Nutritious choices made simple®
Salads are not just for vegetables anymore. With the tang of raspberry, the sweetness of mango and the creamy goodness of avocado, you could eat this salad even without the light red wine vinegar dressing. Add a serving of lean protein to make this a complete meal.
Coming together easily from frozen and canned ingredients, this simple side can serve as a salad or salsa. Eat it with a heaping pile of greens and either a serving of whole grains or a lean protein to turn it into a meal.
Bananas bring all the sweetness this simple shake needs. It’s tangy goodness is a great way to start the day. If you’re looking for a holiday treat for a party, mix up a big batch and serve them in small portions as holiday smoothie shooters.
Keep a sharp eye for fresh pears in the fall for a sweet, creamy salad topping you’ll go back to time and again. Carrots and toasted almonds balance the soft pear with a good, crunchy snap. Tip: Toast almonds in a dry skillet over medium heat until lightly gold and fragrant, stirring occasionally.
If you’re cooking fresh corn, cook a few extra ears and chill them overnight to make this easy seasonal salad. Eat it as it’s own dish or as a topping for any basic meat dish.
You don’t know it yet, but this is the salad missing from your summer barbecue. You can technically skip the marinating stage and put this out on the table as soon as it’s done, but we recommend giving it the full time, if not more, for the best flavor.
A crisp and light salad that is perfect for a late summer afternoon lunch. Tip: To toast walnuts, bake on a cookie sheet at 375ºF for 3-5 minutes, stirring once or twice.
This tuna salad is easy to make and perfect for a quick and light summer meal. Serve as a salad on a bed of fresh greens or as a sandwich on whole grain toast.