Many of us started the New Year resolving to get into shape by eating healthier and exercising. How’s that going for you?
With the recent stretch of bitterly cold winter weather, I felt more like digging into a warm bowl of macaroni and cheese than a plate of cold celery and carrots. But, now that the Artic blast is moving out it’s time to get back on track.
The following healthy recipes are some of my favorites. They do not compromise on flavor. Rather, they are loaded with low calorie ingredients and won’t leave you hungry an hour after you leave the dinner table. If you want to add some protein to the meal, simply include a piece of grilled fish or chicken to your plate.
SPINACH AND PROSCIUTTO SALAD
Ingredients:
8 slices prosciutto
2 teaspoons orange zest
1/4 cup fresh-squeezed orange juice
2 tablespoons aged balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup blood orange olive oil
10 to 12 ounces fresh spinach
1/2 cup grated Asiago cheese
Directions:
Preheat oven to 350 degrees.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slice and set aside.
In a bowl, whisk together orange zest, orange juice, balsamic vinegar, honey, garlic, salt and pepper. Blend until smooth. Whisk in the olive oil in a steady stream until combined.
To serve, place the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles and Asiago cheese, toss again and serve.
Grilled Romaine with Sherry Dijon Vinaigrette
Ingredients:
2 heads romaine lettuce, cleaned and halved
1 tablespoon Sherry vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup lemon olive oil
Sea salt and fresh cracked pepper
1/2 medium red onion, sliced into rings
1 medium yellow pepper, roasted and sliced
Directions:
Mix sherry vinegar, mustard and honey. Whisk in lemon olive oil. Adjust with salt and pepper.
Heat grill pan and spray lightly with oil. Lay romaine on and cook on each side until grill marks appear. Place on platter.
Drizzle dressing over romaine and lay slices of onion and pepper over top and serve.
Apple Walnut Salad
Ingredients:
1/2 cup walnut pieces
1 bag of salad greens
2 large apples, such as Gala, Fiji or Red Delicious, washed, dried
4 ounces crumbled Feta or Blue cheese
1 cup Honey Dijon dressing
Directions:
Preheat oven to 350 degrees.
Spread the walnut pieces in a single layer on a baking sheet and bake for 8-10 minutes. Remove and let cool.
Meanwhile, divide the chilled salad greens evenly on four plates.
Core, slice and chop apples into 1/2 inch pieces. Divide and sprinkle evenly over top of salad greens. Sprinkle crumbled cheese and cooled walnuts evenly over apples.
Drizzle each salad with dressing before serving.
Related Articles:
Spicy Cashew Strawberry Salad and Orange Spinach Salad
Making the Most of Summer’s Harvest: Tomato, Summer Squash and Cucumber Salad
Fancy Looking Salads that are a Cinch to Make
Tarragon Chicken and Spinach Salads
Two Different Kinds of Salad Recipes