By Fit Staff - May 3rd, 2012
Recipe by Jennifer Chandler
Jennifer Chandler lightens up a shrimp salad by using nonfat yogurt and a light lime vinaigrette. By adding mango, avocado and serving it over mixed greens, you also get some of your fruit and vegetable servings in.
By Lari Robling - April 23rd, 2012
Zucchini is excellent eaten raw, retaining its crunchy texture when julienned into long, thin strands. Tossed with sweet prunes and drizzled with a savory and tangy, honey-sweetened tamari-based salad dressing, it makes for a perfect appetizer or vegetable side to any roasted or grilled meats or seafood.
By Fit Staff - March 31st, 2012
Recipe By Chef Ian Moroney, Pumpkin
Don’t have left-over chicken? A cooked one from the supermarket works, too, but check out the sodium as many prepared chickens are loaded with extra salt.
By Fit Staff - March 29th, 2012
Recipe By Dr. Michael Fenster
Buckwheat is a great alternative to people who wish or need to avoid foods high in gluten. This recipe pairs perfectly with any fish dish or as a meal alone.
By Fit Staff - March 21st, 2012
Recipe By Chef Jim Coleman
An unusual mix of ingredients!
By Fit Staff - March 19th, 2012
Recipe By Katie Cavuto Boyle
At last, a kid-friendly bean salad. Edamame may be hard to say, but it’s easy to see why kids take to this soybean that is healthy and relatively unprocessed.
By Fit Staff - March 17th, 2012
Recipe By Robin Ellis
This combination is enlivened by the lemony dressing, it’s moreish! Another good lunch number for company.
By Lari Robling - February 29th, 2012
Recipe By Ten Arts Chef Jennifer Carroll, adapted by Lari Robling
Looking for salad ideas to keep things interesting?
By Fit Staff - February 15th, 2012
Recipe By Chef Sal DiPlama of the Pennsylvania Hospital
At Fit, we think fennel is a much over-looked vegetable. Give this refreshing salad a try.