Greek SaladWhen you’re running short on time it can be daunting to think of a recipe to fill half your plate with fruits and veggies.  That’s why we love quick and easy salads!  These delicious salads only have 5 ingredients (plus your favourite dressing), and will leave you feeling satisfied.  You can also easily prep any of these in mason jars on a prep day and have lunch for the week! Just make sure your dressing is the bottom layer, followed by the “sturdier” ingredients/vegetables (tomatoes, onions etc.) and topped with the lettuce.

  1. Chicken, spring mix, red onions, walnuts, raisins. If you have leftover cooked chicken this salad is refreshing and delicious.  The sweetness from the red onions and raisins are a perfect topping for fresh spring mix.   Top with a simple balsamic dressing. Tip: Picking up a roast chicken from the grocery store is time saving and will give you chicken for days!
  2. If you love your BLT sandwiches you can have the same satisfaction in salad form! Toss crispy turkey bacon, romaine lettuce, chopped tomatoes, croutons and avocado with a light ranch dressing for all the taste of your favourite sandwich in salad form!
  3. Nectarines, baby spinach, feta cheese, fresh cucumbers and green peppers come together for a sweet taste of summer. Top with a honey Dijon dressing. If you have pork tenderloin or chops lay them on top for a great source of protein
  4. Make a great Greek salad by combining tomatoes, black olives, cucumbers, feta cheese and onion. You can also make your own easy dressing by mixing thyme, olive oil, garlic and lemon.
  5. We love beets and they go great in a salad with strawberries, goat cheese, cherry tomatoes and fresh basil. Top this salad with a sweet lemon dressing or a light apple cider vinaigrette.
  6. Try a southwest style salad with black beans, corn, pico de gallo, avocado and peppers. You could top this with salsa and even eat with a side of tortilla chips.
  7. Roasted sweet potatoes pair well with quinoa, red peppers, sliced almonds, and celery. These flavours are so delicious on their own that you only need a light dressing of olive oil, pepper and lemon juice!

The possibilities for 5 ingredient salads are endless.  All it takes is a bit of creativity and a look into your fridge!

Let us know what combinations you come up with and you could be featured in a future blog post!

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When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.
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