My Favorite Healthy Salad

I love salads. I pretty much will throw anything on them. Awhile back I shared with you another one of my favorite salads. But the last 3 months I have been reintroduced to a childhood favorite salad! Check out what I mean.


-Black sliced olives


-Feta cheese

Here is a video I did about a year ago about another one of my favorite salads.  Sorry for the poor camera work.

Question of the day: What are your favorite types of salads?


  1. Crystal says:

    I LOVE this salad, my husband even loves it and he usually won’t touch a salad unless it has a 1/2 bottle of Caeser dressing on it!

    2 cups organic raw spinach
    1 thinly sliced green onion
    1/2 medium apple (sliced in thin chunks)
    1-2 Tbsp golden raisins
    2 Tbsp unsalted peanuts

    (I don’t usually like raisins or green onions-but they are delicious in this salad)

    SALAD DRESSING (make in a jar and shake all ingredients…the longer it sits, the better it tastes)!!

    2 Tbsp olive oil
    1 Tbsp cider or red wine vinegar
    1 Tbsp mango chutney (found in the natural/organic food section)
    1 Tbsp curry powder (or more to your taste preference…I use a lot more).

    This dressing usually will last me about 2-3 salads. I usually have this salad with some type of meat-fish, chicken, steak, etc.

  2. That sounds really delicious! I can’t wait to try it. I love salads too. They are even better in the summer with all the fresh produce that is available. I’ve learned from you to try lots of different veggies in my salads. My most recent favorite combination is mixed greens, tuna with either kidney, lima or black beans and raw or cooked asparagus. I almost always add green peppers, radishes and tomatoes too. One other good one is mixed greens, chicken & black beans with fresh made salsa as dressing. After today’s posting I think I will add a few chopped black olives to that one too.

  3. Sounds so good, I will definately try it. I have a question that has nothing to do with salads though. I hope it is ok to ask it here.
    My friend and I have been completing the fit mom DVD’s regularly 3-4 times per week since last July and have had great success. I have lost 15 -20 pounds and 16 inches, she 20 – 25 pounds (not sure the inches for her). We are on DVD #11 currently. I seem to have plateaued with my weight loss, staying in range of 148 to 151 since the beginning of this year (currently 148# at 5’6″) I am a very healthy eater – my friends have commented ” I don’t know how you could eat any healthier ” I don’t think I deserve that much credit but anyway, Any thoughts? Do you believe in “set point” body weights?
    My friend is also pretty steady at her current weight and specifically is not losing inches around her middle like she hoped to.
    We would appreciate any advice.

    • Sue,

      Sometimes your body goes thru stages… When weight isn’t changing inches might be, so keep monitoring those. A couple things to try would be to take a week off to give your body a rest (assuming you have been very consistent to this point). Another trick is to eat a higher calorie day every 5th day to keep your metabolism guessing… Still try to eat healthy, just eat larger portions.

      If you can increase intensity or weights any more try to do that. Add in a little extra workout from time to time.

      Basically there isn’t a one size fits all, you need to do something different that your body isn’t expecting.


    • Sue,

      Oh and I forgot to congratulate you both on awesome weight and fat losses!


  4. Vanessa says:

    Quinoa Salad with Sesame Vinaigrette

    ¼ cup quinoa, rinsed

    1 Tablespoon rice vinegar

    2 teaspoons toasted sesame oil

    ⅛ teaspoon salt

    ⅛ teaspoon crushed red pepper

    ⅓ cup red and/or yellow bell pepper, thinly sliced

    ⅓ cup carrot, shredded or shaved

    ⅓ cup zucchini, coarsely shredded

    1 green onion, bias-sliced

    In a small saucepan, combine ½ cup water and quinoa. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Remove from heat and set aside to cool completely.

    Meanwhile, in a small bowl, whisk together vinegar, oil, salt and crushed red pepper. Stir in prepared vegetables. Add cooled quinoa and toss to coat.

    Serve immediately or cover and chill up to 24 hours before serving.

    Makes 2 servings. Triple recipe to serve a crowd.

    Per serving: Calories: 145, Fat: 6, Fiber: 3

  5. Vanessa says:

    My favorite dressing:

    Add the following to a bottle and shake.

    1 part Extra Virgin Olive Oil
    3 parts Balsamic Vinaigrette
    Couple Tablespoons Pure Maple Syrup
    Half as many Tablespoons of Dijon mustard
    freshly cracked black pepper to taste

    You don’t really need to measure, I just eyeball it and it’s always awesome. I promise.

  6. Vanessa says:

    oops. should be Balsamic VINEGAR straight up (not vinaigrette.

  7. Bridget says:

    I bet this is extra good in summer with garden veggies!
    I’ve been making this concoction on my lunch break:
    2-3 slices turkey bacon chopped
    handful of grape tomatoes

    Heat pan on med-high, spray with cooking spray, and add tomatoes & bacon until tomatoes pop & bacon is crispy.

