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Member Comments for the Article:
5 Savory Salad Ideas for Fall and Winter
Salads Aren't Just for Summer!
9/11/2014 7:33:10 AM
I appreciate this article so much. In the summer, we belong to a CSA and eat tons of salad, then as the weather turns colder, I just don't feel like eating those salads anymore. This article tells me how to adapt salads for the colder weather, and I will definitely try some of these suggestions. Thank You.
It's like you were reading my mind a day late! I was searching for winter salads yesterday while planning my menu for the week. I ended up finding a roasted beet salad that I'm looking forward to trying in a couple of days.
I'll be adding this to my favorites so I can try one or two of your suggestions for next week's menu! Thanks :)
1/6/2014 9:43:44 AM
Great topic! Needs more pictures, more recipes. I love the salad ideas in the two comments below mine.
One of my favorite winter salads uses beet greens. It's made with roasted beets (save the greens for the salad, toasted walnuts, dried cranberries, shredded purple cabbage, feta, and cranberry balsamic dressing. Adding some romaine in with the beet greens is also delicious.
One of my winter salad favorites is spinach or romaine & fresh orange slices, topped with a little low fat sesame ginger salad dressing. This salad is so refreshing in the winter! Sometimes I add a few slivered almonds or diced celery for crunchiness.
I am inspired to make more pasta salads. My summer staple (esp. for gatherings) is rainbow rotini, chicken breast, olives, tomatoes and italian and/or ranch. (Well, might need to rethink that to make sure it's lowfat). I'm also starting to use more ancient grains like quinoa. Thanks for the tips.
These were great ideas but all but most of the salads gave calories for the entire recipe. You had to do a makeover to get an idea of nutrition in a single serving...
9/15/2012 9:03:55 AM
A salad is a wallet-friendly meal, because you can use up the tiniest amounts of meat and fish - yet it miraculously flavours your pasta - or rice salad and gives it a nice texture. Also delicious vor vegetarians : fried tofu cubes mixed with bulgur , tomatoes and mint leaves, in a raspberry vinegar dressing.
I was interested in the Belgian Endive salad...but it looks like the Spark recipe is calculated for just one serving -at almost a whopping 500 calories, though the recipe states it's for two. Can you edit it, please?
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