Simple Spring Salads (and alliteration)
It's cliche, but as soon as the weather starts to grow warmer and jackets become but a distant memory, people decide they want to lose weight. Go ahead...watch the Today Show between now and Labor Day and count how many "bikini body ready" and "fit for swimsuit segments" you see. Tell me that it's more than five and I'll bake you cookies.
I kid. That would be cruel.
The thing with losing weight for the summer is that it sometimes means fad diets, full of greens with fat-free dressing and various sugar-free dessert options with indecipherable ingredient labels.
That is why, my friends, I'm going to dispel a mix for you today. A salad? Doesn't even have to contain greens. Salads come in all shapes and sizes and whether you want to cut down on carbs, eat less saturated fat or shave a few calories off your daily menu, there's a salad out there for you.
Quick & Healthy Greek Potato Salad from The Chicago Sun Times
Spring Green Asparagus & Arugula Salad from Foodie Reflections
Almost My Father's Pasta Salad from The Pink Apron
Black Bean & Spinach Salad from Bridezilla Bakes
Chickpea Deli Salad (pictured above) from In Good Taste:
The only greens you'll see in this fresh, deli-style salad is parsley, if desired. Made with uber-convenient canned chick peas, red and yellow bell pepper and a simple dressing concocted from your pantry.
Ingredients:
1 15 oz. can chickpeas, rinsed and drained
1/2 medium-sized red onion, finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
2 Tbsp. fresh chopped parsley
1/4 cup lemon juice
1/8 cup olive oil
Salt and pepper to taste
Directions:
1. In a medium-sized bowl, combine chickpeas with onion and chopped bell peppers.
2. In another bowl, whisk lemon juice and olive oil. Add to
chickpea mixture and toss to combine until veggies are thoroughly
coated. Add parsley and stir to combine. Add salt and pepper to taste.
3. Let chill for 2-3 hours before serving. Keeps in an
airtight container for 3-5 days. (Yields approximately 6 1/3-cup
servings)
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