SHELLY'S SUPER SALAD
This is an easy salad to prepare and you can vary the ingredients depending upon what is freshest at the market. The dressing is fat-free Italian, and is tossed with the cucumbers, tomatoes, mushrooms, red onion, and eggs, along with the chopped lettuce and spinach.
Provided by Shelly
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
- Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 62.9 g, Cholesterol 186 mg, Fat 5.9 g, Fiber 9.9 g, Protein 13.6 g, SaturatedFat 1.7 g, Sodium 1416 mg, Sugar 23.1 g
SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)
You will feel SUPER after eating this healthy salad!! Packed with high fiber veggies and nuts it is very satisfying.
Provided by tamitamtams
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and toss.
- **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY
Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.
Provided by Matthew Johnson
Categories Lunch
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
- Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
- Pour desired amount of dressing over the salad and toss until everything is well coated.
- Garnish with more toasted sesame seeds
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams
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4.5/5 (64)Calories 480 per servingCategory Salad
- Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.
- To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
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Servings 6Total Time 40 minsCategory Healthy LunchboxCalories 386 per serving
- Preheat the oven to 200°C/400°F/gas 6. Scrub and chop the sweet potatoes into 2.5cm chunks.
- Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.Slice the broccoli into small florets, then halve and finely slice the stalk.
- Cover and steam for 3 minutes, or until just tender.Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli.
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