3 Flavorful Non-Leafy Eco-friendly Salads


Cucumber and Cabbage Salad

Video taken from the channel: TatyanasEverydayFood


ChikChat® Non Boring “Hank Salad” Salad Formula Part II

Video taken from the channel: Alexa James


10 Ways to EAT MORE GREENS without Eating SALADS!

Video taken from the channel: HealthNut Nutrition


Non Salad Salad

Video taken from the channel: Patrick Dougherty


Simply Green Salad | Tasty Green Salad Recipe | Mix Green Salad | Cucumber Salad

Video taken from the channel: Dickeydol Recipe


3 Easy Healthy Salad Recipes

Video taken from the channel: Clean & Delicious


3 SALAD RECIPES: Mix Greens Salad, Cous Cous Salad, Sicilian Orange Salad| VEGETARIAN| Healthy meals

Video taken from the channel: Giulia Ardizzone

3 Flavorful Non-Leafy Green Salads 2 tablespoons toasted sesame oil 1 2-inch (5cm) piece ginger, peeled and thinly sliced 8 baby bok choy (about 1 pound or 225g), quartered lengthwise 4 stalks of celery, cleaned, trimmed of leaves and diced 1 cup (150g) green beans, sliced 1/4. Salads of all sorts make a great side dish for just about any meal. Here are seven non-leafy salads worth adding to your recipe repertoire. Page Contents. Cool Off with Cucumber Salad Green Bean and Almond Quinoa Salad features nutty quinoa, crunchy almonds, and lightly cooked green beans.

Start with fresh green beans, and give them a 5. 3 cups shredded green cabbage (about 1 small head) 2 carrots, grated (about 1 cup) 1/2 cup (more or less) thinly sliced red (or vidalia) onion 3 or 4 TBSP extra virgin olive oil 3 TBSP apple cider vinegar 4 & 1/2 tsps raw honey or 5 drops of liquid stevia freshly ground black pepper to taste Place all ingredients in a mixing bowl & toss well. This board is filled with delicious non-leafy salad recipes (tomato, cucumber, spaghetti squash, zucchini ) from some of my favorite blogs around the web.

Thanks for stopping by! Dara. See more ideas about Salad recipes, Recipes, Healthy recipes. Nutrition (per 1 cup serving): 132 calories, 9.5 g fat (2.5 g saturated), 237 mg sodium, 10.2 g carbs, 4.3 g fiber, 2.9 g sugar, 4.3 g protein.

When zoodles were. Peaches and Green Salad Recipe Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.

1. The Laguna Green with Asparagus, Strawberries & Orange Tarragon Vinaigrette Lightly grilled asparagus tossed with arugula, roasted beets, strawberries and a herbaceous orangey vinaigrette are as colorful and cheery as the warming weather. 6 of 10 Green Leaf, Chorizo, and Apple Salad 7 of 10 Frisée, Avocado, and Blue Cheese Salad 8 of 10 Bibb, Radish, and Pine Nut Salad. Try one of these easy, healthy clean eating salads recipes.

Each one uses just five ingredients! ︎SUBSCRIBE: http://tinyurl.com/jaxbcd6 ︎Sign up to my News. Microgreens are immature greens produced from the seeds of vegetables and herbs. They typically measure 1–3 inches (2.5–7.5 cm).

Since the 1980s, they have often been used as a garnish or.

List of related literature:

Salad with herbs: 2 cups mixed salad greens (romaine, leaflettuce, spinach, cabbage) and herbs: (basil, cilantro, parsley, mint), top with your favorite chopped vegetables (tomatoes, onions, bell peppers, asparagus, shredded beets, sprouts, broccoli, cauliflower).

“Integrative and Functional Medical Nutrition Therapy: Principles and Practices” by Diana Noland, Jeanne A. Drisko, Leigh Wagner
from Integrative and Functional Medical Nutrition Therapy: Principles and Practices
by Diana Noland, Jeanne A. Drisko, Leigh Wagner
Springer International Publishing, 2020

Prep time: 15 minutes • Cook time: 10 minutes • Yield: 4 servings Ingredients Directions 3 cups raw spinach leaves 1 cup endive 1 In a large salad bowl, mix the spinach, endive, basil, parsley, and onion slices.

“Acid Alkaline Diet For Dummies” by Julie Wilkinson
from Acid Alkaline Diet For Dummies
by Julie Wilkinson
Wiley, 2012

To finish this light and refreshing salad we tossed these ingredients with romaine lettuce and a simple cider vinegar and Dijon mustard vinaigrette that complemented the other ingredients but did not compete.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: To create a quick and healthy spinach side dish, we wilted the spinach in a saucepan and added garlic and red pepper flakes to complement the earthy, mineral flavor of the greens.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Single-serve salad: To prepare a single serving of salad, toss 2 cups of leafy greens with ½ cup chopped broccoli, 2 tablespoons toasted walnuts, and some sliced onion.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

The Hearty Red Cabbage Slaw requires chopping cabbage, carrots, cilantro, and an apple in a food processor, then tossing the mixture with chopped nuts, pureed avocado, salt, pepper, lemon, lime, and garlic.

“Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging” by Ben Greenfield
from Boundless: Upgrade Your Brain, Optimize Your Body & Defy Aging
by Ben Greenfield
Victory Belt Publishing, 2020

In a medium bowl, combine the oil, sweet potatoes, onion, red bell pepper, mushrooms, garlic, spinach, onion powder, garlic powder, Bouquet Garni, and salt.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

SEASON WITH VINEGAR, SALT, AND PEPPER: Finally, sprinkle greens with small amounts of vinegar, salt, and pepper to taste and toss gently to coat until salad tastes just right.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the romaine lettuce, tomato wedges, parsley, mint, and peppers to the bowl with the onions and cucumber in the prepared vinaigrette dressing; gently toss to coat with dressing.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

For example, blanched asparagus spears sliced into tiny rounds and added to a bowl of shredded romaine lettuce, with chopped tarragon and a little arugula for spiciness, make a great starting point for an appetizing and eye-catching salad.

“The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages” by Nell Stephenson, Loren Cordain
from The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages
by Nell Stephenson, Loren Cordain
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • My salad that is very tasty

    Green Pepper (optional I got or not)



    Lemon juice (optional you can’t put vinegar if you put lemon juice)

    And that’s it

  • The last thing a tart salad needs is a vinegary salad dressing. I used to use Amy’s roasted garlic dressing but it disappeared without a word from the company or any comments at all on google as if it never existed. Sad.

  • I’ve been buying ramen, put the packet aside, cook the noodles in veggie broth, your favorite veggies ( grated or fine chop) other spices and some greens in at the end.

  • for the first dressing, i think i accidentally put a bit too much of the apple cider vinegar. now my salad smells of it too strong and i can’t enjoy my salad ����

  • Thank you so much, I am just getting started in eating healthy and clean. These recipes look great, I can’t wait to try all of them.

  • Hi I just found your chanel and I love all of these salads and the only things I would not be able to use are the garlic and salt but will try them because I love salad. Thank you for the laughs at the end it made my day. ��
    Hugs Maria

  • Hi Danni, they all look so delicious!. I just have a question.. if I’m going to be using the salad within the next couple of days.. Will the dressing waterlogged the vegetables? Should I put the dressing on as I use it?

  • I’ve been googling/Pinteresting exactly this the last week! Thanks for reading my mind! A fellow Canadian who knows I don’t necessarily want a salad in this cold weather! �� ��

  • When you make videos like this, do you film all the recipes over the course of a few days or do you just have a big healthy eating party?!��

  • This video helped me so much!!! You should turn this into a series the next one could be “10 Ways to eat more protein without Eating meat!” or something like this:) I really struggle with my protein intake as I don’t eat meat on a regular basis and I feel like a video like this could really help. Because I do love my meals the way they are now and all the other macros are great, but when it comes to protein… This girl is struggling… ������

  • You might try some Indian salad called chaat… we do not use oil at all we use pain yogurt instate of oil and lemon juice instate of vinegar and pinch of dried mango powder (Amchure)and some Indian dried herbs. Its healthy and tasty!

  • Good recipes but I like curd and some green chillies with lemon on this salad… Indian have different kind of salad like curd with onion along with little green chillies and some carrots

  • YEAH!!!! VERY INTERESTING VIDEO!!!…. I really love this!!!!…. Thanks for these recipes my friend and hello from PARIS…. FRANCE!!!! ��������������������

  • Yes…!it happens with me as well…!always have an intention to make an omlette but ends up making scrambled egg….duuhhhh!!����

  • This is awesome I solved my lunch problems!!!! I did the Greek salad first because I had all the ingredients on hand, and it was delicious! Thank you.

  • I like vegetables and I wish I knew how to eat more of them. The problem is, I’m not creative enough to know how to combine things and make unique dishes. I have no idea how to make soups, salads, use spices and oils. All I know is how to steam boil and fry the vegetables themselves.

  • Yum!! This might seem weird but I finely chop spinach (and if I’ve got it a little cilantro mint or basil too), and stir that into cooked rice (or quinoa). It stays raw but very slightly wilts which takes off the bitter edge and it bulks up carbs nicely so you get a bigger portion for barely any extra calories and get the added nutrients too (and added flavor if you add the herbs).

