We’ve had more than our share of fun these past few months. Fun that included more than our share of food.
That being said, it’s time to skinny up our diet before the holidays hit. My plan is to add extra salads back into our daily meal plans, starting with this chopped salad with crunchy squash, spicy red onion and sunflower seeds.
I don’t know about you, but I get tired of leafy green salads. That’s why I’m such a fan of chopped salads. They take the same amount of time to toss in a bowl, and I love the texture and endless combination of vegetables I can use to keep boredom at bay.
The chopped salad above was a terrific use for leftover pork chops. High protein salads like this with meat, white beans and a spicy Mexican lime dressing keep me satisfied for hours. For the grazer I am, adding protein keeps me away from the office candy jar.
And on days when I really need to watch what I’m putting in my mouth, the calories in cauliflower are almost non-existent. This means a crumble of bacon, and sprinkle of croutons can be added to this cauliflower salad to give it a more indulgent appeal.
On this particular day, I had a few zucchini and yellow squash in the crisper, along with a peppery red onion, so I dropped them into my bowl.
Then dressed my salad with a sweet and garlicky vinaigrette with a chopping of fresh thyme.
Don’t misunderstand me, a leafy green salad often makes my meal plans, but I have to say, this is my kind of salad. It feels like there’s more substance to my meal, and with all that satisfying chomping, I leave the table feeling happy and satisfied.
Before I let you go, I need to announce the winner of last week’s NestFresh giveaway. Congratulations to Lorraine F! You should be hearing from NestFresh soon.
Enjoy and have a terrific week everyone!
Shake It Up! If you have calories to spare, you can swap the sprinkle of Parmesan cheese for low fat feta cheese to add a creamy tartness to this chopped salad.
- 3 cups zucchini and yellow squash seeded and cubed
- ½ cup red onion, sliced
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon garlic, minced
- 1 teaspoon thyme, minced
- 1 teaspoon honey
- ¼ cup Parmesan cheese, shredded
- ¼ cup toasted sunflower seeds, roasted
- Combine ingredients in a bowl and toss well. Salt and pepper to taste.
- Chill for 15 minutes prior to serving.
Food energy: 140kcal Weight Watchers PointsPlus 4 Saturated fatty acids: 1.91g Monounsaturated fatty acids: 3.82g Polyunsaturated fatty acids: 3.62g Total fat: 9.35g Calories from fat: 84 Cholesterol: 3mg Carbohydrate, by difference: 10.14g Total dietary fiber: 2.34g Protein: 4.95g Total lipid (fat): 9.84g Water: 135.95g Ash: 1.42g Total sugars: 5.92g Calcium: 95mg Iron: 1.20mg Magnesium: 34mg Phosphorus: 183mg Potassium: 350mg Sodium: 96mg
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