Italian Chopped Salad


If you love eating salami and cheese but feel guilty eating it, put it in a salad!

Yield: 4

4 cups romaine lettuce; chopped
2 cups baby spinach; chopped
15 slices of salami; chopped
1/2 cup shredded mozzarella cheese
1/4 cup cucumbers; chopped
1/4 cup roasted peppers; chopped
1/4 cup sliced black olives
1/4 cup marinated artichoke hearts; chopped
1 roma tomato; chopped
1 Tbsp olive oil
3 tsp basalmic vinegar
Salt and pepper to taste
Pinch of oregano

1. In a large salad bowl, mix all the ingredients with tongs except for oil and vinegar. To make the dressing, in a cup add olive oil and basalmic vinegar and with a fork whisk together. Add in a pinch of oregano, salt, and pepper and drizzle over salad mixing with tongs. EASY!

Winter Power Salad with a Pomegranate Vinaigrette


This light power salad is loaded with antioxidants and vitamins! This salad goes perfectly with just about any meal! The ingredients for this salad are endless!

Yield: 4

1 cup fresh romaine lettuce; chopped
2 cups fresh spring mix
3 cups fresh baby spinach
1/2 cup pomegrantes; seeded
1 avocado; cut and cubed
1 cup sliced Italian fennel
I cup fresh beets; sliced
1/2 large lemon
1 Tbsp pomegrante juice
1 Tbsp olive oil
Salt and pepper to taste

1. For the dressing, in a small bowl whisk the pomegrante juice, the squeeze of half a large lemon, olive oil, salt, and pepper.

2. In a serving bowl add salad ingredients and drizzle dressing. Toss and serve! You can also top with blue cheese or feta cheese!

Mediterranean Greek Salad


Yield: 8

1 1/2 cups whole grain pearl couscous
1/2 cup red quinoa
4 cups chicken broth
1 large cucumber; peeled and chopped (remove seeds)
3 tomatoes; chopped (remove seeds)
3 green onions; chopped
2 cups spinach; chopped
2 lemons
1 tbsp olive oil
Black pepper
1 tbsp fresh dill
1/2 cup feta cheese

1. In a large pot, boil chicken broth and add couscous and quinoa. The quinoa and couscous will absorb the chicken broth so stir consistently.

2. In a large mixing bowl, add chopped cucumbers, green onions, spinach, and tomatoes. In a small bowl, squeeze the juice from lemons, add olive oil, pepper, and dill. Whisk with fork and put in fridge.

3. Once couscous is ready, let cool for 20 minutes. Add to large bowl and add in dressing. Lastly, add in feta cheese. It is best when served cold so put in fridge for another 20 minutes.

Low-Fat Croutons


You can add these delicious little croutons to your favorite salad or you can eat them as a perfect crunchy snack!

Yield: 6


1 french bread with sesame seeds
¼ cup extra virgin olive oil
1 tsp garlic powder
1 tsp lemon pepper
½ tsp sea salt
¼ tsp black pepper

1. Preheat oven to 400. Cut bread into cubes and place in a large bowl.

2. Drizzle cubes with olive oil, garlic powder, lemon pepper, sea salt, and pepper. Mix well.

3. Spread seasoned bread cubes onto a sheet pan and bake for about 15 minutes.