If eating healthier meals is on your agenda for 2011, start by incorporating more salads into your diet. Select fresh, in-season vegetables, fruits, and nuts and put together a salad that is full of colors, textures, and flavors. Skip the store-bought salad dressing and make your own green goddess dressing instead. This classic salad topping originated in San Francisco and has a base of herbs and anchovies. While many recipes use mayonnaise or sour cream to achieve a creamy texture, this one employs avocado and Greek yogurt. The best thing about this recipe is that the dressing can also be a dip. Pack it in a Tupperware with crudités and enjoy for lunch. Learn the technique.
One of our favorite places to search for wonderful recipes is MyRecipes.com — the site that houses all of the recipes from several great food magazines like Cooking Light, Sunset, and Southern Living. We love the website so much that we've become fabulous friends and they're graciously providing this month’s Fast & Easy dinner recipes!
To get things started, I've found this delicious and filling salad recipe. Here, the classic Cobb is jazzed up with a green goddess dressing packed with fresh herbs. It's a wonderfully scrumptious dinner —especially after yesterday's Mexican food overload — so get the recipe now and read more