Salads | National Health Association

Salads

Strawberry Beet Salad

A refreshing warm-weather salad with the perfect balance of sweet and sour. 6 large or 8 medium red or golden beets (unpeeled) 1 16-oz. clamshell of fresh strawberries 4 Granny Smith apples, cored ¾... more

Zucchini Potato Salad

This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors. 11 small-to-medium zucchinis, peeled 1½ red bell... more

Baked Tofu Pad Thai

Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish. ½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips 1 medium... more

Magnificent Millet Medley

This recipe was inspired by the High-fiber Salad served at The Oaks Spa in Ojai, California. Millet is a delicious, hearty and, in my opinion, underused, whole grain that I would like to see go... more

Spinach Salad with Horseradish Vinaigrette

This is a great salad to throw together for dinner parties or potlucks; just toss it with the dressing when you are about to serve. I grew up eating spinach salad with all the “bad stuff” in it, and... more

Tu-No Salad

Garbanzo beans are an ideal substitute for tuna when it comes to creating a health-promoting version of tuna salad. Recipe by Cathy Fisher For the salad: 2 cans cooked garbanzo beans (15 ounces each... more

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