How to Dress Up Your Salad? Your Cooking Light Magazine Subscription Counts the Ways

cookinglight_march2011.jpgPerhaps you started the year with the best of intentions (we always do), but schedules got busy or it was too cold or insert any other excuse that prevented you from eating healthier. Now all of a sudden spring will soon, well, spring.

And if that means getting your beach bod together, you may have some catching up to do. Even if you aren’t planning on heading to the nearest shore, salads themselves can be a light, refreshing, maybe even spring-like meal, especially after all those soups and hearty stews that got you through the winter.

Either way, thanks to Cooking Light magazine’s March 2011 issue, you don’t have to feel that you’re sentencing yourself to salad after bland salad. Presented in a two-page spread are seven ways to spice up those fresh greens drizzled with your favorite low-cal vinaigrette. (Sorry, no ranch or blue cheese here.)

The guide, titled “100-Calorie Salad Boosters,” is heavy on the graphics and light on the copy, making it an eye-catching spread and a quick and handy reference for those of us who love our rabbit food.

Each of the seven options contains at least three ingredients (two contain four), so it’s still a simple lunch you can pull together easily. Or for a more filling meal, you can add flank steak, shrimp or chicken.

Here’s a peek at some of the pairings, but for perfect portions of each ingredient, turn to the latest issue of your Cooking Light magazine subscription.

Protein-Packed: Add edamame, crunchy Chinese noodles, mandarin orange segments and chopped, roasted peanuts for a boost to get you through the day.

Californian: For a little West Coast flavor, toss in some cubed avocado, crumbled bacon and shredded cheddar cheese.

Southwestern: Spice up that salad with black beans, sweet yellow corn, crumbled queso fresco and cubed avocado.

Nuts, Berries and Blue: One of my new favorite salads is a variation on this combination of crumbled blue cheese, dried cranberries and chopped, toasted walnuts.

Greek: Satisfy a more exotic palate by adding sliced red pepper, crumbled feta cheese, chopped cucumber and kalamata olives.

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Michelle Ryan

About Michelle Ryan

Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.