Best Skinny Hearty Grain And Veggie Salad Recipes

SKINNY VEGGIE SALAD IN A POCKET

Skinny Veggie Salad in a Pocket image

100% less sat fat • 20% more dietary fiber than the original recipe. Trade mayo for a tasty hummus spread made from white beans and fat-free dressing. Packed with veggies, this sandwich provides 150 calories of delicious satisfaction!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chopped yellow summer squash and/or zucchini
3/4 cup chopped broccoli
2 plum tomatoes, seeded and chopped (2/3 cup)
2 tablespoons chopped, pitted kalamata or ripe olives
2 tablespoons snipped fresh flat-leaf parsley or regular parsley
1/4 cup bottled fat-free Italian salad dressing
3/4 cup Progresso™ cannellini beans, rinsed and drained (from a 19 oz can)
1 1/2 teaspoons spicy brown mustard
1/4 teaspoon salt
2 6- to 7-inch whole wheat pita bread rounds

Steps:

In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing. Cover and chill for 2 to 24 hours.
For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)
Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.

Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 6 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 pocket, Sodium 640 mg, Sugar 3 g, TransFat 0 g

SKINNY HEARTY GRAIN AND VEGGIE SALAD

Skinny Hearty Grain and Veggie Salad image

50% less sat fat • 100% less cholesterol than the original recipe. This lemony bean-and-grain side dish is packed with fiber-6 grams per serving! Pair it with any grilled entrée for a fabulous summer meal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup fresh basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked quinoa*
1 can (15 oz) Progresso™ red kidney beans, rinsed and drained
1 cup chopped yellow sweet pepper
1/2 cup chopped seeded tomato
1/2 cup sliced green onions
4 cups torn Bibb lettuce

Steps:

Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down side as needed. Set aside.
In a medium bowl, stir together cooked quinoa, the beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat.
Serve quinoa mixture over torn lettuce.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 3/4 cup quinoa mixture plus 2/3 cup lettuce, Sodium 340 mg, Sugar 1 g, TransFat 0 g