5 A Day Salad Food

5-A-DAY SALAD

5-a-day Salad image

Make and share this 5-a-day Salad recipe from Food.com.

Provided by Queen of Everything

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 cups spinach or 2 cups mixed salad greens
1/4 cup alfalfa sprout
1/4 cup tomatoes
1/4 cup cucumber
1/4 cup onion
1/4 cup mushroom
1/4 cup bell pepper
1 tablespoon sunflower seeds
1/4 cup nonfat cottage cheese
1/4 cup grated cheddar cheese
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons tahini
salt
pepper

Steps:

Prepare dressing and set aside.
Arrange greens in bowl and top with remaining veggies.
Top with a dollop of cottage cheese and a sprinkling of cheddar.
Scatter sunflower seeds.
Dress salad and enjoy.

Nutrition Facts : Calories 332.4, Fat 29.8, SaturatedFat 6.4, Cholesterol 16.1, Sodium 111.5, Carbohydrate 8.4, Fiber 2.3, Sugar 3, Protein 10.4

FRUIT SALAD FOR 5 A DAY

Fruit Salad For 5 A Day image

Make and share this Fruit Salad For 5 A Day recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 10m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup orange juice
1 cup seedless grapes
1 cup chopped apple
1 banana, sliced
1 peach, pitted and cubed

Steps:

Mix the fruit together.
Pour orange juice over.
Mix and chill.

KALE, PEPPERS AND APPLE SALAD

Kale, Peppers and Apple Salad image

Provided by Lorna Kring

Time 10m

Yield 6 people

Number Of Ingredients 15

Ingredients

1 bunch kale (leaves massaged, then finely chopped and large stems discarded *)
1 sweet flavored apple (like Gala or Pink Lady, cored and diced)
1 red pepper (seeded and sliced)
1 yellow pepper (seeded and sliced)
1/2 red onion (sliced)
1/3 cup feta cheese (optional)
1/4 cup currants
1/4 cup walnut pieces
1/2 teaspoon sea salt (+ another ½ teaspoon)
fresh ground black pepper
dash coriander
dash cumin
dash chili flakes
1 tablespoon apple cider vinegar
2 tablespoons olive oil

Steps:

Place the massage kale into a salad bowl. Fold in the apple, peppers, onion, feta, currants and walnuts.
In a jar with a tight fitting lid, add the vinegar, olive oil, salt, pepper, coriander, cumin and chili flakes, adjusting to suit taste. Shake vigorously until emulsified then drizzle over the salad and serve.

GAMJA SALAD

Gamja Salad image

This super simple recipe sticks to the standard ingredients of a Korean potato salad, but feel free to add canned corn, cubed ham, raisins, apple, cooked macaroni and more. Subtly sweet and tangy, it is perfect as a banchan for a Korean BBQ night, as a standalone banchan or as filling for a sandwich made with very soft milk bread slices.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 small Persian cucumbers (about 4 ounces), seeded and finely diced
1 small carrot (about 4 ounces), peeled and finely diced
Kosher salt
3 medium russet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch chunks
3 large eggs
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 onion, finely diced

Steps:

Add the cucumber and carrot to a medium bowl and season with 1/2 teaspoon salt. Let sit for at least 15 minutes.
Prepare an ice bath and set aside.
Put the potatoes in a large pot, cover with at least 1 inch of cold water and season lightly with salt. Carefully add the eggs. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 8 to 10 minutes. Transfer the eggs to the ice bath with a slotted spoon. Drain the potatoes in a colander and transfer to a large bowl. Mash while still hot. Season with salt.
Remove the eggs from the ice bath and peel. Cut one of the eggs in half and remove and reserve the yolk for later use. Chop the remaining eggs and egg whites finely and add to the mashed potatoes.
Put the cucumber and carrot in a dry towel and squeeze out and discard the liquid. Add the cucumber, carrot, mayonnaise, sugar, rice vinegar and onion to the mashed potato mixture and fold to combine. Season with salt.
Scoop portions with an ice cream scoop onto small side dishes/banchan plates and pass the reserved yolk through a fine-mesh sieve over the portioned salads.

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