In this article for Healthy Salad Recipes for weight loss, we will share 50 delicious, filling, easy salads. And recipes for healthy salad dressings.
Salads are a great way to quickly double your vegetable intake. Try having one healthy salad per day for either lunch or dinner.

Healthy Salad Recipes for Weight Loss
Healthy salads are easier (and less expensive) to make at home, than to eat out! You can control what, and how much, of an item goes into your salad!
Don’t get me wrong… I love ordering salads at restaurants, and there is a favorite lunch spot that I frequent often. And do you know what I notice? Often I get extra croutons, or the cheese or dressing seams heavier.
If you are looking to lose weight with weight loss salads, I recommend you make them at home.
In this article you will find:
- Salad Recipes with Fruit
- Healthy Salad Recipes with Chicken
- Vegetarian Salad Recipes
- Quinoa Salad Recipes
- Easy Salad Recipes
- Recipes for Healthy Salad Dressings

Up next, 50 weight loss salad recipes…
50 Healthy Salad Recipes for Weight loss
These 50 salads for weight loss all have their own printable recipe card!
Some are housed below in this article, and other weight loss salads are reader favorites and can be found on the Lose Weight By Eating website.
We pulled all 50 together for you, all you need to do is click the link for the recipe you want to try. It will bring you right to the healthy salad recipe!

50 BEST Healthy Salad Recipes for Weight Loss
Ingredients
Full Meal Salads for Weight Loss:
- Healthy Taco Salad Recipe
- Spicy Chicken Soba Noodle Salad
- Vegan Salad with Millet
- Healthy Recipe for Chickpea Salad (HIGH PROTEIN)
- LOW CALORIE Strawberry Spinach Salad Recipe with Chicken
- Easy Recipe for Waldorf Salad {NO MAYO!}
- Arugula, Figs and Prosciutto Salad with Walnut Dressing (below)
- Fruit and Nut Spinach Salad with Mustard Vinaigrette (below)
- Mexican Caesar Salad (below)
- Strawberry Chicken Salad (below)
- Chopped Greek Salad with Mustard Lemon Vinaigrette (below)
- Roasted Beet Salad with Citrus Vinaigrette (below)
- Honey Mustard Vinaigrette Salad (below)
- Spinach Salad with Oven Fried Garbanzo Beans (below)
- Spinach Quinoa Salad with Pomegranate Dijon Dressing (below)
Healthy Side Salad Recipes:
- Bacon Pea Salad Recipe
- Three Bean Salad Recipe (No Cook Recipe)
- Easy Cold Broccoli Salad with Bacon Recipe
- Pumpkin Feta Fall Salad Recipe
- Panzanella Tomato Salad Recipe
- Healthy Recipe for Greek Pasta Salad with Feta Cheese
- Best Ever Spinach Salad Recipe
- Steakhouse Wedge Salad Recipe (with Low Calorie Blue Cheese)
- Low Calorie Caprese Salad Recipe {5 Minute Recipe}
- Low Calorie Recipe for Avocado Salad
- Easy Recipe for Cucumber Salads {NO COOK RECIPE}
- Pesto Pasta Salad Recipe with Zucchini
- The Best HEALTHY Potato Salad Recipe
- The Best Pasta Salad Recipe
- Caprese Stack (below)
- Veggie and Bean Salad (below)
- Caesar Salad with Avocado and Rustic Chips (below)
Fruity Weight Loss Salads:
Meal Prep Salads for Weight Loss (also full meals):
Low Calorie Salad Wraps for Weight Loss:
Instructions
- Choose the weight loss salad you want to try.
- Click the link to retrieve the recipe card (you can even print it!)
- Start making your weight loss salads.
Video
Nutrition
Salad Recipes with Fruit
The following Healthy Salad Recipes with fruit are great options when your favorite fruits are in season.
Some of these fruit salad recipes also include chicken… and some recipes below in the Healthy Recipes with Chicken section below have fruit. So keep scrolling for more salad recipes with fruit.
Strawberry Spinach Salad
This strawberry spinach salad is an all time favorite on this website! It’s metabolism boosting and completely delicious!
We love salad recipes with fruit that include extra protein, and this one is packed with it! Between the walnuts, cheese, and chicken, this is a protein packed weight loss salad recipe.

