Boost Nutrition with Color
Color is nature’s way of showing us what fruits and vegetables are good for us. These recipes mix and match fresh hues and textures to ensure both nutrients and flavor.
Serve a plate full of goodness with the veggies in Roasted Asparagus Salad: Bibb lettuce, cherry tomatoes, avocado, red onion, and bell pepper. Save time by tossing it with bottled vinaigrette.
Recipe: Roasted Asparagus Salad
- Recipe: Three-Fruit Yogurt Shake
- Recipe: Grilled Rainbow Peppers
- Recipe: Dawn’s World-Famous Greek Salad
Grill and top eggplant with a pepper-tomato topping that combines fresh basil with salty olives and sweet raisins. Serve with a French bread baguette for a meatless entrée or as a side to grilled chicken.
If you like broccoli salad, you will love this red-and-green salad. Bacon and pecans add texture and saltiness to the creamy-dressing-coated dish.
Recipe: Green Bean, Grape, and Pasta Toss
- Recipe: Citrus Gazpacho
- Recipe: Broccoli-Squash Slaw
Mix fresh peaches and blackberries with Greek yogurt, honey, and granola for a quick, nutritious breakfast. Sit down and savor the fresh fruit, or pack it in a container to take on the go with you.
Tired of steamed asparagus? Parmesan, pine nuts, garlic, and lemon in this pesto make the veggie into a tasty coating for pasta or crostini.
Recipe: Asparagus Pesto
- Recipe: Layered Lebanese Salad
Roasted beets and sugarcoated walnuts provide a warm complement to the sweet Orange Vinaigrette and orange sections tossed into this colorful salad.
For a simple, fresh appetizer, wrap mango slices and arugula in paper-thin slices of prosciutto. For a slightly different flavor, substitute another fruit, such as pear or cantaloupe, for mango.
- Recipe: Prosciutto-Wrapped Mango Bites
Reminiscent of traditional potato salad, Power Salad blends the healthful yet candy-like flavors of sweet potatoes, Granny Smith apples, and raisins in a light dressing. Walnuts and apple slices provide a crunch to each bite. Make this salad several hours in advance to let the flavors blend.
- Recipe: Power Salad
The citrus goodness we love in ambrosia meets immune-boosting green veggies in this dish. Garnish with toasted sweetened flaked coconut to complete the flavors.
Recipe: New Ambrosia With Buttermilk-Coconut Dressing
Eating potatoes doesn’t mean you have to sacrifice color and nutrients; buy red and purple-skinned varieties for this warm rendition of zesty potato salad. Test Kitchen Tip: Cook the potatoes whole with their skins to retain shape and color.
- Recipe: Warm Purple-and-Red Potato Toss
This surprising salad combination will please your palate. The bright hues and refreshing flavors make Tomato-and-Watermelon Salad the perfect summer side dish.
Recipe: Tomato-and-Watermelon Salad
Pack veggies into a picnic or luncheon spread with Confetti Pasta Salad. Toss a colorful mix of red tomatoes, green spinach, and yellow bell pepper with shell pasta, fresh lemon vinaigrette, and crumbled feta cheese.
Recipe: Confetti Pasta Salad
Edamame is just a fancy word for heart-healthy soybeans—used here in place of traditional lima beans. Look for them in the frozen vegetable case.
- Recipe: Edamame Succotash