Best Healthy Stuffed Salad Recipes

HEALTHY STUFFED SALAD

Healthy Stuffed Salad image

Sub out any veggies for what you have on hand. I do this salad around the holidays, especially pre-holiday when food is just everywhere and the calories are high. This is my work lunch. It fills me up with a handful of crackers. It is without any processed oils or fatty ingredients.

Provided by souplover Sue

Categories Salad Vegetable Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 8

Ingredients

3 tablespoons hummus
¼ cup drained and rinsed black beans
3 tablespoons flax seed meal
½ avocado, mashed
2 Roma tomatoes, diced
2 carrots, diced
1 zucchini, diced
1 stalk celery, finely sliced

Steps:

Layer hummus, black beans, flax seed meal, avocado, tomatoes, carrots, zucchini, and celery, respectively, in a bowl or a plastic lunch container.

Nutrition Facts : Calories 494.9 calories, Carbohydrate 52.3 g, Fat 28.6 g, Fiber 25.9 g, Protein 16.7 g, SaturatedFat 3.7 g, Sodium 537.1 mg, Sugar 12.7 g

KIDS CAN MAKE: HEALTHY SUMMER-SALAD-STUFFED POPOVERS

Kids Can Make: Healthy Summer-Salad-Stuffed Popovers image

This fun-to-eat dish was inspired by the Tuscan bread salad called panzanella and is a great way to get kids to eat fresh vegetables. For little kids: Let them help stir the batter and pluck the leaves off the stems of the herbs. For big kids: Let them measure and stir the ingredients for the popovers and peel and chop the vegetables for the salad.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
1 1/2 cups grape tomatoes, quartered
1/4 pound fresh mozzarella, cut into 1/2-inch cubes
1/2 English cucumber, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine or balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.
For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.
To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.

Nutrition Facts : Calories 300 calorie, Fat 22 grams, SaturatedFat 9 grams, Cholesterol 120 milligrams, Sodium 500 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 10 grams, Sugar 5 grams