Eat Right

How to snazz up your salad in a snap



Yeah, yeah...we all know salads are good for us.  But sometimes, it's not all that appetizing to pour some ranch over limp lettuce and all it a day. The good news? Snazzing up that salad is easier than you might think. Check out these six ways to wake up those wilted greens—without adding tons of calories.

Balance your flavors

When you think salad, you probably think savory. But if you want to keep your taste buds begging for more, try adding a couple of other flavors into the mix. For the ultimate flavor experience, be sure to add something acidic (like lemon juice), sweet (like berries) and salty (like sunflower seeds or nuts). Mmmm!

Try some texture

Different textures can do wonders for a salad. Puree any starchy ingredient with spices and other flavors, then drizzle it over your greens for a makeshift dressing that adds a creamy element to all that crunch.

Go beyond greens

Just because spinach, lettuce and other greens are the go-to base for salads doesn’t mean it’s not time to give other vegetables a chance. Try starting your salad with a bed of roasted tomatoes or marinated beets instead of boring ol’ lettuce. 

Supersize your salad

When it comes to making the most of your salad, don’t be afraid to go big. Pile on some other forms of carbs and proteins like rice or chicken to create a salad that’ll keep you satisfied for hours. 

Think seasonal 

Not sure what’ll go best in your greens? Typically, if vegetables grow within the same season, they’ll pair well together. Tomatoes, peppers and cucumbers grow in summer, so hit up your local farmer’s market for this season’s fresh picks. 

Experiment with dressing 

While reaching for store bought Caesar is the easiest way to dress your salad, don’t be afraid to mix up your own concoction in the kitchen. Olive oil makes the perfect base for any dressing. Just add your favorite flavors from the fridge and pantry, blend it up, and mix in with your salad. 

What are your fave salad tricks? Let us know below!  

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by Mallory Walker | 2/1/2016