Tabouli and Mixed Greens Salad

Okay, so Valentine’s Day is over, and I had a lot of fun featuring some great desserts. Now, it’s back to reality. I have had many requests lately for a wonderful, healthy salad recipe. I love this particular creation of Tabouli and Mixed Greens Salad. Feel free to add cooked or grilled chicken or shrimp to this dish if you wish. I love it “as is” for a hearty lunch salad or dinner salad – perfect served with a comforting soup. It’s so fresh and flavorful, and bulgur is so good for you. Bulgur is high in fiber, low in fat, and rich in B vitamins and iron. It can be boiled or soaked like in my recipe below. This salad is so tasty and pretty, and it will also give you a lot of energy. Just try it and see.

Five Ingredient Main-Dish Salad: Light Shrimp Caesar Salad great for Earth Day

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I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light (and celebrate Earth Day) but also are in a hurry. Purchase already-peeled and deveined shrimp to save time, or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy. 

Super-Healthy Salad in 20 Minutes

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This is one of my favorite salads that I raced to the kitchen and developed after I saw a similar salad at a really cool and eclectic restaurant new to downtown Birmingham, AL called Urban Standard. The combination of walnuts, strawberries, blueberries and goat cheese with a vinaigrette made from pomegranate juice and flaxeed oil create the ultimate healthy salad. If you’re really short on time, omit the dressing and use your favorite bottled light balsamic or raspberry vinaigrette. And, if you want to make this a main-dish dinner salad, add 2 cups grilled or cooked chopped chicken or salmon. 


By the way, I heard from six different people yesterday from California, two in Nashville, two in Birmingham, Atlanta and even New Jersey who were making my Rigatoni for dinner last night. Thanks for all the awesome support! Best, Alison


Super-Healthy Salad

Prep: 20 minutes

Yield: 4 to 6 servings

Ingredients

1/3 cup raspberry vinegar

2 tablespoons pomegranate juice

2 tablespoons honey

2 tablespoons finely chopped fresh mint

1/4 teaspoon salt

1/2 teaspoon ground black pepper

21/2 teaspoons flaxseed oil

4 cups fresh mixed greens

2 cups sliced strawberries

1 (4.4-ounce) package fresh blueberries

1/4 to 1/3 cup chopped walnuts, toasted

1/4 cup crumbled goat cheese (if you don’t like goat cheese, you can use feta)

Preparation

1. Whisk together raspberry vinegar, pomegranate juice, honey, mint, salt and pepper in a small bowl. Slowly add flaxseed oil, whisking to combine; set aside.

2. Combine mixed greens, strawberries, blueberries, walnuts and goat cheese in a large serving bowl. Add vinaigrette, tossing well.

Eat Right-Healthy Mediterranean Salad

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Here is a healthy, simple salad recipe which has a few of my favorite ingredients: basil, mint, dried cranberries, almonds and Israeli couscous. Israeli couscous is a small, round semolina pasta which is very versatile, and kids love it. It works great in this combination served over romaine lettuce leaves drizzled with balsamic vinegar, fresh lemon juice and olive oil. Feel free to substitute dried cherries for the cranberries, pine nuts or walnuts for the almonds and any of your favorite lettuces or spinach for the romaine. Here’s to a healthy fresh start to the New Year!


Prep: 10 minutes 

Cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

2 cups fat-free, low sodium chicken broth

6 tablespoons fresh lemon juice, divided

11/2 cups Israeli couscous (or any small pasta)

6 tablespoons extra-virgin olive oil, divided

1 clove garlic, minced

1 teaspoon freshly grated lemon zest

1/4 teaspoon freshly ground black pepper

1/3 cup balsamic vinegar

1 cup chopped fresh basil leaves

1/2 cup chopped fresh mint leaves

1/4 cup dried cherries or cranberries

1/4 cup sliced almonds, toasted

Preparation

1. Bring broth and 2 tablespoons lemon juice to a boil; pour over couscous; bring back to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, about 8 to 10 minutes until still firm to the bite.

2. In a large bowl, toss the cooked couscous with 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, zest and pepper; let cool.

3. In a separate bowl, whisk together 2 tablespoons lemon juice, balsamic vinegar and remaining 4 tablespoons olive oil.

4. Toss romaine lettuce with fresh herbs, dried cherries, and almonds, tossing gently to combine. Top with couscous and drizzle with balsamic dressing.