Top 10 Delicious Salad Recipes
Are you trying to lose weight and seeking for ideas for preparing nutritious meals? Look nowhere
else! We'll be looking at the best 10 delectable salad recipes to lose weight and eat healthily in
this blog post. A nutritious salad is a wonderful way to receive the vitamins and minerals your
body needs while using less calories. Read on to learn about some of the best salads that are
filling and savory if you're trying to make some dietary modifications.
1) Kale and Quinoa Salad with Lemon Vinaigrette
2) Roasted Beet, Goat Cheese, and Candied Pecan Salad
Ingredients:
3 medium beets, washed and trimmed
2 tbsp olive oil
Salt and pepper
1/2 cup pecan halves
1/4 cup granulated sugar
2 tbsp butter
4 cups mixed greens
1/4 cup crumbled goat cheese
Dressing:
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1/4 cup olive oil
Salt and pepper, to taste
Instructions:
Preheat the oven to 400 degrees F.
Peel and cut the beets into bite-sized pieces. Toss them with 2 tablespoons of olive oil and season with
salt and pepper. Place them on a baking sheet and roast for 25-30 minutes, or until they are tender and
lightly browned.While the beets are roasting, prepare the cand pecans. In a small pan, add the pecans,
sugar, and butter. Cook over medium heat, stirring occasionally, until the sugar has melted and the
pecans are evenly coated. Remove from heat and let cool.In a large bowl, whisk together the balsamic
vinegar, Dijon mustard, honey, olive oil, salt, and pepper.Once the beets are finished roasting, let them
cool for a few minutes. Then add them to the bowl with the dressing, along with the mixed greens, and
toss to combine.Divide the salad onto plates, and top each plate with the cand pecans and crumbled goat
cheese.Serve and enjoy your Roasted Beet, Goat Cheese, and Candied Pecan Salad.
3) Southwest Chicken Cobb Salad
Ingredients:
2 boneless, skinless chicken breasts
1 tsp cumin
1 tsp chili powder
1/4 tsp garlic powder
Salt and pepper
1 tbsp olive oil
1 head of Romaine lettuce, washed and chopped
1 can of black beans, rinsed and drained
1 red bell pepper, diced
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup crumbled cotija or feta cheese
1/4 cup chopped fresh cilantro
Southwest Dressing:
1/4 cup sour cream
1/4 cup mayonnaise
2 tbsp lime juice
1 tsp honey
1 tsp chili powder
1/4 tsp cumin
Salt and pepper, to taste
Instructions:
Preheat a grill or grill pan to medium-high heat.
In a small bowl, mix together the cumin, chili powder, garlic powder, salt, and pepper. Rub the spice
mixture onto the chicken breasts.Brush the chicken breasts with olive oil, and grill for 6-8 minutes per
side, or until the internal temperature reaches 165 degrees F. Let the chicken cool, then slice it into
bite-sized pieces.In a large bowl, combine the Romaine lettuce, black beans, red bell pepper, avocado,
cherry tomatoes, cotija or feta cheese, and cilantro.In a small bowl, mix together the sour cream,
mayonnaise, lime juice, honey, chili powder, cumin, salt, and pepper.Add the chicken to the salad bowl,
and drizzle the dressing over the top. Toss the salad until it is evenly coated with the dressing.Serve the
salad and enjoy your Southwest Chicken Cobb Salad.
4) Grilled Peach, Arugula, and Prosciutto Salad
Ingredients:
4 ripe peaches, halved and pitted
2 tbsp olive oil
Salt and pepper
4 cups arugula
8 thin slices of prosciutto
1/4 cup crumbled blue cheese
1/4 cup toasted chopped pecans
Vinaigrette:
2 tbsp balsamic vinegar
1 tsp honey
1/4 cup olive oil
Salt and pepper, to taste
Instructions:
Preheat the grill to medium-high heat.
Brush the peach halves with olive oil and season with salt and pepper. Grill the peaches for 3-4 minutes
per side, or until they are grill-marked and slightly softened. Remove from the grill and let cool.In a
large bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.Once the peaches are
cool enough to handle, cut them into wedges.Add the arugula, peach wedges, prosciutto, blue cheese,
and pecans to the bowl with the vinaigrette, and toss to combine.Divide the salad among plates and
serve.Enjoy your Grilled Peach, Arugula, and Prosciutto Salad.
5) Chopped Thai Salad with Peanut Dressing
Ingredients:
2 cups thinly sliced Napa cabbage
1 cup thinly sliced red bell pepper
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil leaves, chopped
1/2 cup chopped roasted peanuts
1/2 cup chopped cooked chicken, shrimp, or tofu (optional)
Peanut Dressing:
1/4 cup creamy peanut butter
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 tbsp grated ginger
1 clove garlic, minced
1/4 cup water
1 tsp sesame oil
Sriracha or chili flakes, to taste (optional)
Instructions:
In a large bowl, combine the cabbage, bell pepper, cucumber, red onion, cilantro, mint, basil, peanuts,
and chicken, shrimp, or tofu (if using).In a medium bowl, whisk together the peanut butter, rice vinegar,
soy sauce, honey, ginger, garlic, water, and sesame oil. Taste and adjust seasoning as needed.Add
dressing to the salad and toss well to combine.Divide the salad among plates and serve.Garnish with
additional peanuts and herbs if desired.Enjoy your Chopped Thai Salad with Peanut Dressing.
