10 Healthy Salads

Healthy Salads are all time favourite. There are so many Salad Restaurants but you can easily make different salads at home. Try yummy salads with healthy juices.

Here are some best salad recipes.

1. CHICKEN SALAD:

 INGREDIENTS:

• Cups of cooked diced Chicken 2 1/2
• Celery chopped 1 cup
• Seedless sliced Grapes 1 cup
• Sliced Almonds 1/2 cup
• Chopped Fresh Parsley 2 tbsp.
• Salt 1 tsp.
• Mayonnaise 1 cup
• Heavy Whipping Cream 1/4 cup

INSTRUCTIONS:

• In a medium bowl, whip cream to soft peaks.
• Combine cooked chicken, celery, grapes, almonds, parsley, salt and mayonnaise with whipped cream.
• Serve cold.

2. PASTA SALAD:

INGREDIENTS:

• Tri-colored spiral pasta 1 pound
• Salad seasoning mix 6 tbsp
• Italian-style salad dressing 12 ounce
• Diced cherry tomatoes 2 cups
• Chopped green bell pepper, 1
• Diced red bell pepper 1
• Chopped yellow bell pepper 1/2
• Chopped black olives 1 can

INSTRUCTIONS:

•  In a large pot of salted boiling water, cook pasta until  soft, rinse under cold water and drain.
• Whisk together the salad spice mix and Italian dressing.
• In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

3. POTATO SALAD:

INGREDIENTS:

• White potatoes cut in 4 cubes 6 medium
• White Vinegar 3 tbsp
• Celery diced 4 tbsp
• Green onions diced 5
• Boiled eggs peeled 6
• Mayonnaise 1 1/2 cups
• Yellow mustard 1 tbsp
• Celery seed 1 tsp
• Black pepper
• Paprika for garnish
• Salt

INSTRUCTIONS:

• Boil potatoes.Drain and cool.
• Peel potatoes and cut into 4 pieces. Put them in large mixing bowl and sprinkle with the white vinegar and stir. Add celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In another bowl ,mix myonnaise ,yellow mustard, celery seed , salt and pepper. Mix well into the potato ,add salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika. Serve it cold.

4. FRUIT SALAD:

INGREDIENTS: 
   
Banana  4 diced
Melon    1 diced
Apple.    1 diced
Strawberry 4 diced
Yogurt    ¾ cup
Honey 2 tablespoon
Cinnamon powder ½ teaspoon

INSTRUCTIONS:

• Mix all diced fruits.
• In separate bowl mix yogurt,honey and cinnamon powder.
• Mix fruits with mixture and serve.

5. VEGETABLE SALAD:

INGREDIENTS:

- 4 Cucumbers
- 4 Tomatoes
- 1 medium onion
- 3 Carrots
- 1 small lttuce
- 2 large green bell peppers
- 2 large red bell pepper
- 3\4 cup olives, pitted
- 1 tsp. Salt
- 1\2 tsp. pepper
- 2 tbsp. Lemon juIce
- 2 tbsp. olive Oil

INSTRUCTIONS:

1. Cut lettuce into large pieces. Cut the tomato into pieces. Half the cucumbers and carrots lengthwise, then slice them thinly. Thinly sliced the onion. Half bell pepper, remove seeds and cut into thin slices.

2. Place the lettuce leaves tomatoes, cucumber, onion, olive and bell pepper in a salad bowl.

3. Put lemon juice. olive oil, salt and pepper together in a bowl and mix well. Pour the dressing over the salad. Toss lightly and serve.

6. CEASER SALAD:

INGREDIENTS:

• Mayonnaise 1/2 cup
• Grated Parmesan 1/3 cup
• Lemon 1
• Olive oil 2 tbsp
• Anchovy fillet 1 can
• Garlic 1 cloves
• White bread 2 slices
• Chicken breasts 2
• Salt and pepper to taste
• lettuce

INSTRUCTIONS:

1. In a blender, blend the mayonnaise, grated Parmesan, lemon juice, olive oil, anchovy fillet and garlic. Cool in the refrigerator.
2. Cut the white bread into cubes, toss in olive oil and roast in an 350°F oven until golden and crunchy. Set aside.
3. In a hot frying pan, sauté the chicken in olive oil.0 Season with salt and pepper. Keep it refrigerator.
4. Cut up lettuce and arrange in a salad bowl. Add in the chicken breasts and the dressing, toss, and add the croutons and shaved Parmesan.

7. SHRIMP SALAD:

INSTRUCTIONS:

• Shrimp 1 lb.
• olive oil 1 tbsp
• Table salt
• Black pepper
• Red onion ¼
• Celery
• Freshly chopped dill 2 tablespoon

FOR DRESSING:

• Mayonnaise ½ cup
• Lemon 1
• Dijon mustard 1 tsp.

INSTRUCTION:

• Preheat oven to 400°F. On a large baking sheet, toss shrimps with oil, salt and pepper.
• Bake for 5 to 7 minutes.
• In a large bowl, mix mayonnaise, lemon juice,mustardsalt and pepper. Add cooked shrimp, red onion, celery, and mix well.
• Serve on bread.

8. BEAN SALAD:

 INGREDIENTS:

• 2 cups
• Red bell pepper chopped 1 cup
• Fresh parsley, chopped ½ cup
• Red onion , finely chopped ½ cup
• Tomato chopped ½
• Olive Oil 4 tbs
• White Vinegar 4 tbs
• Garlic finally chopped 2 tsp
• Salt

INSTRUCTIONS:

• Put tomato, red pepper, parsley,beans and onion in a large salad bowl.
• In a seperate bowl, add the onion, olive oil, garlic, salt & pepper. Mix them well.
• Add the dressing to the bean mixture carefully.
Taste and
• Refrigerate until needed.

9. PEA SALAD:

INGREDIENTS:

• Canned sweet peas, drained 30 ounces
• Shredded cheddar cheese ½ cup
• Diced red onion 1/3 cup
• Mayonnaise 1/3 cup
• Paprika ¼ teaspoon
• Salt ¼ teaspoon
• Black pepper ¼ teaspoon
•. Boiled Eggs for garnish

INSTRUCTIONS:

• In a large bowl, mix all ingredients.
• Slice boiled eggs and garnish.
• Refrigerate then serve cold.

10. RICE SALAD:

INGREDIENTS:

• Uncooked brown rice 1 cup
• Italian dressing ½ cup
• Creamy Dijon mustard 2 teaspoon
• Sliced celery 1 cup
• Shreddedcarrots 1 cup
• Redbell pepper 1
• Apple 1
• Red onion sliced ½ cup
• Parsley chopped ½ cup
• Pecans ½ cup

INSTRUCTIONS:

• Boil rice
• Spread rice on baking sheet; let cool.
• Mix dressing and mustard in a bowl. Add rice, celery, carrots, red pepper, apple, onion, and parsley.
• Mix in pecans.
• To toast pecans, spread them in a baking pan or a microwave.
• Stirring a few times, bake in 350°F for 8 to 10 minutes until lightly browned. Cool before serving.

These are all easy to make salads. Try these salads in dinner/ lunch/breakfast, you would surely love it.