It’s summer, and let’s face it: nobody wants to spend valuable hammock or beach time preparing food. The Nutrisystem® ready-to-eat entrees are great this time of year, but what about those all-important salads that are such an integral part of your Nutrisystem® program? No worries! We’ve got eight recipes that are easy to prepare and taste great.
These are recipes compiled from our files, from the Nutrisystem Discussion Boards or from one of the members of our dietary staff. Best of all, these recipes are Nutrisystem compatible, so you can just relax and continue losing weight. In most recipes, we’ve given specific ingredient amounts and serving sizes, but if you have any questions about portion sizes, just consult your Meal Planner.
Just as a general guide, take advantage of the season’s fabulous fresh produce, and don’t be shy about mixing fresh fruit in with your vegetables or trying something new from your produce department, like jicama.
Finally, when you’re making your salads, be especially careful about your dressing. Dressings are one of the biggest fat and calorie culprits in a salad. You’ll be fine, though, if you choose a dressing that’s fat-free and only use the amount suggested in your Meal Planner.
This salad is great for those nights you want something cool but hearty for dinner, and it’s even better with the ripe, juicy tomatoes that are now in-season.
Top mixed salad greens with cubed Nutrisystem® Grilled Chicken Breast, 1 chopped hard-boiled egg, sliced tomato and cucumbers. Dress with 2 tablespoons fat-free Russian or ranch dressing. Serve with two whole grain crackers or breadsticks, instead of the roll suggested with the chicken breast.
(Counts as 1 dinner entrée + 1 salad serving + 1 protein serving + 1 vegetable serving + 1 fat serving).
Try this classic salad with cucumbers from your garden (or a neighbor’s).
Peel and slice 1 small cucumber. Add 1 teaspoon dill weed, ½ teaspoon garlic powder, and 1 heaping teaspoon fat-free sour cream. Stir to mix, and refrigerate until well-chilled.
(Counts as 1 salad serving + extras.)
Here’s another variation of the Cucumber Salad—this one using a ripe tomato.
Cut half a cucumber and 1 ripe tomato into bite-sized pieces and put in a small bowl. Add a finely chopped fresh basil leaf, 2 teaspoons of chopped Vidalia onion (optional), 1 teaspoon of olive oil (extra-virgin if possible) and ½ teaspoon balsamic vinegar. Salt and pepper to taste then mix until everything’s well-blended. Cover and refrigerate until chilled.
(Counts as 1 vegetable serving + 1 fat serving + extras)
Mock Waldorf Salad
This is a delicious warm weather lunch salad that takes just a minute or two to prepare. For the best flavor, make sure all the ingredients in this salad are chilled before assembling.
Add ½ peeled, cubed apple to the Nutrisystem® Chicken Salad (Note: Honeycrisp, fuji or gala apples would be wonderful with this). Mix in ½ tablespoon chopped celery, and serve on your favorite lettuce or spring mix.
(Counts as 1 lunch entrée + ½ fruit serving + 1 salad serving + extras)
This salad is as colorful as it is delicious!
Prepare Nutrisystem® Black Beans and Rice according to package directions. Let cool. Top your favorite salad greens with the beans and rice. Add 1 tablespoon salsa and 1 tablespoon fat-free sour cream, then sprinkle with finely-chopped cilantro. The cilantro is optional, but it’s easy to find this time of year and will add a fresh, distinctive flavor to your salad.
(Counts as 1 lunch entrée + 1 salad serving + 1 dairy serving + extras.)
Chicken Stuffed Tomato
If you use farm or garden grown tomatoes for this recipe, you won’t believe how delicious it is!
Chill 1 pack of Nutrisystem® Chicken Salad. Core a ripe tomato, and then stuff it with the salad. Note: instead of using the chicken salad, you can substitute with a small can of seasoned tuna. Just adjust the serving count accordingly.
(Counts as 1 lunch entrée + vegetable serving.)
Tangy Cole Slaw
If you’re having a burger or a chicken sandwich for dinner, this makes the perfect accompaniment.
In a small bowl, combine 2 tablespoons fat-free Italian dressing with 1 teaspoon vinegar and ¼ teaspoon Dijon mustard. Shred 2 cups of cabbage (red, green, or a combination) and combine with 2 teaspoons minced green onion. Pour the dressing over the cabbage, then mix well. Chill until served.
(Counts as 1 salad serving + extras.)
This is another salad that’s also a meal. Try it on a night you’re feeling really hungry! Although the cilantro is optional, it will give the salad a bold, fresh flavor.
Mix Nutrisystem Vegetable Fajita according to package directions. Set aside to cool. Top salad greens with the fajita mix, add 1 tablespoon salsa and 1 oz. grated low-fat cheese. Sprinkle with chopped, fresh cilantro (optional).
(Counts as 1 dinner entrée + 1 salad serving + 1 protein serving + extras.)
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