When spring breaks and the fresh, seasonal produce is available again, there’s nothing better than a crisp salad. Whether as a side to accompany an already delicious meal, or as the main course, a salad is light yet satisfying. And unlike most meals, it can be completely customized.

May is National Salad Month, so we wanted to jump on the bandwagon and support this campaign for one of the healthiest meals around.

Loaded with everything from greens and vegetables to nuts, fruits and lean proteins, a salad offers complete nutrition in one meal.

Just like an unhealthy food, moderation should be practiced with salads, too. You can all too easily turn a light and healthy salad into a calorie bomb that’s no better than the burger you were actually craving. Keep your salads on the lighter side by:
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I know – who knew that there was a National Salad Month?  Certainly not me, and I eat a LOT of salad.  I try, every day, to eat my recommended five fruits and veggies, and a salad at lunch is a terrific way to bump those numbers up quickly. It’s yummy as well! Many salads, especially those you can get in restaurants or fast-food places, aren’t as healthy as they could be, full of fat and loaded with high calorie ingredients such as dressings and croutons.  How can you transform that calorie laden dish into a lighter, even more flavorful dish?
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