best diet salads: Enjoy a colorful and nutritious plate full of spring vegetables with our delicious side dishes featuring produce like cabbage, fennel and beets.
Plus, each of these recipes are made low in saturated fat and sodium to help support a strong and healthy heart.
Read more: Alfredo Asparagus for Vegetarians: Super delicious and perfect
From roasted veggies like our Roasted Cabbage Salad with Lemon-Garlic Vinaigrette to crisp salads like our Brussels Sprouts Caesar Salad, these side dishes make taking care of your heart flavorful and satisfying.
Stay with this section of fitness in the health and beauty section of Eternal Pen magazine.
best diet salads:
1-This Roasted Cabbage Salad with Lemon-Garlic Vinaigrette Is “Super Tasty”
best diet salads: This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!
Ingredients
- 1 medium head cabbage
- 1/2 tsp salt, divided
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 small clove garlic, grated
- Ground pepper to taste
- 2 tablespoons sliced almonds, toasted (see Tip)
- 2 tablespoons minced fresh chives or parsley
best diet salads: Directions
1-Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray.
2-Remove any damaged outer leaves from cabbage and cut into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared pan. Coat the tops of the wedges lightly with cooking spray and season with ¼ teaspoon salt and pepper to taste.
3-Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 30 to 40 minutes.
4-Meanwhile, combine oil, vinegar, lemon juice, mustard, garlic, the remaining ¼ teaspoon salt and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well blended.
5-Let the cabbage cool for 5 minutes, then coarsely chop. Transfer to a shallow serving dish and drizzle with the dressing. Sprinkle with almonds and chives (or parsley) before serving.
Tip
For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
2-Crispy Smashed Beets with Goat Cheese
best diet salads: Cooked beets are lightly pressed and pan-fried for a charred, crispy outer crust–similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.
best diet salads: Ingredients
- 6 small or 4 medium beets (about 1 pound), trimmed and either scrubbed or peeled
- ¼ cup balsamic vinegar
- 2 sprigs fresh rosemary
- ¼ cup goat cheese (2 ounces), at room temperature
- 2 tablespoons milk
- 2 tablespoons snipped fresh chives
- Pinch plus 1/4 teaspoon salt, divided
- Pinch plus 1/4 teaspoon ground pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
best diet salads: Directions
1-Place beets, vinegar and rosemary in a single layer in a large saucepan. Add water to cover by 2 inches. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the beets are very tender, 1 to 1 1/2 hours.
2-Meanwhile, whisk goat cheese and milk in a small bowl until smooth. Stir in chives and a pinch each of salt and pepper. Set aside at room temperature.
3-When the beets are cooked, transfer them to a cutting board. Cut each beet in half horizontally. Lightly press on each beet with a sturdy salad-size plate or mason jar to flatten it, but keep it intact. Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of the beets. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the beets and cook, turning once, until browned on both sides and crispy on the edges, 3 to 6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and repeat with the remaining beets. Serve with a dollop of the goat cheese mixture.
3-Brussels Sprouts Caesar Salad
best diet salads: Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.
best diet salads: Ingredients
- 1 medium head cabbage
- 1/2 tsp salt, divided
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 small clove garlic, grated
- Ground pepper to taste
- 2 tablespoons sliced almonds, toasted (see Tip)
- 2 tablespoons minced fresh chives or parsley
best diet salads: Directions
1-Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray.
2-Remove any damaged outer leaves from cabbage and cut into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared pan. Coat the tops of the wedges lightly with cooking spray and season with ¼ teaspoon salt and pepper to taste.
3-Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 30 to 40 minutes.
4-Meanwhile, combine oil, vinegar, lemon juice, mustard, garlic, the remaining ¼ teaspoon salt and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well blended.
5-best diet salads: Let the cabbage cool for 5 minutes, then coarsely chop. Transfer to a shallow serving dish and drizzle with the dressing. Sprinkle with almonds and chives (or parsley) before serving.
Read more:
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The best type of coffee for weight loss that increases metabolism