6) Spicy Watermelon Radish and Feta Salad
Ingredients:
4 cups cubed seedless watermelon
1 cup thinly sliced watermelon radishes
1/4 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
2 tbsp chopped fresh mint
1 jalapeño pepper, seeded and finely diced (optional)
Dressing:
2 tbsp lime juice
1 tbsp honey
1 tbsp olive oil
Salt and pepper, to taste
Instructions:
In a large bowl, combine the cubed watermelon, sliced watermelon radishes, crumbled feta cheese,
cilantro, mint, and jalapeño pepper (if using).In a small bowl, whisk together the lime juice, honey,
olive oil, salt, and pepper.Drizzle the dressing over the salad and toss gently to combine.Divide the salad
among plates and serve.Enjoy your Spicy Watermelon Radish and Feta Salad.
7) Summer Corn Salad with Basil Vinaigrette
Ingredients:
4 ears of corn, husked
1 pint cherry tomatoes, halved
1/2 red onion, diced
1/2 cup fresh basil leaves, chopped
1/4 cup crumbled feta cheese (optional)
Basil Vinaigrette:
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp fresh basil leaves, chopped
1 clove garlic, minced
1 tsp honey
Salt and pepper, to taste
Instructions:
Bring a large pot of water to a boil and blanch the corn for 2-3 minutes. Remove from the water and let
cool. Once cooled, cut the kernels off the cob using a sharp knife.In a large bowl, combine the corn
kernels, cherry tomatoes, red onion, basil leaves, and feta cheese (if using).In a small blender or food
processor, combine the olive oil, white wine vinegar, basil leaves, garlic, honey, salt, and pepper. Blend
until smooth.Drizzle the vinaigrette over the salad and toss gently to combine.Let the salad sit in the
refrigerator for at least 30 minutes to allow the flavors to meld together.Serve and enjoy your Summer
Corn Salad with Basil Vinaigrette.
8) Farro Caprese Salad with Arugula Pesto
Ingredients:
1 cup farro, rinsed and drained
2 cups water or chicken broth
Salt and pepper
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls, quartered
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 cups arugula
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
Instructions:
In a medium saucepan, bring the farro, water or chicken broth, and a pinch of salt to a boil. Reduce the
heat, cover and simmer for 18-20 minutes, or until the farro is tender and the liquid has been absorbed.
Remove from heat and let it cool for 5 minutes.In a large bowl, combine the cooled farro, tomatoes,
mozzarella, basil and parsley.In a food processor, combine the arugula, Parmesan, garlic, pine nuts, and
a pinch of salt and pepper. Pulse until it forms a coarse paste, then stream in the olive oil until well
combined.Add the arugula pesto to the farro salad and toss to combine.Serve the salad and enjoy your
Farro Caprese Salad with Arugula Pesto.
Note: You can use store-bought pesto if you prefer and adjust the quantity to your liking.
9) Grilled Halloumi and Watermelon Salad
Ingredients:
1 cup farro, rinsed and drained
2 cups water or chicken broth
Salt and pepper
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls, quartered
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 cups arugula
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
Instructions:
In a medium saucepan, bring the farro, water or chicken broth, and a pinch of salt to a boil. Reduce the
heat, cover and simmer for 18-20 minutes, or until the farro is tender and the liquid has been absorbed.
Remove from heat and let it cool for 5 minutes.In a large bowl, combine the cooled farro, tomatoes,
mozzarella, basil and parsley.In a food processor, combine the arugula, Parmesan, garlic, pine nuts, and
a pinch of salt and pepper. Pulse until it forms a coarse paste, then stream in the olive oil until well
combined.Add the arugula pesto to the farro salad and toss to combine.Serve the salad and enjoy your
Farro Caprese Salad with Arugula Pesto.
Note: You can use store-bought pesto if you prefer and adjust the quantity to your liking.
10) Quinoa, Avocado, and Grapefruit Salad
Ingredients:
1 cup farro, rinsed and drained
2 cups water or chicken broth
Salt and pepper
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls, quartered
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 cups arugula
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
Instructions:
In a medium saucepan, bring the farro, water or chicken broth, and a pinch of salt to a boil. Reduce the
heat, cover and simmer for 18-20 minutes, or until the farro is tender and the liquid has been absorbed.
Remove from heat and let it cool for 5 minutes.In a large bowl, combine the cooled farro, tomatoes,
mozzarella, basil and parsley.In a food processor, combine the arugula, Parmesan, garlic, pine nuts, and
a pinch of salt and pepper. Pulse until it forms a coarse paste, then stream in the olive oil until well
combined.Add the arugula pesto to the farro salad and toss to combine.Serve the salad and enjoy your
Farro Caprese Salad with Arugula Pesto.
Note: You can use store-bought pesto if you prefer and adjust the quantity to your liking.
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