    Put that in the bottom of a bowl & add a really big handful of rainbow salad (I found it near the coleslaw–has broccoli & cabbage & some other veggies).
    Top with a dollop (about 1/4c) of greek yogurt & black pepper instead of dressing.

  8. Some wonderful sounding salads and dressings from you all-will be doing some printing here, for sure! And thanks, Dustin, for sending us back to Patrice’s blog-she went to a lot of work and posted around 5 recipes for her falafels and all that goes into them–can’t wait to try those too!!
    Dustin, your salad is a take off from Suzanne Somer’s Greek Salad…..when we used to make it, we’d squeeze fresh lemons and use that with the olive oil (if you have a bit more time). If you were into using coconut oil instead, just make sure the ingredients are at room temperature so the oil doesn’t harden! She also called for some raw onions, but I’d use dried, minced onions. Recently I tried the sweet onions and found them to sneak through very well without the hotness of yellow onions :). When Chris (Dustin’s brother in Mpls.) and I make this salad, we have started adding an avocado. And here I go again about Trader Joes, but I love their sheep’s milk feta cheese, made in Israel. Speaking of cheese, I have a ton of books from the library about cheese making! Do any of you with access to raw milk make your own cheese?? Would love to hear from you!

  9. I literally have this 5 nights a week … not too exciting but I look forward to it…
    hardest part is keeping FRESH ingredients! There oughta be a law about lettuce& tomatoes especially — goes bad so quickly!
    I like this salad for its textures and taste.

    nice bed of lettuce including romaine, iceberg,
    splash of shredded cabbage
    splash of shredded carrots
    half a cucumber
    sometimes a few tomato chunks
    handful of shelled sunflower seeds
    handful of cranberries
    sprinkles of feta

    French dressing ( not too much ) does it for me.

  10. Oh my word! I made that olive, tomato, feta cheese and cucumber salad and am in love! I put it over some spinach leaves and used light italian/parmesan dressing. Delish!

  11. Anne A. says:

    That looks really good!! I will for sure try it. Thanks for sharing!! 🙂

  12. Hilary Williams says:

    Ensalada Caprese — quick, easy, all natural and delicious!

    4 large Tomatoes
    4 tablespoon Extra Virgin Olive Oil
    1 1/2 tablespoon Balsamic vinegar
    1 package Fresh mozzarella cheese packed in water
    16 leaves Basil sliced
    salt and pepper to taste

    Slice the tomatoes and add salt pepper to taste, slice the mozzarella cheese and place on top of tomatoe. Top with fresh basil and drizzle with evoo and vinegar. That’s it! Enjoy.

  13. Jessica B. says:

    Here is a good salad that features kale. If you’re not a fan of kale, give it a try!

    I just make it on the fly, but I’ll approximate measurements. One serving approx.

    – Two cups Kale, cleaned, leaves ripped off stems
    – 1/4 cup pine nuts (or other chopped nuts of your choice)
    – 1/4 cup dried cranberries (unsweetened if you can find them)
    – one medium tomato, diced
    – 1/2 lemon, for the juice
    – 2 tablespoons olive oil
    – salt and pepper to taste

    – Lightly steam the kale, just a bit to green it up, cook out its raw bitterness. Only a minute or so, you want it still to retain its shape, not get mushy.
    – Let the kale cool, mix in nuts, cranberries, tomato together in a bowl
    – For the dressing, in separate bowl (or tupperware just to shake it up), mix together lemon juice, olive oil, salt & pepper. Pour over kale mix, shake or stir to cover all kale mix.
    – Serve and eat.
    – All ingredients can be adjusted to preference. I don’t like raw tomato, so I omit those, but still tasty.

    I’m planning to make this for the potluck on Sunday if I can make it there, so people can try it. 🙂

  14. Patrice says:

    All the recipes look awesome, can’t wait to try them.


  15. Chrissi says:

    I had this amazing salad at a brunch at the Peninsula in Chicago. With all of the other yummy treats around, I could not get enough of this salad! I tried making it at home at it worked – and I added grilled chicken. The only downside is that it is a little labor intensive but it is so worth it! Here is the basic idea (sorry, I never ever measure anything in recipes, I just do it by eye):

    fresh sectioned red grapefruit
    fresh sectioned orange (not mandarin)
    thinly sliced/shaved fennel
    thinly sliced/shaved purple onion
    pine nuts
    spring greens/baby lettuces
    grilled chicken

    olive oil
    juice from the grapefruit and orange
    a bit of balsamic vinegar
    salt and pepper

    I can’t wait to try some of the other salads! Thanks for sharing them.

  16. Thanks for the good salad ideas. Love the older one from last year.. Dustin your commentary is too funny.

  17. Kate Neils says:

    Love the dressing and a snap to make. Thanks,

  18. Your salad looks yummy. I love Paul Newman’s dressing also. But, what about using just olive oil and wine vinager. Sometimes I eat a whole cucumber. What about adding an avocato to the original salad. I’m getting hungry. Better eat before I start chewing on my nails. Shalom, Esther

    • Esther,

      Olive oil and vinegar would be much better than PN because it would be less processed and yes putting an avocado on a salad would be great!


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