Quick and Easy Salad Ideas

cookingmenu planning
Written By Judy Doherty, MPS, PCII

Quick and Easy Salad Ideas:Baked Potato Salad - The next time you are baking potatoes for dinner, bake a few extra and refrigerate them. Cut them into squares and toss with a large green salad.Chili Bean Salad - The next time you make chili, save a little to top your salad the next day.Pizza Salad - Toast a whole wheat tortilla and top it with a large green salad. Use a tomato based salad dressing made with tomato paste, a little olive oil and flavored vinegar.Tuna Toss - Toss a green salad with canned tuna, tomatoes and green peppers and you have a winner that is easy to make and healthy to eat.Brown Rice Salad - The next time you cook a batch of brown rice, cook extra and save it for the next day. Make a large entrée salad with brown rice, tomatoes, oranges, peppers and whatever veggies you have left in your refrigerator. Top it with balsamic vinegar.Fruit Slaw - Slaw tastes better when you add fruit such as apples, pears, peaches or mangoes to it. Toss in a few nuts and you have a winner. The perfect dressing is nonfat vanilla yogurt.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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