Best Happy Salad Recipes

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HAPPY APPLE SALAD



Happy Apple Salad image

This colorful salad is happy because it isn't drowning in a heavy mayonnaise or sour cream dressing. Your heart will be happy because it's a healthy salad and YOU'LL be happy because this salad tastes GREAT! Everyone I have served this to loved it and had no idea it was "healthy".

Provided by Noeller67

Categories     Apple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 large Red Delicious apples
3 large granny smith apples
1 -2 teaspoon lemon juice
8 ounces pineapple tidbits, drained
1/2 cup raisins
1/4 cup rough chopped raw almonds
6 ounces low-fat vanilla yogurt

Steps:

  • Core and cut the apples into bite-sized pieces and toss with lemon juice to prevent the apple pieces from browning.
  • In a large bowl toss all the ingredients together except the yogurt.
  • Gently fold in yogurt and chill the salad before serving.
  • NOTE: sometimes I substitute 1/2 c finely chopped celery for the raisins for a less sweet salad.

Nutrition Facts : Calories 191.4, Fat 3.6, SaturatedFat 0.4, Cholesterol 0.6, Sodium 31.2, Carbohydrate 41.7, Fiber 5.9, Sugar 31.1, Protein 2.9

HAPPY SALAD



HAPPY SALAD image

Categories     Fruit     Leafy Green     No-Cook

Yield 4 generous portions

Number Of Ingredients 10

juice of 1/2 lemon
1/4 teaspoon dry mustard
3 tbls. olive oil (light)
1/3 cup triple sec
salt and pepper to taste
1 head romain lettuce
red onion (in season) or vidalia onion sliced in thin rings
blood orange (peeled and thinly sliced
lightly toasted walnuts
shaved slices of picorino cheese

Steps:

  • stir together, olive oil, dry mustard, triple sec and lemon juice - add salt and pepper to taste. thoroughlky rinse romain and pat dry, tear each leaf into 3 pieces, add 1/2 cup of onion rings, and orange slices, add dressing a little at a time and toss until ingredients are coated then add 1/4 cup of toasted walnuts and top with shaved slices of cheese.

HAPPY SALAD



Happy Salad image

This is my husband's neice's recipe. It's delicious and easy. It makes for a very happy meal:) Make ahead.

Provided by Helaine Norman

Categories     Lettuce Salads

Time 10m

Number Of Ingredients 10

1 romaine lettuce head
1 red onion, sliced
1 can(s) canned mandarin oranges
1 small package slivered almonds
DRESSING
2/3 c vegetable oil
1/2 c sugar
1/4 c vinegar
1 Tbsp dijon mustard
1 Tbsp poppy seeds

Steps:

  • 1. Shred or cut the lettuce, add onion slices, mandarin oranges and almonds
  • 2. Mix the dressing ingredients together. Chill. and pour over the vegetables. Serve and enjoy

HAPPY SALAD



Happy Salad image

I love making this cold bean salad for picnics or just to keep in the 'fridge! It's best at room temperature but is fine cold.

Provided by Mal-Pal

Categories     Black Beans

Time 10m

Yield 10 cups, 4-6 serving(s)

Number Of Ingredients 8

2 (15 1/4 ounce) cans corn
1 (15 1/4 ounce) can black beans
1 (15 1/4 ounce) can light kidney beans
1 (15 1/4 ounce) can diced tomatoes
1/2 cucumber, diced
1 small green pepper, diced
1 cup white vinegar (refrigerated)
0.5 (1 ounce) packet Italian dressing (dry)

Steps:

  • drain all canned veggies.
  • mix all ingredients.
  • serve and enjoy!

Nutrition Facts : Calories 525.1, Fat 5.2, SaturatedFat 0.9, Sodium 655.3, Carbohydrate 105.6, Fiber 22.1, Sugar 14.5, Protein 23.7

HAPPY FISH SALAD SANDWICHES



Happy Fish Salad Sandwiches image

Like most recipes in this book, this salad can be altered endlessly and tweaked to your liking. Have a cup of kale left over from dinner? Dice it and mix into your fish salad for an added boost of flavor, fiber, and vitamin K. Or try adding some of your favorite hot sauce to this recipe and serve it on whole grain crackers as a snack or hors d'oeuvre. The options are endless.

Provided by Tyler Graham

Yield Serves 4

Number Of Ingredients 10

1 (2-ounce) can anchovies
3 cloves garlic, diced
1 lemon, juiced
3 tablespoons olive oil
2 cans light chunk albacore tuna packed in olive oil
4 scallions, diced
Salt and freshly ground black pepper
2 tablespoons mayonnaise
White wine vinegar, to taste
8 slices whole wheat bread, toasted

Steps:

  • MAKE IT: Remove the anchovies from the can and soak in a small bowl of water for 10 minutes-this will remove much of the salty fish flavor. Drain the water and add the garlic, lemon juice, and olive oil to the bowl. Muddle the mixture together with a fork until no large chunks of garlic or anchovies remain. Add the tuna, scallions, and salt and pepper to taste. Add the mayonnaise and the vinegar to taste. If the anchovy flavor is too strong, add more lemon juice and black pepper to dial it back. Spoon the salad on top of one slice of toasted bread and cover with a second slice. Repeat until you have 4 sandwiches. Cut each in half to serve.

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