Strawberry Spinach Salad
Ingredients
- 4 cups baby spinach
- 1 cup strawberries sliced lengthwise
- ¼ cup chopped walnuts
- 1 cup precooked rotisserie chicken shredded –optional-
- 3 tablespoons crumbled cheese such as Chevre feta or blue cheese
- Strawberry citrus vinaigrette
- 5 strawberries quartered
- ¼ cup orange juice
- ¼ cup white wine vinegar or apple cider vinegar
- 3 tablespoons extra virgin olive oil
Instructions
- Make the vinaigrette ahead of time, combine all the ingredients in a blender and blend until smooth. Move to a jar and place in the fridge for 1-4 hours to marinate.
- Cover a large platter with baby spinach, then top with strawberries, walnuts and chicken.
- Drizzle half the dressing over the spinach, place the rest of the dressing next to the salad.
- Top with cheese, freshly grated pepper and serve with Opolo pinot gris
- NOTE- If you choose to take this Strawberry Spinach Salad salad with you on a picnic or potluck, place the spinach in a large Tupperware container, cover with 2 layers of paper towels and close.
- Add the chicken, strawberries, walnuts and cheese to small containers or bags and leave the vinaigrette in the jar to take along, now you’re ready for a fabulous picnic or potluck. Just open the spinach container and top with all the fixings and you’re set in a matter of seconds.
Notes
Fat: 23- these are GOOD FATS from the nuts and olive oil
Fiber: 4.5
Protein: 19
Carbs: 9
Nutrition
Arugula, Figs and Prosciutto Salad with Walnut Dressing
This is one of our favorite salad recipes with fruit! Figs are so delicious in salads, and this is one of the best salad recipes.
If you’re looking for more recipes for healthy salads keep scrolling, below are lots of healthy salad recipes with chicken, and easy salad recipes.

Arugula, Figs and Prosciutto Salad with Walnut Dressing
Ingredients
- 1 ½ Tbsp. white wine vinegar
- 2 tsp. raspberry jam
- 2 tsp. minced shallot
- ½ tsp. Dijon mustard
- ⅛ tsp. each salt and pepper
- 2 Tbsp. walnut oil
- 1 Tbsp. olive oil
- 8 cups baby arugula
- 1 cup figs
- ½ cup walnuts
- 2 oz. prosciutto torn into long ribbons
- Cut figs into ¼” pieces.
Instructions
- Toast walnuts at 350⁰ for 10 minutes, then chop coarsely.
- In a small bowl, whisk together vinegar, jam, shallot, mustard, salt, and pepper.
- Slowly whisk in walnut and olive oils. In a large bowl, combine arugula, figs, walnut, and prosciutto.
- Toss with dressing.
Notes
Nutrition
Fruit and Nut Spinach Salad with Mustard Vinaigrette
This is one of the best salad recipes in the article! It’s been on the Lose Weight By Eating website for a very long time, and it’s one of our best recipes for weight loss salads.
If you’re looking for more healthy salads, check out my best selling cookbook Lose Weight By Eating Detox Week.

Fruit and Nut Spinach Salad with Mustard Vinaigrette
Ingredients
For the salad:
- 2 cups Baby Spinach
- 1 cup Arugula
- 1 Apple finely sliced- I like Fuji
- 3 tbsp Dried Cranberries
- 2 tbsp Walnuts
- 1 tbsp Goat Cheese- Blue Cheese and Feta will also work nicely
For the Mustard Vinaigrette:
- ½ cup Red Wine Vinegar- I used Zinfandel Vinegar
- 2 tbsp Lemon Juice
- 2 tsp Spicy Brown Mustard
- ½ tsp Salt
- 3 tsp good Extra Virgin Olive Oil
Instructions
- In a bowl, shaker or even old mason jar combine all the vinaigrette ingredients and shake or whisk, then set aside. Do several hours or a day ahead if you can, it will have more flavor.
- On a platter or two plates rip the spinach into bite sized pieces and place on plate, do the same with the arugula and place on top of the spinach. Now add the apples, cranberries and drizzle on the vinaigrette. Top with the walnuts and cheese and serve.
Notes
Fat: 16 (this is all from the nuts and olive oil, these are good fats)
Fiber: 5
Protein: 5
Carbs: 32
Nutrition
Healthy Salad Recipes with Chicken
These healthy salad recipes with chicken are all part of the Lose Weight By Eating Detox Week plan!
Easy salad recipes like these are a staple in my home. They are simple and delicious, and all are great, healthy salads with chicken.

