Not too long ago, I showed how to turn plain old tuna salad into much more flavorful and nutritious POWER TUNA SALAD by replacing high fat, high calorie mayonnaise with high protein, low calorie non-fat plain Greek yogurt. I’ll write up a mayonnaise to non-fat Greek yogurt nutrition comparison next.
But first, here’s a great way to add variety to that power tuna salad by using the sweet and savory ingredients like fresh apple, dried cranberries and sun dried tomatoes shown below. Great stuff! Just click either picture on this page for a complete, easy to follow SWEET AND SAVORY POWER TUNA SALAD step-by-step picture book recipe.
Click this link or the picture above for a short step-by-step video that uses a combination of video, sound and text-over-video to show how to make power tuna salad that substitutes high fat and calorie mayonnaise with high protein, low calorie non-fat Greek yogurt.
Great stuff and all quick and easy to make using the ingredients shown below.
Locally grown tomatoes are at the grand finale peak of their season right now. And if you’re a tomato lover, nothing tastes better than a sun-drenched fat, ripe tomato fresh from the field. Just terrific!
The tomato, fresh basil & mozzarella cheese salad you see above is just as fantastically flavorful as it is quick and easy to make – just click this link or either picture on this page for Gotta’ Eat, Can’t Cook step-by-step picture book directions. And with such great, fresh ingredients like those shown below from local Berberian Farm in Northborough, Massachusetts, there’s no need to lay on a lot of dressing. All you need is a light, even pour of olive oil, a shake of salt, good crunch of ground black pepper and an optional taste bud singing, zesty shot of balsamic vinegar. Done!
The hardest part about making this quick fruit and yogurt combination is peeling the kiwi, which you can see in detail either in the last post or by clicking this link to step-by-step picture book directions. After peeling, it’s all just add and serve. Easy! Read more »
No matter where you live, I’ve gotta’ imagine the weather, and specifically, the temperatures you’ve had the pleasure of experiencing, have hardly been consistent this winter. With that in mind and considering it just cooled down rapidly – even with wildly blowing wind and snow this week, here’s a very quick and easy way to heat up a fully flavorful sweet and savory salad made with spinach, pear and your choice or a combination of walnuts, dried cranberries and feta (or any cheese) that’ll warm your body and soul on a bone chilling night. Emmm…you bet! Read more »
Here’s another incredibly easy salad dressing to make that, just like the other instant dressing I wrote about recently, goes great on just about any salad you can imagine (click either picture on this page for a complete, easy to follow step-by-step picture book recipe). This salad dressing also only requires five ingredients, four of five of which are the same used in the first dressing with one significant difference. Instead of using olive oil or any oil, this dressing substitutes oil with plain yogurt. Now, the thing about oil, even if you’re using olive or canola oil, which are both loaded with healthy fats, is that oil, by definition, is all fat. And fat, even healthy fat, is high in calories, which isn’t necessarily bad unless you’re trying to cut down on calories. Read more »
One of the best things about summer: ripe fresh fruit that explodes with sensational summer sweet flavor. Wow! Here’s a refreshingly cool salad that combines the crisp summer flavors of ripe peach, plum, cherries, blueberries and banana. The salad can be served either as is or with an optional light dressing, as pictured above, made simply with lime juice, plain yogurt and either coconut cream or your favorite jam. For complete, easy to follow step-by-step picture book directions, just click any picture on this page. Read more »