Classic Salads with a Twist
Over the years, salads have remained an essential meal option. From garden salads, to fruit salads, one thing all salads have in common is dressing. Salad dressing has become a necessary ingredient to preparing any salad and contains healthy oils to help to better absorb nutrients from salad greens like Vitamin C, Vitamin E and folate. These nutrients work to keep your body healthy, fight off illness and disease such as heart disease and cancer and promote strong overall development. In honor of National Salad Month here are few salads that bring a new taste to some classic recipes.
You’ve heard of tossed salads, well here’s a stacked salad. Slice the top and bottom off your tomatoes and cut into three slices. Combine roasted red peppers, olives, basil and parsley in a bowl and toss with lite balsamic dressing. Layer each tomato with a mozzarella slice and evenly distribute mixture in between each layer of tomato and on top. Lastly top it off with toasted pine nuts and drizzle more lite balsamic dressing and for even more flavor serve this unique salad with pita chips (Recipe Video will be added as well). Recipe here.
Mediterranean Pasta Salad
Who doesn’t enjoy a nice pasta salad? Here is a spiral shaped twist featuring arugula. Toss rotini pasta, roasted red peppers, black olives, artichoke hearts, cucumbers and carrots with roasted red pepper dressing. Spread baby arugula on a plate and top with pasta and vegetables. Garnish with feta cheese, red onion, capers and crispy pita chips. Click here for full recipe.
Bacon Blue Cheese Grilled Potato Salad
Potato salad is a staple side dish for many occasions especially barbecues but adding bacon makes it 10 times better! Bring your potatoes to a boil until tender enough to be sliced then cool and cut into thick slices. Toss them into your chunky blue cheese dressing and grill your potatoes and cool thoroughly. Once cooled combine chunky blue cheese, mustard, celery, green onion, bacon and black pepper and pour over potatoes. Toss ingredients gently then sprinkle with parsley and chill. More here.