We are in the thick of moving into our new house. It’s both exciting and a little scary at the same time. What it’s not, is conducive to cooking! I have been trying to cook normal meals as much as I can, but I think we may be eating more take-out than this nutritionist would like for the next few days!
I may try to make a big quinoa salad at some point today (before packing up the rest of our kitchen!) that will last for the next few days. I’m working on some new salad recipes and hope to share them with you sometime soon, but in the meantime, here are a few of my trusty old favorites from CooksAid. (I know, my photos have come a long way since I started that site!)
- Roasted Vegetable and White Bean Salad
Zucchini, summer squash, and green beans are roasted to bring out their natural flavors and then tossed with cannellini beans, red onion, feta, olive oil, and fresh lemon juice. Hot summer day? Why not try grilling the veggies instead, it will provide a different, but equally yummy salad.
- Asparagus and Bell-Pepper Salad with Cod
This fresh-for-spring salad is bursting with colorful, vitamin-packed vegetables. Adding pan-seared cod makes it a meal, and tossing it with balsam
ic vinaigrette provides healthy fat and additional flavor. You could also replace the vinaigrette with a pesto sauce or basil dressing.
- Grilled Flank Steak Salad
Lower in saturated fat than most cuts of beef, flank steak is also flavorful and tender. Here it is grilled with a fresh herb rub and served with buttery Bibb lettuce and spicy radishes. You could certainly add more veggies to the mix, but sometimes it’s nice to keep a salad really simple.
- Bulgur, Bean, and Sundried Tomato Salad
This recipe is based on one of my mom’s. It’s always a hit at get-togethers and cookouts. Bulgur and beans provide protein and energy-promoting B-vitamins. Add in sundried tomatoes, red onion, and a drizzle of extra-virgin olive oil and you’ve got a vibrant salad. Prepare this salad ahead of time and store in the refrigerator for up to 3 days.
The best part of salads – aside from the fact that they are usually quite healthful – is their versatility. You can really get creative, and as long as you have fresh ingredients and a good dressing, you are bound to be pleased. You can make them more filling by adding grains, protein, and good-for-you fats such as avocado and extra-virgin olive oil. You can make them portable by putting them in a cute little mason jar.
Serve them for lunch, serve them for dinner, or bring them to a pot-luck. There is a salad for every occasion and every diet. What are your favorite salads?