4 Salad Variants Healthier Than Your Typical Salad

Vegetarians and health enthusiasts alike all look forward to giving their usual salads a twist to break the monotony. Not only are salads pleasing to the eyes, but more importantly they’re pleasant to the body as well.
Here are four salad ideas to encourage healthier eating habits:

1. Turkey Quinoa Salad
For this salad, you will need reduced-sodium chicken broth, red quinoa, baby kale, baby spinach, mixed baby greens, apple, cooked turkey or chicken breast, celery, red onion, cheese, dried apricots, cranberries, toasted walnuts and fat-free salad dressing. Prepare the broth and quinoa in a saucepan and boil. Simmer under reduced heat until quinoa is tender.

Once achieved, remove from fire and leave for five minutes. Afterwards, drain any excess broth. Fluff with a fork after transferring to a bowl. Add kale, turkey, apple, celery, onion, cheese, apricots and walnuts. Mix well by tossing. Add dressing and coat well. Cover and chill before serving.

2. Edamame Quinoa Salad
If you’re looking to up your fiber and protein intake, this salad will sure hit your target. For this ensemble, you will need quinoa, shelled edamame, whole kernel corn, cherry tomatoes, cilantro, lime, olive oil. Place quinoa with one cup of water in a saucepan. Boil then simmer for a few minutes or until the water is absorbed.

In a separate bowl, combine the edamame, cherry tomatoes, corn and cilantro. Combine with the quinoa, with the lime juice and olive oil. Coat well. Sprinkle with salt and pepper.

3. Succotash Salad with Buttermilk-Avocado Dressing
This is one sure-fire hit in the salad department. For this one you will need fresh sweet corn, buttermilk, lima beans, avocado, parsley, onion powder, salt, dry mustard, ground black pepper, minced garlic, lettuce, grilled chicken breast, bacon, chopped red onion and feta cheese.

Prepare saucepan and boil one cup of lightly salted water. While waiting to boil, cut corn kernels from the cobs and dispose cobs accordingly. Add lima beans to the saucepan and simmer until tender. Remove afterwards. Add corn then simmer. Drain before setting aside.

In a blender, prepare buttermilk, avocado, parsley, salt, onion powder, dry mustard, garlic and pepper. Cover and blend until it reaches a smooth consistency. Pour into another container. In a plate, prepare lettuce. Arrange chicken, corn, crumbled bacon, lima beans, cheese and onion in the lettuce. Get the dressing and combine. Your salad is good to go.

4. Greens and Barley Salad
For this salad, you will need assorted greens which may include endive, radicchio or butter lettuce, cauliflower, carrots, barley, red wine vinegar, olive oil, paprika, honey, salt, cayenne pepper and walnuts. First, prepare assorted greens, cauliflower, carrots and barley in a serving dish.

Next, take any screw-top jar to mix your vinegar, olive oil, honey, paprika, salt and cayenne pepper. Cover and shake. Spread over the salads prepared in the serving dishes. Top with walnuts. After that, you’re good to go.