Healthy Hollywood: Fab Food Friday – Summer Salad Days!

Cooking Light Big Book of Salads Cooking Light Big Book of Salads

Looking to shed a few pounds this summer? Salads have always been at the top of a dieter’s menu. But, if you’re not careful those calorie conscious greens can easily turn into a diet buster.

“Ingredients to go light on are full fat dressings, bacon, ham (and other salty meats), cheese cubes, croutons, and other crunchy toppings. These items are high in calories and also sodium,” reveals Frances Largeman-Roth, RD, a contributing editor at “Cooking Light” magazine.

“Cooking Light Big Book of Salads” is a go-to-guide for tasty smart recipes.

“Salads are a great summer meal because they harness the bounty of fresh fruits and vegetables that are in their prime in the summer season. On just one plate, you can combine the season’s best, juiciest offerings, showcasing their vibrant color, wonderful aromas and mouth-watering deliciousness,” adds Frances.

Inside the pages of “Cooking Light Big Book of Salads,” there are lots of tips on keeping your salad on the slim-side, including recipes for 100-calorie topping combos.

Healthy Hollywood shares a few of their yummy slimming salad recipes.

Shaved Summer Squash Salad with Prosciutto Crisps:

(4 servings)

INGREDIENTS:

1 medium zucchini

2 medium yellow squash

2 tbs. sliced fresh mint

1 tbs. extra-virgin olive oil

1/2 tsp. grated lemon rind

1 tsp. fresh lemon juice

1/4 tsp. pepper

3 thin slices prosciutto, chopped

1/4 cup crumbled ricotta or feta cheese

Shave zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in bowl, and toss with salt. Combine mint and next 4 ingredients in a small bowl; stir with a whisk. Pour over zucchini and squash; toss. Heat skillet and add prosciutto, sauté 2 minutes or until crisp. Arrange 3/4 cup salad on each of 4 plates. Top each serving with 1 tbs. cheese; sprinkle with prosciutto.

***

Spinach Salad w/Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette:

(6 servings)

INGREDIENTS:

1/4 cup pepper jelly

2 tbs. cider vinegar

1 tbs. extra-virgin olive oil

1/8 tsp. kosher salt

1/8 tsp. pepper

8 cups fresh baby spinach

1/4 crumbled Gorgonzola cheese

1/4 cup dry-roasted pistachios

Place jelly in a 1-cup glass measure. Microwave at high for 30 seconds. Add cider vinegar, oil, salt, and black pepper, stir with whisk until blended. Cool to room temperature. Combine spinach and cheese in large bowl. Drizzle vinaigrette over spinach mixture and toss. Sprinkle with nuts.

To check out “Cooking Light Big Book of Salads,” head to www.oxmoorhouse.com/bigbookofsalads.

-- Terri MacLeod

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