ATLANTA – Sticking to your perennial new year’s resolution to eat healthier doesn’t have to mean sacrificing good taste. To prove that point, we combed through the most recent health-oriented cookbooks and put to the test recipes that sounded as tasty as they were nutritious. All these recipes easily lived up to those expectations.
Black-Eyed Pea, Corn and Spinach Salad
8 servings
Hands on: 10 minutes
Total time: 10 minutes
Colorful and lively, this salad makes it easy to eat a range of vegetables that most Americans don’t get enough of: dark green leafy ones (spinach), beans (black-eyed peas) and orange ones (carrots). Cutting the spinach into small pieces also disguises it enough that most spinach-avoiders won’t even know it’s there.
INGREDIENTS
DIRECTIONS
In a large bowl, combine the celery, carrots, spinach, corn, onion and black-eyed peas. In a separate bowl, whisk together the oil, vinegar and lemon juice. Pour the dressing over the salad and toss well. Season to taste with salt and pepper. The salad can be served chilled or at room temperature.
– Adapted from “The New American Plate Cookbook” by the American Institute for Cancer Research (University of California Press, $24.95)
Per serving: 143 calories (percent of calories from fat, 25), 6 grams protein, 22 grams carbohydrates, 5 grams fiber, 4 grams fat (1 gram saturated), no cholesterol, 291 milligrams sodium.
