Find healthy, delicious salad dressing recipes including vinaigrettes and low-fat salad dressings. Healthier Recipes, from the food and nutrition experts at EatingWell.
Total Time: 30 minutes Serves: 4
- 1 Make vinaigrette: In a food processor, combine garlic, half the lemon juice, half the zest, half the mint, 1 cup peas, half the cilantro, half the basil, olive oil, vinegar and mayo. Pulse to combine. Once smooth and uniform, season with salt and more lemon juice and zest to taste.
- Make salad: In a large bowl combine lettuce, remaining herbs, celery, rhubarb, avocado, radishes, fennel and queso fresco. Dress with enough vinaigrette to lightly coat. Season with more lemon juice, lemon zest, olive oil and salt to taste.
This healthy broccoli salad is loaded with fresh fruits and veggies that make it perfect for summer. It’s tossed in a super light, flavorful tahini dressing that you’ll literally want to drizzle on everything. Seriously, I add it to buddha bowls, quinoa salads, in wraps, and everything in between. Here are the main ingredients we’re working with:
How to store broccoli salad:
The best part about this salad is that it gets even better over time as it marinates in the delicious tahini dressing. Store it in an airtight container (or a few meal prep containers like these for up to 5 days and enjoy all week long! It’s wonderful for both parties and meal prep, and it’s great for making the night before.
I first made this shredded brussels sprouts salad for dinner a few weeks ago after a couple nights of indulgent meals out. It was on one of those days where you find yourself absolutely craving a big green salad, or just about anything packed with veggies.
This shredded brussels sprouts salad was my solution as I was able to use just about every remaining veggie that had been lurking in my fridge. It was crunchy, filling, flavorful and perfect for topping fish tacos, burgers, or even using it as a slaw.
This salad is the best way to clean out your fridge because it includes tons of veggies such as: shredded brussels sprouts, shredded red cabbage, shredded carrots, red bell pepper, cilantro, diced green onion, cashews and almonds.
You can serve this salad as is or pair it with a protein of choice. Here are some sugges
Today’s salad is a unique combination of ingredients that popped into my mind when I was brainstorming about how I wanted to use summer sweet corn in a few recipes.
Originally, I wanted to make this with forbidden black rice (my fav!) but Abra convinced me to do it with quinoa instead and it turned out to be sensationally delicious. A unique combination of flavors, textures and summer fruits and crunchy veggies.
I know how difficult it can be to make the PERFECT quinoa, but I have a tried and true method for making super fluffy. It’s perfect for quinoa salads & side dishes, and will be your new go-to method.
This blueberry quinoa salad is one of my favorites to pack for a healthy lunch! You can pair it with grilled chicken or salmon cakes for an extra boost of protein. The salad will stay good in the fridge for up to 5 days. I personally LOVE bringing this to parties for a fresh side dish; just be sure to add the avocado and pistachios right before serving. Enjoy
This Cucumber Tomato Salad is the perfect easy summer side dish! It is great to bring to parties or to serve on the side of some ribs or chicken tenders. It is made with just a few simple ingredients and comes together so fast! This Cucumber Tomato Salad recipe is fresh and totally delicious!
I can tuck away as me doing this mom thing kind of okay is getting my kids to eat fresh fruits and vegetables. We actually can’t keep up with them. Every meal has sliced peppers, cucumbers, or carrots on the side. Maybe some grapes and strawberries for snacks, and I feel GREAT about it.
But, it’s not the most exciting for me. So I’m always looking for ways to incorporate that freshness into a dish that I want to eat with my meal too. Enter this delicious Cucumber and Tomato Salad!