I have a fondness for salads . . . actually maybe an addiction. Cooked veggies are pretty darn good, but if I don’t get my salad every day, better get out of my way! What I love about salads is that they are easy to make, can be made-ahead of time to pack in a lunch or wait in the fridge until I get done running. Many of my salad creations are impromptu, made with pre-cooked lean proteins, healthy pantry staples and whatever produce I find in the bin. Of course, another benefit of eating salads (that is, if you don’t douse with fattening dressing) is that the ingredients are naturally low-fat and packed with important vitamins, minerals and other nutrients that are so important for the maintenance and protection of your heart and body. But, don’t just eat salad, exercise too – wink, wink, nudge, nudge.
Raspberry & Feta Salad with Wheat Berries – This salad features cooked grains atop a green salad to provide loads of minerals and soak up flavors from the dressing of your choice. This is a favorite salad from the Racing Weight Cookbook (Lean, Light Recipes for Athletes) — a great resource with more that 100 flavorful, easy recipes for athletes that will help you hit (or stay at) your ideal weight without compromising performance.
- 6 cups mix salad greens about 5 ounces
- 1 cup cooked wheat berries or barley pre-cooked
- 1 cup raspberries
- 1/2 cup feta cheese, crumbled about 4 ounces
- 1/2 cup red onion, thinly sliced
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Divide salad greens between two plates, and top evenly with cooked grains, raspberries, feta and onion.
Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at www.racingweightcookbook.com.
Blueberry Sugar Snap Pea Salad with Chicken – Delicate, sweet yumminess – there is no other way to describe this entrée salad recipe. As a kid, we used to grow sugar snap peas in the early summer garden – so happy to have them year-round today my market.
Tropical Fusion Salad with Spicy Tortilla Ribbons – This pretty salad of mine is a cover girl, appearing a few years back on the COVER of Taste of Home magazine. Colorful fruits and veggies topped with oven-crunched tortilla strips make this salad a show-stopping stunner – that is until you announce “dig in!”
Seared Beef & Mango Thai Noodle Salad – The succulent flavor of seared beef pairs exotically alongside sweet mangos – toss in some other veggies and thin rice noodles for a balanced and beautiful meal.
Black Bean, Avocado & Corn Salad – This salad has been a family favorite for years and is actually been declared a contest winner by the California Avocado Commission. A healthy side dish for a BBQ or taco night, but I’ve been known to serve up a big bowl and call it dinner!
Strawberry Cucumber & Spinach Salad – I have a hankering this lush and lovely salad is the one you’ll want to cut out hearts in the cucumbers and serve up to your sweetie on Valentine’s Day. Serve as a side or top with the lean protein of your choice . . . .might I suggest scallops?!
Skinny Cranberry Pecan Salad – I love chicken salad. Cool, creamy and packed with lean protein, chicken salad is a go-to meal on my family’s overscheduled evenings. This makeover-recipe salad uses Greek yogurt for a healthier (and more protein-packed) meal.
How many times a week do you eat salad?
Describe your favorite salad (homemade or eating out)?
Such gorgeous salads! I love adding fruit to mine too – the pop of color and he sweetness makes the meal!
Thanks! I’m not as adventurous as you, but I’ll put most anything on a salad #StrangebutGood
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