Salad Recipes – Tips For Tasty Toppings

Salad Recipes – Thinking Outside the Salad Bowl

• Cut-up baby red potatoes (Are roasted potatoes from last night’s dinner sitting in the fridge? Toss them into today’s salad.)
• Grilled shrimp
• Corn kernels
• Sliced radishes (for a nice peppery pop)
• Shelled edamame
• Sliced fruit, like pears, apples, and mangoes
• Summer-fresh berries, like blueberries and strawberries
• Grilled salmon (Again, leftovers from last night’s dinner make great toppings for your salad the following day. Try with our Pritikin Chefs’ Balsamic Orange Vinaigrette.)
• Roasted garlic, thinly sliced (a nice, savory richness for your salad)
• Wild rice, quinoa, or other whole grains (Make up a big batch on Sunday and spoon into your salads throughout the week.)
• Beans, like pinto, garbanzo, and cannellini beans
• Gigande beans (giant white beans) tossed with sliced celery, green onions, and Italian parsley, and blended with Pritikin Caesar Dressing and baby greens
• Wheat berries (lots of good crunch)
• Fresh basil (especially nice with a deep balsamic vinegar)
• Nonfat ricotta cheese (a little goes a long way)
• Torn-up hard boiled egg whites (meaty and creamy)
• Scallions
• Napa cabbage
• Grilled chicken breast
• Little squares of seared tofu
• New partnerships, like fresh tomatoes and glorious, summer peaches over crispy romaine
• Roasted beets
• Red bell peppers, thinly sliced
• Fennel, thinly sliced (for sweet licorice notes)

The point here is: Don’t give up on your salad recipes. Just get a little more creative. Eating big (really big) salads truly is the way to enjoy a lot of good food, feel nice and full, and keep your total calorie count for the day to a minimum.

Bottom Line: Super-sized salads will create a much smaller-sized you.