  • I would like to try the salad with garbanzo beans because I have tried this but never added the garbanzo beans. YUM! Loved that tip of adding the garbanzo beans for the protein. I have been looking for more vegetarian meals that are a complete meal with healthy carbs, fats, and proteins. SO THANK YOU

  • I tried the first salad and it was great and I bet if I had used the right measurements for the dressing it would have been even greater.����

  • Another way to add more greens is through tacos, wraps, and burritos. It’s the perfect way to eat a portable meal packed with vitamins.

  • I love putting carrot tops into pesto. Very subtle, but it gets you more greens and saves waste. I also love using beet greens and fennel greens (fennel turns a pesto into a different sauce though, it’s strong)

  • Making meringue has been a challenge to me.
    I cannot seem to perfect it. I wish you can have s segment about it.
    Why does it sometimes collapse?
    Sometimes it’s chewy.

  • I love these ideas!! I’m a huge greens and veggies eater as it is, but i love making it the primary of what i eat, and getting more in wherever possible. I love that all of these can be eaten during pregnancy too!

  • I love this! Will definitely try out these recipes!
    I try out famous celeb recipes and food reviews on my channel! It would be great if you guys checked it out:)

  • I blend spinach into eggs, my homemade waffle recipe, alfredo sauce and of course smoothies… my kids love them. Spinach is so mild you can’t even taste it. My youngest calls it “special eggs”.. eggs blended with spinach (turns the eggs green like Green Eggs and Ham), chopped spinach, peppers and onions. They also love any veggies sauteed or roasted. ��

  • I absolutely LOVE the idea of putting greens in my salad dressing!! That is awesome! I am going to confess here…I always buy a huge bag of spinach and kale and I end up throwing it out because it goes bad before I eat it! Ugh! My fault though because I never know what to do with it all except to put it on a salad! I am making the “green sandwich” for lunch tomorrow for my boyfriend and I after our gym workout! So excited to try that!!! Thank you for all of your suggestions! As always, much love!!

  • I thought of your pumpkin lasagna which I think you put a layer of spinach in. Really any casserole could benefit from adding hearty greens or broccoli, etc. Thanks for all the great ideas!

  • I understand everybody likes meat, chicken, pork, etc. If you go over to Joey carbstrong Channel, watch his videos you are taking an animal’s life you’re taking the Flesh of an animal just for you to eat it. They’re in the slaughterhouse screaming begging for mercy they don’t want their lives taken. Become vegan and don’t take an animals life

  • How to prevent the oxidation of the avocado? I seldom put this as when i put it in for a while, the green avocado become brown color n it makes the food not appetising

  • Another one is blending it into the wet ingredients of baked goods, or something I do more often that isn’t quite a green but its adding extra veggies is shredding up zucchini or carrot and mixing it in with things like pasta sauce (for lasagna or stuffed shells) or with desserts

  • Love your clean and green philosophy. I just discovered you today and iconically speaking you arrived just in time. I have been seeking some recipe ideas with your C&G ideas to help me lose a great deal of extra pounds. I will be trying all three of these salads and will gladly report back to you with the results…Desperately Seeking!

  • I will try some of these because I hate salad and really can’t stand preparing or eating greens. Never could. it tastes and feels like eating grass from my lawn with oily crap slopped on it. Washing off dirt and bugs from the leaves doesn’t help. Yuk

  • LOVE this video!! I’m so bad about getting my greens in, cuz I’m usually not crazy about salads �� I love how these methods are so sneaky! Definitely giving some of them a try!

  • I just made eggs with baby spinach for the first time and kale chips my kids looked at me like I was insane when I asked them to eat some…

  • Ronzoni (and maybe others) have a line of SuperGreens pasta, pasta with greens cooked right in. I love this as a way to eat more greens. And I saw a Pinterest recipe yesterday for banana muffins with spinach baked right in. Haven’t tried it yet, but I’ve never had a bad banana muffin!

  • What blender do you use? I have a crappy blender and I’ve followed tips online but my green smoothies are always gritty, never smooth and I end up throwing it out.

  • Wow! With a total of 1,200 calories of olive oil, you’re really having a heavy dose of omega 6s, some vitamin E and K, with a splash of vegetables. You could have eaten so much nutritious food for that 1,200 calories. I am SO over olive oil. What a waste of calories.

  • Perhaps this is redundant, but I add spinach to all pasta sauces…red or white, cut in bite-sized ribbons, during the last few minutes, so they don’t get overcooked. Made chips with Chinese cabbage tonight! Going to try adding it to hummus and salad dressings now! Want to try the lemon ginger dressing too. thanks for sharing your creativity!

  • I’ve been loving a brussel sprout salad very similar to this! For dressing I do lemon juice olive oil and dijon mustard w/ a little garlic powder and top with avocado and sunflower seeds! It is so tasty!