Mexican Caesar Salad
This spicy, Mexican version of the traditional Caesar salad is one of our favorite healthy salads with chicken!
The recipe calls for pre-cooked chicken, so it makes this one of the best salad recipes for leftovers! Next time you have leftover chicken, shred or cube it, and add it to this, or one of the other chicken salad recipes in this section.

Mexican Caesar Salad
Ingredients
For the Salad:
- 2 hearts of Romaine lettuce chopped
- 2 cups baby spinach chopped
- ¼ cup frozen corn kernels
- ½ red onion or 1 shallot chopped
- ½ cup black beans canned is fine drained and rinsed
- 1 red bell pepper chopped
- ¼ cup shredded sharp cheddar cheese
- Handful of fresh cilantro optional roughly chopped
For the Dressing:
- ½ cup Greek yogurt
- Juice of one orange hold 1/2 teaspoon back
- 1 tablespoon Dijon mustard
- 1 tablespoon Extra Virgin Olive Oil
- 3 Tablespoons Balsamic vinegar
- One garlic clove smashed but still intact
- 1 teaspoon Chili Powder
- ¼ teaspoon Cayenne Powder
- 1 teaspoon dried cilantro
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Tortilla Strips:
- 1 whole wheat tortilla
- 1 teaspoon Extra Virgin olive oil
- ½ teaspoon orange juice the one you held back in the dressing
- ½ teaspoon Chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Start with the dressing, the longer it marinates the better the flavor. Add all the ingredients in a clean jar or medium bowl. Add the top to the jar and shake well, until everything is incorporated. Place in the fridge until you are ready to serve, allow to marinate for one hour, to overnight.
- Cut the tortilla into thin strips, place in a bowl and toss with olive oil, orange juice and spices. Spread out on a rimmed baking sheet and bake at 350 degrees for 15-25 minutes until crispy. If you have a toaster oven (I do and love it for little projects like this) toast on medium, spin the tray and toast once more on medium, watch the strips as all toaster ovens vary.
- In a large bowl combine the lettuce, spinach, corn, onion, beans, bell pepper, cilantro and half of the cheese. Drizzle the salad dressing over the Mexican Caesar Salad and toss together. Divide onto two plates, top with tortilla strips and remaining cheese and serve.
Notes
Fat: 11
Fiber: 8
Protein: 17
Carbs: 40
Nutrition
Strawberry Chicken Salad
This recipe could have been added to the Salad Recipes with Fruit section above, but I felt that it fit better in this Healthy Salad Recipes with Chicken section… as it packed full of chicken!
This protein salad recipe can be whipped up ion a flash, and not travels wonderfully!
If you’re looking for healthy salads dressings, scroll down… there are lots below!

Strawberry Chicken Salad
Ingredients
Salad:
- 1 lb. boneless skinless chicken breasts
- 1 Tbsp. butter
- Baby romaine
- ½ red onion
- 1 pint strawberries
- 2 Tbsp. sunflower seeds
- Garlic-Ginger Dressing recipe follows
Dressing:
- ⅓ cup raspberry vinegar
- ¾ cup walnut oil
- 1 clove garlic
- ½ inch ginger root
- ½ tsp. salt
- 1 Tbsp. sugar
Instructions
- Cut chicken breasts in strips. Brown in butter.
- With chicken still in pan, de-glaze with a few spoonfuls of dressing. Set aside.
- Wash, stem, and drain strawberries on paper towels.
- Slice onion thinly; soak in cold water for 10 minutes, then drain and dry on paper toweling.
- Arrange romaine on individual salad plates.
- Divide chicken and strawberries among plates.
- Add a few rings of red onion.
- Drizzle with dressing and sprinkle with sunflower seeds.
Chopped Greek Salad with Mustard Lemon Vinaigrette
This Greek Salad recipe makes a great meal, or side dish. It’s been a long time reader favorite in recipes for healthy salads.
Chopped salads seam like a step above traditional salads, and that makes this one of our favorite healthy salads chicken.

