,
, ,Low-Sodium
, Skip to content Most Popular Creamy Pesto Chicken Salad with Greens For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch. Eating Well Bio Page By EatingWell Test Kitchen Tortellini Salad A tomato-rich dressing boosts the…
, http://www.edamam.com/ontologies/edamam.owl#recipe_e82d060f6a12d9d3de0aa74a3cd04a02

, 8
, Low-Sodium
, Sugar-Conscious,Low Potassium,Kidney-Friendly,Keto-Friendly,Vegetarian,Pescatarian,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites,FODMAP
, Ingredients:

• 2 ounces stale whole wheat bread
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 4 cups chopped romaine lettuce
• ¼ cup pomegranate seeds
• ¼ cup crumbled goat cheese (chèvre)
• 2 tablespoons light Italian salad dressing

,
, Skip to content Most Popular Creamy Pesto Chicken Salad with Greens For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch. Eating Well Bio Page By EatingWell Test Kitchen Tortellini Salad A tomato-rich dressing boosts the flavor and lowers calories and fat in this tortellini salad (the dressing is also great on green salads or grilled fish). Roasted red peppers, artichoke hearts and sun-dried tomatoes add a good dose of vitamins A, C and fiber. Eating Well Bio Page By EatingWell Test Kitchen Mediterranean Tuna Antipasto Salad Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne. Eating Well Bio Page By EatingWell Test Kitchen Italian Pesto Chicken Salad Prepared pesto is the secret ingredient in this lightened-up, healthy creamy chicken salad recipe. For the prettiest dressing, go for a bright-green colored pesto. Serve the salad open-face on toasted bread or scoop it on top of fresh salad greens. Eating Well Bio Page By EatingWell Test Kitchen Pasta, Tuna & Roasted Pepper Salad The secret to this delicious pasta salad is a creamy low-fat dressing made with bottled roasted red peppers. If you have cooked chicken on hand, you can substitute it for the tuna. By Ruth Cousineau Tuscan-Style Tuna Salad This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day’s lunch. Eating Well Bio Page By EatingWell Test Kitchen Italian Marinated Vegetable Salad This marinated vegetable salad recipe is a colorful composed salad inspired by the classic Italian giardiniera. Serve on a platter as is or on a bed of crisp greens. For a heartier appetizer or light lunch, add 1/2 cup each diced salami and hard cheese, such as Provolone or even white Cheddar, to the mix. By Romney Steele Shaved Artichoke Salad with Shrimp Venice was built on saltwater marshes in the 6th century, and many local crops like the city’s Sant’Erasmo artichokes, have a delicate taste of the sea. For this healthy salad artichokes are sliced thin–a great use for a mandolin if you have one–and served raw. When paired with the sweet-salty shrimp the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find. By Mauro Stoppa this link is to an external site that may or may not meet accessibility guidelines.
,Read More,