A seasonal blend of sweet corn, juicy tomatoes, zucchini, red peppers, and carrots is tossed with fresh herbs, feta cheese, and tangy garlic balsamic dressing. Prep time: 10 minutes. Cook time: 5 minutes.
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All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad, filled with tomatoes, celery, carrots, cucumber, corn, red kidney beans, and cheese.
This salad is light and fresh, and it's one of my favorite ways to enjoy a turkey burger. To make this salad extra 'Greek', you can add some sliced black olives (I'm not a fan of olives so I left them out). A good tip for keeping the salad fresh is to add the dressing right when you're ready to eat, and not while preparing the salad, so that the lettuce doesn't get soggy. If you intend on having leftovers and want to reheat the burgers the next day, slice them up and store them in a container separate from the salad. These burgers taste great cold in the salad too, which makes this a perfect meal to pack for lunch.
My coleslaw recipe uses Greek yogurt to make this a light, fat-free dish, perfect to serve up alongside a burger, or use as the base for a salad. It's so good, I promise you won't miss the mayo.
A light, refreshing chickpea salad with carrots, peppers, tomatoes, cucumber, and a tangy Dijon vinaigrette dressing. Rich in fiber, iron, and vitamins A and C, this salad is healthy and delicious. It takes only a few minutes to prepare, and it’s very versatile- you can eat it for lunch or snack, as a side dish for dinner, or double the recipe and serve it as a cold salad at your next summer party. Ingredients:
1 15-oz. can of chickpeas, drained and rinsed Handful of cherry tomatoes, quartered ½ cup carrots, diced 1 red bell pepper, diced ½ seedless cucumber, diced 3 Tbsp. red wine vinegar 2 tsp. Dijon mustard 1/8 tsp. dried dill 1/8 tsp. garlic powder Handful of fresh cilantro, chopped Kosher salt and freshly ground black pepper, to taste |
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