Chopped Greek Salad with Mustard Lemon Vinaigrette
Ingredients
For the Salad:
- 2 hearts of Romaine lettuce
- 1 cup baby spinach
- 3 inch cucumber
- ½ red onion or 1 shallot
- 1 avocado
- 1 red bell pepper
- 1 cup precooked turkey or chicken
- 1 green onion
- 10 Kalamata olives
- 3 tablespoons low fat feta cheese crumbled
For the Dressing:
- Juice and zest of 1/2 a lemon
- 1 garlic clove
- 1 teaspoon spicy or Dijon mustard
- 1 tablespoon white balsamic vinegar
- 1.5 tablespoon Extra Virgin olive oil
- Salt and Pepper to taste
Instructions
- Start with the dressing, the longer it marinates the better the flavor. In a jar or small bowl combine the lemon juice and zest, smash the garlic clove with a knife or fork (you want it intact but slightly crushed) and add to the lemon juice. Top with mustard, vinegar and olive oil. Add the top to the jar and shake well, if using a bowl, whisk together and cover with plastic wrap. Place in the fridge for one hour to overnight until you’re ready to serve.
- Chop each ingredient and add to your largest bowl, just start with the romaine and work your way through the entire list. If you try to place it all on a cutting board and chop together it will make a huge mess. Add all the ingredients to the large bowl except the feta cheese. Give it a light toss, then it’s time for the dressing.
- Take the dressing out of the refrigerator and taste it, if it needs salt or pepper add it in 1/8 teaspoon at a time until it pleases your taste buds. Remove and discard the garlic clove. Pour the dressing over the salad and toss lightly, add in the feta cheese and toss all the ingredients well until every bite is coated with dressing and all the chopped ingredients are evenly distributed.
Notes
Fat: 12
Fiber: 5
Protein: 22
Carbs: 10
Nutrition
Vegetarian Salad Recipes
Vegetarian salad recipes are in plentifully supply on the Lose Weight By Eating website, and in my cookbook Lose Weight By Eating Detox Week.
Below you will find reader favorites from the website, these healthy salad recipes are so amazing, you won’t even miss the meat (for the non vegetarians out there).
I’ve made sure to include protein in all of these vegetarian salad recipes, such as nuts and cheese.

Roasted Beet Salad with Citrus Vinaigrette
This is one of my favorite vegetarian salad recipes! I call it the beet converter, because even people who don’t like beets, love this vegetarian salad recipe!
It’s the combination of the citrus and avocado that really make the recipe! If you want to add cheese, try crumbled goat cheese. It goes great in recipes for healthy salads, and adds a nice creaminess to this dish.

Roasted Beet Salad with Citrus Vinaigrette
Ingredients
Salad
- 3 large beets
- 2 tablespoons olive oil
- 1 avocado cut into squares
- 2 oranges
- Small bunch of Italian parsley
- walnuts optional
Dressing
- Juice of one orange
- Juice of 1/2 lemon Meyer preferably
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons vinegar I used pineapple infused, but apple cider vinegar and white wine would be fine too
- Salt and Pepper
Instructions
- Pre heat oven to 450 degrees. Cut the ends off the beets and scrub clean.
- Line a 9×9 casserole dish with 2 feet of foil, place beets inside. Cover with 2 tablespoons olive oil and salt and pepper. Close up the foil and seal the ends leaving room for air. Place in the oven for 1 hour, when you can push a fork through they are done.
- While the beets bake make the vinaigrette, add all the ingredients to a jar, cover and shake. You can also whisk in a bowl.
- Use a pairing knife to remove the orange peel, slicing into the orange flesh so that it is exposed. Then carefully slice the orange segments out of the membranes, think about a grapefruit in reverse.
- After an hour remove the beets from the oven and let cool before opening the packet and moving to chopping board (use plastic, this will stain wood).
- When the beets are cool enough to handle, use a paper towel to help remove the skins. Then slice the beets very thin into rings.
- Place the rings onto two plates, top with orange segments, cover with vinaigrette, then avocado squares. Use a pair of scissors to snip the parsley onto the plates, serve hot or cold.
Notes
Fat: 31- these are all GOOD FATS form the olive oil and avocado
Fiber: 10
Protein: 4
Carbs: 28
Nutrition
Honey Mustard Vinaigrette Salad
This vegetarian salad recipe happens to include one of my favorite healthy salads dressings!
I’m a huge fan of honey mustard dressing, but it’s so full of calories and sugar! See below for more recipes for healthy salad dressings below… it’s the key to making healthy salad recipes.

