A Simple Salad and a Dressing

I am officially a salad convert and I have this delicious new Bolthouse Farms Yogurt Dressing to thank for it! When Sunday's leftover turkey tacos turned into a taco salad for lunch yesterday, this Salsa Ranch Yogurt Dressing was just the ticket to a full-flavored, healthy meal!

Since most dressings carry a load of unnecessary calories, fat and sugar, I tend to stick with an olive oil/vinegar combo or a low-cal Italian dressing, which admittedly can get boring pretty quickly (can I get an amen!). But with just 45 calories per 2 tablespoons, no added sugar, preservatives or artificial colors and other delicious flavors like Classic Ranch, Zesty French and Chunky Blue Cheese, salads just got a lot more interesting!

Dressing It Up

I'll be the first to admit I've never been one of those girls who fills up on salad and calls it a meal...though I can get on board with a well put together side salad. It can be the perfect compliment to a lovely meal and get you closer to your daily quota of veggies. What could be better?

I think my problem is that I frequently find myself in a salad rut and can't seem to think beyond the old roasted veggies or dried fruit and nut combo with some kind of vinaigrette...boring! At least after you've had it a few times that week.

Fortunately, I recently came across this fabulous article on Whole Foods blog. Even though the ideas weren't necessarily new to me, it was a delightful reminder of ways to spruce up my greens. And just in time for Summer!

I can't wait to try these lovely looking combos!


Carrot Dressing

1 carrot, grated
2 tablespoons mirin
1 tablespoon agave nectar
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon reduced sodium soy sauce
1 tablespoon prepared mustard
1 tablespoon grated fresh ginger root

Put all ingredients into a blender and puree until smooth.

Per serving (about 2 Tablespoons/23g-wt.): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 5g total carbohydrate (0g dietary fiber, 4g sugar), 0g protein

Low-Fat "Caesar" Dressing

2/3 cup (about 5 ounces) firm silken tofu
1/4 cup water
1/4 cup lemon juice
2 tablespoons light soy or chickpea miso
1 tablespoon agave nectar
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon hot sauce (optional)
1/4 teaspoon vegetarian Worcestershire (optional)
2 cloves garlic
Ground black pepper, to taste

Put all ingredients into a blender and puree until smooth.

Per serving (about 2 Tablespoons/44g-wt.): 30 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 290mg sodium, 5g total carbohydrate (0g dietary fiber, 3g sugar), 2g protein

Creamy Orange-Avocado Dressing

3 green onions, trimmed
1/2 avocado, peeled and pitted
1/2 cup orange juice
Salt and ground black pepper to taste

Put all ingredients into a blender and puree until smooth.

Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein

Mexican Chop Salad

Mexican Chopped Salad with Orange Crema

12 ounces jicama
12 ounces English cucumber
1 pound cantaloupe
1 pound watermelon
1 pound honeydew
4 ounces radishes, rinsed
2 cups each finely shredded red and green cabbage
1 cup seedless red grapes
1 firm-ripe avocado (8 to 10 oz.)
2 tablespoons lemon or lime juice
3/4 cup roasted salted peanuts

Cut all fruit and veggie in small bite sized pieces and arrange on platter, drizzle jicima and avocado with lime juice. This recipe calls for honeydew melon and peanuts, I omit because honeydew is not my favorite and I like the freshness of all crunchy veggie. However I leave them as part of the recipe and you can adapt to your own personal taste.

For the Orange crema

1/4 cup plain non-fat yogurt
1/2 cup thawed frozen orange juice concentrate
1/2 cup Mexican crema or sour cream
1/4 cup fresh lime juice
2 teaspoons grated lime peel or the zest of as many limes as it takes you to get ¼ cup of juice

Mix orange juice and yogurt until smooth, add the crema, lime juice and lime zest. mix until smooth and chill. Serve with chopped fruit and veggies.

This salad is fantastically refreshing and oh so delicious! Enjoy:)

Spring Palate

If this picture doesn't get your taste buds jumping for joy, I don't know what will! I just got the weekly email from Whole Foods and this popped right off the page:) This amazing looking salad will definitely be making an appearance on my meal planner next week! Paired with a glass of wine and a good chic flick...what more could a girl ask for?!

Click on the link below to get this recipe!

Steak and Goat Cheese Salad