Swap your ho-hum grilled-chicken salad for something more tempting. Garnish your greens with these healthy (and often ignored) toppings.
This often overlooked veggie (sometimes referred to in supermarkets as anise) is related to dill, coriander, and parsley. It adds vitamin C, fiber, and folate to your salad, plus a cool, subtle licorice flavor. It also blends well with citrus fruits and tomatoes. Try these recipes:
- Fennel and Chickpea Salad
- Fennel Pomegranate Salad With Grilled Chicken
- Escarole and Fennel Salad With Pears and Gruyère
Add an extra serving of fruits or veggiesand tons of flavorby spooning up to a half cup of savory tomato salsa over a bed of mixed greens. With around 200 mg per serving, it's lower in sodium than other dressings, and most jarred varieties don't contain added fat. Try these recipes:
- Vegetarian Taco Salad
- Fried Green Tomato Salad With Warm Corn Salsa
- Marinated Vegetable Salad With Queso Fresco
Whole-wheat couscous, barley, or quinoa are high-fiber toppings that also add some protein to your salad. Toss them over greens with a sprinkle of lemon or lime juice; it's a great way to use up that leftover side dish from last night's dinner. Try these recipes:
- Quinoa Salad With Vegetables and Tomatillo Vinaigrette
- Couscous Salad Cups
- Barley and Black Bean Salad
These low-cal and low-carb veggies make a filling addition to saladsand they placed fourth in a 2006 study ranking the top 50 antioxidant-rich foods. Just be wary of jarred artichokes, which are often marinated in oil. Try these recipes:
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