Honey Mustard Vinaigrette Salad
Ingredients
- 1 cup Baby Spinach
- 1 cup Arugula
- ⅓ cup Cucumber halved and sliced
- ½ cup Frozen Corn defrosted
- ¼ cup Garbanzo Beans drained
- ⅛ cup Golden Raisins
- 2 Asparagus Spears
- 1 tbsp Chevre Goat Cheese or any crumbly cheese you like
- Basil as much as you like
For the Honey Mustard Vinaigrette Salad Dressing
- ½ tbsp Honey
- 2 ½ tbsp Balsamic Vinegar
- 1 tbsp Spicy brown Mustard
- salt and pepper to taste
Instructions
- Pick out a pretty plate or a large Tupperware container, start with the spinach, rip it into bite sized pieces and place on your plate/Tupperware. Then rip up the arugula and place on top of the spinach. Using a vegetable peeler shave the asparagus into ribbons and add to the salad, then top with the garbanzo beans, cucumber, raisins and corn. Rip the basil into small bites and scatter onto the salad.
- In a small Tupperware container combine the honey, balsamic vinegar, mustard, salt and pepper. Close the container and shake it up.
- Drizzle the dressing onto the salad, then top with the cheese and your ready to serve.
Notes
Fat: 6
Fiber: 11
Protein: 15
Carbs: 77
Nutrition
Spinach Salad with Oven Fried Garbanzo Beans
I love adding crunch in recipes for healthy salads! And the crunch in this vegetarian salad recipe comes from an unexpected place…. the garbanzo beans!
This is one of the best salad recipes to make for guests, because it’s so impressive! It can be made as starters, side dishes, or as a full meal.

Spinach Salad with Oven Fried Garbanzo Beans
Ingredients
For the salad:
- 3 cups Baby Spinach
- ½ cup Arugula
- ⅛ cups Baby Peas- I use frozen this way I always have some
- ¼ cup Corn- Also used frozen fresh is great if you have it
- 3 Asparagus Spears
- 3 tbsp Golden Raisins
- 1 Shallot chopped
- Handful Cilantro roughly chopped
- 1 tbsp Goat Cheese- Any crumbly cheese would go great here I like Chevere
For the Garbanzo Beans:
- ¼ cup Garbanzo Beans drained and rinsed
- 1 tsp Olive Oil
- ½ tsp Garlic Powder
- ¼ tsp Sea Salt
- ⅛ tsp Pepper
For the Salad Dressing (4 servings):
- 3 tbsp Honey
- ¼ cup Balsamic Vinegar
- 2 tbsp Spicy Brown Mustard
- ¼ tsp Sea Salt
Instructions
- Preheat oven to 425 and lightly coat a rimmed baking sheet with cooking spray.
- Start with the dressing, you want all the flavors to come together while you work on the rest. All you need to do it whisk all the ingredients together in a small bowl, set aside.
- In another small bowl combine the garbanzo beans, oil, garlic powder, salt and pepper. Toss together and move to the lined baking sheet. Place in oven for about 5-10 minutes, quickly shake the tray back and forth to flip the beans from time to time. Once they have started to brown and get crispy on the outside they are done. Remove from oven and leave on the sheet to crisp up a little, the heat of the baking sheet will keep them cooking, so be sure to shake again a couple of times.
- While the beans are cooking take out a pretty plate or bowl and add the baby spinach, then the arugula. If you used frozen corn and peas place in a small microwave safe bowl, add just enough water to cover 80% and cook for 1-2 minutes then drain well and add to the salad.
- Using a vegetable peeler shred the asparagus into ribbons, I love how these look! Add to the salad along with the shallots, raisins and cilantro. Then drizzle with 1/2 (or less) of the dressing, top with crumbled cheese and the garbanzo beans. Add some freshly ground pepper and you are ready to serve.
Notes
Fat: 3.5
Fiber: 5.5
Protein: 8.5
Carbs: 45
Nutrition
I’m a huge fan of Salad Wrap Recipes, in fact, I wrote an entire chapter on salad wrap recipes in my best selling cookbook Lose Weight By Eating Detox Week!
Vegetarian Lunch Wraps
Below you’ll find healthy salad recipes that are salad wrap recipes. Shredded chicken can be added for the non vegetarian. But do try these vegetarian salad recipes, they are filling and delicious.

