Increasing our fiber intake is a huge part of keeping our appetites, and cravings, in check. Salad is a great way to munch and crunch on satisfying greens, veggies, proteins, and flavor. This could be part of a main meal, side dish, or anytime snack. You could also place a serving in a whole-grain wrap for a quick lunch or dinner.
⅔ cup nonfat Greek yogurt
1 Tablespoon tahini
2 garlic cloves, minced
4 Tablespoons fresh lemon juice
1 ½ Tablespoons Worcestershire sauce
¼ cup vegetable broth, low salt
3 Tablespoons extra-virgin olive oil
½ cup freshly grated Parmesan cheese, divided
2 teaspoons freshly ground pepper
2 large heads of romaine lettuce, cut into bite-size pieces
Protein options: 1 pound grilled chicken strips cut into bite-size pieces, 1 pound grilled shrimp, halved, 16 ounces grilled tofu, cut into bite-size pieces
Add yogurt through broth into a blender. Blend until smooth.
Pour into a medium bowl and whisk in the olive oil, half the cheese, and pepper. Set aside.
Add the romaine to a large salad bowl and mix with half of the dressing and the other half of the Parmesan cheese. Taste and add more pepper and/or dressing as desired. Top with your favorite protein option. Makes 4-6 servings, depending on serving as a main dish or side dish.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.