Dos and Don’ts for Making a Healthy Salad

Add color and crunch to your salad
(photo source: hotblack/morguefile)

Did you know that May is National Salad Month?  Did you know that there was a National Salad Month?  It may not be a well-known celebration, but regardless, this is a great time to think about how to make a healthy salad.

The Minneapolis Farmers Market is in full swing this weekend. Use the great weather as an excuse to get outside and get some fresh veggies to build a healthy salad.  Use these tips to make sure your salad is full of the best ingredients for weight loss.

Make a Healthy Salad: Dos and Don’ts

  • Don’t be limited to the standard iceberg lettuce, cucumber and tomato staple items.
  • Do get creative and add as many colors as possible.  Red peppers, yellow squash, orange carrot shavings, purple heirloom potatoes, even bright green kiwi will add crunch and flavor to your salad
  • Don’t add high fat meats.   Chicken and beef are great additions to a healthy salad, but be careful about the cut of the meat and the preparation method.  Avoid fried, breaded or “crispy” chicken, and stay away from ground beef.
  • Do add lean protein like grilled chicken breast and lean cuts of beef such as sliced tenderloin or flank steak.  Fish is another great addition.  Try salmon or tuna.
  • Don’t get carried away with toppings.  A healthy salad can become a high fat diet disaster with the addition of croutons, bacon bits, cheese or high fat salad dressings.
  • Do choose one healthy fat and add it sparingly.  Avocado, low fat cheese, or a yogurt salad dressing will give your salad a satisfying creaminess.  But use the Nutrition Facts label as your guide and add just one serving to keep the calorie count in check.

Want more weight loss tips?  Find us on Facebook page or Twitter.  Then stay tuned for the launch of the new North Memorial Weight Loss website.


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