Salads and Sides

1. Tomato, Corn, Crab, and Avocado Salad (from

2. Southwestern Black Bean Salad (from

3. Tomato, Onion, and Avocado Salad (from

4. Roasted Broccoli

Directions: Preheat your oven to 450. Mix up chopped broccoli 1-2 teaspoons of olive oil (depending on how much broccoli you are using) and garlic powder or fresh chopped garlic cloves to your liking. Bake for about 10-15 minutes stirring once. One the broccoli has a nice light brown crisp, it’s ready!

5. Sautéed Kale

Directions: Sauté kale in 1 Tbsp extra virgin olive oil and black pepper, Himalayan salt, and cayenne pepper to taste.

6.Cheesy” Roasted Califlower (from

7. Roasted Vegetables (can use cauliflower, broccoli, carrots, zucchini, Brussels sprouts, etc.)

Directions: Lightly brush (or spray) vegetables on a baking sheet with extra virgin olive oil.  Sprinkle with kosher salt and pepper and Todd’s Bayou Dirt seasoning to taste.  Can add more chili powder for more spice.  Bake 25-40 minutes at 425 degrees, depending on the vegetable used and desired “crunchiness.”

8. Southwest Quinoa Salad (from

9. Arugula, Grape, and Sunflower Seed Salad (from

10. Steamed Asparagus with Shallot Vinaigrette (from

11. Roasted Parmesan Green Beans (from

12. Clean Eating Garlic Spinach (from

13. Clean Eating Honey Glazed Carrots (from

14. Clean Eating Roasted Summer Squash (from

15. Quick Sweet Potato Fries (from

16. Baked Sweet Potatoes (from

17. Grilled Veggie Kabobs

Directions: Cut veggies of your choice into chunks (red pepper, green pepper, onion, zucchini, mushrooms, etc.).  Add cherry tomatoes, pineapple, and/or a lean meat or shrimp of your choice to it a meal.  Season with your favorite spices and grill for 5 minutes of each side.  Simple and delicious!

18. Spinach Strawberry Salad

Directions: Mix 2-3 cups baby spinach, fresh strawberries and blueberries, drained mandarin oranges, and pineapple chunks (total about 1 handful of fruit).  Top with 2 tsp. sliced almonds.  (Great with Harris Teeter Organics Orange Poppyseed Dressing, but the dressing will have to go towards your 100 calories!)

19. Roasted Brussels Sprouts, Butternut Squash, Pecans and Cranberries (from

20. Caprese Salad

Directions: Combine 5 cups grape tomatoes (sliced), 1 lb. fresh mozzarella balls, 1/4 cup extra virgin olive oil, 1 Tbsp. balsamic vinegar (regular or white), a dozen chopped fresh basil leaves, and ground black pepper and sea salt to taste.   Serves 5-6.

21. Calabrese Caprese Salad (variation on regular Caprese Salad from the Autumn Calabrese’s FIXATE cookbook)

Ingredients: 2 tsp. prepared pesto sauce (optional), 2 thick slices tomato, 4 large basil leaves, 1 slice fresh mozzarella, 4 tsp. balsamic vinegar (regular or white), ground black pepper and sea salt

Spread 1 tsp. pesto sauce on a plate in a circular motion.  Top with 1 tomato slice, 2 basil leaves, and mozzarella. Spread 1 tsp. pesto sauce on mozzarella, top with tomato slice and 2 basil leaves, season with salt and pepper, and drizzle with balsamic vinegar.

22. Healthy Collard Greens (from

23. 10-Minute Restaurant-Style Steamed Edamame (from

24. Swiss Chard with Pinto Beans (from

25. Crunchy Thai Peanut and Quinoa Salad (from

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