HEALTHY SALADS from Better Homes and Gardens

Herb Salad with Creamy Lemon Dressing

• Finely shredded peel and juice from 2 medium lemons
• 3cloves garlic, minced
• 2teaspoons  Dijon-style mustard
• 1/2cup  olive oil
• 1/2cup  sour cream
• 2 - 3medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens
• 1 1/2cups  assorted fresh herbs, such as chives, basil, parley, or mint, torn
• 12 - 16radishes, thinly sliced

directions

1.For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.

2.Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing. Makes 6 to 8 servings.

nutrition facts (Herb Salad with Creamy Lemon Dressing)

• Servings Per Recipe 6,
 
• cal.  215,
 
• Fat, total (g) 22
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• carb. (g) 5
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• fiber (g) 1,
 
• sugar (g) 1,
 
• pro. (g) 2,
 
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•  ,
 
• sodium (mg) 161

Greek Chicken Salad

• 4skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
• 1tablespoon  lemon juice
• 1tablespoon  olive oil
• 1tablespoon  snipped fresh oregano or 1 tsp. dried oregano, crushed
• 2cloves garlic, minced
• 1/4teaspoon  ground black pepper
• 3medium cucumbers, seeded and coarsely chopped
• 2medium red and/or yellow tomatoes, coarsely chopped
• 1/2cup  sliced red onion
• Mixed salad greens
• 1/3cup  bottled reduced-calorie creamy cucumber salad dressing
• 1/2cup  crumbled feta cheese (2 oz.)
• 1/4cup  pitted Kalamata olives or ripe olives

directions

1.Place chicken in a resealable plastic bag set in shallow dish. For marinade, in small bowl combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate, refrigerated for 4 to 24 hours, turning bag occasionally.

2.Meanwhile, in medium bowl combine cucumbers, tomatoes, and onion; set aside.

3.Drain chicken, discarding marinade. Place chicken on rack of uncovered grill directly over medium coals. Grill 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once.

4.Transfer chicken to cutting board; cut into bite-size pieces. Toss with cucumber mixture. Serve on salad greens. Drizzle with salad dressing. Sprinkle feta cheese and olives. Makes 4 servings.

nutrition facts (Greek Chicken Salad)

• Servings Per Recipe 4,
 
• cal. 331,
 
• Fat, total (g) 12, 
 
• carb. (g) 17,
 
• fiber (g) 3,
 
• pro. (g) 38,
 
• sodium (mg) 631

BLT Salad with Crostini

• 1/3cup  fat-free mayonnaise dressing or salad dressing
• 4tablespoons  milk
• 3tablespoons  chopped oil-packed dried tomatoes, drained
• 1clove garlic, minced
• 12thin slices baguette-style French bread
• 6cups  torn mixed salad greens
• 3plum tomatoes, seeded and chopped (1 cup)
• 1small cucumber, halved lengthwise and thinly sliced
• 1/2cup  cubed Muenster or mozzarella cheese (2 ounces)
• 8slices turkey bacon, crisp-cooked, drained, and crumbled

directions

1.For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside.

2.Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside.

3.Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices. Makes 4 servings.

nutrition facts (BLT Salad with Crostini)

• Servings Per Recipe 4,
 
• cal. 236,
 
• Fat, total (g) 12
• ,
 
• sat. fat (g) 5,
 
• carb. (g) 22,
 
• fiber (g) 2,
 
• pro. (g) 13
• ,
 
• sodium (mg) 913