Life is too short to eating boring salads. Is a garden salad with grilled chicken healthy? Of course. Does it get old after a few days? You betcha’! If you’re stuck in a salad rut, I urge you to think outside of the bowl and get creative. Lettuce-based salads are a regular in our house but as the growing season winds down here in Michigan, I like to fill my salad bowl with heartier ingredients such as roasted beets, carrots, sweet potatoes and whole grains.
Regardless of the month, I urge you to let the season guide your bowl to maximize flavor and health benefits. Here are a few of my favorite salads and homemade dressing recipes:
Roasted Beet Salad with Wheat Berries and Toasted Walnuts
Middle Eastern Salad with Lemon, Mint and Garlic
Garlicky Caesar Salad with Shaved Parm
Green Salad with Sesame Ginger Vinaigrette
Dill Ranch Dressing
Today’s recipe contains za’atar, a Middle Eastern spice blend that contains thyme, oregano, sumac and toasted sesame seeds. Various versions are sold in Middle Eastern markets or online.
Your fork is waiting.
- Serves: 4
- Serving size: 1 cup
- Calories: 250
- Fat: 9.7 g
- Saturated fat: 3 g
- Unsaturated fat: 6.7 g
- Trans fat: 0
- Carbohydrates: 33.4 g
- Sugar: 1.8 g
- Sodium: 430 mg
- Fiber: 4.9 g
- Protein: 8.1 g
- Cholesterol: 11 mg
- 1 c whole wheat pearl couscous – prepared according to package directions (such as Bob’s Red Mill)
- 2 c English cucumber – diced
- ⅓ c feta – crumbled
- ¼ c fresh mint – minced
- 3 tbs pine nuts – toasted in dry pan
- 2 tbs lemon juice
- 1 tbs olive oil
- 1 tbs za’atar (Middle Eastern spice blend)
- ½ tsp salt
- ¼ tsp pepper
- In a medium bowl, combine cooked couscous with cucumber, feta, mint and pine nuts.
- Toss salad with lemon juice, olive oil, za’atar, salt and pepper.
- Check for seasoning and adjust accordingly.