Summer Salads

Grilled Romaine

with Bacon, Tomatoes, and Parmesan Cheese

By The Taste for Life Test Kitchen
Prep Time
25 minutes, plus bacon cook time
Number of Servings
Serves 4
Ingredients
  • 2 romaine lettuce hearts
  • Olive oil
  • 1 cup chopped cherry tomatoes
  • 1 cup chopped cooked bacon
  • 1⁄2 cup blue cheese dressing
  • 1⁄4 cup shredded Parmesan cheese
Directions
  1. Cut each romaine lettuce heart in half lengthwise.
  2. Heat grill. Oil grates lightly with olive oil.
  3. When grill is hot, place romaine halves flat-side down on grill. Grill for about 2 to 3 minutes, until lettuce has begun to wilt and grill marks begin to appear. Flip and grill for another 2 minutes.
  4. Place a romaine half on each of 4 plates. Divide tomatoes, bacon, dressing, and cheese over each romaine half. Serve immediately.
Nutrition Info
323 Calories, 10 g Protein, 35 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 29 g Total fat (8 g sat), 530 mg Sodium, ★★★★★ Vitamin A, Vitamin K, ★★★★ Folate, ★★ Phosphorus, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Calcium, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Chef’s Salad

By The Taste for Life Test Kitchen
a salad of greens with eggs, cherry tomatoes, potatoes, and ham
Photo by MariaPolna form PxHere
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 8 cups organic salad greens
  • 1 cup all-natural sliced ham
  • 2 small potatoes, boiled and quartered
  • 2 hard-boiled eggs, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1 cup cherry tomatoes, halved
  • 1⁄8 cup pitted, sliced black olives
  • 3⁄4 cup low-fat Ranch salad dressing 
  • Freshly ground black pepper
Directions
  1. Wash and dry salad greens. Place them in a large bowl.
  2. Gently toss in the ham, potatoes, eggs, avocado, tomatoes, and olives.
  3. Drizzle with salad dressing. Sprinkle black pepper over and serve.
Nutrition Info
376 Calories, 18 g Protein, 121 mg Cholesterol, 35 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 7 g Fiber, 18 g Total fat (5 g sat), 1,013 mg Sodium, ★★★★★ Vitamin B6, Vitamin K, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin C, Phosphorus, ★★ Vitamin B2 (riboflavin), Folate, Potassium, Zinc, ★ Vitamin E, Calcium, Iron, Magnesium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Spinach Salad with Vegan Feta and Garlic-Balsamic Vinaigrette

By The Taste for Life Test Kitchen
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

  • Garlic-Balsamic Vinaigrette

    • 3 garlic cloves, minced
    • 1⁄4 cup balsamic vinegar
    • 1 Tbsp red wine vinegar
    • 2 tsp agave nectar
    • 2 tsp Dijon mustard
    • 1⁄2 cup extra-virgin olive oil
    • Salt and freshly ground black pepper

  • Spinach Salad

    • 1 lb baby spinach leaves, washed
    • 1 red bell pepper, seeded and thinly sliced
    • 1 red onion, thinly sliced
    • 1⁄4 cup fresh chopped mint
    • 1⁄2 cup crumbled vegan feta cheese
Directions
  1. Mix garlic, balsamic vinegar, red wine vinegar, agave nectar, and Dijon mustard together in a small bowl. Slowly whisk in oil until dressing emulsifies. Season to taste with salt and pepper.
  2. In a large salad bowl, toss together spinach, bell pepper, onion, and mint
  3. Transfer salad to 4 salad bowls. Drizzle dressing over bowls. Top with crumbled feta and serve.
Nutrition Info
389 Calories, 5 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 5 g Fiber, 35 g Total fat (4 g sat), 610 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, Folate, ★★★★ Vitamin E, ★★★ Vitamin B6, ★★ Vitamin B2 (riboflavin), Iron, Magnesium, ★ Vitamin B1 (thiamine), Calcium, Phosphorus, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Cucumber and Mint Raita

A Cooling Indian Yogurt Salad

By The Taste for Life Test Kitchen
a bowl of Indian spiced yogurt with cucumber
Photo Sonia Goyal, Cucumber-raita, CC BY-SA 2.0
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 1⁄2 large cucumber, peeled
  • 1 3⁄4 cups plain whole-milk yogurt
  • 1⁄4 cup chopped fresh mint leaves
  • 1⁄2 tsp ground cumin
  • Salt
Nutrition Info
50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, ★ Vitamin B12, Calcium, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Spinach and Roasted Carrot Salad

with Goat Cheese and Walnuts

By The Taste for Life Test Kitchen
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 1 lb whole carrots
  • 1 Tbsp avocado oil
  • 1⁄2 cup chopped walnuts
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp unseasoned rice vinegar
  • 1 tsp honey
  • 1 1⁄2 tsp Dijon mustard
  • 1 small shallot, thinly sliced
  • 6 oz baby spinach
  • 1⁄4 cup chopped fresh chives
  • 4 oz soft plain goat cheese, crumbled
Directions
  1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. Peel carrots and then halve lengthwise. Cut into 2 1⁄2 by 1⁄2 inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
  3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
  4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
  5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.
Nutrition Info
196 Calories, 6 g Protein, 11 g Carbohydrates, 3 g Fiber, 15 g Total fat (4 g sat), 177 mg Sodium, ★★★★★ Vitamin A, K, ★★ Vitamin B6, Folate, ★ Vitamin B2 (riboflavin), C, D, E, Magnesium, Phosphorus, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Couscous Salad with Black Lentils

By The Taste for Life Test Kitchen
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 1⁄2 cup dried black lentils
  • 5 cups water
  • 3⁄4 cup uncooked couscous
  • 3⁄4 tsp salt
  • 1 cup cherry tomatoes, quartered
  • 1⁄3 cup finely chopped red onion
  • 1⁄3 cup finely chopped cucumber
  • 1⁄4 cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1⁄4 tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining 1⁄2 tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, ★★★★★ Vitamin K, ★★★ Folate, ★★ Vitamin B1 (thiamine), Phosphorus, ★ Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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