Vegetarian Lunch Wraps
Equipment
- Kitchen Twine- optional
Ingredients
- 2 Whole Wheat Tortillas 8″
- 1 Red Bell Pepper sliced into sticks
- 1 Avocado sliced
- handful of Arugula
- handful of Baby Spinach
- 2 tbsp Cream Cheese at room temp
- 2 tbsp Greek Yogurt
- 2 tsp Soy Sauce
- 2 tsp Dijon Mustard
- Freshly Ground Pepper as desired
Instructions
- In a small bowl combine the cream cheese, Greek yogurt, soy sauce and mustard together and whisk until combined.
- Smear half on each tortilla leaving 1.5 inch ring around the outer rim.
- Top with arugula and then spinach, I put a handful because you can use as much as you want.
- Then top with bell pepper slices and avocado. Add freshly ground pepper and dig in.
- Optional, if you want to slice in half and serve at brunch or a cocktail party tie with kitchen twine and slice in half for a chic snack.
Notes
Fat: 16
Fiber: 7
Protein: 7
Carbs: 24
Nutrition
Quinoa Salad Recipes
We love quinoa salad recipes at Lose Weight By Eating!
Quinoa is so great for your body, it’s a superfood, and adds a great boost to weight loss salads!
You can find more quinoa salad recipes in my cookbook Lose Weight By Eating Detox Week, and more information about the Benefits of Quinoa here.

Savory Spinach Quinoa Salad with Pomegranate Dijon Dressing
Quinoa salad recipes are a great way to work the wonderful superfood into your diet!
If you’re looking for more quinoa salad recipes, check out my cookbook, here.

Savory Spinach Quinoa Salad with Pomegranate Dijon Dressing
Ingredients
- ½ cup Quinoa
- 1 cup Vegetable Broth
- 3 cups Baby Spinach
- 1 Fuji Apple cut into bite sized chunks
- ½ Cucumber halved and sliced
- 1 Avocado chopped into bite sized chunks
- 1 Roma Tomato chopped into bite sized chunks
- 1 Scallion sliced finely
- 1 tbsp Capers drained
- 2 tbsp Golden Raisins
- For the Vinaigrette-
- 2 tbsp balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ tsp salt
- ¼ cup pomegranate juice
- 2 tsp extra-virgin olive oil
- salt and pepper to taste
Instructions
- In a small bowl or an empty mason jar combine the vinaigrette ingredients and give it a good shake or whisk. Set aside, you can make this a day ahead of time.
- In a medium sauce pan combine the quinoa and vegetable broth, cover and bring to a boil. Then lower the heat to a simmer until all the liquid is absorbed, about 15 minutes.
- For the salad, rip the spinach as you place it onto two plates leave a little room in the middle for your quinoa. Once the quinoa is ready spoon 1/2 onto each plate, then you can top with the apple, cucumber, avocado, tomatoes, scallions, capers and raisins. Drizzle some of the dressing onto the salad and serve.
Notes
Fat: 15
Fiber: 13
Protein: 11
Carbs: 71
Nutrition
Easy Salad Recipes
Weight loss is hard enough, so here are some easy salad recipes for weight loss!
Easy salad recipes can be used as meals, or as a side dish. Heck, I even love them as snacks!
For more easy salad recipes, check out my best selling cookbook Detox Week.

Caprese Stack
This elegant caprese salad is one of our favorite easy salad recipes! It leans on natural ingredients, so be sure you get the best fresh ingredients you can find.
More easy salad recipes can be found below, as can healthy salads dressings.

Caprese Stack
Ingredients
- 2 slices Tomato-use what you have I had Beefsteak
- 1 thin slice of Buffalo Mozzarella
- Handful Basil- as much or little as you like basil is zero calories
- ¼ tsp Extra Virgin Olive Oil
- ½ tsp Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Place 1 tomato slice on a plate, top with mozzarella then basil and finally the other tomato slice.
- Drizzle over oil and vinegar and add salt and pepper to taste.
Notes
Fat: 5
Fiber: .5
Protein: 7
Carbs: 2
Nutrition
Veggie and Bean Salad
If looking for easy salad recipes that can be tossed together in under 5 minutes… look no further!
This side dish salad goes great with roasted chicken, or BBQ Steak!

