salad, keep dressing separate until right before eating; if you like a little bit wilted salad (like me! I know I’m weird), mix in dressing and let sit.
  • Different tastes and textures are key to a good salad. Surprise yourself with items you wouldn’t normally see in salads: granola, pretzels, fruit - the possibilities are endless!
  • Keep in mind, some of the most fulfilling salads mix savory and sweet tastes.