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Delicious Fall Salads

Delicious Fall Salads

Delicious Fall Salads

2012-10-8-saladMakeover your lunch and even dinners with these delicious and healthy salad additions. Start with a base of greens, including arugula, kale, chard, and spinach. Enjoy!

Avocado. Delicious and satiating, avocado is a wonderful ingredient to lunch, whether sliced over a salad or blended into a smoothie.

Kale. Take pre-washed and torn kale and “massage” olive oil into it, letting it sit for an hour or overnight. Toss this with dried cranberries, toasted walnuts, and some apple slices or roasted butternut squash. Antioxidant heaven!

Makeover your idea of salad with grains. Bulgur and quinoa are tasty additions to an otherwise green salad. Make a batch at the beginning of the week and use some for an oatmeal variation, and the rest for a savory salad topping. Just add fresh herbs, nuts, celery, or cooked summer squash.

Freshen the Cobb salad. Cobb salads are awesome, but the bacon and heavy dressing isn’t quite as fabulous. Instead, use turkey and boiled eggs. Try a deeper green for your base and load it with other mixed veggies.

Go for the orange. Oranges provide you with some vitamin C, a helpful nutrient during cold season. Bring an orange and throw it on top of your green salad. Squeezing some of the juice on top for a fresh dressing. Serve with roasted pumpkin seeds.



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