Veggie and Bean Salad
Ingredients
- 1 can Black Beans drained and rinsed
- 1 can Garbanzo Beans drained and rinsed
- 1 cup Frozen Baby Peas thawed
- 1 Shallot finely chopped
- 2 tbsp Balsamic Vinegar
- 1 tbsp good Extra Virgin Olive Oil
- 1 tbsp dried Oregano- or basil or parsley
- Salt and Pepper to taste
Instructions
- In a large Tupperware container combine all ingredients, cover and give a good shake (shake over your sink just in case) place in the fridge for an hour or overnight until you are ready to serve.
- You can serve cold or room temperature whatever you prefer. Just put it in a pretty bowl before serving.
Notes
Fat: 2.5
Fiber: 7
Protein: 7
Carbs: 25
Nutrition
Caesar Salad with Avocado and Rustic Chips
Caesar salad recipes are so popular, and in this easy salad recipes section I wanted to share one of the easiest, vegetarian salad recipes.
The avocado adds such a nice creaminess, and the homemade chips add a ton of crunch.

Caesar Salad with Avocado and Rustic Chips
Ingredients
- Dressing:
- ½ cup 0% Greek yogurt
- 4 tbsp Extra-Virgin Olive Oil your good stuff
- 4 tbsp Dijon Mustard
- 2 tbsp Balsamic Vinegar
- 2 tsp Lemon Juice
- 1 Garlic Clove shredded – use your cheese grater
- Salt and pepper to taste
- Rustic Chips:
- 1 Whole Wheat Tortilla
- 1 tsp Olive Oil
- ¼ tsp Garlic Powder
- ¼ tsp Dried Oregano
- ½ tsp Salt
- 1 tsp Parmesan Cheese finely grated
- Salad:
- 3 Hearts of Romaine
- ¼ cup Frozen Corn thawed
- 1 Avocado
Instructions
- In a bowl, shaker or an old jar combine all the dressing ingredients and whisk (or shake) well, place in fridge until you are ready to make the salad.
- Heat the oven to 350, place the tortilla on a cookie tray and drizzle the oil on, then the spices and using a kitchen brush rub all over the tortilla, both sides. Fold in half to make a crease and then rip along that crease. Tear the tortilla into uneven rustic looking pieces and place on cookie sheet. Sprinkle over the grated Parmesan cheese and bake for 15-20 minutes spinning the cookie sheet 1/2 way through so they all cook evenly. Remove from oven when they are light brown and crisp and move to a plate to cool.
- Chop the Romaine Hearts and drop into a bowl, top with the corn then the salad dressing and mix well, don’t worry if it seems to thick, it will cover everything. Once all covered move to a large platter or individual plates. With a teaspoon or melon baller scoop out the avocado into small bite sized balls and drop onto the top of your salad as you work. Then top with the chips, add some fresh cracked pepper to the top of the salad and serve.
Notes
Fat: 14 – All from the olive oil and the avocado, these are good fats.
Fiber: 4
Protein: 5
Carbs: 13
Nutrition
Green Goddess Salad Wraps with Basil Pesto
This salad wrap recipe is such an easy salad recipe to whip up! It’s one of my favorite lunch salad recipes.
If you’re looking for more traditional recipes for healthy salads, scroll up… there are 15 in this article on healthy salad recipes for weight loss.

Green Goddess Salad Wraps with Basil Pesto
Ingredients
- 2 Whole Wheat Tortillas
- 3 tbsp. Basil Pesto
- 2 cups Arugula
- 1 Green Bell Pepper thinly sliced
- 2 tbsp shredded Parmesan Cheese
- Salt and Pepper to taste
Instructions
- Spread the pesto evenly on one side of each tortilla, top each tortilla with arugula, then the bell peppers sprinkle on the Parmesan.
- Using the twine, or tooth picks, secure each end of your wrap with a pretty bow then slice down the middle.
Notes
Fat: 5
Fiber: 2
Protein: 4
Carbs: 14
Nutrition
Recipes for Healthy Salad Dressings
Recipes for healthy salad dressings are the key to making healthy salads!
In the below article, you will find 10 healthy salads dressings that will go with all of the above healthy salad recipes for weight loss, and your favorite salad recipes.

