Super-Healthy Salad in 20 Minutes

This is one of my favorite salads that I raced to the kitchen and developed after I saw a similar salad at a really cool and eclectic restaurant new to downtown Birmingham, AL called Urban Standard. The combination of walnuts, strawberries, blueberries and goat cheese with a vinaigrette made from pomegranate juice and flaxeed oil create the ultimate healthy salad. If you’re really short on time, omit the dressing and use your favorite bottled light balsamic or raspberry vinaigrette. And, if you want to make this a main-dish dinner salad, add 2 cups grilled or cooked chopped chicken or salmon. 

By the way, I heard from six different people yesterday from California, two in Nashville, two in Birmingham, Atlanta and even New Jersey who were making my Rigatoni for dinner last night. Thanks for all the awesome support! Best, Alison

Super-Healthy Salad

Prep: 20 minutes

Yield: 4 to 6 servings

Ingredients

1/3 cup raspberry vinegar

2 tablespoons pomegranate juice

2 tablespoons honey

2 tablespoons finely chopped fresh mint

1/4 teaspoon salt

1/2 teaspoon ground black pepper

21/2 teaspoons flaxseed oil

4 cups fresh mixed greens

2 cups sliced strawberries

1 (4.4-ounce) package fresh blueberries

1/4 to 1/3 cup chopped walnuts, toasted

1/4 cup crumbled goat cheese (if you don’t like goat cheese, you can use feta)

Preparation

1. Whisk together raspberry vinegar, pomegranate juice, honey, mint, salt and pepper in a small bowl. Slowly add flaxseed oil, whisking to combine; set aside.

2. Combine mixed greens, strawberries, blueberries, walnuts and goat cheese in a large serving bowl. Add vinaigrette, tossing well.

Healthy and Light Shrimp Greek Salad

If you’re like me, you have had your fill of heavy holiday foods. So, why not a healthy salad for dinner? This salad is one of my favorites! It’s inviting, flavorful, colorful, crisp and the ingredients add huge amounts of flavor without adding all of the heavy fat and salt. It’s perfect for anytime of the year, but especially now, when you want something light, but don’t want to sacrifice quality or taste. 

Shrimp Greek Salad

Prep: 25 minutes

Yield: 4 servings

Ingredients

1 1/2  pounds  large shrimp, peeled and deveined and cooked

6  cups  torn romaine lettuce

1 1/2  cups  halved cherry tomatoes

1  cup  (1/4-inch-thick) slices red onion, separated into rings

1  cup  cucumber, halved lengthwise and cut into 1/4-inch slices

1  tablespoon  chopped fresh flat-leaf parsley

3  tablespoons  red wine vinegar

2  teaspoons  Dijon mustard

1  teaspoon  extra-virgin olive oil

3/4  teaspoon  dried oregano

1/4  teaspoon  salt

1/4  teaspoon  black pepper

2  garlic cloves, minced

1/2  cup  (2 ounces) crumbled feta cheese

8  kalamata olives, pitted and halved

4  pepperoncini peppers

Preparation

1. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.