Summer Salads with a Twist

Blog Category
Healthier Recipes

Fit family meals into your busy schedule more easily with time-saving, no-cook recipes. Both of these fresh, quick, and tasty meals are perfect for summer. For more ideas, visit the complete collection from Better Homes & Gardens. 

Caprese salad in pita pockets.Caprese Salad Pita Pockets

Turn your favorite salad into a full meal in a flash. Lettuce leaves give your pita the extra crunch it needs to create the perfect combo.

INGREDIENTS

1 cup cherry or grape tomatoes, quartered

4 ounces fresh mozzarella cheese, cubed

1 cup coarsely chopped cucumber

3/4 cup mixed spring salad greens

1/4 cup fresh basil leaves

2 tablespoons chopped green onion (1)

1 tablespoon red wine vinegar or cider vinegar

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 large whole wheat pita bread rounds, halved crosswise

Large soft lettuce leaves (such as butterhead, Boston, or bibb)

PREPARATION

Serves 4 (serving size: 1 pita bread round with filling)

  1. In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, green onion, vinegar, oil, salt, and pepper.

  2. Line insides of pita halves with lettuce leaves. Spoon tomato mixture into pitas.

  3. If desired, wrap each pita in plastic wrap and chill for up to 2 hours before serving.

Source:  Better Homes & Gardens
Total Per Serving: Calories - 348, Carbs - 47g, Fat - 10g, Protein - 16g, Fiber - 11g, Sodium - 586mg.

 

Cobb salad in a french loaf.Cobb Salad Sub

If you love the flavors and textures of classic Cobb salad, try cradling the mixture in a hollowed-out French loaf for some extra "oomph." Shred meat from a rotisserie chicken and add leftover bacon and hard-boiled eggs for a delicious meal that comes together in a snap.

INGREDIENTS

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon Dijon-style mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 cups cubed cooked chicken or turkey

1 avocado, halved, seeded, peeled, and chopped

2/3 cup chopped roma tomatoes (2 medium)

4 slices bacon, crisp-cooked, drained, and crumbled

1 1-pound loaf French bread

2 cups chopped butterhead (bibb or Boston) lettuce leaves

1/4 cup crumbled blue cheese (2 ounces)

2 hard-cooked eggs, chopped

PREPARATION

Serves 6 (serving size: 1 portion)

  1. For dressing, in a small bowl whisk together oil, vinegar, mustard, pepper, and salt.

  2. In a medium bowl combine chicken, avocado, tomatoes, and bacon.

  3. Pour dressing over chicken mixture; toss to coat.

  4. Cut a wedge in the top of the bread about 1 inch from edges. Use your hands to pull out some of the inside of the loaf, leaving about a 3/4-inch shell.

  5. Layer in lettuce, chicken mixture, cheese, and eggs.

  6. Let stand 15 minutes before slicing carefully with a long serrated knife. Or, wrap and chill up to 2 hours.

Source:  Better Homes & Gardens
Total Per Serving: Calories - 416, Carbs - 33g, Fat - 20g, Protein - 25g, Fiber - 3g, Sodium - 675mg.

 

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The Healthier Recipe of the Month is a feature primarily intended to provide accessible recipe options for those who may not have previously focused on healthy eating and aren't sure where to start or those who are looking to make incremental changes in their eating habits and overall dietary choices. These recipes are provided for educational purposes only, not as a substitute for professional health or dietary advice. Most recipes can be modified to substitute ingredients more appropriate for your personal dietary needs and preferences, particularly if your physician or dietician recommends avoiding particular foods.

Always seek the advice of a physician or other qualified healthcare provider (such as a dietitian) with any questions regarding a nutritional or other eating issue. Never disregard advice or treatment received from a health professional.