Chef and cookbook author Rick Bayless prepares a Jicama, beet and radicchio salad from his new cookbook More Mexican Everyday.
Lots of us spend our summer weekends at cookouts and picnics eating juicy grilled burgers and cold, creamy macaroni or potato salad. We love good old-fashioned cookout foods as much as the next guy, but over time the fat and calories can add up, making us wonder how we managed to gain weight during the summer.salad vegetables (instead of potatoes or macaroni or some other pasta) can help you control the amount of carbs that you’re eating.
Use a variety of colorful vegetables for your salad. Not only will this make the salad visually appealing, it will be a tasty way to eat a wide variety of vitamins, nutrients, and antioxidants.
If you’re looking for a few healthy ideas to get you started, we have 11 we know you’ll love.
The flavors of this salad complement each other perfectly. The brightness of the lemon juice and vinegar play off the earthiness of the beets, and honey adds a touch of sweetness.
Carrot Salad with Red Pepper Vinaigrette
Bildagentur Zoonar GmbH-Shutterstock
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.