Satisfy your taste buds with these easy recipes 
Greek Salad
Let your lunch bring you to the luscious Greek islands with this authentic salad recipe. Nonfat yogurt-based dressing provides probiotics, healthy bacteria which boost your immune system.
INGREDIENTS
Serves: Prep: 10min Cook: 0min Total: 10min
- 3 cups torn romaine lettuce
- 1 cup torn escarole or curly endive
- 1/4 cup thinly sliced red onions
- 1/4 cup thinly sliced radishes
- 1 medium tomato, cut into 8 wedges
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 tablespoon nonfat plain yogurt
- 1 teaspoon honey
- 1/4 teaspoon dried oregano
- salt
- ground black pepper
DIRECTIONS
- In a large salad bowl, combine the lettuce, escarole or endive, onions, radishes and tomatoes.
- In a jar, combine the lemon juice, oil, yogurt, honey and oregano; shake to combine. Add salt and pepper to taste. Pour over the salad; toss well.
NUTRITIONAL FACTS PER SERVING
| CALORIES | 50.2 CAL |
| FAT | 2.5 G |
| SATURATED FAT | 0.4 G |
| SODIUM | 52.3 MG |
| CARBOHYDRATES | 6.9 G |
| TOTAL SUGARS | 3.9 G |
| DIETARY FIBER | 2.1 G |
| PROTEIN | 1.4 |
Asian Chicken Salad
Red grapes sweeten this dish, while wasabi-flavored mayo adds a spicy kick
INGREDIENTS
Serves: Prep: 15min Cook: 0min Total: 15min
DIRECTIONS
- Stir together mayonnaise and yogurt, and add salt and pepper to taste.
- Add chicken and celery, and toss to coat.
- Arrange greens on 4 plates. Top with chicken salad. Scatter grapes and walnuts over all.
Recipe Tips
Next time you poach, grill, or roast chicken, make enough for leftovers for this salad. Or, faster yet, use a store roasted chicken.
NUTRITIONAL FACTS PER SERVING
| CALORIES | 476 CAL |
| FAT | 25.9 G |
| SATURATED FAT | 4.5 G |
| SODIUM | 216.2 MG |
| CARBOHYDRATES | 12.8 G |
| TOTAL SUGARS | 8.2 G |
| DIETARY FIBER | 2.8 G |
| PROTEIN | 47.7 G |
Luscious Lime Shrimp Salad
This recipe is a no-brainer! Omega-3-rich fish like shrimp keep you sharp, focused, and mentally agile.
INGREDIENTS
Serves: Prep: 10min Cook: 33min Total: 43min
- 1 1/2 tablespoons lime juice, preferably freshly squeezed
- 1 tablespoon chopped cilantro
- 1 small scallion, white and green parts, chopped
- 1/2 tablespoon hoisin sauce
- 1/2 teaspoon extra-virgin olive oil
- 1/4 teaspoon minced garlic
- pinch of ground white pepper
- 8 ounces large shrimp, peeled, deveined, and rinsed
- 1 tablespoon chopped red bell pepper
- bibb lettuce leaves
DIRECTIONS
- In a large bowl, combine the lime juice, cilantro, scallion, hoisin sauce, oil, garlic, and white pepper. Whisk to mix. Set aside.
- In a large nonstick skillet over medium heat, warm 1 tablespoon of the reserved mixture. Add the shrimp. Cook, tossing, for 2 to 3 minutes, or until the shrimp are opaque. Pour the skillet contents into the reserved mixture. Add the bell pepper. Cover and refrigerate, tossing occasionally, for 30 minutes. Place two serving dishes in the refrigerator, if desired.
- Line each chilled plate with the lettuce leaves. Spoon the shrimp and some of the marinade onto the lettuce.
NUTRITIONAL FACTS PER SERVING
| CALORIES | 150.6 CAL |
| FAT | 3.4 G |
| SATURATED FAT | 0.6 G |
| SODIUM | 235 MG |
| CARBOHYDRATES | 5.1 G |
| TOTAL SUGARS | 1.8 G |
| DIETARY FIBER | 0.7 G |
| PROTEIN | 23.7 G |
Minted Honey-Lime Fruit Salad
Refreshing and sweet, this salad is nutritious enough for breakfast and tasty enough for an afternoon snack.
INGREDIENTS
Serves: Prep: 20min Cook: 0min Total: 20min
DIRECTIONS
- In a large bowl, stir together the lime peel, juice, honey, and mint until combined. Add the honeydew, cantaloupe, strawberries, and pineapple or mango. Toss to combine.
Recipe Notes
Depending on the sweetness of the fruit, start with 3 tablespoons honey, adding more honey if needed.
NUTRITIONAL FACTS PER SERVING
| CALORIES | 96.9 CAL |
| FAT | 0.4 G |
| SATURATED FAT | 0.1 G |
| SODIUM | 21.3 MG |
| CARBOHYDRATES | 24.9 G |
| TOTAL SUGARS | 21.1 G |
| DIETARY FIBER | 2.4 G |
| PROTEIN | 1.3 G |
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