If you're looking for a simple, green salad to pair with your entrée, then these low calorie salad recipes from Cooking Light
are the perfect mate. Savor seriously tasty salads with all the flavors you love and the convenience you need.
Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette
earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.
This salad hits a lot of flavorful notes; sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive.
Though you can buy Belgian endive year-round, it peaks between November and April.
Radicchio, Haricots Verts, and Sweet Lettuce Salad
Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all
five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.
With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian
markets in spring, and get them while you can–their flavor turns bitter at the end of the growing season.
Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this asian snap pea salad. And with
only 89 calories, who could resist? Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding
a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.
This minty salad makes a refreshing first course for a holiday feast. Every component of the salad can be prepared and ready
to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing