What to Serve During National Salad Month

National Salad Month is more than half way over – have you enjoyed a new salad? Or are you stuck in the same rut and sick to death of yet another bowl of green stuff?

Salads are a great addition to any meal, allowing you to enjoy a variety of fresh produce and really up your fruit and vegetable intake. It may be a challenge, though, to get away from the standard “Iceberg Lettuce and Tomato Wedges” salad that often comes to mind. Remember that the darker the greens, the higher in nutrition, so make sure that you start your salad with a healthy base. But what else? Why not try some of these great additions to your next salad?

  • Beans of any type – garbanzo, kidney, chickpeas – all are low in fat and high in vegetarian protein
  • Pineapple chunks
  • Fresh beet slices
  • Hard boiled egg slices
  • Dried fruit, such as raisins, cranberries or cherries
  • Fresh mango or papaya
  • Shredded low-fat cheese
  • Cubed cold chicken
  • Grilled shrimp
  • Cold beef slices
  • Marinated tofu cubes

After you’ve assembled your beautiful salad, you may want to dress it. Avoid the commercially prepared dressings, which often contain high fructose corn syrup, artificial sweeteners, sugars or chemical compounds. Check out these easy to prepare flavorful options, and you will never go back to store bought!

There are also some great “out of the box” salads – a different presentation, without greens, can make all the difference in the world. Why not try Shrimp Pasta Salad, Apple Carrot Salad, or this scrumptious Bistro Chicken Salad?

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