20 Low Calorie Salad Dressing Recipes
Ingredients
Honey Mustard Vinaigrette Salad Dressing:
- 1 tablespoon honey
- ⅓ cup balsamic vinegar
- 2 tablespoons spicy brown mustard
- salt and pepper to taste
Spicy Mustard Vinaigrette Salad Dressing:
- 1 cup red wine vinegar- such as zinfandel vinegar
- ¼ cup lemon juice
- ¼ cup spicy brown mustard
- 1 teaspoon salt
- 1 teaspoon good extra virgin olive oil
- 1 tablespoon water
Strawberry Citrus Vinaigrette Salad Dressing:
- 5 strawberries minced or blended
- ¼ cup orange juice
- ¼ cup white wine vinegar or apple cider vinegar
- 3 tablespoons extra virgin olive oil
Avocado Ranch Salad Dressing/Dip:
- 1 cup 0% Greek Yogurt
- 1 garlic clove shredded with a cheese grater
- 2 tablespoons chopped chives
- 1 tablespoon dried parsley
- ¼ teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon white vinegar
- ½ avocado smashed with the back of a fork
- 1-3 tablespoons water to reach desired consistency
Walnut Raspberry Salad Dressing:
- 1 ½ tablespoons white wine vinegar
- 2 teaspoons raspberry jam
- 2 teaspoons minced shallot
- ½ teaspoon Dijon mustard
- ⅛ teaspoon each salt and pepper
- 2 tablespoons walnut oil
- 1 tablespoon water
Garlic-Ginger Salad Dressing:
- ⅓ cup raspberry vinegar
- ¾ cup walnut oil or olive oil
- 1 clove garlic minced
- ½ inch ginger root peeled and minced
- ½ teaspoon salt
- 1 tablespoon honey
Garlic Herb Vinaigrette:
- 4 tablespoons balsamic vinegar
- 2 tablespoons good Extra Virgin Olive Oil
- 2 teaspoons garlic powder
- 2 tablespoons dried basil
- salt and pepper to taste
Skinny Caesar Dressing:
- ½ cup 0% Greek yogurt
- 4 tablespoons water
- 4 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 1 garlic clove shredded- use your cheese gratersalt and pepper to taste
Greek Style Salad Dressing
- 2 tablespoons capers
- 2 tablespoons Kalamata olives finely chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon Extra Virgin Olive Oil
- Splash of the Caper Juice – the liquid they are stored in
- pepper to taste
Pomegranate Vinaigrette:
- 2 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ cup pomegranate juice
- 2 teaspoons extra-virgin olive oil
10 More Low Calorie Salad Dressing Recipes:
- Low Calorie Greek Yogurt Ranch Dressing (28 calories)
- Healthy Green Goddess Dressing Recipe (29 calories)
- Lemon Tahini Dressing Recipe (63 calories)
- Homemade Jalapeño Ranch Dressing Recipe (22 calories)
- Lemon Vinaigrette Salad Dressing Recipe (62 calories)
- Apple Cider Vinaigrette Dressing (41 calories)
- Low Calorie Club Salad Dressing with Greek Yogurt (18 calories)
- Low Calorie Blue Cheese Dressing (42 calories)
- Homemade Tzatziki Dressing (41 Calories)
- Taco Salad Dressing (29 calories)
Instructions
How to Make a Salad Dressing in a JAR:
- Add all of the ingredients to a medium to large jar.
- Cover tightly and shake for 30-60 seconds.
- Uncover, taste, add more salt or pepper as needed, and serve.
- Will hold in the fridge for 4 days.
How to Make Salad Dressing in a BOWL:
- Add all the ingredients (except any oil) to a medium bowl. Whisk together until well mixed and thick ingredients dissolved.
- While whisking, slowly pour the oil to the bowl.
- Taste, add more salt or pepper as needed, and serve.
- Move leftovers to a jar or lidded container. Store in the fridge for up to 4 days.
Nutrition
These healthy salads dressings can work with all your favorite salads, and with all the salads in my best selling cookbook Detox Week.
What to Read Next



Lose Weight By Eating Cookbooks

Pin these Recipes to Pinterest:

Pingback: Homemade Mac and Cheese Recipe {Low Calorie} - Lose Weight By Eating
Pingback: Best Ever Spinach Salad Recipe {Just 157 Calories}
Pingback: 10 Easy Sides for Burgers - Lose Weight By Eating
Pingback: 50 Healthy Foods for Weight Loss {50 Recipes Included}
Sounds yummy!
Made this salad for lunch today…absolutely loved it and will make it again. I did though add about 1 tbsp. of chia seeds to it for the protein as I am hypoglycemic,