Clean-Eating Lunches (Slide 14)
Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado-lime dressing for a Mexican-inspired salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.
Recipe: Southwestern Salad with Black Beans
Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. The Creamy Dill …View slide
Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to …View slide
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