It may sound like an odd juxtaposition, but it is possible to include both well-dressed greens and meat in your healthy-eating repertoire.
When composing your salad, ditch the chemical-laden bottled dressings and make your own. For a better burger choose grass-fed beef or lamb to maximize antioxidants and healthy fats. We’ve gathered some of our favorite recipes for both from the Experience Life archives. Enjoy!
This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.
This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.