Winter Salads

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Medical Weight Loss in Melbourne, FL

Once just a side, salads have now become quite a staple meal in households and restaurants across the country. They are flavorful, crispy and healthy. Salads are great because of their versatility. You can dress them up or down for each individual’s taste. They can be used as a snack or load them up for a full blown meal. Although more popular in summer months because of their refreshing taste, salads are great year round. On cooler days, try these traditional salads with a warm twist.

Grilled Greek Salad

  • 4 romaine hearts cut in half lengthwise
  • 1 cup crumbled reduced-fat feta cheese
  • 1/2 cup cherry tomatoes cut in half
  • 1/4 cup chopped hot banana peppers or pepperoncini peppers
  • 1/4 pitted Kalamata olives
  • Balsamic vinegar
  • Pinch of salt, pepper and garlic powder

Oil your grill top or grill pan with olive oil. Drizzle romaine hearts with oil and seasonings. Sear 1-2 minutes on each side. It should have a light char. Top lettuce with all your remaining ingredients and drizzle with balsamic vinegar. Pairs nice with grilled chicken. This will make four salads.

Fried Goat Cheese Salad

  • 16 oz.of spring mix greens
  • 6 oz. of goat cheese (the log)
  • 1/4 cup diced roasted red peppers
  • 1/4 chopped artichoke hearts
  • 1/4 cup panko bread crumbs.
  • 1 egg
  • pinch of salt, pepper and garlic
  • 2 tablespoons of cooking oil for frying (avoid olive oil)
  • lemon vinaigrette dressing

Place your goat cheese log in the freezer for 30 minutes. Wisk your egg with the seasonings. Sprinkle your bread crumbs onto a plate. Slice the goat cheese log into 1/2 inch rings. Dip in egg wash then roll around in bread crumbs, coating the entire goat cheese slice. Heat a pan with cooking oil. Place breaded goat cheese rounds in pan. Flip them carefully, until they are golden brown on each side. Assemble your salad on a plate with spring mix, peppers and artichoke hearts. Top each salad with a fried goat cheese. When you cut into it, it will be gooey and delicious. Drizzle with lemon dressing. This will make four salads. Great with whole wheat baguette.

Taco Salad

  • 1/2 pound of extra lean ground beef
  • 1/2 pound of ground turkey
  • 1 packet taco seasoning (low sodium)
  • 16 oz. of baby spinach mix
  • 1/4 cup diced sweet peppers
  • 1 tablespoon diced red onions
  • 1 cup reduced fat shredded cheddar cheese
  • 1/2 cup salsa
  • 1/2 cup lite ranch dressing

Cook ground beef and turkey. Add in the taco seasoning. Cook according to packet. Toss together the spinach, peppers, onions and cheese. Place the salad mix onto four plates. Top each with 1/4 of the meat. Whisk together the salsa and lite ranch dressing. Drizzle over the top. Makes four salads. Great with whole wheat tortilla chips.